If you have a dehydrator, simply wash the tomatoes thoroughly, in this case preferably date or cherry tomatoes, cut them in half and place them on the appropriate trays. Season them with a pinch of salt, set the dryer to 65°C and let them dry for at least 24 to 36 hours, taking care to check on them from time to time. Once dried, store them in glass jars.
If you wish, you can season the dried tomatoes with the aromas you prefer: basil, oregano, thyme, mint, pepper or chilli, or leave them natural to make them more versatile.
To optimize the times, you can use already dried tomatoes: in this case you will just need to blanch them in water and vinegar, skipping the oven cooking step.
storage:
The dried tomatoes in oil can be kept for about 3 months in the pantry, in a dry place, away from sources of light and heat. Once opened, they can be stored in the refrigerator and consumed within 3-4 days, always making sure to cover them with extra virgin olive oil.
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My dinner party guests always go nuts over this dish.
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