Sun-dried tomatoes
Sun-dried tomatoes are easy to prepare, but will take time to dry. But in winter, they're a godsend - you can eat them plain, add them to pizza, sandwiches, baked goods, pasta, etc. The recipe is from Natasha, for which I thank her.
Composition:
- small tomatoes - 1,5 -2 kg (or as much as will fit on the tray)
- garlic
- dried garlic
- olive oil
- dried basil
- dried rosemary
- balsamic vinegar - 1/3 tbsp.
- salt
Cooking sun-dried tomatoes:
For dried tomatoes it is better to take small tomatoes, they will dry faster and then they are more convenient to use.
Wash the tomatoes, cut them in half and remove the seeds. Cover the baking tray with foil and place the tomatoes on it tightly with the cut side up. Spray the tomatoes with olive oil (it is more convenient to do it with a spray gun). Sprinkle salt, dried garlic and herbs on top of the tomatoes.
Place the tomatoes in an oven preheated to 100-130 degrees and dry the tomatoes for 5-7 hours, opening the oven periodically to get rid of excess moisture.
Allow the tomatoes to dry for 5-7 hours.
Place the finished tomatoes in a jar, layering with the sliced garlic. Mix the balsamic vinegar with a little olive oil and pour over the tomatoes. If the tomatoes are not completely covered with this mixture, top with more oil to cover them completely.
Tomatoes can be stored in the pantry, but I store them in the refrigerator.
Enjoy!"
