Lovely Italian aperitif - dried tomatoes

Dried or dried tomatoes are considered a fine Italian aperitif, which has a unique taste and in combination with a fragrant basil and garlic oil is the quintessence of summer taste. Initially invented as a way to store goods for use in the winter, dried in the sun or in the oven, dried tomatoes carry the same nutritional value as fresh equivalents. In particular, they contain lycopene and antioxidant acids, as well as calcium and iron.

Now this luxury item is used as an addition to salads, fillings, pastas, soups and sauces. They also perfectly complement the taste of pizza or omelet. You can buy a jar of ready-made dried tomatoes or do it yourself.

You can dry the tomatoes in the oven or in the sun. In a microwave oven, it is not recommended to dry tomatoes, since the cabinet door should be slightly open to remove moisture. You can store such tomatoes in the freezer or in jars in olive oil in the refrigerator.

To prepare dried tomatoes at home, you need to take appropriate fruits. The best species are those that have a fleshy middle and a relatively small amount of water and seeds. Suitable medium-sized varieties like Sprint Timer, Bull's Heart, Pink Giant and others. Still need vegetable and olive oil, herbs and spices - oregano, basil, garlic, apple or grape vinegar, and also salt.

Wash and dry the tomatoes, cut them in half, cut the stem and remove the seeds with a spoon. Put the halves of tomatoes on the baking paper and place the baking tray in the oven, heated to a temperature of 800C. Tomatoes should be dried on average about 3-4 hours. However, you need to check the condition of the dried fruit. Dried tomatoes should reduce their size by about ¼, on top of being wrinkled, but still store their natural red or pink color. Do not let the tomato dry up to the state of the chips. Next, you need to prepare the banks, carefully wash and sterilize them. Put a layer of dried tomato halves there, then sprinkle with salt and pepper, add the peeled and sliced garlic, fresh basil or oregano and put the next layer of tomatoes. Fill the can full with oil. After pouring by pressing with your fingers, you need to remove air bubbles in the jar.

Or you can put the dried tomatoes in a bowl and mix immediately with selected herbs and spices. Banks close and store in the refrigerator for several months. You can also sterilize the jar for 30 minutes, roll it up and turn the top upside down for cooling. Tomatoes in a jar should be laid tightly - about 3/5 of the whole packaging, because they will significantly increase their volume in contact with the oil.

Dry tomatoes in direct sunlight at a temperature of at least 20 ° C is necessary for one week. For the night stand with tomato slices should be brought into the room to prevent the formation of dew. Tomatoes are ready when the skin becomes dry, and the middle is dense.

Tomatoes are ready for use within a few hours after sterilization and can be stored for a very long time. Before using in the sun, dried tomatoes should be allowed to lie down in warm water for half an hour, until they become soft. After that, you need to strain them, dry them and use them according to the prescription. A liquid is quite suitable for flavoring sauces or soups.

Sun-dried tomatoes will add flavor to any dishes, including snacks. Try to prepare a salad with dried tomatoes, for which you will need to make a sauce of olive oil, fresh basil, capers, garlic and balsamic vinegar. You can also combine dried tomatoes with fresh tomatoes and mozzarella cheese, pour everything with olive oil - this salad can be stored in the refrigerator for 2 or 3 days.