Marinated Semi-Dried Cherry Tomatoes
Ingredients
- Cherry tomatoes
- 1.5 cups olive oil (half extra virgin)
- One bulb of garlic
- 3/4 cup apple cider vinegar
- Dried parsley, oregano, and basil (mixed)
- Maldon salt
- Caster sugar
- Black pepper
Preparation
Slice the cherry tomatoes in half.
Lay them out in every baking tray available.
Dehydrate in the oven at 80°C for about 8 hours.
Heat 1.5 cups of olive oil to 85°C with a roughly chopped bulb of garlic.
Leave the oil mixture to cool down.
Add 3/4 cup of apple cider vinegar, a mix of dried parsley, oregano and basil, Maldon salt, caster sugar, and black pepper to the cooled oil.
Coat the dehydrated tomatoes in the marinade.
Store in a sterilized jar in the fridge.
