Dried tomatoes with basil and oregano

1. Wash and dry the tomatoes.
2. Cut the tomatoes into quarters, removing the stalks. If the tomatoes are very juicy, you can remove the cores with a spoon.
3. Cover the baking sheet with baking paper. Put the tomatoes with the pulp up.
4. Keep tomatoes for 5 hours in the oven at 110 degrees with the door ajar.
5. Cool the finished tomatoes.
6. Sprinkle tomatoes with pepper, oregano, basil and salt. Mix well with your hands.
7. Fold the dried tomatoes tightly into a jar, pour olive oil.
8. Put a jar of tomatoes in the refrigerator for 5 days.

Tomatoes are ready to serve, but you can store them much longer, but only in the refrigerator.

Bon appetit!