Sun-Dried Tomatoes in the Microwave
Description
Perfect for the table and with drinks. In the microwave, tomato slices are steamed rather than dried, so this appetizer is best eaten within a week of making it. In taste it will be softer than sun-dried tomatoes made in the oven or dried under natural conditions. The flavor of the dish will depend entirely on the seasonings and spices you add: dried ground thyme, oregano, rosemary, etc.—choose as you like. Serve with greens and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Wash the tomatoes in water, remove the stems from the tomatoes, and slice them into rounds. Place the sliced tomatoes on the microwave tray; there is no need to grease the tray. It is best to use less juicy varieties of vegetables so they have more flesh and less liquid. Place the tray in the microwave for 2 minutes and set the appliance to full power.
- 3
Step 3
At this time, sprinkle ground dried thyme and salt into a bowl or ramekin, then pour in vegetable oil—cold-pressed olive oil is best. Peel the garlic, rinse it under water, slice the cloves, and add them to the oil.
- 4
Step 4
Remove the tray with the chopped tomatoes; you do not need to roast them until they develop a skin—a layer of flesh should remain on them.
- 5
Step 5
Place part of the sliced vegetables in a clean hot jar or container, pour over the prepared dressing, add another layer of tomatoes, and so on, until the container is filled to the top. Close it with a lid and refrigerate. After 1–2 hours, the appetizer can be served.
- 6
Step 6
Don't forget about fresh bread: baguette, ciabatta, etc., when tasting such a dish. Sun-dried tomatoes are especially delicious with soft cheeses: feta, brynza, and mozzarella.