Sun-Dried Tomatoes in Oil
Prep: 20min
|
Servings: 4
|
Cook: 7h
Sun-dried tomatoes marinated in oil is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 sprigs rosemary
- 8 stems thyme
- 2 kg eggplant tomatoes
- Sea salt
- 500 ml olive oil
- 0.5 tsp Coriander seeds
- 8 cardamom pods
- 0.5 tsp mixed pepper
Instructions
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1.
Preheat the oven to 110°C fan.
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2.
Rinse the herbs, shake dry and chop or leave whole as desired. Wash the tomatoes, halve them, remove stems and seeds. Place on a parchment-lined tray, sprinkle with salt and herbs, then bake in the oven with a wooden spoon wedged in the door for about 6-8 hours, turning every 30 minutes. The tomatoes should be flexible, not too tough or wet at the end.
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3.
Let the tomatoes cool after baking and layer them in jars. Fill with oil, add spices, seal tightly and let steep for about 1 week.
