Cherry tomatoes in oil: the recipe for not making mistakes

1. Wash and cut the tomatoes in half lengthwise, and place them on a drip pan covered with baking paper.

2. Season them with a little salt, sugar and a drizzle of extra virgin olive oil and then put them in a static oven at 120° for about 8 hours.

3. Once dry, remove them from the oven and let them cool on a wire rack. Meanwhile, proceed with sanitizing the jars and caps.

4. Take a pot of water by placing a clean tea towel in the bottom and place the jars inside and fill it with water, letting it boil for 30 min.

5. Drain the water and let the jars cool on a clean tea towel. At this point start placing the sun-dried tomatoes inside the jars, adding a little oil as you go.

6. Continue by making layers and finally cover them completely with oil.