Sun-dried tomatoes in an electric oven
0
797
Kitchen
Russian
Calorie content
32 kcal
Portions
1 l.
Cooking time
8 h.
Proteins *
0.8 gr.
Fats *
4.6 gr.
Carbohydrates*
2.9 gr.
Sun-dried tomatoes are a traditional Italian way of harvesting. In Italy tomatoes are dried in the sun, but in our climatic conditions this is impossible. You can use a dryer or oven to harvest tomatoes. I suggest cooking sun-dried tomatoes in an electric oven.
Ingredients
Cooking process
Select tomatoes that are strong and of approximately the same size (it is best to take small or medium-sized fruits). Rinse the tomatoes thoroughly under cold running water and dry. Cut in half and use a teaspoon to remove the core. Place on a baking sheet lined with baking paper and season with salt. Place the baking sheet in the electric oven.
Set the temperature to 100 degrees, "Convection" or "Upper Grill" mode, dry for about 5-7 hours with the door ajar. If you want to keep the workpiece as long as possible, use dry seasonings and spices. After the time has passed, remove the baking sheet with the tomatoes. Wash the jars thoroughly and sterilize in the microwave or oven.
Put the cooled sun-dried tomatoes in sterile jars, sprinkle the layers with dry spices and seasonings, then cover with vegetable oil. Place the jars in a cold oven and sterilize for 10-15 minutes, then carefully remove and wrap up with a warm towel and let cool completely. This method is good if you want to keep the workpiece longer.
If you know that you are using sun-dried tomatoes in the near future, peel fresh garlic from the husk, chop with a knife and place in a jar of tomatoes. Rinse fresh basil thoroughly and dry, add to the jar along with black and allspice peas. Sun-dried tomatoes go well with savory pastries and pizzas with their rich tomato flavor.
Bon Appetit!