A little jar of summer, packed full of healthy omegas and vitamins. Pop them onto a cracker or into a lunch wrap. Delicious!
- This recipe requires you to use your oven on a very low temperature 40 - 50º C or a dehydrator.
- The quantities are not specified, however 3 x 500g bags of baby tomatoes will generally fill about 3-4 small 250ml jars. The tomatoes shrink and can be compacted into the jars.
- - Cherry/baby tomatoes - as many as you can fit into the oven or into a dehydrator. Chop them in half and lay them flat on trays which have a non-stick baking parchment.
- - Garlic cloves chopped into quarters - usually about 3 quarters per jar
- good quality olive oil - you will need enough to fill the jars to the brim
- - Rosemary - 2 small sprigs per jar
- - Apple cider vinegar - 1 teaspoon per jar
- - Stevia liquid sweetener (optional) - 2 drops per jar
- The tomatoes will take about 12 hours to dry out, so a dehydrator will help. However, they may take a less time in the oven. A good warmer draw would also work. Some of the tomatoes will dry out quicker then others and that is okay, a few squishy ones are good for the flavour of the tomato oil.
- Once dried, pack them into the sterilised jars with the garlic, rosemary, oil, vinegar and stevia. (optional)
- Seal the jars and give them a few good turns back and forth to mix the oil and vinegar. Allow them the stand for at least 2 days to soak before eating. In my house they are lucky to last that long as my kids love them on everything.
Amanda In The Kitchen https://www.amandainthekitchen.com/