I do try to preserve fruits and vegetables and make jams and different preserves that will last me through the winter.
Today I dried tomatoes and preserve them in olive oil and garlic. You can also add basil or thyme if you like.
Slice tomatoes and place sliced side up on parchement paper. Sprinkle Kosher salt (not too much)
Heat oven on low and dry the tomatoes for approx. 2 hours. They should look wrinkled but not crispy.
You can add basil or thyme as you please.
BOTULINUM Poisoning can occur so please note - any foods both homemade and commercial MUST be refrigerated and consumed within a week!!
BOTULINUM Poisoning - is fatal!!
Thanks Aviva for opening my eyes to this issue !!