Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

Category: Blanks
Kitchen: italian
Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

Ingredients

Cream and cherry tomatoes we'll see how it goes
Black pepper, gray salt, white sugar in a ratio of 2-3-5 parts (one part is equal to one tablespoon with a small slide)
Fresh garlic 2 heads
Basil green 1 bunch weighing approximately 40-50 grams.
Fresh rosemary 1 branch
Fresh thyme 5-6 branches
Olive oil 200-300 ml.
Balsamic vinegar white (or dark) one tablespoon per jar of 0.6-0.7 ml.

Cooking method

  • The question "how to wilted tomatoes in oil" I had for a long time. For a long time and tediously I picked up the recipe for myself, looked through many sources ... and everything somehow passed by, does not fall on the soul, everything is not right, something goes out of sight ...
  • Once again I ran on the Internet, made a scheme for myself, painted it already, time props up, because there is a cherry box and a bowl of cream on the balcony, which so unexpectedly and one day fell from heaven, that is, from the market, and which do not tolerate slowness and cool attitude towards yourself - all the time they threaten to deteriorate)))
  • And suddenly, on the last turn of the pages, a recipe for sun-dried tomatoes with pictures flashed ...
  • And it is as well and competently painted as it is desirable to cook, with all the advice and comments that I understood, this is what I will take as a basis - and the rest as it turns out in fact. And somewhere the author of the shipilevsky recipe dispelled my doubts "about", and confirmed my correctness "in part" of how to proceed, and where I doubted))
  • As a result, the tomatoes in my performance were also a success, which I am very happy about)) I am writing this recipe for myself permanently!)
  • Let's go cook ...)))
  • Prepare jars with lids, rinse with water, sterilize. I sterilized in the microwave for 3-4 minutes, depending on the volume of the cans. When sterilizing in a microwave, you need to pour a little water on the bottom of the cans, about 40-50 ml each. Boil the lids in water.
  • But, here Natasha-Chuchelka gave her recipe for sterilizing cans along with lids in a microwave, for which she is a big thank you):
  • Put a jar with water poured in it (ml 50-100), cover (do not close !!!, but cover from above, that is, just put) a lid. Screw or conventional and sterilize. It will process the lid and microwave, and it will give steam from the can perfectly. I keep cans in the microwave for longer than Admin - about 7 minutes, or even 10 minutes, if there are a lot of them (the time for boiling water then lengthens).
  • 1. Dry the tomatoes in the oven.
  • Make a curing mixture. Grind black pepper with peas, mix with salt (coarse, gray, stone), and sugar, in a ratio of 2-3-5 parts. Stir the spice mixture until smooth. So, this is what I lacked in sun-dried tomatoes: so that it was spicy (pepper), and sweet (sugar), and enough salt! From the proposed scheme of the author of the recipe, I selected the pepper-salt-sugar ratio as 2-3-5. And the very thing turned out, and even a large amount of sugar turned out to be right, it normalized the acidity of the tomatoes.
  • For one part, I took a "tablespoon" with a small slide, so I measured pepper-salt-sugar with it. And the pepper must be freshly ground!
  • Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)
  • Tomatoes used red, dense cream and red cherry. The cream turned out to be very large)), I had to cut them into three parts
  • Sun-dried tomatoes in the oven in fragrant oil (cooking and canning) Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)
  • Rinse the tomatoes with water, cut them in half, make a small cut in the center of the tomatoes along - but not through the whole tomato.
  • Place the tomatoes on a baking sheet, very tightly to each other.Sprinkle the tomatoes on top with a curing mixture, just sprinkle each tomato. The purpose of this operation is to make the tomatoes give off their juice while drying in the oven, then tomatoes will be considered dried - soft-dried, with a certain thickness and pulp preserved. And in this situation, I do not like sun-dried tomatoes, which have only red-burgundy crusts-skins.
  • Sun-dried tomatoes in the oven in fragrant oil (cooking and canning) Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)
  • Put the baking sheets with tomatoes in the oven, turn on the air convection mode, temperature 125 * C, do not open the oven door. The tomatoes will be ready in about 3-4 hours. In my oven, this is “3D HeiBluft” with blowing.
  • In the process of baking and drying, I periodically spied on the process and behavior of tomatoes. I did not bring them to dryness, but cooked them to a damp-plastic state. In this case, tomatoes lose liquid up to about 80%!
  • Somewhere towards the end of drying, the tomatoes become already dried, but there is still a lot of juice inside - in this case, I take a fork and press flat with my teeth into the middle of the tomato ... and the juice spills out like a fountain)). It's okay, after a while this liquid will evaporate on the baking sheet, and normal "dehydrated" tomatoes, moderately plump and juicy, will remain.
  • Sun-dried tomatoes in the oven in fragrant oil (cooking and canning) Sun-dried tomatoes in the oven in fragrant oil (cooking and canning) Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)
  • 2. Preserve ready-made sun-dried tomatoes in aromatic olive oil.
  • While the tomatoes are drying, you need to prepare the herbs, garlic and oil.
  • Peel the basil sprigs from the leaves, rinse with water and dry.
  • Peel rosemary, remove the needles and rinse them in water, dry.
  • Rinse and dry the thyme, cut off the lowest roots.
  • Peel the garlic, cut with a knife or crush. At the same time, stickiness appears on the garlic, the juice is cloudy, which must be washed off with water and then dried with a towel. This sticky juice is undesirable when placing in jars and when preserving, the brine can become cloudy from "milk", and it can lead to moldy products in the jar.
  • Put the herbs and garlic prepared in this way in a bowl, cover with olive oil.
  • At the right time, put the bowl in the microwave for 2.5-3 minutes, and let the mass warm up well. During this time, the greens "will not cook", will not have time - but the olive oil will be very hot, almost boiling. Thus, we will have hot oil, and sterilized herbs, garlic. As you know, garlic is almost always a source of food spoilage. And cold oil!
  • Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)
  • In time, you will need to combine: the readiness of the tomato, sterilized cans, hot oil - everything should be hot!
  • Now put in rows in jars of sun-dried tomatoes, basil greens with garlic, pour olive oil with a spoon, and so on ... until the jar is almost shoulder-length. Almost - since at the very end you need to pour 1-2 tbsp. l. balsamic white (or dark) vinegar.
  • Now we close the jars with lids, put them under the towel to infuse.
  • When the cans are cool, put them in the refrigerator for storage. And we will slowly drag the tomatoes to eat them with soft bread, with ham or mozzarella cheese ...
  • Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)
  • Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)
  • Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)
  • Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)
  • 3. And if you don't canned sun-dried tomatoes? What to do?
  • You can dwell on the option of simply dried in the oven (or in the dryer) tomatoes, put in a jar, put in the refrigerator, and use as intended.
  • Or, after cooking, you can cool the tomatoes to room temperature, put them in a bag, any convenient container, and put them in the freezer for storage. In the future, take the tomatoes out of the freezer, warm them on the table at room temperature, and then you can cook something from them, add them to other dishes, just eat them with bread, or pour them with fragrant butter according to the recipe above.
  • All options are good! ))

