Pickled Cocktail Tomatoes

For the pickled cocktail tomatoes, slice the cocktail tomatoes and dry them in the dehydrator for about 6 hours.

Then layer the dried slices in a clean, boiled jar, add a little salt and pepper and season with Mediterranean herbs (rosemary, thyme and oregano).

Cover the jar with a high quality sunflower oil, seal it and leave the pickled cocktail tomatoes in the dark for at least 2 weeks.

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