Garlic Basil Rosemary Sun-Dried Tomatoes in Oil

The taste is spicy, rich, sweet and sour. I really love sun-dried tomatoes and have been making this recipe for years now. They turn out moderately dried, sweet and sour, and aromatic rosemary, basil and garlic give the tomatoes a special piquancy. I hope you like them too. Join us!!
cook time: 5h
Ethan Rowley
Garlic Basil Rosemary Sun-Dried Tomatoes in Oil

Nutrition Facts (per serving)

145
Calories
14g
Fat
4g
Carbs
1g
Protein

Ingredients (1 portion)

Basic:

Garlic (head) to taste
Tomatoes 1500 g
Salt 1 tbsp
Sugar 1 tbsp
Ground black pepper (a handful of) to taste
Vegetable oil (200 g in a jar 2 tbsp. before drying) 250 g
Basil (twig) to taste
Rosemary (twig) to taste

Recipe instructions

Step 1

Step 1
Wash tomatoes and herbs well. I chop the basil, remove the leaves from the rosemary sprig, peel the garlic and cut it into thin slices.

Step 2

Step 2
In a deep container, mix tomatoes, half the herbs and garlic, a mixture of peppers, salt, sugar, 2 tbsp. l. vegetable oil. I have olive, you can use regular sunflower. If the tomatoes are sour, you can take a heaped tablespoon of sugar. I mix everything well.

Step 3

Step 3
I put it on a baking sheet, along with the herbs, garlic and the juice that forms at the bottom. Just one and a half kilograms fit on one baking sheet. And I put it in an oven preheated to 100 degrees. It is desirable if there is convection, but it is possible without it. I periodically open the oven door to let out steam. Approximate time 4-5 hours, it all depends on the size of the tomato and the degree of drying.

Step 4

Step 4
These are the tomatoes in an hour...

Step 5

Step 5
These in two...

Step 6

Step 6
These in 3...

Step 7

Step 7
These are after 4 hours.

Step 8

Step 8
The oil that I will pour into the jar needs to be calcined. I put it on the stove over medium heat and heat it for about 2 minutes. Be careful, if you overheat it it will start to smoke.

Step 9

Step 9
The jar and lid can simply be washed well, but I sterilized it.

Step 10

Step 10
I layer the tomatoes and the remaining half of the herbs and garlic. I fill it with oil. As for me, the picture is simply breathtaking :) So bright, juicy, summer-like! Be careful when pouring the oil, it is quite hot.

Step 11

Step 11
I close the jar, let it cool, and put it in the refrigerator for 2-3 days. You can eat it right away, but I like it when the tomatoes sit and soak in the butter and aromatic herbs. And store such tomatoes for no longer than 3 months in the refrigerator. Bon appetit!!!

Additional rubrics

Related recipes