Oily tomato

Name: Oily tomato
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 350g Cherry tomato; to taste Dried rosemary; to taste Olive oil; to taste Dried basil leaves; 2 piece Garlic clove; to taste dried thyme

Cherry tomatoes are slow-dried at low heat until half-dried, then layered in sterilized jars under oil with garlic and herbs, a pantry staple for pasta and salads.

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Instructions

1
Soak the purchased cherry tomatoes in salt water for a while, then remove the stems and wash them clean.
2
Wipe dry with a kitchen paper towel
3
Cut in half; if it is relatively large, it can be cut into quarters.
4
Arrange the cut cherry tomatoes on the baking tray.
5
Put it in the oven at 120 degrees and bake for about 90 minutes, adjust according to your own oven.
6
Bake until dry, but the middle part should be a little soft, not completely dry.
7
Evenly sprinkle with cilantro and garlic slices
8
Place the glass bottle in the oven at 160 degrees in advance and bake for 15 minutes, then take it out and let it cool.
9
Put the cherry tomatoes and spiced garlic slices together into a glass jar
10
Pour in olive oil to cover the tomatoes, cover with a lid, and refrigerate for 7 days.
11
Finished product image