Sun-dried tomatoes in olive oil: how to prepare a summer classic at home

1. Wash the tomatoes, cut them in half and place them on a baking tray lined with baking paper. Season with salt and place on the balcony or anywhere else with plenty of sunlight. Let stand for about 7 days.
2. When the tomatoes are dry after some time, put them in a saucepan with water and white vinegar. Cook for 5 minutes.
3. Place on a baking sheet lined with a cloth and cover with another cloth. Let stand for 2 hours.
4. After 2 hours, fill the jars with garlic and a little oregano and add the tomatoes in layers. Arrange at least 2 layers of tomatoes, oregano and garlic in it. Add the bay leaf and fill the jar with olive oil so that the tomatoes are covered.