Dried tomatoes
It is best to dry at 50°C, but it is easy to use in an oven at home. Store in the fridge and use it up for about 2 weeks. It is recommended to use it for aquapazza and pasta.
How to make it
1
Cut the fruit tomatoes into six combs and sprinkle them with salt and coarsely ground black pepper.
2
Arrange 1 in a bowl with a net, and place thinly sliced garlic and tossed thyme to an appropriate length.
3
Place 2 in an oven heated to 200°C and leave the oven door open overnight.
4
It's finished when it reaches a semi-dry state that remains soft. Place in a storage jar with olive oil and store in a state that is not exposed to air.
Materials 2 people
-
- Fruit tomatoes with water
- 3 pieces
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- garlic
- 1 piece
-
- time
- Three
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate amount
-
Olive Oil
[PR]
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