Dried tomatoes in the dryer
How nice it is to open a jar of sun-dried tomatoes made with your own hands in winter! It is an ideal component for many salads, for sandwiches, canapes, all kinds of snacks, as a pizza topping. Actually, it's very simple! Today I will show you how easy it is to make delicious homemade sun-dried tomatoes.
Ingredients
Servings 10- tomatoes varieties "Cream" - 4 kg
- olive oil - 300 ml
- dry French herb mix - to taste
- dry basil - to taste
- garlic - 1 head
Cooking
Step 1
Wash the tomatoes, pat dry with a towel, cut in half and place the halves cut side down on paper towels lined in 2 layers. Wait at least half an hour for the excess juice and moisture to soak into the towels.
Step 2
Prepare a dryer for vegetables. Lay the tomatoes cut side up on the shelves of the dryer, sprinkle with a mixture of herbs. So lay out all the tomatoes.
Step 3
Put the tomatoes to dry at 70 degrees for the first 12-14 hours, periodically changing the shelves in the dryer. After about 14 hours, turn the temperature to 50 degrees and dry for about 8 more hours. As a result, you should get not dry and not half-cooked slices, namely withered ones - soft in the middle and with dry, crumpled edges.
Step 4
When the tomatoes are almost ready, we begin to prepare the jars, peel the garlic and cook the oil. I sterilize the jars in the oven at 100 degrees for 20 minutes, but it can also be done in the traditional way.
Step 5
Peel the garlic cloves, if large, cut in half. Place some of the oil in a saucepan and bring to a boil. At the bottom of a hot jar we put garlic, herbs, basil, part of the tomatoes. So we alternate the layers until the jar is completely filled. Next, fill the jar by about 3/4 with ordinary oil and the remaining 1/4 with boiling. Close the lid tightly. Keep refrigerated.