1 | Peel 4 tomatoes, cut into quarters and discard seeds. You should have "petals" of tomatoes.
Salt on both sides, then leave the juice to drain out for about one hour. | ![Preserved tomatoes : etape 25 Preserved tomatoes : etape 25](/images/recettes/four/106-1.webp) |
2 | Drain and dry on a cloth or some papier absorbant. | ![Preserved tomatoes : etape 25 Preserved tomatoes : etape 25](/images/recettes/four/106-2.webp) |
3 | Peel 1 garlic clove. | ![Preserved tomatoes : etape 25 Preserved tomatoes : etape 25](/images/recettes/four/106-3.webp) |
4 | Cut garlic into thin strips. | ![Preserved tomatoes : etape 25 Preserved tomatoes : etape 25](/images/recettes/four/106-4.webp) |
5 | On a non-stick baking sheet, put a sage leaf dipped in olive oil, add a little thyme and a small strip of garlic on top. | ![Preserved tomatoes : etape 25 Preserved tomatoes : etape 25](/images/recettes/four/106-5.webp) |
6 | Place a piece of tomato on top, then another small strip of garlic. | ![Preserved tomatoes : etape 25 Preserved tomatoes : etape 25](/images/recettes/four/106-6.webp) |
7 | Brush with olive oil. | ![Preserved tomatoes : etape 25 Preserved tomatoes : etape 25](/images/recettes/four/106-7.webp) |
8 | Then add pepper. | ![Preserved tomatoes : etape 25 Preserved tomatoes : etape 25](/images/recettes/four/106-8.webp) |
9 | Arrange all the tomatoes in this way. | ![Preserved tomatoes : etape 25 Preserved tomatoes : etape 25](/images/recettes/four/106-9.webp) |
10 | Then put in the- conventional oven: 4 hours at 80°C or 176°F
- bread oven: 12 hours after oven has cooled to 60°C or 140°F.
| ![Preserved tomatoes : etape 25 Preserved tomatoes : etape 25](/images/recettes/four/106-10.webp) |
11 | At the end of this time, take out the baking sheet. | ![Preserved tomatoes : etape 25 Preserved tomatoes : etape 25](/images/recettes/four/106-11.webp) |
12 | Prepare a jar with the sprig of rosemary, a sage leaf, a sprig of thyme and a bayleaf, blanched as for the flavoured olive oil recipe. | ![Preserved tomatoes : etape 25 Preserved tomatoes : etape 25](/images/recettes/four/106-12.webp) |
13 | Add the preserved tomatoes (discard cooking herbs), and cover with a little olive oil. | ![Preserved tomatoes : etape 25 Preserved tomatoes : etape 25](/images/recettes/four/106-13.webp) |
The tomatoes will keep unrefrigerated for several weeks. For a little more flavour, add a small chilli to the jar.