Recipe "Sun-dried tomatoes":
- tomato variety "Cream" - 4 kg
- olive oil - 300 ml
- French mixture of dry herbs - to taste
- dry basil - to taste
- garlic - 1 head
Number of servings
The complexity of cooking
Meeting with friends, birthday, picnic, romantic dinner, Cocktail
Step by step recipe for cooking
Wash tomatoes, dry them with a towel, cuthalf and put the halves cut down on ustelennye 2 layers of paper towels. Wait at least half an hour to spare juice and the moisture absorbed into towels.
Prepare dryer for vegetables. Spread on a shelf dryer tomatoes cut top, sprinkle with a mixture of herbs. So lay out all the tomatoes.
Put vyalitsya tomatoes at 70 degrees forthe first 12-14 hours, periodically changing the shelf in the drier. After about 14 hours transferred to 50 degrees and jerk temperature for approximately 8 hours. As a result, you should not get dry and not half-baked slices, and is withered - soft in the center and dry skukozhennymi edges.
When the tomatoes are almost ready, we begin to prepare the banks to clean and prepare the garlic oil. Banks I sterilize in an oven at 100 degrees 20 minutes, but it is possible and conventional manner.
garlic slices clean, if large, cuthalf. Part of the oil put in a saucepan and bring to a boil. At the bottom of the hot jars put garlic, herbs, basil, some tomatoes. So alternate layers until you've filled the bank. Next, fill the jar about 3/4 of the usual butter and remaining 1/4-boiling. Tightly close the lid. Keep refrigerated.