Dried tomatoes are the most savory tomato snack. Such a preparation will delight you with its taste in winter and will complement many different dishes: salads, sauces, gravy, etc. I recommend choosing fleshy dense tomatoes for drying, for example, “cream”.
Ingredients
Step-by-step cooking recipe
Wash tomatoes, cut into quarters, remove the middle (pulp with seeds and juice).
Sprinkle the tomato slices with olive oil and spread them on a parchment-lined baking sheet, skin down. Sprinkle the tomatoes with salt and send them to a preheated 70-80 ° C oven. Keep the oven door ajar. Depending on the tomato variety and heating, the drying process will take from 4 to 6 hours. From 5 kg of fresh tomatoes, I get about 900 g of dried tomatoes.
Put 2 peeled garlic cloves and 1 sprig of rosemary on the bottom of pre-sterilized jars. Start laying dried tomatoes tightly, sprinkling dried oregano: a layer of tomatoes, oregano, then again a layer of tomatoes, oregano, etc. to the top of the jar. At the end, add a little ground black pepper.
Bring olive oil to a boil over low heat.
Pour hot oil over tomatoes in jars to the very top. Seal the jars tightly and leave them to cool completely. Store the cooled workpiece at room temperature, and it is better to keep an open jar in the refrigerator.
