Sun-dried tomatoes are ideal for making sandwiches and other cold appetizers.
It is believed that their preparation requires a lot of time and experience. But in fact, any housewife can handle it, even without an oven.
Our magazine expert Yulia Arkhipova, a cook and fourth-category baker, told us how to proceed.
You will need:
How to cook:
1. Clean tomatoes should be cut lengthwise into two parts and the stalk should be cut out. It is better to choose tomatoes of an oblong shape and medium size.
2. Place the workpiece cut down on a paper towel to remove excess moisture.
3. After 1. 5-2 hours, the workpiece is transferred to the tray of an electric dryer, cut side up, and dried at a temperature of 70 degrees for 12 hours, and then another 8 hours at a temperature of 50 degrees Celsius.
4. The edges of the finished tomatoes should dry out, and the middle should remain soft.
5. Then heat the oil, but do not bring it to a boil and add the herb mixture and basil. Stir and let cool. Then add chopped garlic and vinegar.
6. Put the dried tomatoes in a glass jar and pour in the prepared dressing. Store the preparation in the refrigerator.
Sun-dried tomatoes are ideal for making sandwiches and other cold appetizers.
It is believed that their preparation requires a lot of time and experience. But in fact, any housewife can handle it, even without an oven.
Our magazine expert Yulia Arkhipova, a cook and fourth-category baker, told us how to proceed.
You will need:
How to cook:
1. Clean tomatoes should be cut lengthwise into two parts and the stalk should be cut out. It is better to choose tomatoes of an oblong shape and medium size.
2. Place the workpiece cut down on a paper towel to remove excess moisture.
3. After 1. 5-2 hours, the workpiece is transferred to the tray of an electric dryer, cut side up, and dried at a temperature of 70 degrees for 12 hours, and then another 8 hours at a temperature of 50 degrees Celsius.
4. The edges of the finished tomatoes should dry out, and the middle should remain soft.
5. Then heat the oil, but do not bring it to a boil and add the herb mixture and basil. Stir and let cool. Then add chopped garlic and vinegar.
6. Put the dried tomatoes in a glass jar and pour in the prepared dressing. Store the preparation in the refrigerator.
Sun-dried tomatoes are ideal for making sandwiches and other cold appetizers.
It is believed that their preparation requires a lot of time and experience. But in fact, any housewife can handle it, even without an oven.
Our magazine expert Yulia Arkhipova, a cook and fourth-category baker, told us how to proceed.
You will need:
How to cook:
1. Clean tomatoes should be cut lengthwise into two parts and the stalk should be cut out. It is better to choose tomatoes of an oblong shape and medium size.
2. Place the workpiece cut down on a paper towel to remove excess moisture.
3. After 1. 5-2 hours, the workpiece is transferred to the tray of an electric dryer, cut side up, and dried at a temperature of 70 degrees for 12 hours, and then another 8 hours at a temperature of 50 degrees Celsius.
4. The edges of the finished tomatoes should dry out, and the middle should remain soft.
5. Then heat the oil, but do not bring it to a boil and add the herb mixture and basil. Stir and let cool. Then add chopped garlic and vinegar.
6. Put the dried tomatoes in a glass jar and pour in the prepared dressing. Store the preparation in the refrigerator.
Sun-dried tomatoes are ideal for making sandwiches and other cold snacks..
They are believed to require a lot of time and experience to prepare.But in fact, any housewife can do it, even without an oven..
Our magazine’s expert Yulia Arkhipova, a cook and baker of the fourth category, told us how to act.
You will need:
How to cook:
1.Clean tomatoes need to be cut lengthwise into two parts and the stem cut out.It is better to choose oblong-shaped and medium-sized tomatoes.
2.Place the workpiece cut side down on a paper towel to remove excess moisture.
3.After 1. 5-2 hours, the workpiece is transferred to the tray of an electric dryer, cut side up, and dried at a temperature of 70 degrees for 12 hours, and then for another 8 hours at a temperature of 50 degrees Celsius.
4. The edges of the finished tomatoes should dry out, and the middle should remain soft.
5. Then heat the oil, but do not bring it to a boil and add the herb mixture and basil. Stir and let cool. Then add chopped garlic and vinegar.
6. Put the dried tomatoes in a glass jar and pour in the prepared dressing. Store the preparation in the refrigerator.
