Ingredients

15 units of large tomatoes

3 soup spoon olive oil

2 teaspoon of Balsamic Vinegar

2 Laurel Leaf

1 teaspoon of Oregano

1 teaspoon of Thyme

2 teaspoon of white vinegar

1 pinch of Garlic Paste

1 pinch of salt

1 pinch of Pepper

Steps

1. The first step to wash the outside of the tomatoes well and cut them in helmets or halves.

2. With the help of a teaspoon remove the pulp or center of the tomatoes. Remember that you do not have to discard the pulp, you can reserve it to prepare other recipes, like a Neapolitan sauce. In this way, we take advantage of all the raw materials and we do not waste anything.

3. Take the helmets of the tomatoes to a baking sheet.

4. Add a little olive oil on top of the hulls, salt and pepper to taste. Take the tomatoes to the oven at 80ºC for about 4 hours, ideally you turn around with the help of tweezers to dehydrate them evenly. Once you notice that the tomato hulls are hard and not sticky, and they are dry, they will be ready.

5. Once the dried tomatoes are cooled, take them to a sterile glass jar.

6. Add all the ingredients we have on the list (oregano, thyme, bay leaf, white vinegar, olive oil, balsamic vinegar, etc). In this way the tomatoes will be impregnated with each and every one of the flavors and aromas of these products.

7. Close the lid once you have all the ingredients in the glass jar and mix to divide and marinate the canned tomatoes. If you do not open the jar, they can last for weeks. Once opened, you should consume the tomatoes during the next days.

8. Serve dried tomatoes in oil to accompany any food you want, such as grilled chicken, salmon, etc. They are exquisite, because of the preserved aromatic ingredients that gives a very particular flavor. Personally, we recommend using them to flavor salads. Enjoy!