Dried tomatoes in the oven for the winter
This is one of my favorite ways to save tomatoes for the winter. I add oil, garlic and herbs to give them a richer flavor. And then I use dried tomatoes to make soups, sauces and salads, because they always give them new flavor notes.
Ingredients
- Tomatoes (cream) – 3-3.5 kg
- Sugar - 200 g
- Salt - 4 tsp.
- Ground black pepper - 1 tsp.
- Paprika - 1 tsp.
- Ground red pepper - 2 pinches
- Italian herbs - 6 art.l.
- Garlic - 2 cloves
- Vegetable oil - 100 ml
Step-by-step cooking recipe
Scald tomatoes with boiling water and remove the skin. Cut them in half.
Mix sugar, salt, herbs and spices.
Sprinkle tomatoes with this mixture on both sides.
Place the grate on a baking sheet, and place the tomatoes tightly on the grate in one layer, cut down.
Leave them for a couple of hours to drain the juice.
Put the tomatoes in the oven at minimum heat, up to 80 degrees.
Leave the door ajar and dry the tomatoes until tender for about 8-12 hours.
Put them in sterile jars with chopped garlic.
Heat the oil to 50-60 degrees, pour in the tomatoes and close the jars.
Store them in the cellar or in the refrigerator.
