Sun-dried tomatoes: stored for the winter the taste and flavor of summer tomatoes

Sun-dried tomatoes – it is something unimaginable: nondescript at first glance, they perfectly preserve the concentrated flavor and aroma of summer tomatoes, along the way acquiring a new, unexpected and slightly spicy notes. In Italy, whose tomatoes San Marzano is regarded as perhaps the best in the world, tomatoes are dried in the summer, under the scorching Mediterranean sun. However, in the absence of Mediterranean sun to take an ordinary oven – and sun-dried tomatoes, which can be stored for at least a year, can be used in dozens of ways: add to bread, salads, pasta, sauces, and just eat as a delicious snack, remembering the summer.

Sun-dried tomatoes



Ingredients

• 100 g sun-dried tomatoes
• 1 kg of tomatoes of “plum”
• storage:
• olive oil
• garlic
• dried herbs
• chili pepper
• salt

How should I wash the tomatoes and cut each of them along. You can remove the seeds and all the liquid that the tomatoes were valilis faster and more evenly, but I decided not to do it to preserve most of the flavor of summer tomatoes (however, the place which the tomato is attached to the branch, and the white flesh around it in any case it is better to remove). Cover a large baking sheet with foil, or (even better) with parchment paper and place tomatoes cut up so that they do not touch each other. Now let us define the temperature regime in which we are going to jerk tomatoes: it depends on your oven and your free time.

Here are a few options – choose what you like more:

• Preheat the oven to 100 degrees and walte tomatoes for 3-4 hours.
• Preheat the oven to 50 degrees and walte tomatoes for 16-20 hours.
• Preheat the oven to 220 degrees, put it in the pan with the tomatoes, turn off the oven and leave for 8 hours.

Author: Alexey Onegin

Source: www.arborio.ru/vyalenye-pomidory/