Oil-Preserved Cherry Tomatoes
Oven-dried cherry tomatoes nestle in a jar with rosemary, basil and gently browned garlic cloves, all blanketed under olive oil for an Italian-style pantry treasure.
Instructions
- 1
Wash the cherry tomatoes and let them dry
- 2
Cut into quarters, place in a baking tray (a baking rack is even better), bake with top and bottom heat at 100°C, with hot air circulation, for 2 hours to dry.
- 3
This level is fine
- 4
Two cloves of garlic
- 5
A small amount of rosemary
- 6
A little basil
- 7
Add olive oil to the pot, and when hot, add garlic and sauté until slightly yellow. Turn off the heat, then immediately add rosemary and basil.
- 8
Find a glass jar that has been dried and sterilized, put the tomatoes in, wait until the oil reaches room temperature and then pour it in, seal it and refrigerate for a week before consuming.
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Ingredients
Main Ingredients
- Cherry tomato500 g
- Garlic2 cloves
- Rosemarya little
- Basila little
Seasonings
- Olive oil250 g
- Saltto taste