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Sun-dried tomatoes in the dryer

2255

Kitchen Russian

Calorie content 197.4 kcal

Portions 0.5 l.

Cooking time 10 h.

Proteins * 1.4 gr.

Fats * 7.7 g

Carbohydrates* 53.4 gr.

Content

In the electric dryer for fruits and vegetables, you can gently cook sun-dried tomatoes, which is impossible in a gas oven. This snack keeps well both dry and in vegetable oil. Following the instructions for the device, you will get wonderful sun-dried tomatoes that taste different from other tomato blanks. Drying time depends on the further storage method. Remember that there will be little finished product at the end.

Ingredients

Fresh tomatoes 1.5KG Vegetable oil 350 ml. Salt taste Granulated sugar taste Garlic 1 PC. Dried basil 1 tbsp Bay leaf 3 pcs. Ground red pepper taste Provencal herbs taste

Cooking process

For sun-dried tomatoes, use medium-sized and fleshy varieties. Wash the tomatoes well and pat dry with a paper towel. Then cut them into halves, remove the bases of the stalks and remove the pulp with a teaspoon.

Place the tomato slices compactly on the trays of the electric dryer, so that the cut is up. In a bowl, mix dry basil (Provencal herbs can be used), salt and add a little sugar and red pepper.

Pour the prepared mixture evenly over the tomato slices. The aroma of spices will saturate the tomatoes during drying, which will give the tomatoes a wonderful taste.

Then turn on the dryer and set the temperature and time according to the instructions. On average, the drying process takes 6 hours. Open the dried periodically and transfer the finished tomatoes to a separate bowl. Drying tomatoes for storage in oil is complete when the fruits are shriveled but soft.

When all the tomatoes are cooked, prepare the oil filling for them. Peel the garlic and cut into thin slices. Prepare clean, dry jars. Heat vegetable oil to 40 ° C. Combine salt, crushed laurel leaves and dry herbs in a cup.

Pour the dry mixture into the jars. Then lay the tomatoes tightly and layer by layer in jars, shifting them with chopped garlic and a little herbal sprinkle with each layer of tomatoes. Fill the jars to the very top.

Then fill the sun-dried tomatoes with heated vegetable oil so that there is no air in the jar. The oil must completely cover the top of the tomatoes, otherwise they will mold. Close the jars with dry plastic lids. Store sun-dried tomatoes only in the refrigerator.