Sun-dried Tomatoes with Vinegar

Sun-dried tomatoes were invented, of course, where there are a lot of tomatoes and a lot of sun - in the Mediterranean. Over time, from simple stocks for the winter, this product has turned into a natural delicacy, although now it is cooked in 60% of cases not in the sun, but in a conventional oven.

Ingredients

• 1.5 kg cream tomatoes (elongated)
• 2 sprigs of rosemary
• 1 sprig thyme
• 5-6 cloves of garlic
• red wine vinegar
• extra virgin olive oil
• Brown sugar
• salt, freshly ground black pepper

Directions

1. Place a double layer of paper towels on the table. Cut the tomatoes in half lengthways and use a sharp spoon to remove the core and liquid. Lightly salt the inside of the tomatoes and sprinkle with sugar. Flip them upside down on towels. Leave for 30 minutes to allow excess liquid to glass.
2. Line 2 or 3 baking sheets with baking paper. Place the tomatoes on top of them.
3. Remove the sprigs from the rosemary and thyme. Peel the garlic without crushing it and cut into neat thin slices.
4. Place a round of garlic in each tomato half. Sprinkle with thyme and rosemary. Drizzle each tomato with olive oil.
5. Place the baking sheets in an oven preheated to 120–130 ° C. Place a rag under the oven door - condensation may drain. After 2 hours, remove the baking sheets and turn the tomatoes over. Cook for 2-4 hours more, until desired consistency.
6. Turn off the oven and let the tomatoes cool completely. Then put the tomatoes in a jar, drizzle with vinegar and olive oil. Cover and refrigerate for no longer than 10 days.