Sunny, bright, delicious, delicious … in a word, an Italian snack. Sun-dried tomatoes have recently become popular in our country, while they are very easy to prepare and have an unusual piquant taste.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Sun-dried tomatoes are an appetizer native to the Mediterranean. This is one of the gems of Italian cuisine. They can be purchased at any supermarket, but a modest small jar will have a relatively high price, which not everyone can afford. Meanwhile, such an appetizer is so good that having tried it once, you will waltz around a tempting jar and convince yourself not to deviate from the path of "rational" shopping. We will not waltz and just make sun-dried tomatoes on our own in our kitchen and to our taste, while not leaving the cooking technology in their homeland.
You can eat sun-dried tomatoes on their own. But they will also add a pleasant variety to the usual dishes. For example, sun-dried tomatoes go well with meat, fish, pasta, salads … Even a slice of fresh bread, a little soaked in aromatic oil from the same tomato and sun-dried tomatoes laid out on top … will already be a real masterpiece. And if the oil remains, in which the tomatoes were infused, then do not pour it out for anything, be sure to use it for dressing salads - it will be very tasty!
- Caloric content per 100 g - 258 kcal.
- Servings - when calculating the amount, you need to keep in mind that 1 kg of fresh fruit will make 100 g of dried
- Cooking time - at least 6 hours
Ingredients:
- Tomatoes - 1 kg
- Basil - a couple of twigs
- Garlic - 2 cloves
- Olive oil - for dressing
- Salt - pinch or to taste
- Ground black pepper - pinch or to taste
Cooking sun-dried tomatoes
1. Wash the tomatoes and dry them dry. You can remove or leave the skin at your discretion. Some people believe that skinless tomatoes dry faster, but they hold their shape better with skin. Then cut them into 2-4 pieces, depending on the original size. But here you can also act at your discretion: large and round tomatoes can be cut into thick rings, and small ones - lengthwise in halves or quarters.
Tomatoes need to be dried ripe, fleshy, medium-sized, with dense pulp. It is better if they are ripe in the sun, and not in a greenhouse. Then they will have a more pronounced aroma. Plum tomatoes are usually preferred: no damage, even, clean, not overripe and not rotten. They have less seeds and less juice, so they dry faster and more efficiently.
2. Lightly grease a baking sheet and lay out the tomatoes. Sprinkle them with salt and pepper. They can lie on top of each other, tk. when dried, they will significantly decrease in size.
3. Peel the garlic, rinse and cut into medium pieces and scatter on a baking sheet. Rinse the basil leaves, dry, tear with your hands or cut with a knife and also sprinkle the tomatoes.
4. Heat the oven to 100 ° C and dry the tomatoes for at least 6 hours. Also, turn them over from time to time. Tomatoes can also be dried in the sun, but this process will take at least 3-4 days.
5. By this time, select a sterilized jar in which you will place the tomatoes and put some finely chopped garlic, salt and basil leaves on the bottom.
6. Lay the tomatoes on top and also sprinkle them with spices.
7. Fill the jar completely with tomatoes, shifting them with garlic and basil. Pour the food with olive oil, close the capron lid or tie it with parchment dipped in oil. Store the snack in a cool place. If you think the use of olive oil is too expensive, then take refined vegetable oil, odorless.
Tip: other herbs of Italian cuisine, such as rosemary, oregano, thyme, are also suitable for drying tomatoes. Also, for originality, you can put black pepper or chili, suneli hops, celery, cumin, cardamom, cayenne pepper, cumin, ginger, barberry, coriander, etc.
See also a video recipe on how to cook sun-dried tomatoes in "Italian".
