Sun-dried tomatoes: dry or dried. Video
Sicilians are convinced that sun-dried tomatoes are the sun for export. It is rather difficult to describe the taste of such a foreign delicacy in words. After all, it depends on various factors – the spices used, the method of drying or drying, as well as the variety of tomatoes.
Sun-dried tomatoes: video instruction
Sun-dried or dried tomatoes came to us from sunny Italy. They became popular in Russia due to their original taste and the fact that they can be used as an addition to almost every main dish.
To prepare such a product, you will need the following ingredients: – 2-2,5 kg of ripe tomatoes; – 1 pack of Provencal herbs; – 2-3 sprigs of dill and thyme; – 1 bunch of rosemary; – 1 tbsp. l. salt; – 5 cloves of garlic; – 1 pinch of ground black pepper; – 1 glass of olive oil.
Rinse the tomatoes well, cut in half and remove all the seeds. Place parchment or baking paper on the baking sheet. Put prepared tomatoes on a baking sheet, carefully distribute them so that they do not interfere with each other. Sprinkle the tomatoes with salt, pepper and olive herbs. Add oil to each tomato.
Preheat the oven to 60 degrees, then send a baking sheet with tomatoes into it. Prepare to wait a long time: the tomatoes will dry there for 6-7 hours. The oven should be ajar all this time. The degree of doneness is determined quite simply: press half of the tomato; if no juice comes out, the product is ready.
Take a clean jar, pour a little oil into it and line the bottom with sprigs of herbs and garlic chopped into wedges. Put the tomatoes in it and cover everything with olive oil. Top with rosemary and garlic and cover.
It is advisable to pre-sterilize the banks. This will help protect tomatoes from the development of microbes and product spoilage.
If you want to dry tomatoes in the summer when it’s hot outside, this is the best time. Simply place the tomatoes on a baking sheet and place in the sun. Remember that tomatoes will dry like this for about 3 days. At the same time, do not forget to remove the tomatoes in a dry place at night. Alternatively, you can use an electric dryer or airfryer instead of the sun.
What to consider when drying and drying tomatoes
It is best to choose solid oval tomatoes. The best option is the so-called cream. The weight of a tomato should be in the range of 100-130 g. But it is better to refuse from fleshy varieties. It only seems that they will be larger and tastier. In fact, they are usually not too juicy, so they can simply dry out.
Remember to examine the tomatoes thoroughly before you start cooking them. In no case will those who have already begun the processes of spoilage work. It is also imperative to remove a leg from each fetus.
The herbs with which you will flavor sun-dried tomatoes depend entirely on your choice. It is not at all necessary to use foreign options. It is quite possible to get by with traditional parsley, dill, etc.
If possible, it is better to use sea salt when drying tomatoes, rather than ordinary table salt. This will help make the taste of the product richer and additionally fill it with useful microelements.
Dried tomatoes can be a great addition to dishes like risotto. And they also go well with various mushroom masterpieces.