Note

God, how delicious it was ...
If you have not dried tomatoes in oil yet, or cooked them according to a different recipe, I recommend trying this one, with pepper-salt-sugar, and fresh herbs

And do not pour out the oil from the tomato, it is very fragrant and tasty - you can cook something on it, add it to salads, to other dishes. And even just pour bread on them, very tasty!

Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

Bon appetit, everyone!

And so tomatoes are dried in southern Italy, in Calabria and Puglia

Sun-dried tomatoes in the oven in fragrant oil (cooking and canning) Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

Sun-dried tomatoes in the oven in fragrant oil (cooking and canning) Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

Sun-dried tomatoes in the oven in fragrant oil (cooking and canning) Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

Sun-dried tomatoes in the oven in fragrant oil (cooking and canning) Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

Sun-dried tomatoes in the oven in fragrant oil (cooking and canning) Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

A source: 🔗

Well, if I felt the temperature of August + 42 * C for myself in Tuscany, then in the south of Italy it will be higher - well, just like in a home dryer

More recipes for blanks in the way drying in the oven, and with fragrant oil:


Dried prunes in the oven, in fragrant oil (Admin)

Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)


Oven-dried sweet pepper in fragrant oil (Admin)

Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)


Hot chili pepper, dried in the oven, in fragrant oil (Admin)

Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

Here I will add the information of ZAKHARIA, and his experience in the preservation of sun-dried tomatoes, including GREEN DRIED TOMATOES

I don't know where to put it, but I think this is the place. I do everything similar to Tatyana's recipe, I use only basil and garlic, ordinary sunflower oil.
Having tasted them, no one, once and in restless circumstances, will tell you that he is tomatoes, they say anything, just not tomatoes. I recommend it to everyone, you will be pleasantly surprised

Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

Quote: Admin
Share your opinion - how to taste? Very unusual!

