16 small tomatoes, washed and halved

Approximately 2 teaspoons of sea salt

Approximately 1 teaspoon black pepper

8 cloves of garlic, thinly sliced

2 bay leaves

1.5 cups olive oil

1. Preheat oven to 120°F (about 50°C).
2. Spread the halved tomatoes evenly on a baking sheet. Sprinkle them with sea salt and black pepper to taste.
3. Bake the tomatoes for about 2 hours, or until the tomato water has completely evaporated, and tomatoes are slightly shriveled.
4. In a pan over medium-low heat, heat the olive oil. Add the sliced garlic and fry until golden brown, then add the bay leaves and continue to stir-fry until fragrant.
5. Transfer the roasted tomatoes into a VOYD Vacuum Canister. Pour the fried olive oil, garlic, and bay leaves over the tomatoes. Add additional olive oil to the container, ensuring the tomatoes are completely submerged. Fill about 70-80% of the canister (up to half an inch from the mouth of the lid).
6. Vacuum-seal the canister for quick marination and optimal storage.Let the tomatoes marinate in the infused olive oil mixture for at least 24 hours before serving. Enjoy these flavorful marinated tomatoes as a delightful addition to salads, and sandwiches, or as a tasty appetizer on their own.
7. Refer video:
   https://www.youtube.com/watch?v=endzv6CjyjM