3-4 cups of olive oil Fresh basil 4-5 cloves of minced garlic ½ cup of dried oregano Kosher salt 3-5 pounds of sun dried tomatoes (you can make them or get them at the super market)
- Start by finding a large, wide mouth, mason jar; pint size is fine, but if you can find larger jars they’ll store more tomatoes. Wash your mason jar very well and you can even go as far as sterilizing the jar. Moreover, it’s vital that your hands and any other tool used for the process are exceptionally clean.
- Next, begin layering your unseasoned sun dried tomatoes in the jar in the following order: 1. layer of tomatoes, 2. sprinkle of kosher salt, 3. garlic, 4. pinch of dried oregano, 4. layer of fresh basil leaves
- Repeat the above layering process until you’re nearly at the top of the jar (don’t over stuff the jar because your last step includes filling the jar with olive oil).
- When you’re finished with each layer push down with a flat object to compress the ingredients.
- Finally, fill the jar with olive oil, making sure that the tomatoes are completely submerged (note: the oil will need some time to settle so make sure all of the tomatoes are covered).
- Screw on the lid tightly and store the jar in a cool, dark, closet or cupboard.
You’ll need to let the tomatoes sit 6-8 days before consuming them (the oil needs to soften the tomatoes and you also need to let the garlic, basil, and oregano do it’s thing).