Sun-dried vegetables are an invention of Italian cuisine. They are used in pasta, soups, pizza and other salty baked goods. The fragrant oil in which the billet is stored is an excellent salad dressing. We offer you a recipe for preparing for the winter from bell peppers and tomatoes in olive oil with aromatic herbs and garlic. The recipe is given on the basis of a can of 0.5 liters.
For the recipe, you will need peppers of bright colors, fresh, juicy with an intact skin - these are prerequisites for long-term storage of peppers. When choosing tomatoes, give preference to a small cream variety. We recommend using olive oil. For authenticity, add dry Italian herbs to the preparation.
Dried Peppers with Tomatoes in Jars Recipe
Rinse the peppers in running water, peel them, remove the stalk. Cut vegetables into small slices.
Rinse the tomatoes, remove the stalk, cut in half. Remove seeds with a spoon.
Cover the baking sheet with parchment paper, put the tomatoes and peppers tightly, skin side down.
Dry vegetables in the oven at 100 degrees for 2, 5 hours with convection on or with the door ajar. Check the readiness by cutting the vegetables (no juice should be released).
Cut the garlic into small wedges, chop the hot pepper.
Sterilize the jar, scald the lid. Put a pinch of aromatic herbs and a little hot pepper on the bottom of the jar.
Lay the sun-dried tomatoes on top, skin side up. Heat the olive oil in a skillet to a boil. Pour 1-2 tablespoons of hot oil over the tomatoes.
Next, decompose the garlic, aromatic herbs, add a pinch of salt.
Then, put the peppers in one layer, sprinkle with salt.
Alternate layers to the top, stack vegetables tightly. Pour out the remaining oil so that it completely covers the vegetables.
Close the workpiece with a sealed lid and store in a dark, dry place.
Dried vegetables in jars can be stored for 1 year at room temperature.