Sun-dried tomatoes for long-term storage

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Ingredients

Tomatoes 2.5 kg
Black pepper 0.5 tsp
Provencal herbs 1 tsp
Sugar 2 tbsp. l
Salt 1.5 tsp
Garlic 3 tooth.
Sunflower oil 150 ml

Main Ingredients Tomato

Inventory:

knife, spoon, cutting board, stewpan, pan

Cooking:

Step 1.

Choose tomatoes fleshy. Cut them in half. Using a spoon, we remove the seeds and pulp. We spread the tomatoes on baking sheets covered with parchment paper. I fit on two baking sheets.

Step 2

We mix salt, sugar, pepper and herbs of Provence. Sprinkle the tomatoes well with the mixture and send in the oven preheated to 110 degrees for 3.5 - 4 hours. The oven door needs to be ajar. I put in a spoon. Ready tomatoes (they should not be completely dry and break), put in clean jars.

Step 3

In a saucepan (saucepan), heat the oil and add garlic to it. As soon as the garlic starts to golden, take it out. Turn off the stove. Pour the tomatoes with hot (not boiling) oil. We roll up (close) the cans and send it under a warm towel until it cools completely. Such tomatoes can be stored in the pantry. Oil from them can also be used for dressing salads. From this amount of tomato, one jar per 0.5 liter was obtained.

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