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Tomato Dehydrated with Pink Salt Fast2eat Recipe
The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savoury.
Prep Time10 mins
waiting time1 d
Total Time1 d 10 mins
Servings: 6 people
- 6 Tomato Roma or any good, ripe tomato
- Himalayan pink salt
- Basil pesto sauce
- Mini bocconcini (baby mozzarella balls)
- Olive oil
Wash all whole tomatoes thoroughly under clean, running water.
Cut them into thin slices using this Holder (it is so helpful to cut the tomatoes). I remove the seeds and gelatinous pulp, but it's up to you.
Transfer the tomato slices to a Strainer in layers. Splashing the Himalayan Pink Salt into the tomato evenly in each layer. All slices should be with some pink salt.
Place the Strainer over a deep Bowl. Leave in the oven (the oven must be OFF and room temperature) for 24 hours.
Drain the bocconcini. And using this Egg Slicer Tool cut the Bocconcini cheese
and put in an Airtight Glass Container and pour on the Basil Pesto Sauce.
After 24 hours, remove the tomatoes from the oven and drain the water from the bowl.
In a Glass serving platter, arrange the tomato and bocconcini slices, and drizzle with pesto and olive oil and your favorite herbs. My suggestion is Basil leaves, oregano and Savory.
I suggest using Roma or plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe. You can add another fresh hardy herbs such as oregano, sage, thyme, rosemary…as desired
This is an original and exclusive recipe, therefore you won't find it or any similar one anywhere else.
Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 292mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1025IU | Vitamin C: 17mg | Calcium: 12mg | Iron: 1mg