Tomatoes
can be stored all year round. Ingredients:
5 kg of small, plump tomatoes,
30 ml of olive oil per glass,
1 clove of garlic,
a pinch of thyme (or rosemary),
a pinch of salt,
sun-dried tomatoes in oil.
Preparation:
Cut the tomatoes in half, removing the stem, then cut them into quarters.
Place them on baking sheets lined with parchment paper, season with salt, thyme, and rosemary, and bake in the oven for 1 hour at 200°C (390°F).
Meanwhile, soak the garlic to make it easier to peel, then finely chop it with a knife. Wash and dry the 600ml jars. Place the garlic, thyme, and rosemary on the base, fill with tomatoes, and sprinkle with herbs occasionally.
Finally, add the oil, close the lid, seal tightly, turn the jars upside down, leave them like that for 10 hours, turn them right side up and store them in a dry place all year round.
