Dried tomatoes at home in olive oil

So, let's dry tomatoes:

1. Cut tomatoes in half, remove the stalks.
2. With a spoon, remove the seeds from the tomato halves.
3. Cover the baking sheet with parchment, put the prepared tomatoes on it with cuts up.
4. Sprinkle the tomatoes with sugar and salt.
5. Pour olive oil (100 ml), sprinkle oregano on top.
6. Put the tomatoes in the oven to dry for 6-8 hours at 110-120 degrees. The oven door should be ajar.

Tomatoes will be ready when they lose significantly in size. They should still remain soft, bend well. Do not over-dry. When the tomatoes wilt, they will need to be put in a jar for storage. It should be done like this:

1. Tightly fold the dried tomatoes into a sterilized jar, sprinkling layers of oregano and pepper with peas, add garlic - whole or cut into several parts.
2. Add the bay leaf, and pour all the olive oil (100 ml) on top.
3. Close the jar tightly with a lid.
4. Put a jar of tomatoes in a cool place for 5-7 days, after which they can be eaten. Or keep it until a special occasion.

After opening, the jar must be stored in the refrigerator.

Bon appetit!