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Sun-dried tomatoes with basil

911

Kitchen Russian

Calorie content 42.4 kcal

Portions 0.5 l.

Cooking time 14 days

Proteins * 0.9 gr.

Fats * 5.1 gr.

Carbohydrates* 3.4 gr.

Content

I recommend preparing aromatic and delicious sun-dried tomatoes with basil. I discovered this recipe for myself last summer, a large number of tomatoes were born, and I harvested them in various ways, and suddenly the empty jars came to an end, and then I found this wonderful recipe.

Ingredients

Fresh tomatoes (Cream) 1.5KG Fresh thyme taste Fresh basil taste Garlic 2 pcs. Ground black pepper taste Salt taste Olive oil 200 - 250 ml.

Cooking process

Prepare the ingredients for a delicious sun-dried tomato. Select tomatoes that are strong and of approximately the same size (it is best to take small or medium-sized fruits). I took the cream tomatoes. Rinse the tomatoes, thyme and basil thoroughly under cold running water and dry. Peel the garlic.

Cut the prepared tomatoes in half.

Place on a baking sheet lined with baking paper.

Sprinkle with black pepper to taste.

Arrange the thyme sprigs at random, tear the basil leaves with your hands and scatter over the tomatoes.

Season with salt.

Pass the peeled garlic through a press or grate on a fine grater and spread over the tomatoes.

Drizzle with a little olive oil.

Place the baking sheet with tomatoes in the cold oven. Set the temperature to 60 degrees and dry for about 8-10 hours with the door ajar. Wash the jars thoroughly and sterilize in the microwave or oven. At the bottom of sterile jars, pour a small amount of olive oil, basil, thyme and a little chopped garlic.

Place cooled sun-dried tomatoes in half a jar.

Sprinkle with chopped basil and garlic on top, add a sprig of thyme. Cover with olive oil.

Then fill the jar with tomatoes until the end and cover with olive oil.

Screw the jar back on with a sterile lid and let the snack cool completely. Then put it in the refrigerator, after about 1.5-2 weeks you can try sun-dried tomatoes with basil.

Bon Appetit!