If we say that it is tasty and unusual, there is nothing to say. Everyone who tried it was delighted. From last year's harvests, red tomatoes survived until the new season, green ones ended in early spring. I was very surprised by the taste, the plum is not a plum, the tomato is not a tomato, something completely incomprehensible in terms of taste. This year I will procure more greens. We really liked them, and there are also enough people who want to buy a jar.
Yes, if we talk about fantasy, then here's another candidate for you, Nectarine

Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

Quote: Admin
Zakhary, did you take ripe nectarines, or still tough ones, with green leaves?
Hard, as I was convinced on the drain, less losses and good density.

And more. When sterilized in the oven, the fruits swell in hot oil and are saturated with the aromas of herbs and garlic.

Advice for those who have overdried their tomatoes.
Pour boiling water over the tomatoes for 10 minutes. Drain the water, slightly get wet and then send to the jar.

Girls, whatever one may say, but green tomatoes have the right to be dried. I will give you one more piece of advice.

200 ml oil any (at your discretion)
30 ml balsamic vinegar
1 teaspoon lemon juice (optional)
fresh chopped (basil or parsley) as much as you like
1 tablespoon rosemary, chopped
Dried hot peppers to taste (I use chili flakes)
Salt and pepper to taste 3-5 cloves of garlic (I love garlic, so I use more)
Cut the tomatoes into halves or quarters. Mix everything together except the tomatoes in a large bowl. Add the tomatoes and marinate for a few hours in the refrigerator (I usually pickle overnight). Remove tomatoes from the marinade and place on a baking sheet and dry until desired.


Added on Tuesday 30 Aug 2016 09:11 AM

Quote: NataliARH
Zakhary, thank you for the unusual preparation of green tomatoes, cooked it, I hope you like it! Please issue the recipe separately! many have not even seen that they can be cooked like that, and more questions:
1) pasteurization at 90g in the oven for 3 hours - put in a cold oven, turn on 90g, detect 3 hours? or put in preheated to 90g for 3 hours? do we tighten the lids at once?
2) if I cooked a batch of tomatoes (green), and after a few days another batch, is it okay if the first one stands on the table (or in the refrigerator?) And waits for the second batch to be ready, then pasteurize two at once?
More details: https://Mcooker-enn.tomathouse.com/in...084.0

Of course you need to put it in the refrigerator.
Tighten the jars immediately with the lids after pouring the oil, and sterilize in the oven in this form
A you can sterilize using the Tatiana method for about an hour and a half at 100 degrees.

Borisyonok
Admin, Tatyana!
How on time !!! Not a recipe - but a fairy tale!
How many tomatoes were there (approximately), and how many jars did you get?
Kokoschka
Roma tomatoes are super!
I did it last year, this one I did too. So at the end I put it in the oven, and as soon as the bubbles appear in the oil, I take it out and roll it up.
There is simply not enough space in the refrigerator!

I'll try to make your pouring sauce, mine seemed fresh to me ...
V-tina
Tatyanawhat a timely and wonderful recipe! Thank you
Admin
Quote: Borisyonok

Admin, Tatyana!
How on time !!! Not a recipe - but a fairy tale!
How many tomatoes were there (approximately), and how many jars did you get?

Lena, it is difficult to say exactly. Approximately 3 kg. cream (see photo in the recipe) and about 3 kg. cherry.
I cooked the filling several times, one filling was enough for about a baking sheet of tomato
Admin
Quote: Kokoschka
There is simply not enough space in the refrigerator! I'll try to make your pouring sauce, mine seemed fresh to me ...

