"Because in apartments we don't get the option for sun-drying, today we will make air-fryer dried tomatoes which are a taste and flavor bomb in themselves. After soaking the tomatoes in hot water for 5 minutes, slice them and set them in the air fryer with a little salt and turmeric, at the lowest temperature. It took me almost 90 minutes at 80 ∘ C to dry the tomatoes. The tomatoes should be dried but not completely. Now, fill a jar and add salt, bay leaf (tej patt), and oil from the top. Shake and enjoy on pizza, bread, or even a roti wrap."
. Prep the Tomatoes Soak the tomatoes in hot water for 5 minutes. Then, slice them into uniform pieces (about 1/4 inch thick). This makes them easier to slice and helps prepare them for drying. 2. Season Toss the sliced tomatoes with a small amount of salt and a pinch of turmeric (haldi). The salt draws out moisture, and the turmeric adds color and a subtle flavor twist. 3. Air Fry (Dehydrate) Place the seasoned slices in a single layer in the air fryer basket. Set the air fryer to the lowest possible temperature (you used 80 ∘ C). Use the lowest temperature to dehydrate, not cook. You want them to dry slowly. 4. Dry Air fry for approximately 90 minutes, checking every 20-30 minutes. The goal is for the tomatoes to be shrunken, chewy, and dry, but still soft and flexible—not brittle. 5. Jar and Preserve Pack the semi-dried tomatoes into a clean, airtight jar. Add a few bay leaves (tej patt) and a little more salt (if needed). The bay leaf adds a lovely, subtle aroma and flavor. 6. Infuse Cover the tomatoes completely with oil (olive oil is recommended, but any oil works). Seal the jar and shake well. The oil preserves the tomatoes and infuses them with the flavors of the salt and bay leaf. 7. Enjoy! Use this flavor bomb on pizza, in bread dough, or as a tangy filling for a roti wrap.
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