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Sun-dried tomatoes

Sun-dried tomatoes

Category: Blanks

Ingredients

Unsolid tomatoes
(how many will fit on the baking sheet)		 1-1.2 kg
Salt to taste about 1 tsp.
Dry Herb Blend
(like Provencal - Italian)
or fresh dill,
basil, oregano, thyme
Ground black pepper,
pink peas		 taste
Coriander seed, mustard
(not necessary)
in a jar of butter
Fresh or dry garlic
Sunflower oil
or olive - in a jar

Cooking method

  • Wash the tomatoes well, cut them into halves - quarters. For quick drying, it is best to remove all excess juice with seeds and partitions with a spoon, then the drying time will be halved.
  • I didn't, but in vain.
  • Cover a baking sheet with parchment, brush with olive oil and arrange the tomatoes, cut up. Sprinkle tomatoes with salt and spices. Fresh or dry herbs - sprinkle on top. If the garlic is fresh, sprinkle with slices on top. Try not to spill past the tomatoes - it will burn.
  • Dry at 100-120-150 degrees for 4-5 hours with a slightly open door or with a fan (whoever has it). Then turn off the oven and leave to cool in it.
  • The drying time depends on the oven and the tomatoes themselves. The main thing is to watch from time to time so that they do not start burning; if they burn, turn down the heat.
  • Some dry in an airfryer or electric dryer.
  • Tomatoes are ready when no liquid is released when you press the flesh with a fork.
  • Put the finished tomatoes in a clean jar, pour over with olive oil and close the lid.
  • Keep refrigerated.
  • If the tomato turns out to be half a jar, you can put it in layers: tomatoes, garlic in large slices, hard cheese cubes, spices and dry herbs if desired, pour with oil. If sunflower is used, you need to eat it in two to three days. If olive - a week or two, you can safely store, if preserved!

Note

I would like to suggest a recipe from the culinary forum. So, the recipe for sun-dried tomatoes (I have not tried it myself yet, the author of the Vintage recipe)

Yaninka
I dry tomatoes every summer, only without herbs, just dried tomatoes for my taste are not very tasty, but in winter in stews, in borscht-soups, it's great. When they get attached, I put them in the freezer, I think it's still better to store them than in a jar.
Alena211
And I have such tomatoes stood in the refrigerator for several months and were eaten with a bang behind the ears. So we have to cook this year too.
 

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