Sun-dried tomatoes with spices

Thoroughly wash the tomatoes (2 kg).

After that, cut them: small fruits can be halved, while large ones should be quartered.

Line a baking sheet with parchment paper and carefully arrange the tomatoes on it, cut side up and tightly next to each other, even slightly overlapping.

In a bowl, mix:

• salt (0.5 tsp)
• pepper (1 tsp)
• dried basil (1 tsp)
• paprika (0.5 tsp)
• dried garlic (a pinch)
• oregano (1 tsp)

Evenly sprinkle the mixture over the tomatoes.

After that, place the baking sheet in a preheated oven.

For drying the tomatoes, set the temperature to 120 degrees Celsius and cook them for 4-5 hours.

If you want to get roasted tomatoes, set the temperature to 100 degrees and keep them in the oven for about two hours.

Be sure to use the convection mode. If your oven doesn’t have this mode, you can use a wooden stick to leave a gap between the door and the oven body for better ventilation.

Don’t forget to monitor the cooking process, as the time may vary depending on the size of the tomatoes.

As a result, from 1 kg of fresh tomatoes, you get about 80 g of dried fruits.