Dried Tomato
….You can use any tomatoes you like, big or small. I use grape tomatoes. Smaller tomatoes will dry more quickly, and larger tomatoes will take longer. The main thing to remember is to use uniformly sized tomatoes within the same batch so that they dry more or less at the same rate. If the tomatoes are dried too long they’ll become tough and leathery. However if they’re not dried long enough they will become moldy very quickly. I add fresh olive oil into the jar. It will be used for various types of dish: some salad, pasta, sandwich……
Time: 20 minutes plus 5 hours drying in the oven
Ingredients:
- 1 kg grape tomatoes, cleaned and pat dried
- 1 ts sea salt
- 1 ts muscovado
- 2 ts white balsamic
- 1 bottle of olive oil
Cooking Instructions:
- Cut the tomatoes into half.
2. Marinade the tomatoes, sea salt, muscovado, and white balsamic into a bowl well.
3. Spread the marinaded tomatoes on an oven tray evenly. Preheat the oven to 195F.
4. Cook in a preheated oven about 5 hours(turn over the tomatoes two times).
5. Turn off the oven heat and take out the oven tray on a counter. Cool them down.
6. To sterilize the glass jar, put water in a pot and the glass jar upside-down. When the water starts to boil, boil it for 10 minutes with low heat.
7. If there is enough moisture in the jar, turn off the heat and leave it to dry.
8. Put the dried tomatoes into the sterilized jar and add the olive oil into the jar.
9. Keep them in storage for 6 months. You can use it with cold pasta, sandwich and salad.
You an also view this recipe on instagram.
