Are the tomatoes already so boring that you don't want to look at them? Are you tired of tomato soup, baked tomatoes and other experiments? Why not make dried tomatoes and enjoy them after the season is over? Step-by-step recipe with a photo. Video recipe.
Tomatoes are a delicious and healthy addition to many dishes. It is a base for soups or sauces, stews and stews, pizzas and pies, and is also a great snack on its own. However, in our country, the age of tomatoes, real, tasty, juicy, is not very long. In order to enjoy all these dishes in winter, I recommend preparing them for future use and drying them. Cooking them is quite simple. Actually, you don't need to cook them, because they will prepare themselves. Moreover, they do not need any additional products. And they have an unusual piquant taste.
In Italian cuisine, dried tomatoes are generally a traditional product that is considered a worthy substitute for fresh tomatoes. Traditionally in Italy, tomatoes are dried naturally in the sun during the hottest months (July and August). But those who do not have time can not wait for hot days and make dried tomatoes at home in the oven or in a special electric dryer for vegetables and fruits.
For the recipe, take tomatoes fresh and ripe, without foreign smells and tastes. Ideally, you need to dry medium-sized, fleshy tomatoes with dense pulp, ripened in the sun, and not in a greenhouse. Such fruits have a more pronounced aroma and taste. Traditionally, tomatoes with a flat surface and not overripe plum or cherry varieties (grape tomato) are used. They look beautiful when dried, although they have one drawback: they need more fruits than usual. But they have the least amount of juice and seeds, so they dry out quickly. And the small size will make drying much easier.
- Caloric content per 100 g - 75 kcal.
- Servings - any amount (keep in mind that 1-2 kg of dried tomatoes are obtained from 15-20 kg of fresh tomatoes)
- Cooking time - 15 minutes of active work
Ingredients:
Creamy tomatoes - any quantity
Step by step preparation of dried tomatoes, recipe with photo:
1. Wash the tomatoes under running cold water.
2. Place them on a cotton towel and leave to dry completely. To speed up the process, dry each tomato with a paper towel.
3. Place the tomatoes on a baking sheet. If desired, you can dry the tomatoes in slices. To do this, cut them in half lengthwise or across and remove the stalks. This is especially convenient for large fruits. You can marinate the tomato slices a little before drying, but this is not at all necessary. Put the chopped tomatoes on a baking sheet, cut up. Send the tomatoes, laid out on a baking sheet, to a preheated oven to 60 degrees for 5-6 hours. Drying times vary by size, so be sure they don't burn. Turn them over from time to time to dry evenly. Store dried tomatoes in a paper bag or cotton bag at room temperature and in a well-ventilated area.
Tomatoes can be dried outdoors for a week. Then take them outside and cover them with a cotton cloth to keep them free of dust. Bring the dryer into the house at night, take it outside in the morning. Turn the tomatoes periodically to dry evenly.
See also the video recipe on how to cook dried tomatoes.
