2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Tomatoes have long been revered in our country. They are already on the market all year round. In recent years, dried tomatoes have become established and are available in almost every store.
Dried tomatoes in olive oil come from Italy - a country of rich and varied tastes. There they are a delicacy, which consists in slow and prolonged drying of tomatoes in the bright Italian sun.
In the food industry, this process is carried out in dryers, in which air heated to a certain temperature is introduced and proper ventilation of the released moisture is provided. Another way is by lyophilization (extraction of moisture by freezing at a very low temperature, which reduces the initial volume of the product).
At home they can too to dry tomatoes. This can be done with household dryers, in the oven on the stove or in the sun on a net or cheesecloth. Exactly which method you will use is your personal decision.
Homemade dried tomatoes are much tastier than those in the store, as they can be flavored with spices, just the way you like them. And the fact that you prepare them yourself is a guarantee not only for taste but also for quality, as well as that the drying is without chemicals.
Before taking action, you must first choose the right variety. The most suitable are the varieties that are more fleshy and not so watery. Such are the canned tomatoes, and as the most suitable I can point out the tomatoes of the Roma variety.
These small tomatoes ripen in late summer, are almost seedless and have very little water content. They are suitable because after the drying process they remain thick and fleshy, their scales are thin, they are also small and it is enough to cut them in half.
Choose healthy and uninjured tomatoes, wash them and cut them in half lengthwise, and if they are larger in quarters or slices, as you prefer.
Arrange the tomatoes in a large pan covered with baking paper, with the cut part up and at a distance between them. Prepare a dressing of olive oil, green spices of your choice (basil, oregano, rosemary) salt, a few pinches of sugar and pepper.
The dressing is used so that the tomatoes do not become dry and tasteless. Place in the oven to dry at 60-70 degrees, with a fan, and if the oven lacks a fan, leave the door slightly open.
Dry for at least eight to ten hours. They are ready when their edges begin to curl and their insides become dry, but not to the point of breaking, but to remain elastic.
Leave the prepared tomatoes to cool in the pan, then arrange them in jars, placing a mixture of fresh spices between them - basil, oregano, chopped garlic, marjoram, salt and a little sugar.
Tomatoes and spices should be pressed well so that there is no air between them. Fill the jars with hot olive oil and close well with a lid.
Dried tomatoes Store in a dark and cool place. They can be stored in the refrigerator for up to two months, and for greater durability they need to be sterilized.
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