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Sun-dried tomatoes in the Veterok dryer

1617

Kitchen Russian

Calorie content 37.8 kcal

Portions 0.5 l.

Cooking time 25 h.

Proteins * 0.7 g

Fats * 7.8 g

Carbohydrates* 2.8 gr.

Content

Today we want to offer you an unusual option for preparing sun-dried tomatoes - with powdered sugar. But, believe us - it's mind-blowingly delicious! To begin with, the tomatoes are blanched in sugar syrup with spices, after which they undergo a long drying procedure in an electric dryer. It will take a lot of time to harvest tomatoes according to our recipe, but the end result will justify all the efforts and will pleasantly surprise you.

Ingredients

Cherry tomatoes 1.3KG Granulated sugar 1 kg Water 100 ml Fresh basil 2 - 3 branch Ginger 20 gr. Powdered sugar 20 gr.

Cooking process

We wash the tomatoes under running water, put them on a kitchen towel and leave them for 15-20 minutes to dry. Then, using a toothpick, make several shallow punctures in each tomato.

Pour water into a saucepan, add sugar and put on fire. Bring the syrup to a boil, add the tomatoes, basil and chopped ginger. Bring to a boil again, boil for 2-3 minutes and remove from heat. Leave the tomatoes to cool in the syrup.

Blanch the tomatoes in syrup 3-4 times and leave for 30-40 minutes to cool. After the tomatoes have blanched for the last time, carefully remove them from the pan using a slotted spoon and put them on a wire rack or colander and let them drain from the water.

After the tomatoes have drained from excess moisture, put them on the trays of the electric dryer, distributing them so that there is a little free space between them for air circulation. We close the lid and dry the tomatoes at a temperature of 60 degrees for 24-36 hours, not forgetting to change the pallets once every few hours, placing the ones that are on top down.

We transfer the finished tomatoes from the dryer into a tin jar, on the bottom of which a paper napkin is laid and sprinkle with powdered sugar. Everything is ready, bon appetit!