Handmade sundried tomatoes.
⏱ 840min👥 1 servings
Ingredients
- 2 kg of date tomato variety cherry tomatoes.
- 0.5 teaspoon of salt.
- A moderate amount of extra virgin olive oil.
- 8 cloves of garlic.
- 10 grams of rosemary.
Instructions
1
Cut the cherry tomatoes in half and place them on the dehydrator trays, cut-side up.
2
Sprinkle 0.5 teaspoons of salt evenly.
3
Dry at a temperature of 70 degrees Celsius for 6 hours (swap the position of the top and bottom trays halfway through).
4
After a natural drying process of 1 hour, dry again for 6 hours at a temperature of 70 degrees Celsius.
5
After another hour of air-drying, the Korean radish is dried completely.
6
Layer half of the dried tomatoes, followed by garlic and rosemary, then finish with the remaining tomatoes in the jar.
7
Pour extra virgin olive oil over the ingredients until they are completely submerged, and let it sit for a day to age.