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Sun-dried tomatoes in olive oil

0
717
Kitchen Russian
Calorie content 38.2 kcal
Portions 0.5 l.
Cooking time 14 days
Proteins * 0.8 gr.
Fats * 4.6 gr.
Carbohydrates* 3.1 gr.
* per 100 gr. product
Sun-dried tomatoes in olive oil
Content

Sun-dried tomatoes are quite an expensive product. I want to share a recipe for sun-dried tomatoes in olive oil. The cooking process is simple but time consuming. The result is a very aromatic, delicious snack.

Ingredients

Cooking process

step 1 out of 20
Prepare the ingredients for a delicious sun-dried tomato in olive oil. Select tomatoes that are strong and of approximately the same size (it is best to take small or medium-sized fruits). I took the cream tomatoes.
step 2 out of 20
Rinse the tomatoes thoroughly under cold running water and pat dry well with paper towels.
step 3 out of 20
Cut the prepared tomatoes in half.
step 4 out of 20
Use a teaspoon to gently remove the core.
step 5 out of 20
In this way, clear all tomatoes from seeds.
step 6 out of 20
Cover a clean work surface with paper towels and place the cored tomatoes, cut side down, to absorb excess moisture.
step 7 out of 20
Turn on the oven. Set the temperature to 100 degrees. Prepare baking trays and place prepared tomatoes on top of them. It is better to take baking sheets that are low in height.
step 8 out of 20
Season the tomatoes lightly.
step 9 out of 20
Tear off the rosemary leaves from the twig, break the long leaves into several pieces.
step 10 out of 20
Sprinkle the tomatoes with rosemary.
step 11 out of 20
Place the baking sheets in a preheated oven and dry for about 5-7 hours with the door ajar.
step 12 out of 20
Carefully remove the finished tomatoes from the oven.
step 13 out of 20
Wash the jars thoroughly and sterilize in the microwave or oven. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.
step 14 out of 20
Peel the garlic and cut into thin slices.
step 15 out of 20
Place a few chunks of garlic and a few rosemary leaves on the bottom of sterile jars.
step 16 out of 20
Arrange cooled sun-dried tomatoes, sprinkle with garlic and rosemary.
step 17 out of 20
Fill the jars completely.
step 18 out of 20
Pour olive oil into a saucepan and heat slightly, not boiling.
step 19 out of 20
Pour the warmed olive oil over the tomatoes.
step 20 out of 20
Screw the jars back on with sterile lids and let the snack cool completely. Then put it in the refrigerator, after about 1.5-2 weeks you can taste sun-dried tomatoes in olive oil.

Bon Appetit!

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