Oil-soaked tomatoes

Overview

I once tasted oil-soaked tomatoes in pasta at a Western restaurant. They are dry, fragrant, chewy, and rich in flavor. They are many times more delicious when added to pasta than fresh small tomatoes. So I searched for traces of it and finally found it in the imported food section of a supermarket. The price was quite high. Spring and summer are the seasons when cherry tomatoes (cherry tomatoes) are on the market. I checked the recipe online and prepared to make it myself. There are many recipes on the Internet. I adapted a recipe that suits my family's family situation. I bought two kilograms of cherry tomatoes and started making it. There is no high technical content in making tomatoes in oil. The only thing required is patience, because drying cherry tomatoes takes a lot of time. Prepare the marinated tomatoes and let them sit for a week before you can eat them. When I opened the lid and smelled it, the aroma was so fragrant that it was worth the time it took me to make it. The next step I should consider is to use it to do something. I am looking forward to it just thinking about it.

Tags

• foreign cuisine
• basil
• garlic
• olive oil
• thyme
• cherry tomatoes
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Wash the cherry tomatoes and remove the stems.

   

2. 2 Cut the cherry tomatoes into quarters. (Smaller ones can also be cut in half)

   

3. 3 Arrange the sliced cherry tomatoes on a baking sheet.

   

4. 4 Sprinkle a pinch of salt evenly over the cherry tomatoes. (Salt can also be omitted. Personally, I feel that adding a little salt can bring out the sweetness of cherry tomatoes)

   

5. 5 Put the baking sheet into the oven and dry the cherry tomatoes at 100 degrees.

   

6. 6 Dry the cherry tomatoes into the preserved state in the picture. (The time depends on the actual situation. I put two pans and baked them together, which took longer)

   

7. 7 Flatten the garlic.

   

8. 8 Place bay leaves and garlic in a container.

   

9. 9 Add a layer of dried tomatoes.

   

10. 10 Add some vanilla. (Don’t add too much spice, otherwise it will overwhelm the flavor of tomatoes)

    

11. 11 Pour in enough olive oil to cover the dried tomatoes.

    

12. 12 Add another layer of dried tomatoes.

    

13. 13 Repeat the above steps until all the dried tomatoes have been added and finally pour in the olive oil that covers the tomatoes.

    

14. 14 Close the lid and seal for one week before eating.