- 12 large tomatoes
- fine salt, to taste
- 4 cloves garlic
- 2 cups olive oil
1. Preheat the oven to 120°C. Cut the tomatoes in half and scoop out the seeds. Place the tomatoes flesh-side up on an oven tray and season.
2. Dry in the oven for at least 8 hours. Allow to cool, then transfer to jars with the garlic cloves. Cover with olive oil and store.
3. This recipe makes 2 medium jars worth of sundried tomatoes.