Dried tomatoes

One of the advantages of cyberspace is that you can be at the same time, in the same place, when you want, when you wish. Much the same happened when I read this recipe on a virtual wall belonging to a Turkish group where the moderator is a good friend of mine.
Well, I really have no idea who owns this recipe but, Oana is that one who posted this recipe and, I don't do anything than to transcribe what the mind of a housewife could 'bake'. The result is an appetizer (and not only) by an exceptional finesse and taste and, with a healthy economy at the daily basket budget .

2 kg tomatoes (small, mellow, very healthy and fleshy with few seeds)
olive oil
bay leaves
dried basil
a few cloves of garlic
one or two small chillies

1.Wash tomatoes, remove water and cut them in half. Take the green stem and put them  in a baking pan. Sprinkle with salt and dried basil (if you do not like basil,  dried thyme or celery leaf is OK, but as well it just go with salt). Put tomatoes into the oven at high heat (150 degrees) for 40-50 minutes, how to ripen and dry. Let them cool in the oven.

2. Put tomatoes in jars, add dried herbs (basil, thyme, if you like), few whole peppercorns and bay leaf. You can add one or two whole garlic cloves. Fill jar with oil, cover and boil jars in bain-marie for 20 minutes after water begins to boil. Leave the jars to cool in that water.

3. Jars may be kept in the pantry, in a dark area, up to four months. After you have opened the jar, store it in the refrigerator. These tomatoes are excellent in sauces, steaks, pizza and other dishes, or simply with fresh bread and cheese. The oil is great for salads or stakes when tomatoes are finished.


Unul dintre avantajele virtualului este acela ca poti fi in acelasi timp si loc, atunci cind vrei. Cam la fel s-a intimplat atunci cind am citit reteta asta, pe un perete virtual ce apartine unui grup turcesc unde, moderatorul este o buna prietena.
Ei bine, nu stiu cui ii apartine reteta dar, Oana este aceea care a postat reteta si eu, nu fac altceva decit a transcrie ceea ce mintea unei gospodine a putut 'coace'. Rezultatul e un aperitiv (si nu numai) de-o finete exceptionala, un gust pe masura si o economie sanatoasa la bugetul alocat cosului zilnic.

"Este o reteta delicioasa si cu mult mai ieftina si mai buna decat produsele 'de gata' oferite de magazine.
2 kg rosii (mici, bine coapte, foarte sanatoase si carnoase si cu putine seminte)
ulei de masline cat cuprinde
frunze de dafin
boabe de piper
sare de bucatarie
busuioc uscat
cativa catei de usturoi
unul-doi ardei iuti mici.
1.Spala rosiile, sterge-le si taie-le in doua. Scoate codita verde si pune-le unele langa altele, in tava pentru cuptor. Presara deasupra sare si busuioc uscat (daca nu iti place busuiocul, poti pune cimbru sau frunza de telina uscata, dar la fel de bine merg doar cu sare). Pune rosiile in cuptor, la foc mare (150 de grade), timp de 40-50 de minute, cat sa se coaca si sa se usuce. Lasa-le sa se raceasca in cuptor.

2. Pune rosiile in borcan, adauga ierburi uscate (busuioc, cimbru, daca vrei), un ardei iute mic intreg, boabe de piper si o frunza de dafin. Poti pune si unul - doi catei de usturoi intregi. Umple borcanul cu ulei, strange bine capacul si fierbe-l in bain-marie, 20 de minute, dupa ce incepe apa sa fiarba. Lasa borcanele sa se raceasca in apa in care au fiert.
Se pot pastra in camara, la loc intunecat, pana la patru luni. Dupa ce ai desfacut borcanul, se pastreaza la frigider. Sunt excelente la sosuri, fripturi, pizza sau alte preparate, ori pur si simplu cu paine proaspata si branza. Uleiul este foarte bun pentru salata sau cand s-au terminat rosiile, la friptura."

Amintiri din blog: SCRIJELE 

Enjoy !

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