SUN-DRIED TOMATOES FOR THE WINTER

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This recipe has become known to us relatively recently. He comes from Italian cuisine. There, the fruits are harvested in this way for further use in the preparation of pizza, pasta and other main dishes of local chefs.
After trying, you decide how to use the workpiece in the future. But you can be sure that it will turn out very tasty. Even an ordinary sandwich with such a tomato becomes just a royal treat. Be sure to try it.

Ingredients:

Tomatoes
salt;
pepper;
garlic;
oil.

Sun-dried tomatoes can be prepared from any variety, but still it is better to choose dense tomatoes that will keep their shape well.
Rinse the tomatoes.

To dry.

Cut into halves or quarters.

Gently remove the pulp with a spoon.

Do not pour it out. For borsch, stew, etc., this is exactly what you need.

Cover the baking sheet with foil, spread the tomato slices in an even layer.

Salt, pepper.

Put in the oven for minimum heat for 3-5 hours. It is advisable to fade with the cover ajar.

At the bottom of the jar put sliced garlic. Tightly place the tomatoes.

Fill with hot (not boiling!) Oil halfway.

Cork and let it brew for at least three days. You can shake regularly to better soak.
Stored up to 6-8 months, but only in the refrigerator.
For a half-liter jar, you need about 2 kg of tomatoes.
Bon Appetit.