Sun-dried Tomatoes
A magnificent appetizer from Italy. The tomatoes turn out very tasty. They are recommended to be added to pasta, salads, meat, pizza, and more. It is better to take small tomatoes, ideally the plum variety, although cherry tomatoes will also work. You can try them after a day, but it is optimal to let them infuse for 2-3 days.
- Total cooking time
- not set
- Number of servings
- 2
- Recipe difficulty
- 3 / 5
Ingredients
for 2 servings
- tomatoes 2 kg
- olive oil 400-500 ml
- garlic cloves 5-7 clove
- dried herbs 1-2 tbsp
- salt 1-2 tbsp
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Instructions
Step 1 of 17
Cut the tomatoes lengthwise into two halves.
Step 2 of 17
Remove the stem.
Step 3 of 17
Remove the seeds.
Step 4 of 17
Arrange them on a baking tray.
Step 5 of 17
Salt lightly. Place in the oven. Dry at a temperature of 100 degrees for 4–8 hours (the time depends on the juiciness and size of the tomatoes).
Step 6 of 17
After drying, the tomatoes should look like this.
Step 7 of 17
Finely chop the garlic.
Step 8 of 17
Pour a little oil into a jar.
Step 9 of 17
Add a few herbs.
Step 10 of 17
Add the garlic.
Step 11 of 17
Place the tomatoes in a single layer.
Step 12 of 17
Cover with oil.
Step 13 of 17
Sprinkle with herbs.
Step 14 of 17
Add the garlic.
Step 15 of 17
Place the tomatoes. Cover with oil.
Step 16 of 17
Fill the entire jar in this manner.
Step 17 of 17
Close with a lid. Place in the refrigerator.
