A new discovery for me are these homemade sun-dried tomatoes, absolutely fantastic - they are like little aroma bombs. In whatever you put them - salad, sandwich, pasta, cheese, etc. - they ennoble and give a special, intense aroma of tomatoes and spices.
I will put some recipes with them later, but I also liked simple ones on wholemeal bread.
So now that they are red, make the recipe, because it is not complicate at all, and you will see that as soon as you smell them, your imagination will know what to do with them.
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You have a picture of the plum tomatoes I use for dry.
So, the tomatoes are washed and left to drain.
Lay out 1 or 2 oven trays with aluminum foil (with the glossy side up).
Cut the tomatoes in half and arrange them in the pan.
Sprinkle with pepper, basil (you can use herbs from Provence), salt and sugar.
Sprinkle the tomatoes with olive oil and spread the crushed garlic over them.
And put the tray in the oven at 100 degrees for 4-6 hours depending on the size of the tomatoes.
If you have ventilation, let it go.
Tomatoes are ready when they are drier, but still elastic - because of the oil it may seem that they are not ready yet but you look closely and you see them - in 6 hours they are sure to be done.
To keep them, put them in dry jars - if you keep them in the fridge, just put them in jars and pour olive oil between them.
If you keep them and keep them in normal conditions, not in the fridge, staple them well and put them in the oven sterilized for 40-45 minutes, at 150 degrees. Remove and allow to cool under normal conditions.
I recommend them, especially if you are more comfortable with canned food - the recipe is very simple but very good.
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