Conservation

In red tomatoes

Smakota (SmakotaInfo.com) suggests cooking sun-dried tomatoes. Such preservation has become very common nowadays. Tomatoes are very tasty, full of aromas of various spices and herbs, garlic. In the future, you can use them as an independent dish, or use them to prepare other dishes.

Sun-dried tomatoes they give dishes piquancy and a pleasant taste, an unusual delicate aroma.

Ingredients for making sun-dried tomatoes:

  • tomatoes (cream) – 1 kg.
  • salt (sea) – to taste.
  • oil (sunflower or olive) – 2-3 tbsp.
  • dry herbs (oregano, basil, marjoram, parsley, thyme, rosemary) or a mixture of Provencal herbs – to taste.
  • ground black pepper (a mixture of peppers) – to taste.
  • garlic – 3 cloves.

Preparation of sun-dried tomatoes:

We choose ripe, firm, identical tomatoes (cream). Wash and dry the tomatoes. Cut into 2 pieces (in half). We remove the stalks and select the cores with seeds.

We heat the oven to 100 degrees. Cover a clean and dry baking sheet with parchment paper. Place the tomatoes cut side up on a baking sheet. Sprinkle with a mixture of salt, pepper and herbs. Pour a little olive (sunflower) oil. Place a few cloves of garlic between the tomatoes.

We send the tray with tomatoes to the oven for 3 hours. If you want to get more dried tomatoes, you need to keep them longer in the oven, up to 5 hours.

Place in a sterile jar, chop the garlic and pour heated oil. Close the jars with lids and put them in a cold place for storage.

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