We had a good crop of beautiful organic tomatoes this year. We had both cherry tomatoes and beefsteak tomatoes and we grew way more than what we could eat so I decided to semi dry and preserve them in olive oil.
Light olive oil (enough to cover the tomatoes)
3 cloves of garlic
1 Table spoon of salted capers
1 Teaspoon of dried basil
Cut the cherry tomatoes in half and the larger tomatoes into 1cm (about a third of an inch) slices.
Dry the tomatoes in a dehydrator for 12 hours at 60 degrees C (about 140 F).
Place enough jars and their lids in a oven heated to 120 degrees C (about 250 F) for 30 minutes. Leave the jars in the hot oven until you are ready to use them.
Heat up the olive oil with the three cloves of finely sliced garlic, a table spoon of salted capers and a teaspoon of dried basil. Heat the oil until it starts to cook the garlic then it take it off the heat. You don’t want to really cook the garlic, it’s heated just to help infuse the flavours into the oil and help with keeping things sterile.
Pour a little of the hot oil with the garlic, basil and capers into each the hot sterilised jars and then place the semi dried tomatoes in the jars a little at a time, covering them with a little more hot oil as you fill up the jar.
If you try this, I’d suggest that the oil pouring is done in the kitchen sink in case the jar breaks. Needless to say, hot oil can cause very serious burns so take care at all times.