{"id":1285,"date":"2005-09-28T08:56:00","date_gmt":"2005-09-28T08:56:00","guid":{"rendered":"http:\/\/blogs.thesocialmedia.com\/leblogjardin\/2005\/09\/28\/les-tomates-sch\/"},"modified":"2012-08-27T09:48:14","modified_gmt":"2012-08-27T09:48:14","slug":"les-tomates-sch","status":"publish","type":"post","link":"https:\/\/blogs.thesocialmedia.com\/leblogjardin\/2005\/09\/28\/les-tomates-sch\/","title":{"rendered":"Les tomates s\u00e9ch\u00e9es"},"content":{"rendered":"<p><a href=\"http:\/\/blogs.thesocialmedia.com\/leblogjardin\/files\/2012\/08\/tomates_sechees.jpg\"><img loading=\"lazy\" decoding=\"async\" height=\"151\" alt=\"Tomates_sechees\" src=\"http:\/\/www.leblogjardin.com\/images\/tomates_sechees.jpg\" width=\"200\"  \/><\/a> C&rsquo;est le bon moment pour pr\u00e9parer les tomates s\u00e9ch\u00e9es que vous conserverez tout l&rsquo;hiver; on les trouve \u00e0 un prix tr\u00e8s int\u00e9ressant sur les march\u00e9s et cette recette vous fera gagner du temps; il vous faut:<\/p>\n<p>3kg de tomates allong\u00e9es (roma) bien m\u00fbres, huile d&rsquo;olive, thym, basilic, ail pil\u00e9, sucre en poudre, sel, poivre, papier sulfuris\u00e9, bocaux \u00e0 confiture.<\/p>\n<p>Lavez et essuyez bien vos tomates et coupez-les dans le sens de la longueur; retirez la plaque et la grille du four, recouvrez-les de papier sulfuris\u00e9 et pr\u00e9chauffez votre four \u00e0 250\u00b0, th 8-9;<\/p>\n<p>Disposez les tomates partie arrondie sur le papier sulfuris\u00e9, saupoudrez d&rsquo;un peu de sucre en poudre, enfournez pendant 1\/2heure environ, en surveillant pour que les tomates ne br\u00fblent pas. Baissez ensuite le thermostat sur 100\u00b0 (th3), entrouvrez la porte du four en la maintenant ainsi avec une spatule en bois et poursuivez le s\u00e9chage pendant environ 3 heures; les tomates doivent \u00eatre s\u00e8ches mais rester souples.<\/p>\n<p>Mettez-les ensuite dans un grand saladier, ajoutez sel, poivre, thym, basilic, ail et huile d&rsquo;olive, m\u00e9langez d\u00e9licatement, couvrez et laissez impr\u00e9gner 24h, dans un endroit frais, en remuant le m\u00e9lange fr\u00e9quemment. Mettez dans les bocaux de verre, refermez le couvercle et rangez au cong\u00e9lateur ceux qui ne seront pas consomm\u00e9s dans l&rsquo;imm\u00e9diat; vous pouvez aussi les conserver 2 \u00e0 3 mois au r\u00e9frig\u00e9rateur.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>C&rsquo;est le bon moment pour pr\u00e9parer les tomates s\u00e9ch\u00e9es que vous conserverez tout l&rsquo;hiver; on les trouve \u00e0 un prix tr\u00e8s int\u00e9ressant sur les march\u00e9s et cette recette vous fera gagner du temps; il vous faut: 3kg de tomates allong\u00e9es (roma) bien m\u00fbres, huile d&rsquo;olive, thym, basilic, ail pil\u00e9, sucre en poudre, sel, poivre, papier [&hellip;]<\/p>\n","protected":false},"author":358,"featured_media":2166,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1285","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-les-bons-trucs"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - 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