Preserving Tomatoes All Year Round
Ingredients
5 kg small, plump tomatoes
30 ml olive oil per jar
1 head of garlic
A pinch of thyme (or rosemary)
A pinch of salt
Sundried Tomatoes in Oil

Preparation
Cut the tomatoes in half, taking care to remove the stems, then cut them into quarters.
Then place them on baking sheets lined with parchment paper, season with salt, thyme, and rosemary, and bake for 1 hour at 200°C.
Meanwhile, soak the garlic to make it easier to peel, then finely chop it with a knife. Wash and dry 600 ml glass jars. Place the garlic, thyme, and rosemary at the bottom, fill them with tomatoes, and sprinkle them over the top occasionally.

Finally, add the oil, close the lid, seal tightly, turn the jars upside down, leave them like this for 10 hours, turn them upside down, and store them in a dry place all year round.

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