We prepare an Italian delicacy: dried tomatoes in a multivariate

Italy is famous for its cuisine all over the world. It was in this country that they came up with the most delicious dishes, which we are now happy to order in restaurants and cook in our kitchen. One of the pearls of Italian cuisine is sun-dried tomatoes. It's strange, why they have not yet acquired in us the same widespread popularity as tiramisu or pizza "Margarita". After all, this product is able to give any dish a unique flavor accent and aroma. By the way, you can find a jar with this yummy in almost all large supermarkets, only it will cost it, but taste is not a fact, what will be the real Italian sun-dried tomatoes. The recipe for them, fortunately, is not a secret, so the most successful idea is to cook them at home on their own.

Prepare this delicacy in many ways: in the sun, in the oven or a special dryer. And with the advent of new culinary techniques, many housewives learned how to make sun dried tomatoes in a multivariate. It will make the cooking process even simpler and faster. But before we consider the algorithm of action for drying tomatoes directly, we list the necessary components for this dish.

Naturally, it's the tomatoes themselves. They should not be large. Ideally, those that look like cream, as well as round, reminiscent of grapes. Tasty cherry tomatoes will also be tasty . The recipe also involves the use of various herbs and spices. They give the vegetables a special, unique aroma. We will take the following seasonings:

• Black pepper and salt (this is a classic);
• garlic;
• Herbs are both dried and fresh (for example, rosemary, basil, thyme, marjoram, savory, oregano, etc.).

To begin with, tomatoes should be washed and dried. Further, if they are larger (cream), cut them into quarters, if small - into halves. Now we take the multivark and use its three parts: the main bowl, the steam plate and the steam hanging cup. We lay out prepared vegetables in them with a cut upwards.

In a separate bowl we prepare the dressing: mix pepper, salt and sugar in the proportions 2: 3: 5. For example, a spoonful of pepper, 1,5 - salt, 2,5 - sugar. The latter is needed to impart a taste, as in the process of cooking tomatoes will become more sour than they were originally. Sprinkle this mixture of vegetables evenly, then - with herbs and chopped garlic. Lightly sprinkle with olive oil.

Preparing dried tomatoes in a multivark in the "Bake" mode. Set the temperature to 80-100 degrees. By duration, you decide on your own, from time to time looking at the consistency of tomatoes - you want more juicy and fleshy or drier vegetables. After a couple of hours, the dried tomatoes in the multivarquet will be ready.

In principle, after cooking, you can eat immediately, but if you want to prepare them for future use, you need small jars, olive oil and herbs. At the bottom of each jar we pour a little oil, throw a little chopped garlic and herbs into it, spread a layer of tomatoes, pour the oil again and put the seasonings - until we reach the top of the jar.

It must be filled completely. For taste and aroma on top you can drop a little balsamic vinegar. Now you need to close the lids. In the refrigerator, this workpiece can be stored for several weeks.

That's so quick and easy to prepare sun-dried tomatoes in the multivark. You can appreciate them in their culinary experiments. Such tomatoes are perfectly combined with pasta with tuna, complement any pizza, suitable as a filling for bruschetta. They are prepared with various pastries, including Italian bread (for example, ciabatta), salads, stew vegetables and meat. And each dish they give a unique taste and delicious flavor!