TOMATES SECHEES



2 kg (4,4 lbs) of elongated tomatoes + 1 clove of garlic + 3 bay leaves 2 tbsp black peppercorns + 50 cl olive oil


Wash and cut the tomatoes in half and let them dry in the sun for a week on a wooden board. Come home in the evening to a cool place and airy.

Put the tomatoes in an airtight jar.

Add the peeled clove of garlic, pepper and bay leaves.

Fill the jar with oil and place it in a dry, dark place for a few days before closing the container.

You will be able consume the tomatoes after one month.

Storage and in particular sterilization follow rules strict hygiene.

 Failure to comply with these rules may result in food poisoning.


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