Preparation:

1. Prepare the tomatoes: wash and dry the tomatoes well. Cut them in half lengthwise and place them cut side up on a baking sheet lined with baking paper. Season with a drizzle of extra virgin olive oil and a pinch of salt.

2. Drying: Bake the tomatoes in a traditional oven at 120°C (250°F) for about 10 hours, until they are dry and the skin is slightly wrinkled. Let them cool completely.

3. Blanch: Bring a pot with water and 2 tablespoons of vinegar to a boil. Add the sun-dried tomatoes and blanch for 4-5 minutes. Drain and dry well with a clean cloth.

4. Sterilize the jars: Place the jars in a pot with cold water. Bring to a boil and simmer for 30 minutes (add lids after 20 minutes). Let them cool in the water, drain and dry them upside down on a cloth.

5. Prepare the chopped herbs: finely chop the fresh parsley and garlic.

6. Fill the jars: Arrange the tomatoes in layers in sterilized jars, alternating them with chopped herbs. Season generously with extra virgin olive oil until completely coated. Press the tomatoes firmly to remove any air bubbles, leaving about 2 cm from the edge. Close the jars with lids.

7. Pasteurization: Put the jars in a pot, separate them with a tea towel. Cover with cold water and bring to a boil. Boil for 30 minutes. Allow to cool completely.

8. Check the vacuum tightness: press the center of the lid; If you do not hear a “click-clac”, the vacuum seal has been created correctly.

9. Storage: Let the tomatoes rest in a cool, dry place for at least a week before consuming them so that they can fully develop their flavor. They can be kept for up to 3 months.