Sun-dried tomatoes at home
0
753
Kitchen
Russian
Calorie content
42.4 kcal
Portions
0.5 l.
Cooking time
9 h.
Proteins *
0.9 gr.
Fats *
5.1 gr.
Carbohydrates*
3.4 gr.
Sun-dried tomatoes are a stunning delicacy from Italy. Since the weather in our latitudes does not allow drying tomatoes in the sun, we will do it in the oven. A few hours of painstaking work and on your table there will be ready-made sun-dried tomatoes with Provencal herbs and garlic. With sun-dried tomatoes, you can prepare a variety of dishes: from bruschetta with mozzarella and basil, pizza or bread, to risotto or pasta and sun-dried tomatoes. Let's get started!
Ingredients
Cooking process
Salt the tomato halves, pepper and sprinkle with a little spices. Add the rest of the spices to the jar when we close them. If desired, sprinkle the tomatoes with small pieces of garlic. We turn on the oven at 90-100 degrees and put a baking sheet with tomatoes in it. We dry the tomatoes at a low temperature for 4-7 hours, it all depends on the size and variety of tomatoes, as well as your oven.
After the tomatoes have completely cooled down, put them in sterilized jars. Pour olive oil into a small saucepan, add Provencal herbs to it and heat, but do not boil. Add the hot olive oil to the jars so that it completely covers the sun-dried tomatoes. Close the lid tightly and leave the jars of sun-dried tomatoes to cool at room temperature. Next, we remove the jars for storage in the refrigerator.
