Cut tomatoes into slices, preferably 10 mm than 5 mm thick, place on baking paper on a baking sheet and sprinkle with sugar, salt and pepper, add rosemary or thyme if necessary.
Let it dry for 12 hours at 80 degrees Celsius, turn around after approx. 2/3 of the time.
The amount (2-3 baking trays depending on the thickness of the tomato slices) makes about 180 g of dried tomatoes.
Dried tomatoes can then be processed into almost all antipasti or used as a side dish for many Mediterranean dishes.
Certainly the matter does not pay off financially, because in addition to the cost of the tomatoes, energy is also consumed, but the tomatoes have a very intense taste and are guaranteed to be sulfur-free.
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