Sun-dried tomatoes in an electric dryer for the winter

For the preparation of sun-dried tomatoes, it is recommended to select dense, fleshy varieties of small tomatoes. We wash the tomatoes under cool running water, put them on a kitchen towel and leave them for 15-20 minutes to dry from the water. Then cut each tomato in half and remove the core.

Mix salt and Provencal herbs in a mortar and grind them with a pestle. Then we put the halves of the tomato on the trays of the dryer so that there is little room between them for air circulation between the levels. Add a pinch of spices and salt to each half of the tomato.

We install the trays of the electric dryer on the base, set the temperature to 60-70 degrees, close the lid and turn it on. Do not forget to change the levels between each other every 1-1.5 hours, since the drying process is faster on the lower tiers. After 5-6 hours the tomatoes will be sufficiently dried. When you press the pulp, moisture should not be released from them.

Pour olive oil into a saucepan and put on low heat. We need to heat it up, but not boil it. Add peeled and halved garlic cloves to the oil. After the oil has warmed up well, remove the garlic cloves. We wash the tomato jars with baking soda, rinse with clean water and sterilize in a convenient way. Then put some spices on the bottom of the sterilized jars and put the tomatoes tightly, fill them with warm oil. Knock the jar on the work surface several times so that all air bubbles come out of the jar and seal it tightly with a boiled lid. Leave the tomatoes at room temperature until the oil has cooled completely. Then we put them in the refrigerator for storage, where the tomatoes can be stored all winter. Tomatoes will be ready for consumption in 1.5-2 weeks. They will be saturated with the aromas of Provencal herbs and olive oil and will acquire the necessary consistency.