Tomatoes, Pickled in Oil

Sterilize the jars by rinsing them well with boiling hot water and then drying them upside down.

Wash the basil and pat dry with kitchen paper. Rinse the tomatoes thoroughly in cold water, sorting out any that have soft spots. Dry the tomatoes well and pierce each one several times with a wooden stick.

Layer the tomatoes and basil in the jars. Add the salt and pour the oil over them. The tomatoes should be completely covered by the oil. Close the jars and store them in a dark, cool place.

You can use dried tomatoes instead of fresh ones.

However, it is not worthwhile to dry tomatoes in the same way, as they can be bought cheaply in well-stocked Turkish stores. In an experiment in our own oven, it took 36 hours at 60 degrees convection until the tomatoes were dried.

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