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Sun-dried tomatoes in a dehydrator

0
2973
Kitchen Russian
Calorie content 171 kcal
Portions 0.5 l.
Cooking time 10 h.
Proteins * 1.2 gr.
Fats * 6.6 gr.
Carbohydrates* 46.3 g
* per 100 gr. product
Sun-dried tomatoes in a dehydrator
Content

It is a pleasure to dry tomatoes in a dehydrator. Drying is uniform. For such a process, it is best to take tomatoes of the Cream variety, because one skin will remain from cherry and other small tomatoes when dried.

Ingredients

Cooking process

step 1 out of 6
Tomatoes for drying are best taken of medium size, because the small ones will dry completely, and the large fleshy varieties do not bake for a long time and remain moist. Sort the tomatoes and wash, dry.
step 2 out of 6
Cut the tomatoes in half, scrape the centers out of them along with the seeds and juice using a teaspoon. Lightly salt the inside and sprinkle with a little sugar.
step 3 out of 6
Lay paper towels on the table in two layers. Arrange the tomatoes with the slices down and leave for about 1 hour while the juice flows.
step 4 out of 6
Arrange the tomatoes, cut from top to bottom, on the iron grates of a dehydrator. Turn the device on at 70 degrees for 6-8 hours. The time depends on how many baking trays are being dried. It usually takes 5-6 hours for 1 sheet. If you fill 5 trays, then it takes about 8 hours to dry.
step 5 out of 6
The tomatoes should wilt, but not dry at all. Sterilize small jars. Put part of the peeled garlic on the bottom, add dried herbs or put basil greens.
step 6 out of 6
Place sun-dried tomatoes in jars in layers, shifting layers with garlic and herbs. Pour the contents of the jars with olive oil, but not all the way to the top. Fill the remaining ¼ of the jars with boiling olive oil, which will sterilize the tomatoes. Close the jars of tomatoes with screw lids, cool and put in the refrigerator for storage.

Bon Appetit!

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