Dried tomatoes
Sun-dried tomatoes are a great way to preserve the flavor of ripe tomatoes for later. They are first dried in the sun and then dried at a low temperature in the oven. Garlic, herbs and olive oil then give them a distinct Mediterranean aroma and flavor.
Ingredients · Servings 1 dose
- 2 kg of tomatoes
- 4 cloves of garlic
- 1 handful of fresh basil
- 1 handful of fresh oregano
- fresh thyme to taste
- coriander balls to taste
- olive oil as needed
- salt
Method · 4 h 20 min
- Wash, dry and cut the tomatoes into equal sized pieces. Arrange them in a single layer, cut side up, on baking sheets and lightly salt.
- Dry the tomatoes in direct sunlight in a dry, well-ventilated area for approximately 6–8 hours. Cover the trays with clean, dense mesh so that it does not touch the tomatoes and protects them from insects.
- Then dry the tomatoes in a hot air oven at 50°C for approximately 2–4 hours, depending on their size and degree of drying. The finished tomatoes should be dry and flexible, without excess moisture, but not hard and brittle.
- Peel the garlic and cut it into thin slices. Rinse the fresh herbs and dry them thoroughly.
- Place the cooled sun-dried tomatoes in clean, dry jars and sprinkle with garlic, basil, oregano, thyme, or coriander balls.
- Pour olive oil over the contents of the jars so that the tomatoes are completely submerged. Seal the jars tightly and store in the refrigerator.
