Kitchen appliances and utensils
- dehydrator (ideally, hot sun, you can get by with the oven);
- grid sheet for drying vegetables;
- cutting board, knife;
- BNKs with thread under the cover.
Ingredients
- Tomatoes (ideally oblong, plum-shaped) - at your discretion
- Olive oil - for filling
- Sunflower oil - for filling
- Garlic to taste
- Mix of herbs "Provencal herbs" - to taste
- Sea salt - for drying
Step cooking
- At the preliminary stage, we prepare jars with a lid on the thread. They must be thoroughly washed, removing any stains, and sterilized with hot steam.
- We wash and sort the tomatoes. If crumpled, broken, rotted or other substandard fruits come across, you do not need to use them. It is likely that when insisted they spoil the whole jar of tomatoes.
- Selected fruits are cut in half without removing the stem or seed, but if desired, they can be removed.
- We spread the cut tomatoes on a grid sheet.
- Sprinkle the tomatoes thoroughly with coarse sea salt. You can not be afraid that the fruits will turn out to be salted, after drying, most of the salt itself will fall off from the tomatoes.
- We place the sheets with the spread out tomatoes in a dehydrator. They need to be placed so that an air gap remains between the sheets. Alternatively, you can use the oven.
- We set the drying mode for a maximum of 10 hours at a temperature of 71 ° C with fast air circulation. In total, the drying process takes 20 hours, possibly plus 1-2 hours. Therefore, if it is impossible to establish the full term, you will have to extend the time manually. Drying speed is largely dependent on the size of the tomatoes. The smaller they are, the faster they dry. Properly dried fruits look clotted, dried, with a small amount of remaining liquid inside.
- Cut the garlic into thin slices.
- Pour a mixture of herbs "Provencal herbs" into a sterilized jar. You can add other spices and spices to your taste.
- We put on top a few plates of garlic.
- We lay the dried tomatoes, folding them flat on top of each other. Between layers, you can add a few more plates of garlic, as well as herbs and spices.
- Pour the tomatoes with oil. Only olive can be used. It's expensive, but the taste of tomatoes will be better. In addition, oil after tincture with tomatoes can be used in the preparation of meat or salads. It, saturated with the taste of tomatoes, spices and spices, will acquire their taste and aroma shades. If there is no such amount of olive oil, you can use a mixture of olive and sunflower. The proportions of the mixture are selected at your discretion.
- In a jar of tomatoes, covered in oil, put a whole clove of garlic and tightly close the lid. Infuse the tomatoes in a jar for about 2 weeks, after which they can be used to prepare different dishes or consumed separately, as a side dish, for example, for meat or fish.
Video recipe
Author's video tells about the preparation of dried tomatoes in the Italian style. The creator of the recipe describes each step in detail, giving many tips and suggesting alternative solutions or additions to the main recipe.It is advisable to watch the video before cooking, as there are many if-then options on which the final product will depend.
Sun-dried tomatoes aged in olive oil are classic Italian cuisine. They are great for many meat and fish dishes, and can act as ingredients for salads and dressing pasta. The core of the recipe is made up of tomatoes and oil, while all spices and spices are put at their discretion. For example, you can use basil, tarragon, red pepper, dill, oregano, fennel, thyme and parsley. You need to navigate with spices for tomatoes, since oil is combined with almost everyone. Did you like sun-dried tomatoes according to this recipe? Be sure to write your review and share experiences or ideas with other culinary specialists.
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