Homemade Sun Dried Tomatoes in Oil
|Italian plum tomatoes||10 Pound, halved and seeded (Ripe)|
|Extra virgin olive oil/Vegetable oil||2 Tablespoon|
1 On a large rack, place the tomatoes, cut side up.
2 At the corners of the rack, place the jars.
3 Drape a cheesecloth cover on the tops of the jars, making sure it doesn't touch the tomatoes.
4 Tighten the cloth to secure.
5 Place the rack in hot sun until the tomatoes are dried out and darkened.
6 This will take about 2 to 3 days, turn the tomatoes 2 or 3 times a day.
7 Flatten the tomatoes with a knife or spatula, when partly dried.
8 Let the tomatoes dry until they are shriveled and look like a dried apricot.
9 In a pan, bring water to a boil.
10 Put in the dried tomatoes for 2 minutes.
11 Drain well.
12 Dry well with paper towels.
13 Sterlize pint jars and transfer the tomatoes in it.
14 You can choose to add basil, rosemary, or thymef or added flavor.
15 Pour enough olive oil on to cover.
16 Seal tightly.
17 Place in the refrigerator for at least 3 to 4 weeks before using.
18 Serve as desired.
Can be stored for a long time whne refrigerated.