Sun-Dried Tomato Recipe: A Spicy Italian Appetizer To Your Table

Sun-dried tomatoes are an appetizer that Italians simply adore. The dish not only stands out for its excellent taste, but can also be stored for a long time without a refrigerator, and also retains the beneficial properties of fresh tomatoes. How to cook a tomato delicacy from the shores of the Mediterranean - read on. Do not forget to like and subscribe to the channel - we have useful and interesting content!

What is needed for the dish

To prepare sun-dried tomatoes, you need the following ingredients:

• small tomatoes (ideally cherry, but you can use any medium-sized fruits) - 1 kg;
• table salt, sugar, dry ground rosemary - 2 teaspoons each;
• ground black pepper - half a teaspoon;
• olive oil - 70 ml;
• vegetable oil - 4 tablespoons;
• basil - 1 bunch;
• garlic - 4 cloves.

How to cook

Cut tomatoes: small, cherry-sized - in half; larger ones - into four parts. Lay parchment paper on a baking sheet and put the tomato slices tightly together.

A little life hack: cut delicate tomatoes with a bread knife - this way they will not crack and lose their shape.

Smear the tomato slices with vegetable oil on top. This operation is best done with a silicone brush.

Mix sugar, salt, rosemary, black pepper. Sprinkle the tomatoes with this mixture and place in the oven for 4 hours at a temperature of 100-120 degrees with the convection on.

Trick: if your oven does not have a convection function, then set the temperature to 120 degrees and leave the oven door a little ajar.

After the specified time has elapsed, remove the baking sheet from the stove and let the dish cool down. After cooling down, put the tomatoes in a jar, adding finely chopped basil and squeezed garlic between the layers, and then pour in the olive oil. The shelf life of this dish is 2-3 weeks in the refrigerator.

Put the dish in the refrigerator and let it brew for 8-12 hours. After that, savory sun-dried tomatoes can be served. Bon Appetit!

If you dry tomatoes for long-term storage, be sure to sterilize the jar and lid, boil the oil and in no case add garlic and herbs. It is best to add these ingredients just before use.

Do you dry tomatoes? Write your way in the comments!

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