Tomato varieties “drain” – 2 kg
Garlic – 1 clove
Basil – 1 bunch
Extra virgin olive oil “extra virgin”
1. Wash and dry the tomatoes.
2. Cut the halves.
3. Clean the seeds.
4. Baking tray lay a parchment, grease and put the tomatoes.
5. The oven preheated at maximum power, then turn down the temperature of 60-80 degrees, dry with the door ajar for 6-8 hours.
6. Wash and dry the basil.
7. Spread the tomatoes into sterile jars, shifting fresh garlic and basil,
fill with oil and refrigerate.