Lily, my filling itself is also fresh, only oil and garlic with herbs. And the main taste is given by the curing mixture (pepper, salt, sugar). And all together - very tasty!

While I keep it in the refrigerator. The lids are pulled into the cans but are not sealed. So I was counting on a refrigerator, for some reason I did not want to digest tomatoes by hot sterilization in a microwave.
Admin
Quote: V-tina

Tatyanawhat a timely and wonderful recipe! Thank you

Tina, THANK YOU! Hope you like the tomatoes
Kokoschka
Tan agrees that it tastes better this way !!! And they always look beautiful, I recently looked in a store for a price for a small jar of sun-dried tomatoes 425 rubles!
There is motivation to do!
Borisyonok
Tatyana, Thank you.
Quote: Kokoschka
There is motivation to do!
And just sun-dried tomatoes for 50g. 75 rubles. Today I withered a bucket of tomatoes - it turned out a kilogram ... that's the motivation. True, I just sent them to the freezer (as my daughter asked), tomorrow I will go and bribe them and will already make them in jars, but still I will sterilize them, you will not put them in the refrigerator either.
Natalishka
Elena, well, I don’t understand how is it in the freezer? Dry-dry and in the freezer? They will pick up moisture there again. : pardon: And what's the point?
Borisyonok
Natalishka, Natalia. "Received" an order - I fulfilled it, and then let my daughter do what she wants.
And then - a bucket of tomato is not so easy to put in the freezer, but here you get a small bag of which will be enough for her for a long time.
For myself I will do in banks, well, maybe she will get something else.
Natalishka
Elena, I see * JOKINGLY * So you "utilize" tomatoes in buckets.
Borisyonok
Natalia, well, yes, something like that. Moreover, now they are at a price of 30 rubles, and in winter they will be at the price of "spaceship rivets." And she adds these tomatoes to soups, to meat, and even to pizza. Moreover, I pack them hermetically.
Kokoschka
Yes, now just have time to turn, and then I want to do this ...
Beautiful girls, and what kind of vinegar do you use in tomatoes?
A bottle of very good vinegar ends, so I was thinking about how to replace it ...
Tumanchik
Oh Tanya, this is dizzyingly delicious! Just mind-blowing! Thanks for the recipe!
Florichka
A very timely recipe. I'm a beginner, last year I did it for the first time. And now everything is clear, laid out on the shelves. I was just going to do it the other day. I dried in the oven all night with a temperature of 70 grams. I'll try it differently.
Kirks
Admin, thanks for the recipe, are the greens always fresh?
Admin

Girls, ALL THANKS FOR YOUR ATTENTION!

I am still asleep, and there are no legs or arms, they move by themselves without responding to commands from above, that is, from the brain
And I can't look at my sun-dried tomatoes in the morning, not only try
I'll finish the recipe after lunch, but the whole point is already there, it remains to answer the questions and give explanations of the cooking process itself
Admin
Quote: Kirks

Admin, thanks for the recipe, are the greens always fresh?

Natasha, to your health!
Dried herbs can be added. For sun-dried tomatoes, Provencal or Italian herbs are more suitable to taste. But you don't need to add much; dried herbs have a more concentrated taste and smell. And it is better to add dried herbs with powder to still raw tomatoes when baking them, so that the herbs become a little softer.

But now there are fresh herbs on sale and on the market, and even more so basil, so I wanted to take advantage of this
Admin
Quote: Natalishka

Elena, well, I don’t understand how is it in the freezer? Dry-dry and in the freezer? They will pick up moisture there again. : pardon: And what's the point?

Fine! I also have some of the sun-dried tomatoes (from the dryer) in the freezer. They do not do anything after defrosting, the product is already ready. It's like a semi-finished product, it lies in the freezer for storage - then you can warm it up a little in a micron and cook pesto and sauces from them, pour oil, add to soups, and so on ...
Admin
Quote: Kokoschka


Beautiful girls, and what kind of vinegar do you use in tomatoes?
A bottle of very good vinegar ends, so I was thinking about how to replace it ...

