- Cherry tomatoes
- Extra virgin olive oil
- Tulsi oil
- Garlic and salt
Wash the tomatoes, cut them in half, season with salt and leave to drain for at least a couple of hours in a colander covered with a cloth, turning occasionally. Place them on a lined baking sheet, face up, bake at about 100 °C in a ventilated oven for 2/3 hours, until dry and slightly wrinkled.
Cool and put into sterilized jars, pushing them down well.
Pouring oil into the jar (1/3 Tulsi, 2/3 classic extra virgin), about half way down the jar add a small clove of garlic and continue. Once the jar is nearly full cover completely with oil in the same proportions.
Recipe by Monica Caldara http://lamammapasticciona.blogspot.it/