- 12 large tomatoes
- 1 ½ Table spoons sea salt
- 1 ½ Table spoons cracked pepper
- 1 ½ Table spoons dried Italian herbs
- ½ Table spoon white sugar
- 2 ½ cups olive oil
Start 12 tomatoes and place a cross on the top of each (the opposite side to where it comes off the vine)
Next boil water, place tomatoes in a bowl and place water over tomatoes, leave for 20 seconds.
Once cooled start peeling.
Next slice the tomatoes in half, see picture for correct way.
Next sprinkle with sea salt, cracked pepper, dried Italian herbs, white sugar and ½ cup olive oil.
Next place the tomatoes in the oven at 120°C, leave for 4 hours.
Take tomatoes out and let them cool, place the tomatoes in a jar and cover with 1½ cups Olive oil.
Store in the fridge, this will last 3 weeks in the fridge (or less as they are so delicious!)