Dried Beefsteak Tomatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 ½ kg beefsteak tomato (s)
- sugar
- salt
- pepper
- rosemary
- thyme
Print Recipe
Pin Recipe Instructions
- Cut tomatoes into slices, preferably 10 mm than 5 mm thick, place on baking paper on a baking sheet and sprinkle with sugar, salt and pepper, add rosemary or thyme if necessary.
- Let it dry for 12 hours at 80 degrees Celsius, turn around after approx. 2/3 of the time.
- The amount (2-3 baking trays depending on the thickness of the tomato slices) makes about 180 g of dried tomatoes.
- Dried tomatoes can then be processed into almost all antipasti or used as a side dish for many Mediterranean dishes.
- Certainly the matter does not pay off financially, because in addition to the cost of the tomatoes, energy is also consumed, but the tomatoes have a very intense taste and are guaranteed to be sulfur-free.
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