Essiccatore Biosec
Conserva il buon gusto
Dried tomatoes in oil
Ingredients: small dried tomatoes, water, vinegar, oil, herbs and flavourings
To dry the tomatoes:
hoose small tomatoes for drying. The most suitable are baby plum, cherry, Piccadilly and San Marzano. When cut in half, each half should be no more than 1 cm thick.
Cut the tomatoes in half lengthwise and place in the trays.
Switch on Biosec and insert the trays. Set Biosec to maximum for 4-5 hours to eliminate surface humidity, then turn down to medium. The tomatoes take quite a long time to dry out, from 2 to 3 days depending on how thick the pieces are.
Preserving the tomatoes in oil:
Soften the dried tomatoes for about 20 minutes in a mixture of hot (not boiling) water and vinegar, equal in weight to the weight of the tomatoes. We recommend using a delicate vinegar so as not to cover the delicate flavour of the tomatoes.
Use three parts water to one of vinegar. For example: 100 g of tomatoes would require 75 g of water and 25 g of vinegar. The vinegar not only gives the product flavour, but is necessary for creating an acid environment to eliminate any possible contamination.
Drain and dry the tomatoes then use them to fill glass jars, packing down well and interspersing with flavourings or herbs (garlic, basil, oregano, etc.). As the jars fill, cover with oil and then seal hermetically.
The tomatoes should be left to allow their flavour to develop for at least a month before tasting.
To dry the tomatoes:
hoose small tomatoes for drying. The most suitable are baby plum, cherry, Piccadilly and San Marzano. When cut in half, each half should be no more than 1 cm thick.
Cut the tomatoes in half lengthwise and place in the trays.
Switch on Biosec and insert the trays. Set Biosec to maximum for 4-5 hours to eliminate surface humidity, then turn down to medium. The tomatoes take quite a long time to dry out, from 2 to 3 days depending on how thick the pieces are.
Preserving the tomatoes in oil:
Soften the dried tomatoes for about 20 minutes in a mixture of hot (not boiling) water and vinegar, equal in weight to the weight of the tomatoes. We recommend using a delicate vinegar so as not to cover the delicate flavour of the tomatoes.
Use three parts water to one of vinegar. For example: 100 g of tomatoes would require 75 g of water and 25 g of vinegar. The vinegar not only gives the product flavour, but is necessary for creating an acid environment to eliminate any possible contamination.
Drain and dry the tomatoes then use them to fill glass jars, packing down well and interspersing with flavourings or herbs (garlic, basil, oregano, etc.). As the jars fill, cover with oil and then seal hermetically.
The tomatoes should be left to allow their flavour to develop for at least a month before tasting.
