Dried tomatoes for winter

A great option to diversify the routine twist of pickles. The simplicity of cooking, but at the same time dried tomatoes at home turn out very, very tasty! This year I cooked dried tomatoes for the winter for the first time. I really liked it, it's simple and delicious. With them, you can cook salads, bake bread and just serve as a snack.

Marina K

The author of the recipe

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Composition / ingredients

Servings:

Tomatoes (fresh - medium or small)

Salt (large or marine)

Dill

Marjoram

Celery (petiole)

Garlic

Olive oil

200

Parsley

Thyme, thyme

Oregano

1 gr

Rosemary

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 64 % 9 g

Carbohydrates 29 % 4 g

103 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 4 hours

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:

Mix all the dry herbs.
Wash tomatoes, remove buttocks, cut in half, and if large into three parts. Remove the core. Put on a sheet lined with parchment, sprinkle with salt, herbs and put in the oven at 100-120 degrees. do not close the oven tightly, I inserted a wooden spatula so that there would be a gap of 2 cm. for 3.5 hours, if you have convection, this will speed up the process.
The finished tomatoes should cool down.
Spread in clean jars, sprinkle with garlic and pour olive oil. Store in the refrigerator,
Dried tomatoes are stored in the refrigerator, they say, for up to 6 months.
I haven't had 6 months yet, so I won't say for sure.