Sun-Dried Tomatoes in Oil

1. 1

   Wash, halve and seed fresh plum tomatoes.

2. 2

   Place on racks and bake in a 175 degree (80 C.) oven until wrinkled and dry, 16 to 18 hours.

3. 3

   Sprinkle a thin layer of rock sale in the bottom of a jar.

4. 4

   Pack in the tomatoes and cover with olive oil, making sure the tomatoes are completely immersed.

5. 5

   Add a sprig of rosemary or a couple of dried chilies to the oil, if desired.

6. 6

   Store in the refrigerator for one month before using.

7. 7

   They last indefinitely in the refrigerator.

No additional tips available.