Oily Tomatoes

Oily Tomatoes

1. The raw materials are prepared. The cherry tomatoes are produced in Yangling, Shaanxi. The olive oil is extra virgin, and the vanilla is a mixed Provencal vanilla from juju. I don’t know what it is, but the fragrance is very strong.

2. Cherry tomatoes divided into four parts

3. Spread onto the baking sheet

4. Sprinkle some salt

5. Dry in an oven at 120 degrees, about two hours to three hours, and it can also be dried. In short, the moisture should be dried. It may be because the size of the cut is not very uniform, it must be turned frequently, and the main thing is not to bake it.

6. Tomatoes are in the best condition with raisins

7. Wash 2 cloves of garlic and pat it with a knife, without peeling

8. Find a water-free and oil-free glass airtight bottle, put 2 pieces of bay leaves and 2 cloves of garlic

9. Add a portion of dried tomatoes

10. Sprinkle with a little chopped vanilla

11. Pour olive oil over the tomatoes

12. Add the remaining dried tomatoes

13. Import olive oil to submerge the dried tomatoes

14. Sprinkle some chopped vanilla, seal and marinate for a week

Tips:

The way to eat oily tomatoes is mainly used to mix salads, make pizza, etc. Please see other recipes I posted for specific ways of eating.