Oven-Dried Tomatoes in Olive Oil
Tomatoes provide lycopene and potassium, while olive oil helps preserve the rich flavor and supple texture of the finished preserve. Slow drying concentrates the aroma and keeps the slices flexible, while garlic and khmeli suneli add warm spice notes. After resting in oil, the preserve is convenient for salads, sauces, and appetizers.
Rinse and dry the tomato (1000 g), cut it into quarters, and remove some of the seeds and juice.
Arrange the tomato cut-side up on a baking tray and dry it in the oven at 60–70 °C for about 7 hours, until dry but still flexible.
Sterilize a glass jar and dry it completely. Slice the garlic (15 g) thinly.
Layer the tomato in the jar, sprinkling each layer with garlic, khmeli-suneli (2 g), and black salt (3 g). Pour in the olive oil (250 g) so that it completely covers the tomato.
Seal the jar tightly, leave it at room temperature for about 24 hours, and then store it in the refrigerator.
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