When washing cherry tomatoes, you can soak them in vinegar water and wash them, but I used baking soda because there was no vinegar.
Remove the top and wash thoroughly.

Wipe off the water and cut the cherry tomatoes in half.

If you're going to make a sun-dried tomato with a large tomato, cut it into 8 pieces.

The cut cherry tomatoes are seasoned with herbs and salt, and I made sundae tomatoes using 1kg of cherry tomatoes, so I put them in a bowl and season them.

I sprinkled oregano, pepper, and salt for the seasoning, and they ask me to sprinkle oregano on sun-dry tomatoes as a must, but I think I can replace it with basil or other herbs.

Now put the cherry tomatoes that were sprayed with herbs in the air fryer and start drying.

Put the cherry tomatoes sprinkled with herbs in the air fryer one by one, and dry at 140 degrees for 15 minutes

After cooling for 1 to 2 minutes, let it dry at 100 degrees for 20 minutes

After cooling for 1 to 3 minutes, dry for 10 minutes at 100 degrees.
For the last 3rd drying, you can look at the condition of the pre-dry tomato and turn it for an additional 10 minutes or longer.

After the third drying, let the cherry tomatoes dry at room temperature for 1-2 hours.
I dried 1kg of cherry tomatoes with an air fryer, and I repeated it about 3 times because the F was not big.

Disinfect glass bottles to cover while drying sun-dried tomatoes at room temperature.

After an hour or two, put dried tomatoes in a sterilized glass container and make a sun-dried tomato.

Put the sun-dried tomatoes and rosemary in a glass bottle,

Pour in the olive oil,

Olive oil can be stored for a long time without mold if you put enough tomatoes in it, so please don't spare it.
Olive oil used in Sundry Tomatoes can be eaten together as a dressing, not thrown away, or used in Sundry Tomato Pasta.

One and a half bottles of sundae tomatoes came out with 1kg of cherry tomatoes.
The completed sundry tomato is half a day at room temperatureYou can ripen it for a day, ripen it in the refrigerator for 2-3 days, and eat it.
The storage period is approximately 2 to 4 weeks. Olive oil hardens white when put in the refrigerator, so it melts quickly when you take it out with wooden chopsticks and leave it at room temperature.