Pickled dried tomatoes with garlic, rosemary, olive oil and coarse sea salt

COOK TIME
240 mins

TOTAL TIME
240 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 covered 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 4-6 hours with the oven door slightly open. Peel and halve the garlic.

2. 2

   The tomatoes are ready when they have visibly shrunk and the tomato juice has evaporated. Remove the tomatoes and let them cool down. Put the tomatoes and garlic into a glass that has been rinsed hot beforehand. Pour oil over them until the tomatoes are covered. Sprinkle thickly with salt. Leave to stand for about 2 weeks.

3. 3

   Preparation time 4-6 1/2 hours