Dried or dried tomatoes are considered fineItalian aperitif, which has a unique taste and in combination with a fragrant basil and garlic oil is the quintessence of summer taste. Initially invented as a way to store goods for use in the winter, dried in the sun or in the oven, dried tomatoes carry the same nutritional value as fresh equivalents. In particular, they contain lycopene and antioxidant acids, as well as calcium and iron.
Сейчас этот предмет роскоши используется как addition to salads, fillings, pastas, soups and sauces. They also perfectly complement the taste of pizza or omelet. You can buy a can of ready-made dried tomatoes or make a blank yourself.
You can dry the tomatoes in the oven or in the sun.Tomatoes are not recommended in the microwave oven, since the cabinet door should be slightly open to remove moisture. You can store these tomatoes in the freezer or in jars in olive oil in the refrigerator.
For the preparation of dried tomatoes at homeconditions need to take the appropriate fruits. The best are the species that have a fleshy middle and a relatively small amount of water and seeds. Mid-season varieties such as Sprint Timer, Bull Heart, Pink Giant and others will do. You will also need vegetable and olive oil, herbs and spices — oregano, basil, garlic, apple or grape vinegar, and salt.
Wash and dry the tomatoes, cut themin half, cut the stem and remove the seeds with a spoon. Put the halves of the tomatoes on baking paper and set the baking tray in the oven, heated to 800 ° C. Tomatoes should dry on average about 3-4 hours. However, you need to check the status of the dryness of the fruit. Dried tomatoes should reduce their size by about ¼, be wrinkled on top, but still keep their natural red or pink color. Do not let the tomato dry to a state of chips. Next you need to prepare the jars, wash them thoroughly and sterilize them. Put a layer of dried tomato halves there, then sprinkle with salt and pepper, add peeled and chopped garlic, fresh basil or oregano and put the next layer of tomatoes. Full jar pour oil. After pouring with the touch of your fingers, you need to remove air bubbles in the can.
Or you can put the dried tomatoes in a bowl andimmediately mix with selected herbs and spices. Banks close and store in the refrigerator for several months. You can also sterilize the jar for 30 minutes, roll up and turn upside down to cool. Tomatoes in the can need to be laid loosely - approximately by 3/5 of the whole container, because they will significantly increase their volume in contact with oil.
Dry tomatoes in direct sunlight witha temperature of at least 200C is necessary for one week. At night, racks with slices of tomatoes should be brought into the room to prevent the formation of dew. Tomatoes are ready when the skin is dry and the middle is dense.
Tomatoes are ready to eat alreadyseveral hours after sterilization and can be stored for very long. Before using in the sun, dried tomatoes should be allowed to soak in warm water for half an hour, until they are soft. After that, they need to strain, dry and use according to the recipe. And the liquid is quite suitable for imparting flavor to sauces or soups.
Dried tomatoes will add flavor to any dishes, includingincluding snacks. Try to prepare a salad with dried tomatoes, for which you will need to prepare a sauce from olive oil, fresh basil, capers, garlic and balsamic vinegar. You can also combine dried tomatoes with fresh tomatoes and mozzarella cheese, pour all over with olive oil - this salad can be stored in the refrigerator for 2 or 3 days.
