Sun-dried tomatoes in Italian
0
1814
Kitchen
Russian
Calorie content
80.9 kcal
Portions
0.5 l.
Cooking time
13 h.
Proteins *
1.4 gr.
Fats *
10.1 gr.
Carbohydrates*
5.1 gr.
Sun-dried tomatoes are a delicious delicacy that will take a lot of your time and effort. But your efforts will be fully rewarded when you open a jar of these tomatoes, put them on crispy toast with cream cheese, add a basil leaf to the tomatoes and sprinkle with a few drops of the fragrant oil in which the tomatoes were stored. It's just great!
Ingredients
Cooking process
For the preparation of sun-dried tomatoes, it is necessary to choose ripe and firm tomatoes with a dryish meaty filling. These varieties of tomatoes lend themselves well to drying and do not emit a lot of juice. We wash the tomatoes under a stream of warm running water, put them on a towel and leave them for 10-15 minutes to dry.
On the dryer, set the mode for drying vegetables, if you have a temperature adjustment, set it to 70 degrees. We close the lid and press the "Start" button. Every 1-2 hours, it will be necessary to change the levels of the dryer in places: we put the lower ones up, the upper ones we go down, so that the tomatoes at different levels are equally dried.
We wash jars for twisting tomatoes with baking soda, add 1-2 tablespoons of running water to each jar and put them in the microwave for 1-2 minutes for sterilization. After the jars have cooled down a bit, put a few slices of garlic on the bottom, then put the sun-dried tomatoes tightly, add a couple of pinches of salt, hot pepper and balsamic vinegar to each jar. Pour warm flavored oil into each jar and close tightly with boiled lids.
