- plum tomatoes
- coarse sea salt
- olive oil
- spices per taste
Wash and dry plum tomatoes, halve them, remove the seeds with a spoon and drain it from the liquid. Arrange on a baking tray covered with baking paper, with the cut side up. Season with salt. Heat the oven on 100 degrees and forget about it for 3 – 4 hours. According to some authors it should be 50 degrees and about ten hours, but I’m not so patient. When cool, arrange it in a jar, a layer of tomatoes, coarse sea salt, a couple of sliced garlic, some seasoning. Finally pour olive oil and press well with a spoon to squeeze the air bubbles. Your winter salad is ready. Keep in the fridge until you eat all.
If you want to gain more than half a jar, you need at least two kilograms of tomatoes.