Sun-dried tomatoes with spices
| Ingredient | Qty, g | |
|---|---|---|
| Cooking salt | ||
| Black pepper | ||
| Basil | ||
| Paprika | ||
| Garlic powder | ||
| Oregano | ||
| Tomato ? 1 pc ≈ 90 g 2000 g ≈ 22.2 sheet | ||
| Product release: | 80 g ?The product output is specified by the default number of ingredients. This recipe cannot be scaled to arbitrary ingredient proportions. | |
| Restore to default | ||
| Add a dish to the menu | ||
| 15 min | ||
| 5 min | ||
| 5 min | ||
| 4 h | ||
4 h 25 min | ||
|---|---|---|
| Proteins | 17.5 g |
| Fats | 4.5 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 60 g |
| Calories | 323 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 10 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 50 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.50 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 19 226 |
| Weight loss | Detention | Set |
|---|---|---|
| 33% | 24% | 20% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| Oleic acid (Omega-9) | 23284026? |
| Alpha-linolenic acid (Omega-3) | 58106? |
Thoroughly wash the tomatoes (2 kg).
After that, cut them: small fruits can be halved, while large ones should be quartered.
Line a baking sheet with parchment paper and carefully arrange the tomatoes on it, cut side up and tightly next to each other, even slightly overlapping.
In a bowl, mix:
- salt (0.5 tsp)
- pepper (1 tsp)
- dried basil (1 tsp)
- paprika (0.5 tsp)
- dried garlic (a pinch)
- oregano (1 tsp)
Evenly sprinkle the mixture over the tomatoes.
After that, place the baking sheet in a preheated oven.
For drying the tomatoes, set the temperature to 120 degrees Celsius and cook them for 4-5 hours.
If you want to get roasted tomatoes, set the temperature to 100 degrees and keep them in the oven for about two hours.
Be sure to use the convection mode. If your oven doesn’t have this mode, you can use a wooden stick to leave a gap between the door and the oven body for better ventilation.
Don’t forget to monitor the cooking process, as the time may vary depending on the size of the tomatoes.
As a result, from 1 kg of fresh tomatoes, you get about 80 g of dried fruits.
