1. Wash and dry the tomatoes thoroughly, then cut them in half lengthwise. Arrange them on a baking sheet lined with parchment paper, cut side up. Season with oil and salt. Bake in a preheated oven at 120°C (250°F) for about 10 hours.
2. The tomatoes are ready when they have lost all their water and the skin is slightly wrinkled. Let them cool completely on a wire rack or in a glass container.
3. Bring a large pot of water and vinegar to a boil.
4. Blanch the dried tomatoes for 4-5 minutes, then drain and dry them thoroughly with a clean cloth.
5. Sterilize the jars by placing them in a pot filled with cold water and boiling for 30 minutes (add the lids for the last 10 minutes).
6. Let them cool in the water, then drain and turn them upside down onto a clean cloth.
1. Wash and dry the tomatoes thoroughly, then cut them in half lengthwise. Arrange them on a baking sheet lined with parchment paper, cut side up. Season with oil and salt. Bake in a preheated oven at 120°C (250°F) for about 10 hours.
2. The tomatoes are ready when they have lost all their water and the skin is slightly wrinkled. Let them cool completely on a wire rack or in a glass container.
3. Bring a large pot of water and vinegar to a boil.
4. Blanch the dried tomatoes for 4-5 minutes, then drain and dry them thoroughly with a clean cloth.
5. Sterilize the jars by placing them in a pot filled with cold water and boiling for 30 minutes (add the lids for the last 10 minutes).
6. Let them cool in the water, then drain and turn them upside down onto a clean cloth.
