Steps

• Wash the tomatoes. Cut them into 4 and remove all the pulp. You can set it aside to use in a tomato sauce, gazpacho...
• Spread all the tomato wedges evenly on a baking sheet. Drizzle with olive oil, add salt, sugar, and pepper. Add a few sprigs of thyme and rosemary.
• Bake for 5 to 6 hours at 130°C (266°F).
• Store the sun-dried tomatoes in a jar in the refrigerator, with or without oil.

NotesConserve les tomates séchées au frigo dans un bocal, avec ou sans huile. Ou stérilise le pot rempli d’huile d’olive jusqu’en haut.