Sun-dried tomatoes in olive oil: how to make a summer classic at home

INGREDIENTS
2kg of tomatoes
Salt
1l (4 1/2 cups) of water
180ml (3/4 cup) of white vinegar
Garlic
Dry oregano
Bay leaf
350ml (1 3/4 cups) of extra virgin olive oil

METHOD
1. Wash and cut tomatoes in half and transfer them to the baking tray covered with parchment paper. Season with salt and place them on the balcony, or where they can be exposed to sunlight. Leave them for about 7 days.
2. After time has elapsed and the tomatoes become dry transfer them to the pot with water and white vinegar. Let the boil for 5 minutes.
3. Transfer them to the baking pan covered with cloth and cover them with another cloth. Set aside for 2 hours.
4. After 2 hours start filling the jars with garlic, and some oregano and insert the tomatoes trying to make layers. Make at least 2 layers of tomatoes, oregano, and garlic. Insert the bay leaf and fill the jar with olive oil to cover the tomatoes.
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