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To cook sun-dried tomatoes at home, you only need vegetable oil and vegetables themselves, preferably a medium-sized variety.
After washing the tomatoes, cut them in half and remove the watery pith with seeds with a teaspoon.
Put the peeled halves on a baking sheet covered with parchment, salt, sprinkle with oil and send in an oven preheated to the lowest possible temperature (usually from 60 to 80 degrees) for 6-8 hours.
Chill the finished tomatoes and place them in clean jars.
For dried fruits, you can send cloves of garlic, chili, sprigs of rosemary or thyme.
Pour the contents of the jars with olive oil and tighten the lid tightly. In this way, tomatoes can be harvested in any volume, and they can be stored for up to three months.
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