Sun-dried tomatoes are a fragrant snack popular all over the world. Its recipe was invented by the inhabitants of the Mediterranean. He quickly scattered across different states and fell in love with Russian mistresses.
Sun-dried tomatoes - exquisite taste
Not a single self-respecting gourmet will pass by sun-dried tomatoes. This Italian appetizer is able to decorate any dish and give it an unforgettable flavor.
Sun-dried tomatoes are harmoniously combined with feta cheese, meat, fish, pasta and even a slice of white or black bread.
Ingredients for sun-dried tomatoes:
- 2 kg of dense, not overripe tomatoes;
- 150 ml olive oil;
- 2 cloves of garlic;
- oregano - to taste;
- basil - to taste;
- salt (not iodized) - to taste (depending on the variety of tomatoes);
- 1 pinch of black pepper
Instructions for cooking sun-dried tomatoes
- Wash tomatoes thoroughly. Leave to soak in cool water for 1 hour.
- Cut large tomatoes into 4 parts, small ones into two.
- Remove the stems and the center with seeds from the tomato. We don't need it. It can be sent to the soup fry. The pulp is also suitable for a shitty snack.
- Line a baking sheet with a sheet of parchment paper. One layer will be enough. Put the tomatoes on it. You can fold the fruits tightly to each other, but only in one layer.
- Put a baking sheet with tomatoes in the oven, preheated to 90-100 degrees.
- Tomatoes are dried for about 5 hours. This time may vary depending on the size of the vegetable slices. Small pieces of fruit are cooked much faster. During the entire cooking time, it is necessary to monitor the condition of the vegetables. Burning must not be allowed.
- Tomatoes shrink significantly after cooking and become slightly moist and pliable. If they start to break, then the tomatoes are overdried.
- Sterilize the jar and lid.
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Transfer the tomatoes from the baking sheet to a deep bowl. Add chopped garlic, pepper, oregano and basil to them. Mix everything thoroughly.
Image - Place the tomatoes in layers in a jar and tamp thoroughly. There should be no excess air in the jar, otherwise it will affect the taste of sun-dried tomatoes.
- Pour oil over the tomatoes. It must completely cover them, otherwise the tomatoes will sour and begin to grow moldy.
- Close the jar tightly with a lid. There is no need to roll up sun-dried tomatoes.
- The delicacy will be ready in 7-10 days. This time is quite enough for the fruits to absorb all the aroma of oregano and other spices. It is worth noting that sun-dried tomatoes are stored in the refrigerator for no more than six months, but as a rule, they are eaten much faster.
2 kg of tomatoes will make only one small jar of jerky goodies, but it's worth it! Tomatoes infused with herbs, garlic and olive oil have an incredible aroma and delicate taste. They will become a favorite snack for the whole family.
