Dried tomatoes with garlic, basil and rosemary in oil

Step-by-step cooking

1. Step 1:

   

   Tomatoes and greens are well washed. I chop the basil, remove the leaves from the rosemary sprig, peel the garlic and cut it into thin slices.

2. Step 2:

   

   In a deep container, I mix tomatoes, half of herbs and garlic, a mixture of peppers, salt, sugar, 2 tablespoons of vegetable oil. I have olive oil, you can take the usual sunflower. If tomatoes are sour, you can take a tablespoon of sugar with a slide. I mix everything well.

3. Step 3:

   

   Spread on a baking sheet, along with herbs, garlic and juice, which is formed at the bottom. Just one and a half kilograms fits on one baking sheet. And I send it to a preheated oven to 100 degrees. Preferably if there is convection, but it is possible without it. Periodically I open the oven door to let off steam. The approximate time is 4-5 hours, it all depends on the size of the tomato and the degree of drying.

4. Step 4:

   

   These are tomatoes in an hour...

5. Step 5:

   

   These are in two...

6. Step 6:

   

   Such after 3...

8. Step 7:

   

   These are in 4 hours.

9. Step 8:

   

   The oil that I will pour into the jar needs to be calcined. I put it on the stove, on medium heat and warm it for about 2 minutes. Be careful if you overheat it starts to smoke.

10. Step 9:

    

    You can just wash the jar and lid well, but I sterilized it.

11. Step 10:

    

    Lay the tomatoes and the remaining half of the greens and garlic in layers. I pour oil. As for me, the picture is just mind-blowing :)So bright, juicy, summery! Be careful when you pour the oil, it is hot enough.

12. Step 11:

    

    I close the jar, let it cool down, and put it in the refrigerator for 2-3 days. You can eat right away, but I love when tomatoes stand, soaked in butter and fragrant herbs. And store such tomatoes no longer than 3 months in the refrigerator. Bon appetit!!!