Italian-style dried tomatoes and how to preserve them for years Ingredients: 10 kg of washed red tomatoes (400) grams of tomatoes (40) grams of iodine-free salt for each kilo of tomatoes Ingredients for preserving dried tomatoes in oil: Boiling water to cover the dried tomatoes (2 kg of whole tomatoes, which gave me 160 grams of dried tomatoes) 3 tablespoons of vinegar A quarter teaspoon of carbonate Boiling time: 3 to 5 minutes until the tomatoes open We need to press them with oil Sterilized jars Olive or vegetable oil or garlic mixture, as desired Hot pepper or chili pepper (optional) Salt (to taste) Most of the time you don’t need salt Aromatic leaves (thyme/oregano/rosemary/coriander/parsley) (optional) Note: You can press the dried tomatoes in batches so that you don’t waste and benefit from the remaining oil for the second batch and add to it The remaining oil can be used for cooking and salads. It is very delicious. Note 1: The drying time depends on the temperature of the sun and the area, from (7 to 10). The most important thing is that it is dry and soft, so that it does not reach the stage of breaking. Note 2: The stages of drying and storing cherry tomatoes are the same as the stages of regular tomatoes. Note 3: If the sun is strong and you are afraid of rotting, dry them in the oven on the middle rack at a temperature of (120 to 140) half drying with stirring and complete in the sun and at night with a fan, it will not take long. Note 4: Store in the immersed oil, completely closed after the oil finishes bubbling in the pantry. Note 5: Every 10 kilos of tomatoes yield from (600 to 800) grams, depending on how much fluid you lose. • Secrets of successful pickled cucumbers and green tomatoes... • Quick eggplant pickles! • A new way to make fava beans with carrots... • Palestinian-style malban (Malban Kha... • Making raisins at home the Palestinian way... • Palestinian kishk my way (without sun!)... • Jameed yogurt (making and storing it the right way...