Pickled dried tomatoes

COOK TIME
360 mins

TOTAL TIME
360 mins

Ingredients

Directions

1. 1

   Wash and clean the tomatoes and cut them into 1.5 cm thick slices. Distribute on 2-3 baking trays lined with baking paper. Wash the rosemary, shake dry and pluck the needles from the twigs. Sprinkle tomatoes with sugar and rosemary. Dry in a preheated oven (fan-assisted oven: 75 °C) for 6-8 hours with the oven door slightly open

2. 2

   Peel and halve the garlic. The tomatoes are ready when they have visibly shrunk and the moisture they contain has evaporated. Remove the tomatoes and let them cool down. Place the tomatoes and garlic in a glass that has been rinsed out hot. Pour oil over them until the tomatoes are covered. Sprinkle thickly with salt. Leave to stand for about 2 weeks.

3. 3

   Preparation time 6-8 1/2 hours