Get the following to make this recipe: 4 cups of olive oil, fresh basil, 5 cloves of minced garlic, ½ cup of dried oregano, kosher salt, and5 pounds of sun dried tomatoes. Start off by getting a big mason jar with a wide mouth a bigger than a pint. Clean the Mason jar thoroughly. Next, layer the sun-dried tomatoes insidethe Mason jar and then add the kosher salt, garlic, dried oregano, and fresh basil leaves. Follow this layering method until nearly full, but not to the brim, as the olive oil will be filled in a minute.

After each layer,compress it to take in every space and remove the air pockets to allow the olive oil come and drench the tomatoes under. Put on the lid very tightly and store the Mason jar in a cool, dark cupboard.Let the tomatoes sit in for a week 6 – 8 before opening the jar and using them. While it sits, the olive oil will soften the tomatoes and the other ingredients will mix it in to create a specific taste when taking out the tomatoes.

Sun-dried tomatoes are very delicious and pair up well with some white wine to equal the sweet flavors of the tomatoes. It is very important to cure all vegetables, especially tomatoes, in plenty of olive oil, and that the jar is clean and sterilized, including the ingredients (tomatoes should be washed first) used making this batch. Repeat the process after using up all of the tomatoes.

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