Scented and with an intense taste, they are a very versatile ingredient that you can use to flavor vegetables, sauces, fish or creams
Red, fragrant and full-bodied: i tomatoes they are the essence of summer, the ingredient that gives flavor to everything, the irreplaceable touch of each salad. Even more if dried and used to flavor a cream, a mix of vegetables, or as an ingredient in a pesto. THE dry tomatoes they lend themselves to a thousand uses and are a way to prolong the pleasure of this fruit of nature over time.
Dried tomatoes: how to prepare them
On the market stalls you always find large baskets full of dry tomatoes but if you want to prepare them at home, get it 1 kg of San Marzano or cherry, as you prefer, 250 g of coarse salt and a tray where you can leave them later. Wash them and then cut them in half for the length. Spread them on the dripping pan covered with parchment paper with the cut side facing up. Sprinkle them with salt and bake them at 100 ° for about 8 hours. After half the time, turn them over and then let them dry again in the oven. Once ready, remove them, wash them in water and vinegar and then dry them leaving them lying on a tray for a whole day, preferably in the sun. Once dry, you can close them in an airtight container and use them if necessary.
If you prefer, you can put i cherry tomatoes in oil in a jar, adding basil leaves and garlic cloves. Place them in a jar previously sterilized, press them well so that no air bubbles remain, pour in the oil and close again. At this point, proceed to boiling the jars, leaving them in boiling water for about 30 minutes. If you use cans with screw caps, once they have cooled, check if the vacuum it happened correctly: you can press the center of the cap and, if you don't hear the classic "click-clack", the vacuum will have happened.
15 recipes with dried tomatoes
How to enjoy your dried tomatoes? Here are 15 ideas from our archive.
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