Tomatoes, stewed in the oven in olive oil
118 120 минут 2 порции
you can still call them "dried tomatoes", they are often used in Italian recipes.
Ingredients for Tomatoes, stewed in the oven in olive oil
Step by step instruction of cooking Tomatoes, stewed in the oven in olive oil
1.5 kg of tomatoes (cultivar "Cream"),
or Cherri and such small
refined olive oil,
20 peas of black pepper,
3-4 garlic cloves,
a generous pinch dried Basil,
a pinch of salt,
small bunch fresh oregano.
What I added
Tomatoes - 1.5 kg - which was, i.e. the most common
Garlic - 5 teeth
Oil normal sunflower
seasoning blend, Uzbek (I had packet soup with barberry, ginger, oregano)
Tomatoes cut lengthwise into halves. The pulp with seeds, I did not delete (the recipe says to remove, but then there will be nothing to eat ). Spread out on a baking sheet in a single layer cut up. The pan is better to lay a foil, so less to wash.
Tomatoes, salt to taste, sprinkle with mixture of peppers, or one black, sprinkle with garlic skip through the masher. You can sprinkle fresh or dried herbs.
Then pour the tomatoes with vegetable oil. In the recipe it is recommended to fill 2/3 of the height of the tomatoes, I poured about 1/4, this is enough.
Heat the oven to 190* and bake the tomatoes. I have stood in the oven for 2 hours and already Browning, so it is necessary to glance. There were 2 small protinica
Then the tomatoes firmly laid in a clean, dry jar and pour the oil in which they were prepared.
If the Bank has to sterilise, it can be sealed "longer", but still only be stored in the refrigerator.
Very tasty tomatoes!