Sun-dried tomatoes in Isidri vegetable dryer
0
1500
Kitchen
Russian
Calorie content
42.4 kcal
Portions
2 p.
Cooking time
10 h.
Proteins *
0.9 gr.
Fats *
10.1 gr.
Carbohydrates*
3.4 gr.
Sun-dried tomatoes are not a cheap delicacy, however, they can be prepared at home! This will require fleshy tomatoes, spices, an electric dryer and a little patience. As a result of simple manipulations, you will get excellent sun-dried tomatoes that can be used to make pies, breads, sauces, pasta or amazing bruschetta with cream cheese, supplemented with a couple of scented basil leaves. Your guests will appreciate the dishes with the addition of sun-dried tomatoes and will be delighted with their exquisite taste.
Ingredients
Cooking process
For harvesting sun-dried tomatoes, it is necessary to select dense, ripe small tomatoes that have a fleshy shell and few seeds. For these purposes, the cream is ideal. Rinse the tomatoes thoroughly in running water and put them on a kitchen towel so that they dry out a little. Then we cut each tomato in half and use a teaspoon to remove the core (it can be folded into a tray and used in soups, stews or stir-fries).
We set the levels of the electric dryer filled with tomatoes on the base, close the lid, set the tomato drying mode or 50 degrees and turn on the dryer. After a few hours, you can see the juice released in the halves of the tomatoes. Do not forget to change between the lower levels of the dryer and the upper ones every 2-3 hours, since at the lower levels near the motor the tomatoes dry much faster than on the upper ones.
If you plan to store tomatoes for a long time, the olive oil should be heated well, but not boiled. If the tomatoes will be stored for a short period of time, just fill the jars with room temperature oil and add a teaspoon of balsamic vinegar.Fill the tomato jars with oil, put some more rosemary and garlic on top. Hit the jar on the work surface several times so that all air bubbles come out and the tomatoes are completely immersed in oil. Close the jar tightly, leave the oil to cool completely at room temperature, and then put it in the refrigerator for storage.