Dried tomatoes – the fragrant snack popular around the world. Its recipe was thought up by inhabitants of the Mediterranean. It quickly scattered on the different states and was fallen in love to the Russian hostesses.
Dried tomatoes – refined taste
Any gourmet respecting himself won't pass by dried tomatoes. This Italian snack is capable to decorate any dish and to give it unforgettable aroma.
Dried tomatoes are harmoniously combined with brynza, meat, fish, paste and even a slice of white or black loaf.
Ingredients for dried tomatoes:
- 2 kg of dense, not overripe tomatoes;
- 150 ml of olivky oil;
- 2 garlic gloves;
- oregano – to taste;
- basil – to taste;
- the salt which is (not iodated) – to taste (depends on a grade of tomatoes);
- 1 pinch of a black pepper.
Instruction of preparation of dried tomatoes
- To carefully wash tomatoes. Leave to be soaked in cool water for 1 hour.
- Cut large tomatoes on 4 parts, small – on two.
- Remove at tomato of a fruit stem and core with seeds. It won't be required to us. It can be sent to fried vegetables for soup. Pulp also will be suitable for lousy snack.
- Lay a baking tray the sheet of parchment paper. There will be enough one layer. Lay out on it tomatoes. It is possible to put fruits densely to each other, but only in one layer.
- Put a baking tray with tomatoes in the oven which is previously warmed up to 90-100 degrees.
- Tomatoes are dried about 5 hours. This time can vary depending on the size of vegetable segments. Small parts of fruits are preparing much quicker. For all preparation time it is necessary to control a condition of vegetables. It is impossible to allow darkenings.
- After preparation, tomatoes are considerably reduced in a size, they become a little damp and pliable. If began to break, means tomatoes are overdried.
- Sterilize to bank and a cover.
- Shift tomatoes from a baking sheet in a deep bowl. Add to them the crushed garlic, pepper, an oregano and basilicas. Carefully to mix everything.
- Lay tomatoes layers in bank, to stamp thoroughly. Excess air in bank shouldn't be, otherwise it will affect gustatory qualities of dried tomatoes.
- Fill in tomatoes with oil. It has to cover completely them, otherwise tomatoes will sour and will begin to grow mouldy.
- It is dense to close to bank a cover. Roll up dried tomatoes there is no need.
- The delicacy will be ready in 7-10 days. This time is quite enough that fruits incorporated all aroma of an oregano and other seasoning. It should be noted that dried tomatoes are stored in the fridge no more than half a year, but as a rule, they are eaten much quicker.
From 2 kg of tomatoes only one small jar of dried delicacy will turn out, but it is worth it! The tomatoes saturated with herbs, garlic and olive oil, have improbable aroma and a delicate flavor. They will become favourite snack of all family.