Sun-dried tomatoes for the winter
This recipe became known to us relatively recently. It comes from Italian cuisine. There, the fruits are harvested in this way for further use in the preparation of pizza, pasta and other signature dishes of local chefs.
After trying it, you will decide for yourself how to use the workpiece in the future. But you can be sure that it will turn out very tasty. Even an ordinary sandwich with such a tomato becomes simply a royal treat. Be sure to try it.
Ingredients:
- tomatoes;
- salt;
- pepper;
- garlic;
- oil.
Sun-dried tomatoes can be made from any variety, but it is still better to choose dense tomatoes that will hold their shape well.
Rinse the tomatoes.
Dry.
Cut into halves or quarters.
Use a spoon to carefully remove the pulp.
Don't pour it out. For borscht, stew, etc., this is exactly what you need.
Cover a baking sheet with foil and spread the tomato slices in an even layer.
Salt and pepper.
Place in the oven on low heat for 3-5 hours. It is advisable to dry with the lid slightly open.
Place chopped garlic at the bottom of the jar. Place the tomatoes tightly.
Fill halfway with hot (not boiling!) oil.
Seal and let steep for at least three days. You can shake regularly for better absorption.
They can be stored for up to 6-8 months, but only in the refrigerator.
For a half-liter jar you will need approximately 2 kg of tomatoes.
Bon appetit.
