Dried tomatoes in oil with garlic

First prepare the tomatoes. Dried tomatoes without skin are more tender, so it is better to remove it. To do this, make a cross-shaped incision on each tomato and pour boiling water over the fruits for 2 minutes.

Then pour ice water over the tomatoes. With a small knife on the side of the incisions, you need to pull the tips of the skin and it will be very easy to separate.
Tomatoes without skins are cut into 2-4 parts, depending on the size. Next, you need to remove the seeds from each part with a teaspoon. Slices of pure tomato pulp must now be placed on a baking sheet covered with parchment paper, greased with vegetable oil. Spread the tomatoes close to each other, because they will decrease very much in size. Lightly salt the tomatoes and brush or sprinkle with vegetable oil, you can lightly sprinkle with a mixture of Italian herbs.

Now we send the tomatoes to wilt in the oven. At 50 degrees with the oven door slightly ajar, tomatoes can wilt for about 8-9 hours.
Ready-dried tomatoes can now be packed tightly in a clean jar, layering with thin pieces of garlic and herbs as desired. Fill each layer with vegetable oil so that the tomatoes are completely covered with it.
After a few weeks, when tomatoes are soaked in oil and aromas of herbs with garlic, they can be served to the table. Dried tomatoes can be stored in the refrigerator for up to six months.