Tomatoes are good on their own. Unfortunately, they cannot be ripe for long. Drying is one of the ways to preserve tomatoes for a long time. This method allows you not to lose the beneficial properties of tomatoes. Sun-dried tomatoes are great in a variety of dishes.
It is necessary
- - ripe tomatoes - 1.5 kg;
- - ground black pepper - to taste;
- - coarse salt - to taste;
- - spicy herbs - optional;
- - garlic - 3 cloves;
- - vegetable oil - up to 150 ml.
Instructions
Step 1
Prepare ripe, meaty tomato varieties. Rinse and pat dry with kitchen napkins. Divide the tomatoes into halves or quarters as convenient. Remove the seeds and stalks from the resulting parts. The carved flesh with seeds may be needed for another recipe, such as a sauce.
Step 2
Prepare a wire rack or baking sheet. Cover it with parchment paper. Lay out the sliced and dried tomato slices. Stack tightly as as they dry out, they will decrease in size.
Step 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.
Step 4
Then prepare the oven, heat it to 100 degrees. Set the food sheet. Leave the oven door open a little, let the excess moisture come out of the tomatoes.
Step 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 damp. Do not overdry tomatoes, they should bend easily.
Step 6
Remove the finished tomato slices from the sheet, cool. Prepare a small glass jar. Pour vegetable oil on the bottom. Omit some herbs, dry rosemary, oregano, etc. will do. Peel the garlic, cut into slices, add evenly while laying the tomatoes.
Step 7
Place sun-dried tomato slices on 1/3 of the jar, press firmly. Re-fill with herbs, add vegetable oil. Next, fill the jar, laying out the products one by one. The oil should completely cover the pieces to prevent mold from forming. Cover the finished container with a lid, store in a cold place.
