3-4 k. firm tomatoes (medium-sized)
Coarse salt
Olea Lesvos Olive Oil
- Cut the tomatoes in half, lengthwise and remove their stems
- Place tomatoes, cut side down, in shallow wood-framed trays with nylon netting for the bottom of the trays.
- Sprinkle with a lot of coarse salt
- Cover trays with protective netting or cheesecloth
- Leave the tomatoes in a dry place where the sun can see them, as long as possible
- Depending on how sunny it is, leave the tomatoes in place until they lose all their moisture and prevent mold from forming
- Collect them after they lose all their moisture
Tip: Place the tomatoes in a container with olive oil to keep them soft and ready to use. In addition to olive oil you can add spices and seasonings of your choice.