Such a delicacy as sun-dried tomatoes came to us from temperamental Italy, and after the first bite you start to feel it. The dish to which they were added will be appreciated by any gourmet. Most often, sun-dried tomatoes can be found in fish and meat dishes, they are also used as seasoning for any side dishes or toppings for pizza.
Due to the indescribable taste and a large number of options for using pomodori secchi, as the Italians themselves call them, they have become very popular in our country. In addition, the preparation of sun-dried tomatoes does not require special culinary skills and special ingredients. The only point that must not be forgotten is that a very small amount of the final product is obtained from fresh tomatoes. This fact significantly affects the price at which dried tomatoes are sold. In the microwave, you can easily cook them yourself, spending very little time.
To do this, make sure that the minimum necessary ingredients are available: salt, garlic, vegetable oil and ripe meaty tomatoes. It is better to produce such blanks in the fall, when these representatives of nightshade ripen. Spices are selected strictly to taste. You can use ready-made mixtures of Provencal herbs, or simply add savory, basil and oregano. Even if none of the above appears in the kitchen, you should not despair, you can use what is at hand, such as black and red ground pepper or parsley. The main thing is to know the measure and not add seasoning that someone in the family does not eat, then edible sun-dried tomatoes should turn out.
Recipe
In the microwave, turned on at full capacity, the tomatoes should be at least 5 minutes, but first they must be prepared. For this, the tomatoes are thoroughly washed and cut into 4 parts. The resulting slices are laid out tightly in a shallow container, watered on top with vegetable oil and sprinkled with salt and spices.
The finer points of how to cook sun-dried tomatoes in the microwave do not end there. When the timer counts down its 5 minutes, the oven can be turned off, but the tomatoes need to be allowed to stand in it for at least another 10 minutes. Then we take them out and pour the settled juice into a clean container, since it will still be needed. We put the tomatoes in the oven again and turn it on for 3 minutes.
During this time, sun-dried tomatoes in the microwave should find the necessary qualities. Now they need to lay out in layers in previously prepared banks, which must be pasteurized. Tomatoes are sprinkled with finely chopped garlic and poured with juice, which was drained before.
When all the above manipulations have been completed, the cans with blanks are put for 24 hours in a cool and dark place. In the future, they should be stored in the refrigerator. Shelf life is 6 months.
The described method allows you to cook dried tomatoes in the microwave, which can greatly facilitate the life of many housewives, because it will take only 20 minutes to get an exquisite Italian delicacy in your kitchen.