Shopping list
1 handful of herbs (e.g. oregano, sage)
1 kilo cherry tomatoes
sea salt & freshly ground black pepper
2 fresh bay leaves
1 – 2 cloves of garlic
+/- 250 ml extra virgin olive oi
Wash and dry the herbs.
Cut the fresh herbs finely.
Wash and dry the tomatoes.
Cut the tomatoes in half.
Preheat the oven to 110°C Fan and place baking paper on the baking tray
Place the tomatoes, open side up, on the baking tray.
Season with salt and pepper and sprinkle the herbs on top.
Slide the baking tray into the middle of the oven.
Let the tomatoes dry for 3 4 hours and turn the tray now and then
Leave the oven door ajar or put a wooden spoon in between.
Allow the dried tomatoes to cool completely.
Make layers in a sterelized jar.
Tomatoes, bay leaf, garlic, repeat until jar is full.
Fill up the jar with olive oil.
Close the jar hermetically.
Stored in a cool and dark place, the cherry tomatoes can be kept for +/- 6 weeks