Recipe sundried tomatoes for the winter

Sun-dried tomatoes have recently become incredibly popular, many articles contain a variety of options for their preparation, it is not only tasty and healthy dish, it's also an opportunity to meet with Italian cuisine. One of the methods we offer.
So how to cook dried tomatoes? The answer is simple: as well as any fruits and vegetables that are dried in an oven or a specially created for this dryer. In these products lose a lot of moisture - this is the main objective of the process of drying.

But how to make sun-dried tomatoes were tasty, retain useful properties and stored for a long time. Yes, it is as long as in the summer time to get tomatoes is very easy, and there it is better to directly "from the garden", but in the winter fresh produce is expensive, and finding them is not so easy, so sun-dried tomatoes - that's what necessary.

Learn to dried is not too difficult, so only need a little more patience, you will need to really stock up on them, and as a preparatory stage, and most cooking will take many hours, it is likely - the whole day.

Preparation

If you decide to jerk tomatoes, the first thing you need to know what tomatoes can be considered suitable for this purpose, and which are not. Choose small, dense tomatoes, watery can immediately set aside, they will not fit.

All tomatoes, depending on the size of cut into two or four parts, of which the middle is removed which contains the flesh with bones. Soft slurry after drying of the core has no pronounced taste and more suitable, for example, for the preparation of tomato juice.

Next, you need to prepare the trays, cover them with paper baking, put them quarters or halves of tomato. Olive oil can be used to ensure that when dried tomatoes not dry enough to drip a few drops of each. Do not forget about the salt and pepper.

Put the pan in the oven and the temperature set on the division of one hundred degrees. Impatient housewife would be difficult to cope with the conceived, because in this case the wait - the main disadvantage. Each slice is different from the others in size and even drying to achieve hard enough, however, for those who are engaged in jerky not the first time, everything works about five hours, no need to worry if it took all day, all comes with experience.

As a result of the tomato should get elastic segments that return the form in the deformation, if the pieces are broken, tomatoes overdried.

Storage

After the process of drying tomatoes should be put in glass jars, preferably sterilized, and then fill them with oil. The best option - olive oil, but because it is quite expensive, you can use the refined sunflower. Pour the tomatoes should be up to the top so that they are completely free from oil, otherwise they will be subject to the formation of mold. Keep a jar of tomatoes so preferably not more than eight months, in addition, it is worth remembering any product tends to deteriorate, and the bank must be open in the fridge.

And finally, do not forget to put in the jars with tomatoes, spices such as tarragon and rosemary, they will add the tomatoes and a little spicy taste acuity, if they are not on hand, you can use dill with parsley and garlic.