Delicious aromatic topping for home bruschettas.


  • 300 grams of sherry tomatoes
  • 100 grams of olive oil
  • 3-4 cloves of garlic
  • 10 leaves of fresh basil
  • salt


1. Cut the tomatoes in half and arrange on cooking paper. Add salt and garlic cloves.

2. Dry in the oven at 100 degrees Celsius for about 2-3 hours, you can also dry them in the sun for several days or in a dehydrator according to the manufacturer’s instructions.

3. Arrange in a jar together with the garlic and chopped basil, and then pour in the olive oil and press.

4. Store in the refrigerator.

Note: With the drying process, the amount of lycopene in tomatoes increase and the phytonutrients become more concentrated.