Oven "Sun-Dried" Tomatoes in Olive Oil

Begin by thoroughly washing the plum tomatoes and allowing them to drain.

Prepare one or two oven trays by lining them with aluminum foil, shiny side up.

Halve the tomatoes and place them on the tray.

Evenly sprinkle the halved tomatoes with pepper, basil (or herbs from Provence), salt, and sugar.

Drizzle olive oil over the tomatoes and scatter crushed garlic atop.

Bake in a preheated oven at 100 degrees Celsius for 4-6 hours, adjusting the time based on tomato size.

Utilize ventilation if available.

Tomatoes are perfect when slightly dried yet pliable. They may appear oily but closer inspection reveals their readiness.

For storage, place the tomatoes in dry jars. If refrigerating, simply cover them with olive oil in jars.

For pantry storage, seal the jars tightly and sterilize in the oven at 150 degrees Celsius for 40-45 minutes. Allow to cool at room temperature.

Highly recommended for those who prefer homemade canned goods. This simple recipe yields delicious results.

Enjoy your flavorful culinary creations with these homemade "sun-dried" tomatoes.