Sun-dried Tomatoes in the Dryer

How pleasant it is to open a jar of hand-made sun-dried tomatoes in winter! It is an ideal ingredient for a variety of salads, sandwiches, canapes, all kinds of snacks, like pizza toppings. It's actually very simple! Today I will tell you how easy it is to make delicious homemade sun-dried tomatoes.

Ingredients

• tomato varieties "Cream" - 4 kg
• olive oil - 300 ml
• a mixture of dry French herbs - to taste
• dry basil - to taste
• garlic - 1 head

Directions

1. Wash the tomatoes, dry with a towel, cut in half and put the halves, cut down, on 2-layer paper towels. Wait at least half an hour for excess juice and moisture to be absorbed into the towels.
2. Prepare a vegetable dryer. Put tomatoes cut up on the shelves of the dryer, sprinkle with a mixture of herbs. Lay out all the tomatoes in this way.
3. Put the tomatoes to dry at 70 degrees for the first 12-14 hours, periodically changing the shelves in the dryer. After about 14 hours, turn the temperature to 50 degrees and dry for about 8 hours. As a result, you should not have dry or half-baked slices, but withered ones - soft in the middle and with dry skirted edges.
4. When the tomatoes are almost ready, we begin to prepare the jars, peel the garlic and cook the oil. I sterilize the jars in the oven at 100 degrees for 20 minutes, but it is also possible in the traditional way.
5. We clean the cloves of garlic, if large, cut them in half. Place part of the oil in a saucepan and bring to a boil. Put garlic, herbs, basil, part of the tomatoes at the bottom of the hot jar. So alternate layers until the jar is completely filled. Next, fill the jar about 3/4 with ordinary oil and the remaining 1/4 boiling. Close the lid tightly. Keep refrigerated.