Dried tomatoes with garlic in the oven for winter
Dried tomatoes with garlic are a delicious preparation for the winter! And although the drying process is not fast, the result will exceed all your expectations. Serve dried tomatoes to a cheese plate, add to salads and spicy casseroles or use when baking bread.
Ingredients
- Tomatoes - 2 kg
- Garlic - 1 head
- Olive oil - 400 ml
- Italian herbs - 1,5 tbsp.l.
- Salt - 1 tsp.
Step-by-step cooking recipe
Wash the tomatoes and cut them into halves. For this kind of blanks, I advise you to take ripe, fleshy, but low-grade tomatoes. “Cream" will fit perfectly.
Using a teaspoon, remove the pulp with seeds from the halves of tomatoes (it can be used for other dishes, for example for soup dressing).
Peel the garlic, cut the cloves into thin slices.
Place a garlic slice in each tomato half.
Place the prepared tomatoes on a baking sheet lined with parchment and lightly add salt. Try to get a few salt crystals on each half of the tomato.
Sprinkle the tomatoes with spices (I use a mixture of Italian herbs).
Place the baking tray with the workpiece on the middle level of the oven and set the heating level to 90-100°C. It is necessary to dry tomatoes for 4-6 hours with the oven door ajar. Tomatoes will be ready when all the moisture has evaporated from them. At the same time, tomatoes should remain plastic.
Let the dried tomatoes cool slightly and, tamping tightly, put them in pre-sterilized small jars. Fill the blank in jars with olive oil and seal tightly. Dried tomatoes with garlic are perfectly stored in the refrigerator for up to six months.
