2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Cherry tomatoes are extremely nice and tasty. They can be used in any recipe for salad, soup and basic, both fresh and prepared by any of the methods of preservation in the winter. They are characterized by a typical taste and rich aroma.
Dried cherry tomatoes, which are sold in stores, are treated with dehydrators. This makes them too dry and tough, which requires soaking in water before use.
Thus, in addition to the aroma, important nutritional qualities are lost. Dried tomatoes marinated in olive oil are best, but their price is often quite high. Therefore, it is sweetest to prepare them at home. This is how:
Dried cherry tomatoes
Necessary products: 12-14 cherry tomatoes, 1 tbsp. salt, 1/2 tsp. sugar, 1 tsp. dried thyme, 3 tbsp. olive oil.
Method of preparation: The oven is heated to 220 degrees. Cut the tomatoes in half and carefully clean the rest of the stalks. Arrange in a fireproof pan, with the cut part up, and sprinkle with salt, sugar and dried thyme. Drizzle with olive oil and put in the oven.
They can also be sprinkled with chopped spices of your choice. It is immediately turned off, and the tomatoes are left inside to dry from four hours to a day. The oven door does not open during drying.
Dried tomatoes are best stored in olive oil. Depending on the remaining humidity in them and the method of storage, their shelf life is a maximum of 2 months.
Arrange the sun-dried tomatoes in a jar, placing a few whole cloves of garlic and a few sprigs of fresh basil between them. The jar is closed and stored in a dark and dry place.
Pickles can also be made from cherry tomatoes.
Pickled cherry tomatoes
Necessary products: 1 kg of cherry tomatoes, 10 cloves of old garlic, 1 bunch of dried dill, 8 grains of black pepper, 1 bunch of fresh parsley, 5 grains of cardamom, 5 cloves, 3 bay leaves, 2 tbsp. sea salt, 1 tbsp. sugar, 6 tbsp. apple cider vinegar, 1/2 tsp. nutmeg.
Method of preparation: The tomatoes are washed. They are pierced with a needle or toothpick in several places. Pour into a jar. Top with spices, parsley, dill and garlic.
In a small saucepan, boil the water with sea salt, sugar and nutmeg. Reduce heat and add vinegar.
The jars are filled with the slightly cooled marinade. Close with caps and sterilize for 15-20 minutes.
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