Dried Tomatoes
– Cherry Tomatoes, small ones
(organic own harvest)
– Sea Salt
– Provence herbs
– Olive-oil extra virgin
– Freeze-dried chopped cloves of garlic
– Bay leaves
– Dried red peppers
– 3 Baking dishes
– Chopping board for vegetables (green)
– Potato Peeler
– Few Jars (each baking dish one)
– I always put more than one baking dish in the oven because it takes
such a long time till the tomatoes are dried
– Wash the tomatoes and dry, halve and put in the baking dish
till the bottom is completely covert. Don’t add any olive-oil
– Sprinkle with salt and provence herbs
– Heat the oven at 120 degrees and put the baking dishes in for 3-4 hours
– Check if the tomatoes are dry
– Set in the jar till it’s full for 1/3, then cover up with olive-oil, some freeze-dried
chopped cloves of garlic, a bay leave and a dried red pepper
– Then again the dried tomatoes till the jar is full for 2/3, the olive-oil,
some freeze-dried chopped cloves of garlic, a bay leave and a dried red pepper
– Then the third, last part, first the dried tomatoes and then again the olive-oil
some freeze-dried chopped cloves of garlic, a bay leave and a dried red pepper
(when fresh garlic is covered with cold olive-oil very occasionally
it is possible to get salmonelle in your product, so better use dried)
