Make your own sun dried tomatoes with basil
extra virgin olive 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
In this dish: