Sun-dried tomatoes in an electric oven
0
533
Kitchen
Russian
Calorie content
118.8 kcal
Portions
0.2 l.
Cooking time
5 h
Proteins *
0.8 gr.
Fats *
4.5 gr.
Carbohydrates*
32 gr.
In the Mediterranean, sun-dried tomatoes are dried in the sun, our climate is not suitable for this, so housewives use electric ovens. Tomatoes prepared in this way retain a large amount of vitamins and nutrients. The only negative is the length of the cooking process.
Ingredients
Cooking process
Cut the tomatoes in half, remove the white part from the stalk and seeds, you can do this with a teaspoon. Sprinkle the halves with salt and sugar, add garlic and rosemary, stir gently. Let the tomatoes sit for 20 minutes to let the juice stand out. Then flip them in a colander to drain the juice. Line a baking sheet with parchment, grease it with sunflower oil, and put the tomatoes on top of it. Place the baking sheet in an oven preheated to 80 degrees, do not close the door completely. Cook sun-dried tomatoes for 4-6 hours, depending on their size and meatiness, they should not dry out.
Bon Appetit!