A sunny side dish. 【Oil-soaked cherry tomatoes】

Overview

Oil staining is an ancient food preservation method that achieves long-term preservation by evaporating and draining the water from food. [Oil Pickled Tomatoes] Cut small tomatoes in half, dry them naturally in the sun, drain out the water, and add Western spices. Then pour in olive oil and densely soaked food. It is good for serving bread, making pizza, adding to pasta, or mixing salads. Not only is it delicious, but it can also increase the appearance of food and stimulate appetite. Then mix the oil soaked in tomatoes with some orange juice. It can also be used as a refreshing and delicious vegetable sauce. But remember one thing: the best time to enjoy it is to seal it for 7 days before eating it. When making it, please resist the temptation of the tangy aroma. . . I didn't wait for good weather when making it, so I had to put it in the oven to dry it. It's the same, the deliciousness is not compromised~~

Tags

• home cooking
• homemade sauce
• summer recipes
• dinner
• students
• dried basil
• dried rosemary
• dried thyme
• olive oil
• black pepper
• garlic
• sea salt
• small tomatoes

Ingredients

Steps

1. 1 Wash the cherry tomatoes, then soak them in salt water for twenty minutes; remove the stems and continue to rinse them with water

   

2. 2 Remove and drain the water, then cut a small tomato in half, or cut a large tomato into quarters

   

3. 3 Arrange the diced cherry tomatoes on a baking sheet and let them dry. If the weather is bad, put it in the oven to dry

   

4. 4 In the oven with hot air function, set the upper and lower heat to 120, middle level, for 90 minutes. Please set it according to your oven. Roasting the tomatoes at a low temperature will prevent them from being roasted black, and the color will be more beautiful after drying. During the roasting process, pay attention to the condition of the tomatoes. Don't roast them too dry. The middle part will be a little soft when pinched

   

5. 5 Prepare olive oil, sea salt, garlic, herbs. Peel and slice the garlic and mix with the sundried tomatoes, herbs, and sea salt

   

6. 6 Bottle (the glass bottle must be washed in advance and baked in the oven at 160 degrees for 15 minutes), pour in olive oil, and the amount of oil should cover the dried tomatoes. It can be eaten after 7 days of sealing