2020-08-13 / test@t
Once you've made sun-dried tomatoes, you can't stop. And every year in the fall you will drag kilograms of plum tomatoes into the house, patiently peel them, and dry them until morning. With trepidation, you will open a new jar for New Year's for wine and champagne, in spring for pasta, in summer for fresh salad. Sun-dried tomatoes are not like eating one and a half cans at once, sun-dried tomatoes are about the art of eating and loving. (PS: recipe below 1 jar of tomatoes, 0.5 l volume)
- plum tomatoes 1.5-2 kg
- olive oil exstra virgin 0.5 l
- coarse sea salt 1 tsp
- rosemary (twigs) 1 pc.
- garlic (cloves) 6 pcs.
- pepper 2 pinch (s)
- dry basil 3 pinch (s)
STEP-BY-STEP COOKING RECIPE
Choose plum tomatoes. The smaller they are, the less time they will spend in the oven. Choose them based on this) And of course, they should be fresh, not beaten by time and fate :)
Rinse the tomatoes, cut each into halves (if they are large, then they can be cut into quarters) and remove the pulp from each half with a teaspoon.
Put all halves without pulp, cut down on a paper towel, folded several times. The halves should lie for 20-25 minutes, and the cut should dry. IMPORTANT: the less moisture, the faster the tomatoes will dry.
When the tomatoes are dry to such red crusts, become small and dry, put them tightly in a jar, put garlic, thyme, rosemary, salt, peppercorns in layers, if you like. Cover with olive oil. The oil should completely cover the tomatoes. Close the jar tightly, preferably with male hands. Store in the refrigerator on the lower shelves.
Tomatoes can be eaten in a couple of days. Start with fresh baguette bruschetta, cottage cheese, tomatoes, basil and a glass of red wine.