Stocking tomatoes: dry and dry

Sicilians are sure that dried tomatoes are the sun for export. The taste of such a foreign delicacy is quite difficult to describe in words. After all, it depends on various factors - the spices used, the method of drying or drying, as well as the variety of tomatoes.
How to dry and wilt tomatoes
Sun dried tomatoes: video instruction
Photo: Shutterstock

Dried or dried tomatoes came to us from sunny Italy. They became popular in Russia due to their original taste and the fact that they can be used as an addition to almost every main dish.

Dried Tomato Recipes

To prepare such a product, you will need the following ingredients: - 2�2.5 kg of ripe tomatoes; - 1 pack of Provencal herbs; - 2�3 sprouts of dill and thyme; - 1 bunch of rosemary; - 1 tbsp. l salt; - 5 cloves of garlic; - 1 pinch of black pepper; - 1 cup of olive oil.

Tomatoes, thoroughly rinse, cut in half and remove all seeds. Place parchment or baking paper on the pan. Put the prepared tomatoes on a baking sheet, carefully distribute them so that they do not interfere with each other. Sprinkle tomatoes with salt, pepper and Provencal herbs.In each tomato drip oil.

Preheat the oven to 60 degrees, then send a baking tray with tomatoes into it. Get ready to wait a long time: tomatoes will be withered there for 6-7 hours. The oven should be ajar all this time. The degree of readiness is determined quite simply: click on half a tomato; if the juice does not stand out, the product is ready.

Take a clean jar, pour a little oil into it and place the bottom with a sprig of greens, and also chopped garlic. Put the tomatoes in it and pour all the olive oil. Put the rosemary with garlic on top and close the lid.

Banks, it is desirable to pre-sterilize. This will help protect the tomatoes from the development of microbes and damage to the product.

If you want to dry tomatoes in the summer, when it's hot outside, this is the best time. Just put the tomatoes on a baking sheet and put it in the sun. Remember that tomatoes will linger like this for about 3 days. Do not forget to clean the tomatoes in a dry place at night. Alternatively, instead of the sun, you can use an electric dryer or a convection oven.

What to consider when drying and drying tomatoes

It is best to choose hard oval tomatoes.The best option - the so-called cream. The weight of the tomato should be between 100�130 g. But fleshy varieties should be discarded. It only seems that they will be larger and more tasty. In fact, they are usually not very juicy, so they can simply dry out.

Do not forget to carefully examine the tomatoes before you start cooking them. In no case, those who have already begun the process of damage. Also, be sure to remove the leg from each fetus

Herbs with which you will decorate dried tomatoes, entirely depend on your choice. It is not necessary to use foreign options. It is possible to do with traditional parsley, dill, etc.

If possible, it is better to use sea for the drying of tomatoes, rather than the usual table salt. This will help to make the taste of the product more saturated and will additionally fill it with useful microelements.

Dried tomatoes can be an excellent addition to such a dish as risotto. And they are perfectly combined with various mushroom masterpieces.

Date: 03.11.2018, 12:50 / Views: 34582

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