Italian style sun-dried tomatoes

Needed:

ripe small tomatoes,

olive oil,

garlic,

sea salt,

Italian herbs rosemary, basil, oregano, savory ,

black pepper.

Cooking: wash and dry tomatoes, cut them in half and remove the core use them for other things, like gazpacho soup . Line a baking tray with baking paper and arrange the tomatoes, cut side up, on it.

Season with salt and pepper, drizzle with oil. Put in oven at 80-100 degrees for 5-7 hours. To be ready, tomatoes must be dried, but not dry.

Sterilize the jars. Chop the herbs and garlic. Put some on the bottom of a jar. Layer tomatoes in them by 2 fingers , drizzle with oil, then a layer of spices again and tomatoes again.

Fill the jar to the brim, add oil to cover the products. Use in dressings, salads, sauces, serve with meat and fish or simply as such after 2-3 hours. Store in refrigerator for up to six months.