2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Dried tomatoes have become popular in recent years. They are very easy to prepare and have an unusual spicy taste and aroma. Well-ripened, not particularly large fleshy tomatoes with a dense structure are most suitable for drying.
It is best if they are ripe in the sun and not in a greenhouse, as sun-ripened tomatoes have a more pronounced aroma and taste. Choose tomatoes that have a smooth and clean surface, without rotten spots. They should be ripe, but not overripe, without any stains.
Choose hard tomatoes. Not only small canned tomatoes are suitable, but even cherry tomatoes. From about 15 kilograms of fresh tomatoes you will get about a kilogram and a half of dried tomatoes.
Before drying the tomatoes, you should wash them, cut them into slices and clean the seeds and the partitions in them and, if you prefer, peel them or not. Peeled tomatoes dry faster, but unpeeled ones retain their shape and have a more spicy taste. You can also dry tomatoes without removing the seeds.
You can cut tomatoes not only into slices, but also into halves or quarters. You will also need rosemary, oregano and basil to dry the tomatoes, and for a more intense aroma, add black pepper, hot red pepper, coriander and ginger. It is good to crush the spices in a mortar before adding them to the olive oil with which you will pour the dried tomatoes. You can also add finely chopped garlic in olive oil.
You will need sea salt for drying. But it is needed only if you dry the tomatoes in the sun. In the air, arrange the tomatoes in a greased sieve, which is covered with gauze. Tomatoes are turned twice a day and after about a week they are ready. At night they are brought into the room.
You don't need salt in the oven. In the oven, it is best to arrange the tomatoes on greased baking paper. At a temperature of 100 degrees in the oven, the tomatoes will dry for ten hours. Tomatoes should be dried, not roasted. You can occasionally open the oven door and leave it half open, and it is not good to open it at all for the first few hours.
After cooling, the prepared tomatoes are placed in a large jar and covered with olive oil and spices.
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