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The video shows how to make sun‑dried tomatoes. First, wash ripe tomatoes, cut them in half, and scoop out the seeds with a teaspoon. Line a baking tray with parchment or foil, place the tomato halves cut‑side up, and lightly salt them. Bake in a preheated oven at 120 °C in convection mode for two hours, keeping the oven door slightly ajar to let moisture escape. Every 30 minutes flip the tray and swap the halves to ensure even drying. After two hours, lower the temperature to 100 °C and continue drying for another one to two hours, depending on the tomatoes’ size and moisture content. While the tomatoes finish drying, sterilize jars and lids by boiling them for 7–10 minutes. Once the tomatoes are ready, fill the jars with dried spices—dry garlic, rosemary, and Italian herbs—then add the tomatoes, top with more spices, and pour hot olive oil (heated to 80 °C) over them. Seal the jars tightly, shake, invert, wrap in a towel, and leave overnight. Store the jars at room temperature, but keep opened jars in the refrigerator. Use a dry fork or spoon to remove tomatoes to avoid spoilage.