This summer, try cooking sun-dried tomatoes that are eaten in one go. It can be put on pizza, spaghetti with cheese or just a morning coffee sandwich. Julia, a food blogger, shared the recipe. According to her, it is better to choose cream tomatoes:
“In our case, this is the Rio Grande. Cut it in half if it’s small or into quarters if it’s big. Put on a dryer or parchment paper in the oven. Sprinkle a little sugar on top, a little salt, Italian herbs, basil and dill.”
In my dryer, tomatoes are cooked at 60 degrees for 8-9 hours. If you are cooking in the oven, you need to constantly ventilate it so that the moisture comes out. The tomatoes should be soft. When they are ready, chop the garlic and put it at the bottom of the jar. After that I put the tomatoes and add a few grains of black pepper with coriander. The oil can be used both sunflower and olive. I heat it up to 70 degrees and pour it into jars so that the tomatoes are completely covered. Store in the refrigerator or cellar.
See also: “Dried tomatoes are very tasty”: a simple recipe from Lisa Glinskaya
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