An unusually tasty addition to many dishes is sun-dried tomatoes. They can be harvested in summer or autumn, when there are a lot of vegetables and they are cheap. But in the winter slices of bright spicy tomatoes in cottage cheese or meat appetizer look elegant and improve the taste of the dish. There are many ways to wilt vegetables, but the easiest way to cook sun-dried tomatoes in a multivark.
The easiest recipe
To properly wilt tomatoes, you need to choose a good variety. The less juice in tomatoes, the faster and easier they will last. Tell you how to cook sun-dried tomatoes in a multivark.
Ingredients:
- tomatoes - 1 kg;
- salt sea large - 1 teaspoon;
- extra virgin olive oil - 1 tbsp. a spoon;
- dried herbs (parsley, dill, basil ) - 1 teaspoon.
Preparation
Tomatoes should be washed well in cold water and wiped dry with paper towels. To wipe the tomatoes, cut them with either circles (a thickness of about a centimeter), or cut into 6 lobules and then remove the core. We need to lay a bowl of multivarkers with special baking paper or parchment, we put our tomatoes on it, sprinkle with oil and salt, sprinkle with herbs. In principle, a set of herbs can be any - you can use hops-suneli, then you will get tomatoes in the Caucasian style, and you can mix oregano and basil - it will be almost in Italian. In general, include imagination. Next, set the container for cooking on a steam and in it in the same way we put the second portion of tomato mugs. We close the cover of the multivark, it is important that the valve remains open so that the moisture evaporates. In the "Baking" mode, tomatoes are dried for about an hour. If they are not sufficiently wired, set the timer for another 15-20 minutes. To keep sun dried tomatoes for the winter, the multivarquet will have to prepare several batches (the capacity is still small). Cured slices should be folded into glass jars and poured with olive oil. It will take a little - almost all the place will be taken by tomatoes, approximately 70-100 ml per jar.
Small tomatoes can also be dried
Very tasty are the dried cherry tomatoes in the multivark, the recipe does not differ from the previous one, but you can make it more sharp.
Ingredients:
- cherry tomatoes - 1 kg;
- salt iodized large - 1 teaspoon;
- freshly ground pepper (a mixture of red, white and black) - ΒΌ tsp spoon;
- dried herbs (Italian mixture) - 1 teaspoon;
- olive oil Extra Virgin - 2 tbsp. spoons;
- garlic large - 2 teeth.
Preparation
Wash my tomatoes, dry it dry or let it dry, cut into halves and put it into the multivark, as described in the previous recipe - parchment and in the parlor cup. Salt weighed with garlic, pepper and herbs, gradually adding oil. The resulting mixture is distributed over tomatoes and wait about an hour, putting the multivarka in the "Baking" mode and opening the valve. As you can see, making sun-dried tomatoes in a multivarquet is quite easy.