Pomodori secchi fatti in casa
Ingredients 10 persons
2 kilos of san marzano tomatoes (sold as pomodori tomatoes in the Netherlands)
little salt
some sugar
olive oil
dried oregano
balsamic vinegar
Oven and oven plates
Baking paper
🕐 15🔪 8-10 h 🍳 👩🏼🍳
1. Preheat the oven to 100 degrees.
2. Wash the tomatoes well.
3. Cut the tip (the nose) of the tomatoes and cut them in half lengthwise.
4. Place them with the seeds facing upwards on an oven plate and place them close together so that they do not 'fall over'.
5. Now sprinkle a very small amount of sugar and salt over the tomatoes.
6. Drizzle with olive oil and a little balsamic vinegar
7. Sprinkle with oregano at the end.
8. Put the plate or plates in the preheated oven and let the tomatoes 'dry' for 8 to 10 hours. You can also stop earlier and then they will not be very dry but a bit juicier.
9. When they are ready, let them cool off. They can be kept in the refrigerator or put into soaking jars with olive oil. Make sure there is 2 cm left at the top. Now boil the jars in a large pan of water, which will make them submerge. Boil them for 20-30 minutes. Allow to cool. The tomato jars can now be kept for a long time, but it is advisable to eat the tomatoes within six months.
👉🏽 Huisgedroogde tomaatjes zijn het lekkerste als ze vers zijn en direct worden gegeten met mozzarella di buffala (buffelmozzarella) of met burrata.
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