20 ripe roma tomatoes (San Marzano) <----This is the Italian name of the tomato
1/2 cup balsamic vinegar
Wash and cut the tomatoes in half. Put the tomatoes in a tray facing up and sprinkle salt, sugar and oregano on top. Turn in oven on at the temperature of 50C 120F. Bake for two hours (turn off the oven) and let rest for 8 hours, move the tomatoes around the tray and take the water excess off. Bake for another 2 hours and let rest again... Repeat the process until the tomato is completely dry.
In a bowl, put all the tomatoes in gently and hydrate your tomato with balsamic vinegar. Leave the tomatoes to dry again, this time just in a hot oven that is off. Place the tomatoes in a jar and cover with olive oil. Optionally you can add garlic, rosemary, pepper etc... Make sure everything is clean and do not touch the inside content with your bare fingers (use a fork or spoon to get the tomatoes out).
How long it last!?
- You will have the sundries tomatoes for years if you keep them under the olive oil, if they go bad is easy to recognize because it will taste horrible!