• Tomatoes
  • Salt
  • Olive oil
  • Herbs (optional)
  • Sterilized jars
  • Cheesecloth or other fine fabric


  1. Cut the tomatoes in half and place them on a baking tray with their skins facing down. Generously sprinkle them with salt.
  2. Cover the tray with a very fine fabric, such as a cheesecloth or gauze, and leave the tomatoes in the sun for several days, usually 3-4, until their moisture is completely evaporated but they are not too hard. Each night, bring the tray indoors to avoid moisture absorption.
  3. When the tomatoes feel like flexible leather, they are ready. Place them in a sterilized jar and cover with olive oil.
  4. At this stage, you can add some herbs like oregano, thyme, coriander, or garlic for extra flavor. Ensure the tomatoes are fully submerged in the oil.
  5. Store the jars in a cool, dark place.


Source: Argiro Barbarigou