Another invention of Mediterranean cuisine - sun-dried tomatoes are rapidly gaining popularity among our consumers. And it's not surprising. Having tried once this spicy product with an unusual, but very pleasant taste and amazing aroma, you will forever remain among his admirers.
You can, of course, buy the coveted jar in one of the large supermarkets, but it is much more pleasant to absorb your own cooked delicacy, saving a decent portion of the funds. After all, such a product in a trade network is unreasonably expensive.
Sun-dried tomatoes can be used as an independent snack or complement them with salads , pastries and other dishes. And spicy butter will be an excellent component of salad dressing, making the taste of the prepared dish simply irresistible.
Below we will tell you in detail how to prepare sun-dried tomatoes in a vegetable drier.
Sun dried tomatoes - recipe in a vegetable drier
Ingredients:
- tomatoes;
- ground pepper (mixture) - to taste;
- sea salt - to taste;
- rosemary - to taste;
- oregano - to taste;
- garlic - to taste;
- vegetable refined oil or olive Extra Virgin.
Preparation
Vyalit can be any ripe tomatoes, but the ideal option will be fleshy, elastic and small fruits of the variety "Cream" or the like. Be sure to thoroughly rinse tomatoes with cold water, dry or wipe dry and cut depending on the size in half or quarter. We extract seeds with pulp and liquid, they can be used for making various sauces and other dishes.
Prisalivayem tomatoes with large sea salt, if desired, pepper and put on the grate dryer. Turn the device on and keep the tomatoes to the desired degree of drying. It is very important to find, as they say, the golden mean, do not overeat the tomatoes and get a moderately dried product with a rich taste. The ready-made tomato halves should ideally be flexible and very slightly damp, but not emit a single drop of juice. It is difficult to say how much your tomatoes will dry up, because the fruits differ in juiciness and variety. On average, this may take about eight hours.
While the tomatoes are drying, prepare the container and spices. We can sterilize jars in any convenient way and, if necessary, dry them, we also boil the lids.
Spices can be taken as ready dried, and fresh, which, of course, is preferable. Fresh twigs are washed and must dry thoroughly. We clean and cut the plates with garlic. Shortly before the completion of the drying process, we heat to a boil vegetable or olive oil.
At the bottom of the jar we lay several plates of garlic and a few prepared spices - oregano and rosemary. Now start filling the container with ready dried tomatoes, alternating layers with herbs and garlic.
Filled in the shoulders filled with hot, but not boiling vegetable or olive oil and pressed a little sterile fork, to remove air bubbles and better penetration of oil, which must completely cover the tomatoes. Then we seal the container with a prepared lid, thoroughly
As you can see, cooking a dried tomato in a dryer is not very burdensome, and it takes a little time just to prepare the food and canning the billet. A useful device creates the optimal conditions for obtaining a good result. You only need to periodically monitor the process to determine the degree of readiness.