Dried tomatoes
Recipe
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10 minutes
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245 minutes
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255 minutes
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1 pieces
Do you always have a jar of dried tomatoes in stock because you like them so much? From now on, you can make these semi-dried tomatoes yourself on your Big Green Egg. Because you use the residual heat of your kamado after grilling, baking or stir-frying, you don’t have to light the charcoal specifically for this. After closing the rEGGulator and the air regulator, the ceramic retains the residual heat long enough to dry the tomatoes.
INGREDIENTS
Dried tomatoes
- 5 tomatoes
- ½ tbsp sea salt
- freshly ground black pepper, to taste
- 2 tbsp icing sugar
FOR SERVING
- olive oil
PREPARATION
- Make sure the starting temperature of your EGG is around 180°C.
- Cut the tomatoes into slices of no more than 1 centimeter thick. Cut a circle of baking paper that is slightly smaller than the grid . Place the tomato slices on top and sprinkle with salt, freshly ground pepper and icing sugar.
- Place the baking paper with the tomato slices on the rack.
PREPARATION
- Place the convEGGtor and the grid with the tomato on top and close the lid of the EGG. Dry the tomatoes overnight until the EGG has cooled down completely and the heat inside has dropped to ambient temperature.
- Remove the dried tomato from the EGG. Put the tomato slices in a pot or a bowl and pour olive oil over it.
TIPS
- Want to make optimal use of the residual heat of your Big Green Egg? Then use the EGGspander to make these delicious vegetables for a snack platter.
- Of course, you can also dry the tomatoes without residual heat. Then keep a drying time of approx. 4 hours at a temperature of 80 °C.
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