|1||garlic — whole bulb|
Preheat your oven to 150°C.
Cut the tomatoes in half and place cut side up on a baking tray. Depending on how dry you like them, cook slowly for 1-2 hours.
Let them cool when they are done to your liking. Peel and cut the garlic into thin slices.
Wash the basil and remove leaves from the stalks.
Place in serilised jars (2 mins in microwave) with the garlic and basil interspersed and fill with the olive oil.
It will last for about a month, but I guarantee it will be gone by then.
Notes: These can be used on fish, chicken, chopped into pastas and on their own on toast!
with permission of Chef Caro. To visit Chef Caro’s
blog, click here.
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