Sun-Dried Tomatoes in Oil
Ingredients
- Tomatoes
- Salt (to taste)
- Black ground pepper (to taste)
Herb mixture
- 1 teaspoon dried garlic
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon Provencal herbs
Oil mixture
- Olive oil (50%)
- Sunflower oil (50%)
Preparation
Cut the tomatoes into slices.
Arrange the tomato slices on a dehydrator rack or a baking sheet.
Sprinkle with a small amount of salt and black ground pepper.
Sprinkle with the herb mixture.
Mix 1 teaspoon each of dried garlic, dried dill, dried parsley, dried basil, and Provencal herbs to prepare the herb mixture if not already done.
If using a dehydrator, dry for 10 hours at 70°C.
If using an oven with convection, dry for about 6 hours at 60-70°C.
If the oven has no convection, slightly open the door during drying.
Sterilize jars and lids.
Mix the oils in equal parts and heat to approximately 70°C without boiling.
Pour the hot oil over the dried tomatoes in the jars and seal tightly.
Tips
You can use any favorite herbs for the mixture.
No thermometer is needed for heating the oil; just ensure it does not boil.
