Sun-dried tomatoes can be used as a stand-alone snack, or complement them with salads , pasta, used as one of the components of pizza, and also add to pastries. In addition, the fragrant oil in which the tomatoes are stored is ideal as a salad dressing.
Below we will tell you how to cook insanely delicious dried tomatoes in an oven in oil and you can make this excellent workpiece yourself.
Recipe for sun-dried tomatoes in butter in the oven
Ingredients:
- small tomatoes - 3 kg;
- a ground mixture of peppers - to taste;
- sea salt - to taste;
- rosemary - to taste;
- oregano - to taste;
- garlic - 2-3 teeth;
- vegetable refined oil or olive Extra Virgin.
Preparation
Succulent and fairly fleshy tomatoes of small size suitable for drying are needed, which must be thoroughly rinsed and dried. We cut each fruit into halves and extract the inner flesh with the seeds. It can be used to make sauce or other dishes. Next, we divide the halves by a quarter, and leave the small ones intact and place them very tightly on the parchment lined with a parchment. The specified amount of tomato, as a rule, is enough for two baking trays.
We brave the prepared fruits with a large sea salt and a ground mixture of peppers, sprinkle with olive or vegetable oil without a smell and determine into an oven heated to about eighty degrees. The door is best left a bit ajar, for better evaporation of moisture.
The drying time varies from five to eight hours. As a result, tomatoes greatly decrease in size, become flexible and slightly moist. It is very important not to overexpose them in the oven, do not overdry and turn them into fragile skins.
On readiness, we cool the dried tomatoes and put them in a jar not too tightly, alternating with vegetable oil and seasoning with dried oregano, rosemary and garlic cloves. As a result, tomatoes should be completely covered with oil. Cover the container with a lid and determine for storage in a cool and dark place.
Recipe for dried cherry tomatoes in the oven
Ingredients:
- cherry tomatoes - 2 kg;
- sea salt - to taste;
- fragrant pepper peas - 1 piece;
- black pepper peas - 3 pcs .;
- bay leaf - 1 piece;
- rosemary dried - 10 g;
- basil dried - 15 g;
- garlic dried or granulated - to taste;
- vegetable refined oil - 250 ml.
Preparation
Cherry tomatoes are removed from twigs, mine, dried and cut in half. We extract the pulp with seeds, cut off the white part near the stem and place the halves on the foil or parchment lined tightly to each other. Prisalivayem tomatoes with sea salt and we determine the preheated to 120 degrees oven for two hours in convection mode. During drying, open the door slightly.
After two hours, lower the temperature regime to 100 degrees and dry another two to three hours. Regularly check the halves of the tomato for the already dried. The juiciness and density of the fruit is different and when there are still some
In a sterile half-liter jar (exactly how much must be dried cherry from two kilograms fresh) put the bay leaves, one scented and three black peppercorns and throw basil, rosemary and dried garlic. Then fill the container with dried tomatoes and pour hot, but not boiling vegetable oil, so that it completely covers the contents. We cover the jar with a sterile lid, wrap it thoroughly and leave it until the next morning, and then put it in storage in a dark place.