Sun-dried tomatoes

This Italian snack is a good accompaniment to the meat, an additive in a sandwich, pizza or salad. It is better to use fleshy, ripe tomatoes — good "cream".

• 2 kg of tomatoes
• 2-3 cloves of garlic
• salt (preferably sea, fine grind)
• spice mixture "herbes de Provence"
• olive oil

You can also add:

• 1 small chili pepper
• sprigs of thyme and rosemary
• black pepper, pink polka dots, mustard seeds

Wash the tomatoes, cut them in half lengthwise, with a sharp spoon remove the core. Salt the tomatoes, add a mixture of Provencal herbs and cut into thin slices the garlic. Fold half the tomato cut up on a baking sheet or in a dehydrator. Dry at a temperature of 80-90° for 5-6 hours. Tomatoes are ready when pressing on the pulp with a fork fluid is not allocated.





Then fold them in a clean jar, add optional chopped chilli, or black and pink peppercorns, chopped garlic, sprigs of herbs, and pour olive oil. Put the lid on, gently shake.

To store these tomatoes should be refrigerated, tomatoes ready for the next day.

In the fridge the oil thickens, it can even be smeared on bread, but at room temperature after 15-20 minutes it becomes a normal fluid. The remaining oil (after the end of the tomatoes) you can use for salads.

Source: brukva.net