HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
5.5 lb (2.5 kg) fresh ripe Roma tomatoes 1.5 cup extra virgin olive oil (best quality); 1 tbsp dried oregano; tsp dried mixed peppercorns; 1 tbsp table salt; 1 tsp sugar; FIRST STEPS. First, preheat oven to 200 - 225 F. After that, wash and dry the tomatoes.Line a dripping pan with a sheet of parchment paper and spread over the paper half the salt and the sugar.
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