Tomatoes are good on their own. Unfortunately, they cannot be kept in a ripe state for a long time. Drying is one way to preserve tomatoes for a long time. This method allows you to not lose the beneficial properties of tomatoes. Sun-dried tomatoes are good in various dishes.
Pick your recipe
You will need
- - ripe tomatoes - 1.5 kg;
- - ground black pepper - to taste;
- - coarse salt - to taste;
- - herbs are spicy - optional;
- - garlic - 3 cloves;
- - vegetable oil - up to 150 ml.
Instruction manual
1
Cook ripe, fleshy varieties of tomatoes. Rinse and pat dry with kitchen cloths. Divide the tomatoes into halves or quarters, as convenient. Remove seeds and stalks from the resulting parts. Cut pulp with seeds may be needed for another recipe, for example, for sauce.
2
Prepare a wire rack or baking sheet. Cover it with parchment paper. Put sliced and cooked for drying slices of tomatoes. Fit tightly, as as they dry, they will decrease in size.
3
Salt each slice with salt, it is better if you use sea salt. Sprinkle with black pepper. For each tomato slice, add 1-2 drops of vegetable oil.
4
Then prepare the oven, heat it to 100 degrees. Set food sheet. Leave the oven door a little open, let excess moisture come out from the tomatoes.
5
It is necessary to cook sun-dried tomatoes within 5-7 hours. Cooking time depends on the size of the pieces. Finished products must remain wet. Do not overdry the tomatoes, they should be easy to bend.
6
Remove the finished tomato slices from the leaf, cool. Prepare a small glass jar. Pour vegetable oil onto its bottom. Dip a small amount of herbs, dry rosemary, oregano, etc. will do. Peel the garlic, cut into slices, add evenly during the laying of the tomatoes.
7
Put dried tomato slices on 1/3 cans, press tightly. Sprinkle the herbs again, pour in the vegetable oil. Next, fill the jar, laying out the products one by one. The oil should completely cover the pieces so that mold does not form. Cover the finished container with a lid, store in the cold.