sun-dried tomatoes preserved in oil

Ingredients

• 2 kg of elongated tomatoes
• 2 tablespoons of salt
• 1 liter of water
• 200 ml of vinegar
• 1 clove of garlic, finely chopped
• 1 tablespoon of ground hot pepper
• 1 tablespoon of oregano
• One bay leaf
• About 1/4 cup of black peppercorns
• 500 ml of olive oil

Cut the tomatoes in half lengthwise.

Place them on a plate and season them with salt.

Place them in a very sunny location. Bring them indoors at night to prevent them from becoming too moist.

The drying process takes between 5 and 15 days, depending on the amount of sunlight, until the tomatoes no longer stick together. You will obtain approximately 200g of dried tomatoes.

Place the tomatoes in a pot with water and vinegar, and bring to a boil for 5 minutes.

Remove them and let them drain on a dishcloth for two hours.

Place a few tomatoes at the bottom of the jar, add some garlic, chili peppers, and oregano, then another layer of tomatoes, which you season again.

When the jar is full, cover with olive oil and seal.

These tomatoes can be stored for several weeks at room temperature, or up to 3 months in the refrigerator.