Dried tomatoes JUST

Step-by-step cooking

1. Step 1:

   

   You need to dry ripe, medium-sized, fleshy tomatoes with dense flesh. Tomatoes are washed, dried, cut into 4 parts, remove the damaged places, the peduncle and seeds.

2. Step 2:

   

   Cover the sheet with parchment, lay out the tomatoes, sprinkle with salt and sugar. I don't add spices, because I don't see the point, in 4 hours nothing good will remain from them. Sprinkle a little oil. We send it to the oven for 3-4 hours, depending on the size of our "cream", at the minimum temperature that the oven allows. I have about 90 degrees.

3. Step 3:

   

   After 4 hours I get this result. I let it cool down a little and dry out.

5. Step 4:

   

   I pour a little olive oil on the bottom of a sterile jar, and spread the tomatoes, sprinkling with spices. Those who wish can add crushed garlic for added piquancy. As other ingredients to dried tomatoes, you can add: dried onions, capers, anchovies, capsicum, etc.

6. Step 5:

   

   Pour olive oil. I press the tomatoes so that the air comes out. The oil should completely cover the tomatoes.

7. Step 6:

   

   It turned out 4 jars (250 ml). I let it cool down and put it in the refrigerator (you can not clean it)for a couple of weeks, so that the spices give their flavor to tomatoes and butter. The oil that remains in the jar can be added to salad dressings, pasta sauces, etc .