Handmade sundried tomatoes.
1 servings840 min
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.
Steps
- 1. Cut the cherry tomatoes in half and place them on the dehydrator tray with the cut side facing 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 air-drying period of 1 hour, dry again at 70 degrees Celsius for another 6 hours.
- 5. Let it air dry naturally for another hour to ensure it's completely dry.
- 6. Place half of the dried tomatoes, followed by garlic and rosemary, then 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.