Sun-Dried Tomatoes in Olive Oil
Slow drying concentrates the tomatoes’ flavor, antioxidants, and lycopene, while olive oil carries their aroma and keeps the texture tender. Garlic and thyme add savory notes, making the preserve useful in salads, sauces, and hot dishes.
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Inventory: Oven
714
Servings: 8 (1 serving ≈ 147 gram)
Digestion time: 2 hour
Cut tomato (1000 g) into quarters and remove some of the seeds and excess juice.
Arrange the tomatoes on parchment and dry them at 60–70 °C for about 6–8 hours, until dry but still flexible.
Pack the sun-dried tomatoes into a clean jar in layers, adding garlic (15 g), thyme (3 g), khmeli-suneli (2 g), and table salt (5 g).
Cover the preserve with olive oil (150 g), close the jar, and leave it at room temperature for one day. Then refrigerate.
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