I use only high-quality vinegar for such blanks. I buy wine vinegar, dark or white. The consumption is small, for my 6 kg of tomatoes it took only about 150 ml. white balsamic.
And for a long time she taught herself to accumulate quality vinegar at home gradually, buying different bottles throughout the year - apple, wine, balsamic. There are different prices for vinegar, I choose the best price for myself and depending on where to use it and in what quantity.
Admin
Quote: Tumanchik

Oh Tanya, this is dizzyingly delicious! Just mind-blowing! Thanks for the recipe!

Irishka, to your health! I think your peasants will really like these tomatoes
Admin
Quote: Florichka

A very timely recipe. I'm a beginner, last year I did it for the first time. And now everything is clear, laid out on the shelves. I was just going to do it the other day. I dried in the oven all night with a temperature of 70 grams. I'll try it differently.

Irinka, cook for health, it is very tasty!
It turned out for me that drying in the oven is the easiest and most optimal way, it turns out quickly and is practical - the result is excellent
Optimal for convection, with blowing, temperature 110-125 * C, and periodically look into the oven, see what happens. And do not overdry the strong, when only skins remain from the tomatoes
Kokoschka
Admin, Tan and you can insert a picture, vinegar!
Admin

Ok, Lily - I will
Kokoschka
Quote: Admin
Ok, Lilya - I will

Borisyonok
Admin, Tatyana!
Quote: Admin
Fine! I also have some of the sun-dried tomatoes (from the dryer) in the freezer.
Thank you! Calmed down! And then I really thought that maybe we were wrong, sending tomatoes into the freezer.
Ulka
Admin, And 2-3-5 is: 2 - pepper 3 - salt 5 - sugar?
Admin
Quote: Kokoschka

Admin, Tan and you can insert a picture, vinegar!

I fulfill the request
The vinegar that I use, which I try to gradually "accumulate" for conservation - red and white wine vinegar

Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

In the center is "white balsamic vinegar", which I specially bought for this recipe.
Small consumption, 1-2 tbsp. l. a can of tomato - but the taste of sun-dried tomatoes

I edited the recipe and inserted a photo - now everything is in place

Bon appetit, everyone!
Admin
Quote: Ulka

Admin, And 2-3-5 is: 2 - pepper 3 - salt 5 - sugar?

Yes, I understood correctly:
2 tbsp. l. with a small slide of freshly ground pepper
3 tbsp. l. coarse rock salt (do not use iodized salt, it softens food)
5 tbsp. l. granulated sugar

Good ratio, tomatoes will not be sweet. Although, everything depends on our personal taste, we may have to select the ratio "according to your language"
julia007
Admin, Gorgeous recipe! It's a pity I have neither a dryer nor a convection stove
Kokoschka
Admin, Tanya, and those that I did not even see on sale ...
Are they dear?
Admin

Lily, good wine vinegar, volume 500 ml., cost about 100 rubles per bottle. It recently went on sale. But there are other good bottles in the same price range, you need to look in large stores.
Here, just a small bottle of balm is expensive, and the volume is only 250 ml, but it was white balsamic vinegar that was needed, so I bought it. I didn't want to add dark balsamic to the tomatoes.
Admin
Quote: julia007

Admin, Gorgeous recipe! It's a pity I have neither a dryer nor a convection stove

Julia, Thank you!
So there is something to strive for, according to the circumstances, of course.It's so tasty, and diversifies our diet, especially since the jars can be prepared in the winter, or in the freezer
Oktyabrinka
Tatyana, and it is necessary to add olive oil, perhaps it will not work like that with unscented sunflower oil?
kolobok123
Ehhhh, spiked me yesterday about this recipe. Evening, I'm in a traffic jam on the Moscow Ring Road and I need cream right now. Because I want to dry in the evening. There was no cream. Regular pink. I bought it.I'm drying. All night they stood at 100 degrees with convection wilted, but not much. Rather, they let the juice go.
These are so dry but the next I will take only cream.
Scarecrow
Girls, why do you boil the lids in water? Well, if you sterilize the cans in the microwave. Put a jar with water poured in it (ml50-100), cover (do not close !!!, but cover from above, that is, just put) a lid. Screw or conventional and sterilize. It will process the lid and the microwave and give it excellent steam from the can. I keep the cans in the microwave for longer than Admin - 7 minutes, or even 10 minutes, if there are a lot of them (the time for boiling water then lengthens).
Admin
Quote: Oktyabrinka

Tatyana, and it is necessary to add olive oil, perhaps it will not work out like that with unscented sunflower oil?

