Below I will tell you more about how to cook sun-dried tomatoes with basil. It is better to use green basil, and tomatoes are medium-sized, fleshy and dense. I prefer the type of cream. Choose good quality olive oil, it also greatly influences the taste of the final dish. Tomatoes turn out to be very tasty, and they are also perfectly stored without a refrigerator and do not spoil. Fresh basil makes the taste of tomatoes even more aromatic and vibrant.
Prepare all ingredients.
Wash the tomatoes, then cut into 2-4 pieces. My tomatoes are large, so I prefer to cut them into quarters.
Place the tomatoes, cut side up, on a baking sheet. Season with salt and sprinkle with Provencal herbs. Dry in the oven at 100 degrees with the door ajar. In time it takes 12-14 hours, depending on the size of the tomatoes.
Check the readiness of sun-dried tomatoes by pressing; they should not release liquid, but remain soft. At this stage, you can cut off the stalks of the tomatoes with scissors.
Next, dissolve wine vinegar in boiling water and boil the tomatoes for 2-3 minutes in this marinade.
Then lay out on a paper towel and blot from moisture.
Pour some oil into the bottom of a clean, sterilized jar. Add the peeled garlic and a couple of fresh basil leaves.
Next, layer the tomatoes, garlic and basil. Pour in the olive oil so that it completely covers the sun-dried tomatoes. Leave it to brew for at least 1 week.
Sun-dried tomatoes with basil are ready, bon appetit!
Categories: Diet recipes