Homemade Dried Tomato
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- medium sized ripe tomatoes | 10 unit(s)
- Extra Virgin Olive Oil | 20 tablespoon
- pinches of sugar | 20 to taste
- pinches of salt | 20 to taste
- oregano (if possible, fresh) | 0 to taste
- thyme (if possible, fresh) | 0 to taste
- black pepper | 0 to taste
- In addition to being easy to make, it is very tasty and incomparably better than the industrialized ones with that hardened tomato paste taste.
With ten medium tomatoes you can make two low pots (photo) and still sauce with the unused parts.
Ingredient measurements are for 10 halved tomatoes.
If you can, use fresh herbs, but it's not mandatory. droughts are good too
Turn on the oven at 180°
- Cut the tomatoes horizontally, in half. With a spoon, completely remove the core with the seeds. (if you want, use these parts to make tomato sauce)
- In a roasting pan greased with olive oil, place the tomatoes with the hollow part open up and in each of them place the following inside:
.one and a half tablespoons of olive oil.
.a bit of salt
.a pinch of sugar.
.oregano leaves to taste
.a small sprig of thyme
.Black pepper to your taste
- Bake in the oven for about two hours. (must look dehydrated, never burnt)
- Wait for it to cool down a little to put one at a time with the help of a spoon in the pots.
Then, top it off with olive oil, thyme sprigs, oregano leaves and a bay leaf.
The consumption can be immediate, but if you want, leave it in the fridge for a couple of days so that the flavors gain power and harmonize.
Tip: try making bruschetta with this tomato. 😉
As it has no preservatives, consumption should be within five days after opening. Then there will still be leftover oil from the preserves in the jars, which can be used to eat with toast, omelet, salads or whatever your creativity suggests.
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