Wash and dry the tomatoes. Cut them in half or quarters, depending on your preference or the size of your tomatoes.

Place the tomatoes cut side up on the trays. Tomatoes shrink to half the size, so it is not necessary to leave too much space between.

If you would like to add garlic to your oil infusion, place sliced garlic cloves onto a dehydrator tray lined with a silicone mesh sheet and dehydrate with the tomatoes. (store-bought dried garlic may also be used)

Set the dehydrator to 60°C (140°F) and the time to 8 hours to check in. It may take up to 20 hours to fully dry the tomatoes. The dehydrating time will vary depending on the size and type of tomatoes you are using, and the humidity in the air. A completely dehydrated tomato should be dry and leathery with no moisture coming out when you squeeze them with your fingers. If you drop them on the bench, they should make a clink sound.

Remove the dried tomatoes and store in an airtight glass container. Leave the moist pieces on for longer. Continue checking in every 4 hours until they are all dehydrated.

When all the tomatoes are completely dry you are ready to create the oil infusion. You can do this right away or leave the dried tomatoes in an airtight container for days or weeks. They will not spoil.

Start by sterilising the jars and lids by boiling for 5 minutes. Take out the jars with tongs and place upside-down on a wire rack to drain and dry.

Add the water and vinegar to a medium sized saucepan and bring to a steady boil. Add half of the dehydrated tomatoes and boil for 2 minutes.

Remove the tomatoes with a slotted spoon and place in a single layer on clean kitchen towel. Lay another clean towel over the top and gently press down to blot them dry. Repeat the process with the remaining dehydrated tomatoes. The dehydrated tomatoes will now be softer and more pliable.

Prepare the dried herbs, garlic etc that you are choosing to put into your oil infusion. (Nothing fresh can be added to the jar.) 

Start packing dried tomatoes into the sterilised jars. Working in layers, sprinkle in the herbs and garlic (or aromatics of your choice) as you fill the jars.

Gently heat the oil in a small saucepan to approx. 100F/38C.

Pour the olive oil over the tomatoes, making sure they are completely submerged. Press down on the tomatoes to release pockets of air and ensure they are completely submerged. Pop on a lid and that’s it, your own dehydrated tomatoes in oil are ready to preserve. 

As you use the tomatoes, just be sure the remaining tomatoes are fully covered before storing back on the shelf (add more oil if needed).