Tanya, you can also use sunflower.
You just have to keep in mind that in this situation, the dish is Italian, and olive oil is more suitable for tomatoes, and it is softer in taste.
I also do not always perceive the taste and smell of olive oil, but here everything is in place. And apparently the taste and smell of olive oil depends on its type and variety.
Admin
Quote: kolobok123

All night they stood at 100 degrees with convection wilted, but not much. Rather, they let the juice go.
These are so dry but the next I will take only cream.

What a bad luck
For drying, you need to choose low-juiced tomatoes, the cream is very suitable for this, with dense pulp.
Or you need to remove the pulp yourself, leaving only the walls of the tomato.
I like to dry the tomatoes completely, they end up being softer, and there is something to marinate and bathe in oil.

Quote from the recipe:
Somewhere towards the end of drying, the tomatoes become already dried, but there is still a lot of juice inside - in this case, I take a fork and press flat with my teeth into the middle of the tomato ... and the juice spills out like a fountain)). It's okay, after a while this liquid will evaporate on the baking sheet, and normal "dehydrated" tomatoes, moderately plump and juicy, will remain.

And on convection the tomatoes dry quickly, 3-4 hours is enough. And exactly 120-125 * С!

I hope everything works out
Admin
Quote: Scarecrow

Girls, why do you boil the lids in water? Well, if you sterilize the cans in the microwave. Put a jar with water poured in it (ml50-100), cover (do not close !!!, but cover from above, that is, just put) a lid. Screw or plain and sterilize. It will process the lid and microwave, and it will give steam from the can perfectly. I keep cans in the microwave for longer than Admin - about 7 minutes, or even 10 minutes, if there are a lot of them (the time for boiling water then lengthens).

Natasha, THANKS for a very useful note!
Now I will sterilize jars with lids. Until now I was just afraid to put metal in the micra
And so - the sterilization is of high quality, and the time is reduced much
NataliaVoronezh
Here, Admin, what a temptress! I just finished making jerky sweet and sour with soy sauce (I made 5 jars of 0.5 liters to the employee who provided 7 jars of 0.5 liters each with tomatoes and herself). And here again such a tempting recipe. And if the oven is without convection at what temperature to dry?
Kokoschka
Tanya understood everything! I'll see ...
Admin
Quote: Natalia Voronezh

Here, Admin, what a temptress! And here again, such a tempting recipe. And if the oven is without convection at what temperature to dry?

Yes, I'm trying for you loved ones
It will be more difficult without convection. You can leave the temperature the same, but constantly open the oven door, and there, according to circumstances, you may have to lower the temperature to 100-110 * C ... and watch and wait

Far from TV do not leave the screen, there is still a variant of tomatoes - today I will post
NataliaVoronezh
Quote: Admin
Do not go far from the TV screen, there is also a variant of tomatoes - today I will post
Then I will dream of tomatoes at night.
Admin
Quote: Natalia Voronezh

Then I will dream of tomatoes at night.

And I am so happy. I have run out of tomatoes !!! Just yesterday!!!
There is about a kilogram left for chutney - and that's it, for today (that is, for the current season) that's enough!
NataliaVoronezh
Well, for this season, I also made those, filled them with oil and stand in the refrigerator. And next season you have to try. Everyone who tried sun-dried tomatoes asked me for a recipe. Here! Well, I followed and printed this one.
Irishk @
And I dried them in our hot southern sun, so I will have them a la Italy, already in the refrigerator, 700g. a jar, maybe not enough, but this is the firstborn.
Admin

Yes, uzhzhzhzhzh ... you cannot compare with our sun
Such will probably be tastier
Irishk @
So I also found a super-duper variety, the cream is resting, I'll be on the next. plant more than a year.
MouseYulka
I have been doing about the same for the third or fourth year. Delicious. Only now, it is better to remove the skin during the drying process, because after lying in oil, it finally loses its connection with the body

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