Dried cherry tomatoes

A wonderful snack that can be used as a base for sauce. An interesting recipe and a delicious result. Very tasty and savory tomatoes. A very interesting addition to many dishes.

Dot (Cooking)

Recipe author

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Composition / ingredients

Servings:

Cherry tomatoes (or any others)

500

Salt

to taste

Sugar

0.5

Peppercorns (one pea of different peppers (white, black, red, fragrant))

to taste

Garlic

Spices dry (Italian herbs (oregano, basil, savory))

to taste

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 81 % 17 g

Carbohydrates 14 % 3 g

168 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 d

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:

COOKING:
1. Wash and wipe the tomatoes, cut into halves, remove the stalk.
2. In a mortar, grind the peas of peppers, a clove of garlic, sugar and pour olive oil over it all. Refueling is ready.
3. Cover the grate or baking sheet with foil (shiny side up). Arrange the halves of tomatoes cut up, add salt, sprinkle with dry Italian herbs (or other herbs that you like) and sprinkle with dressing.
4. Bake at 130-140 C for about 3-4 hours (depending on the size of tomatoes), and even better, if there is time, it is possible at a low temperature of 100C – 6 hours, I had to quickly.
5. When the tomatoes are ready, put them tightly hot in a jar and pour olive oil or vegetable oil of good quality. From this amount of tomatoes, one 0.25 l jar is obtained. Tighten the lid tightly and put it in the refrigerator before use. Such yummy food in my family quickly goes away.