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Sun-dried tomatoes in an electric dryer for the winter

945

Kitchen Russian

Calorie content 21.2 kcal

Portions 0.7 l.

Cooking time 14 h.

Proteins * 0.5 gr.

Fats * 5.1 gr.

Carbohydrates* 1.7 gr.

Sun-dried tomatoes in an electric dryer for the winter

Content

Have you tried to prepare sun-dried tomatoes yourself? This process, of course, is laborious, but the result justifies all the efforts made. The amazing taste and aroma of sun-dried tomatoes is incomparable with anything. They can be used as a cold snack, placed on crispy toast with cream cheese and basil, added as a pie filling, used in salads, risottos, boiled spaghetti, pizza. We are sure that having prepared sun-dried tomatoes for the winter only once, they will become your favorite harvesting, which you will make every year!

Ingredients

Fresh tomatoes 1.5KG Vegetable oil 250 ml. Coarse salt 1.5 tbsp Dried rosemary 2 pinch Fresh thyme 1 tsp Garlic 3 tooth. Balsamic vinegar 2 tbsp Ground red pepper 1 pinch

Cooking process

For the preparation of sun-dried tomatoes, it is necessary to select fleshy varieties with a small amount of seeds. We wash the tomatoes under a stream of warm running water and put them on a kitchen towel so that they dry out a little.

Cut the tomatoes in half, remove the stalks and put them on the plates, cut up. Salt the tomato halves and leave for 30-40 minutes.

After the tomatoes have squeezed out, turn them over with a cut down and lay them on a paper towel. It will absorb excess juice, and the tomatoes will become a little drier. Leave the tomatoes for 1.5-2 hours.

After a while, we put the halves of the tomatoes in the trays of the dryer so that there is free space between them for air circulation. We put the pallets on the base, set the temperature to 70 degrees, close the dryer with a lid and press the “Start” button. Do not forget to change the upper and lower tiers every 2-3 hours, since the drying process is faster on the lower tiers.

After 12 hours of continuous drying, our tomatoes are completely ready. When you press on the pulp, no moisture is released and the tomatoes do not break.

Let's start preparing the dressing: pour oil into a saucepan and heat it over medium heat, but do not boil it! Add rosemary, thyme and ground pepper to the heated oil. Mix all the ingredients well and remove the stewpan from heat. Let the oil cool to room temperature.

We wash the jars for sun-dried tomatoes with baking soda, rinse with clean running water and sterilize by placing them in a cold oven on the wire rack with the neck down for 7-10 minutes at 110-120 degrees. Then we put several plates of garlic in sterilized jars and fill the jar with tomatoes to the very top. Then we pour the cooled oil with spices into the jar, hit the jar on the work surface several times so that the tomatoes settle down more densely and all the air bubbles come out. Add balsamic vinegar to each jar on top and seal it tightly with a boiled lid. We put jars of sun-dried tomatoes in the refrigerator, they will be ready in 2-2.5 weeks, and they can be stored for several months.