- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 16 Times
Can be made ahead of time.
Salt the tomatoes and set on a wire rack raised 12-to 18-inches off all the ground, directly in hot sunlight.
Sun-dry for 8 to 10 days.
Remove the tomatoes from the rack and pack in sterilized canning jars with 1 clove of garlic and 1 sprig of rosemary per jar.
Fill each jar with olive oil.
The tomatoes must be dried in a very dry climate. It is not necessary to bring them indoors at night.
Nutritional information includes 1/8 teaspoon of salt per tomato. Olive oil is not included and will vary depending on the size of the jar.