Sun-dried tomatoes

First, prepare the tomatoes. Wash them and cut them in half. Large tomatoes can be cut into more pieces. However, try to make them about the same size - this will ensure even drying.

Arrange the tomatoes on a baking tray lined with baking paper so that the skin is on the bottom. We sprinkle them with salt (don't save on it, as it helps in the drying process). We add sliced garlic.

Roast the tomatoes in an oven preheated to 100 degrees for about 5 hours. Check from time to time if the tomatoes are no longer too dry - it's a matter of taste, I like them still a bit juicy.

When the tomatoes are well dried, take them out of the oven and arrange them in jars while still warm. We also add fresh herbs to each jar - they will give extra flavor to our tomatoes.

Finally, pour oil into the jars so that the tomatoes are completely covered. This is a key step, as the oil protects the tomatoes from mold and allows them to keep longer.

When the tomatoes have cooled, seal the jars and store in a dark and cool place.