Sun-dried tomatoes in a Voltaire dryer
0
2576
Kitchen
Russian
Calorie content
42.4 kcal
Portions
0.2 l.
Cooking time
8 h
Proteins *
0.9 gr.
Fats *
10.1 gr.
Carbohydrates*
3.4 gr.
We offer you another simple option for harvesting sun-dried tomatoes for the winter, without removing the core. Tomatoes are immediately seasoned with salt and spices and, as such, are heat treated in an electric dryer. After that, the ready-made tomatoes remain in a jar and pour over with warm olive oil. In the process, as the tomatoes are saturated with oil, they acquire the necessary delicate consistency and absorb the pleasant aroma of olives. After 1.5-2 weeks of storage in the refrigerator, the tomatoes will be completely ready for consumption.
Ingredients
Cooking process
Put the tomatoes in the trays of the dryer so that there is a little free space between the slices for air circulation. We put the pallets on the base, close the lid and turn on the vegetable drying mode at 70 degrees. Do not forget to change the places of the dryer levels every 1-1.5 hours so that the tomatoes are dried evenly on each level. After 7-9 hours, the tomatoes will be fully cooked. When you press the pulp, moisture should not be released from it.
We wash the preservation jar with baking soda and rinse well with water. We sterilize the jar for 7-10 minutes over steam, then let it cool slightly. Put the finished tomatoes tightly in a jar and fill them with heated olive oil. Close the jar tightly with a sterilized lid, leave the tomatoes until the oil cools completely at room temperature, and then put them in the refrigerator for storage.