You can't imagine how much will be tasty if you blend this composition (tomato paste) and use it in many recipes chicken , meat either roated,barbique or frided as well as with soups and souces as pizza souce or dipping with potatos. Thanks soo much
Red Velvet I thought they would be very dry and need the oil to plump. But I think they only get very dry if you dry them in the sun and not in the oven.
@@TheCookingFoodie there's no way it will last a few weeks. I'd destroy this whole jar in the space of five days. That's why I don't sterilise it...it doesn't have time to go bad
Probably helps vacuum seal the jar, so that it stays good for months, even years. Also it might help with the flavour as it was suggested, but not entirely sure on that one.
It happened to me too with the first batch, indeed the heat was too high. The second batch i turned down to minimum and kept an eye every 30 minutes. It worked.
Seeds are the soul of tomatoes. Better to keep them
So you take the seeds out of every tomato you use?
@@matthewbanks5513 Who said that?
@@OH4MAN confucious.
@@olivere5497 Hahaha, Confucius was a Chinese philosopher and he had nothing to do with science, so seeds are nothing to do with the soul of tomatoes
@@OH4MAN
“seeds are the soul of the tomato”
Confucius
Thank you so very much! I had an over abundance of Plum Tomatoes and l didn’t know how to save them! So simple! 👍🏼♥️👏🏼👏🏼👏🏼
Love it. I’m making today.
You can't imagine how much will be tasty if you blend this composition (tomato paste) and use it in many recipes chicken , meat either roated,barbique or frided as well as with soups and souces as pizza souce or dipping with potatos.
Thanks soo much
I've found this recipe with dried tomatoes:
ruclips.net/video/gXvQm4DD3kw/видео.html
@@sandracarli1110
Thank you dear..
Simple and effective
I’ve found that if you press them with a cloth / paper towel before seasoning they dry in half the time!
how about drying them after seasoning with salt, since salt will pull out moisture?
Great.... Thanks for sharing
Muy buena tu receta podrías poner los ingredientes en español porfavor
1:40 I might be wrong, but the second rack looks like it needs more time.
Is it better to rotate?
0:28 scoop up seeds is kinda wasted, seed contain rich favor and nutrition
You remove the seeds because they contain a lot of moisture, and make the drying process more difficult.
Can we make powder out of it as it's not harder looking
how long long are these shelf stable?
what's the shelf life? should they be store in the fridge?
Don’t know if this reply is too late but you can store it for 6-9 months in the fridge/freezer
When we dey tomatoes, we don’t take away the inside. Every interesting nutriment is there
I guess he did that so that they dry more effectively in oven
☑️☑️
Thanks for the method, the video could have been half the length though
how many hours/days does it take for the tomatoes to soften after pouring olive oil on them in the jar?
What do you mean by soften ?
You can use it the same day if you want.
I’ve made some twice using this method and they were delicious😋 thanks for the recipe
Red Velvet I thought they would be very dry and need the oil to plump. But I think they only get very dry if you dry them in the sun and not in the oven.
what temp was the oven?
Is it OK to shut the oven door? What happens if you don't leave the door open? I live in Texas and my kitchen is already scorching :)
why dont you just dry yours under the sun lol :-)
What temperature. It doesnt say
Amazing, I wan't to try it. How long can you conserve it? Does it need sterilisation?
Yes, you have to sterilize the jar. I believe you can conserve it easily for a few weeks.
@@TheCookingFoodie there's no way it will last a few weeks. I'd destroy this whole jar in the space of five days.
That's why I don't sterilise it...it doesn't have time to go bad
Quick Question: Why did you heat the olive oil?
To make the tomatoes cook. When they release fluid they get smaller and drier themselves and hence, more dense eventually.
Let it cool down, first for one day or two.
What temperature?
why is it necessary to heat up the oil?
I’m sure it just pulls all the flavors together from the garlic and the seasoning :))
Probably helps vacuum seal the jar, so that it stays good for months, even years. Also it might help with the flavour as it was suggested, but not entirely sure on that one.
Why should we heat oil?
5 hours 😳
The music is familiar, but can't figure out where is it from. Please help
1980's porn movie lol
Wow five hours? That's a lot of cooking gas isn't it?
You could leave them outside with a mesh food cover over them until they dry (ranging from 4-14 days depending on the weather).
Good job👍 , but not worth it to make at home.but at least I know why it's expensive.
Rinse and dry the seeds to plant next year
Stopped watching at "scoop the seeds out".
In french please ?
no
music sucked big time
Victoria Heuman Turn off the volume. The instructions are written in the description.
it was a disaster ...black tomatoes ....
lol... too much heat. try again with lower temp.
It happened to me too with the first batch, indeed the heat was too high. The second batch i turned down to minimum and kept an eye every 30 minutes. It worked.
So annoying background music!