• 500g baby tomatoes
  • Flakey salt
  • Olive oil to cover


Wash and halve the baby tomatoes. Place on a lined baking sheet and cook in an oven heated to 100 degrees Celsius for 2 – 3 hours or until dried. Place in a sterilized jar and cover with Extra Virgin Olive Oil. Seal the jar and keep it in the fridge for 3 – 4 months.

Source: What’s Alicia Cooking