Dried tomatoes

Ingredients

For 6 servings

• •1.5 kg 1.5 kg Tomato(s)
• •1 c. à soupe 1 tbsp Sugar
• •2 2 pod(s) Garlic minced
• •2 2 branch(s) Thym
• •2 2 Laurier leaves
• •1 1 branch(s) Rosemary
• •150 ml 150 ml Olive oil
• •Salt pepper

Method

1. 1.Preheating the oven
2. 2.Preheat the oven th.4 (120°C). Choose ripe but still firm tomatoes. If you wish, you can remove the skin from the tomatoes. For this you have two solutions: raw using a tooth-saver or then plunge them into boiling water for 30 sec and immediately into cold water to stop cooking and peel them.
3. 3.Preparation of tomatoes
4. 4.Cut your tomatoes into quarters and skin them. Place the tomatoes in tight rows on a greased baking sheet with olive oil. With a brush, grease the tomato quarters as well. Sprinkle with salt and sugar. Pepper. Add some aromatic herbs (thym, bay and rosemary). Then finely chop the garlic pods and sprinkle them all over and between your tomatoes.
5. 5.Cooking
6. 6.Bake and cook tomatoes at least 3 hours in the oven. Watch the tomatoes, and brush them with a little olive oil from time to time: they will be well preserved in this way. After 3 hours, your tomatoes must be completely dehydrated, soft and not wilted. If necessary, put them in the oven for an hour.
7. 7.Finish
8. 8.Let the dried tomatoes cool to room temperature and place them in a jar with aromatic herbs and cover with olive oil. Enjoy your dried tomatoes immediately or keep for several weeks away from light and fresh. Make sure they are immersed in the oil because the level tends to drop, in this case add a little oil in the jar.