How to properly cook sun-dried tomatoes. Vegetable drying process

Sun-dried tomatoes- This is a traditional Sicilian dish, without which almost no feast is complete. Italian cooks sometimes they dry them directly in the sun without any culinary tools. If in your kitchen the sun does not shine as brightly as in this sultry country, you can use a slow cooker, an electric vegetable dryer, an oven and even a microwave oven.

You can wilt any tomatoes, regardless of their variety and size. Nevertheless traditional recipe implies small fruits. Ideal option will become cherry tomatoes. After preparation, you can immediately enjoy the delicious snack or roll the treat into jars until required. During the drying process, tomatoes retain a maximum of vitamins, so this delicacy will come in handy during the cold season.

Olive oil, dried herbs, garlic, various spices and seasonings are added to sun-dried tomatoes. The main thing is that they turn out to be as fragrant as possible. Properly cooked tomatoes have a spicy smell and sweetish taste.

Before you make sun-dried tomatoes at home, you should figure out what you eat this dish with. They can be served as independent snack, add to salad, soup, use as part of a pie or pizza filling. And, of course, sun-dried tomatoes go well with this Italian dish like pasta.

This the recipe will work both for small cherry tomatoes and for larger varieties. However, for large fruits you need to increase the cooking time to 6 hours, and cut the vegetables themselves into 4 parts. If you want to cook a lot at once sun-dried tomatoes in a multicooker, you can put a “second floor” in the form of a steamer attachment and also fill it with cherry tomatoes. You don't need to prepare a lot of jars. This amount of food is enough for one small jar.

Ingredients:

500 g cherry tomatoes;
2 tsp. Sahara;
1 tsp. pepper;
1 tsp. salt;
3 cloves of garlic;
Dried herbs;
Olive oil.

Cooking method:

Wash the tomatoes and dry with a towel.
Cut each tomato into two parts.
Mix pepper, sugar and salt, sprinkle each half with the resulting seasoning.
Drizzle dried herbs olive oil and also distribute among all the tomatoes.
Transfer the tomatoes to the multicooker bowl and cook in the “Baking” mode until the beep sounds.
After completing the program, do not remove the tomatoes from the bowl, but leave them to dry for 2.5-3 hours in the “Warming” mode.
Sterilize the jars, pour olive oil into the bottom, add a little herbs and add finely chopped garlic.
Place the first layer of tomatoes, then add a little oil and seasoning again.
Continue the procedure until the jar is full.
Cover the jar with a lid without rolling it up and store in cool place.

Interesting from the network

Relatively quick way preparing delicious sun-dried tomatoes. To make the taste and aroma even more intense, it is recommended to use not only black pepper, but also white and red. Oil in microwave oven you need to heat it so that it becomes hot, but does not have time to boil. After cooling, you can immediately open the jars and treat your guests to a delicious, aromatic dish.

Ingredients:

2 kg of tomatoes;
200 ml olive oil;
1 clove of garlic;
1 bay leaf glasses;
½ tsp. pepper (peas);
2 tsp. salt.
Dried herbs (basil, oregano, rosemary).

Cooking method:

Wash the tomatoes, dry them, cut each one in half.
Using a small knife or a teaspoon, remove the seeds along with the centers.
Line a baking sheet with foil and place the tomatoes cut side up.
Lightly salt each piece and cook in the oven for 4 hours at 90 degrees.
Rinse and dry a half-liter jar, place pepper, bay leaf and rosemary on the bottom.
Layer the tomatoes, sprinkling each one with the rest of the dried herbs.
Heat the oil in the microwave, add chopped garlic to it.
Pour the resulting dressing over the tomatoes and screw on the lids.
Wrap the jar in a warm blanket or towel and let it cool completely.
Store the finished dish at room temperature.

With the help of an electric dryer you get very delicious tomatoes. Although preparing them in this way takes a lot of time, this will not particularly bother the housewife, because the drying will take place without the participation of a cook. Large plum tomatoes are perfect for this dish. They are sweetish and at the same time keep their shape perfectly. If your tomatoes are more acidic, add another 2-3 tablespoons of sugar to the syrup.

Ingredients:

9 large tomatoes;
1 glass of sugar;
5 tsp. soy sauce;
1 tsp. salt;
Vinegar.

Cooking method:

Cut the tomatoes into halves and place in a deep bowl.
Sprinkle the vegetables with two tablespoons of sugar and shake the bowl so that it evenly coats each piece.
When the tomatoes release their juice, transfer them to a colander and let them drain thoroughly into a deep bowl.
Pour the resulting juice into a saucepan, add the remaining sugar and cook until syrupy.
Add salt to the boiling syrup, stir, add tomatoes.
Reduce heat to low and cook tomatoes for 5 minutes, stirring frequently.
Place the tomatoes in a colander again and let the syrup drain.
Place all tomatoes cut side up on a drying tray.
Carefully remove the skins from the vegetables.
Make a small cut in the middle of each half and pour half a teaspoon of soy sauce into it.
Lightly spray the tomatoes with vinegar and place in the dehydrator.
Cook for 3 hours at high temperature(60 degrees), then switch to mode with a temperature of 50 degrees.
Dry the tomatoes for another 6-7 hours, comparing with the finished dish in the photo.

Tomatoes really cook very quickly and easily in the microwave, so this recipe is perfect for novice cooks who are just planning to get acquainted with this dish. A jar of tomatoes can be stored for a very long time, so you can safely prepare tomatoes for the winter in any quantity. If desired, you can add your favorite spices and seasonings.

Ingredients:

4 tomatoes;
2 cloves of garlic;
2 tbsp. l. olive oil;
Spices.

Cooking method:

Wash the tomatoes and cut into two parts.
Place all vegetables, cut side up, in a microwave-safe, high-sided dish.
Sprinkle the tomatoes with spices (salt, pepper, dried herbs) and pour olive oil evenly.
Microwave the tomatoes at maximum power for 5 minutes.
Leave the mold in the microwave for another 10 minutes.
Pour the released juice into a separate bowl and add salt.
Microwave the tomatoes for another 2 minutes at maximum power.
Place the finished tomatoes in a jar, add chopped garlic and pour juice over everything.
Cover the jar with a lid and leave in the refrigerator for 12 hours.

Now you know how to cook sun-dried tomatoes according to a recipe with a photo. Bon appetit!

Sun-dried tomatoes are an ingredient that will never be out of place in the refrigerator. You can make a lot of delicious and delicious things with them. interesting dishes, giving them an amazing sweetish taste and aroma of herbs. How to cook this at home unusual delicacy Experts will tell you how to avoid common mistakes Italian cuisine:
It is best to dry small tomatoes like cherry or cream. They are much better soaked in herbs, and they cook much faster;

Sun-dried tomatoes should not resemble chips after cooking. The fruits should remain slightly soft and bendable;

Before cooking sun-dried tomatoes, it is important to thoroughly wipe them dry. You also need to dry the baking sheet or other container in which you will cook this dish;

If you want to cook sun-dried tomatoes without skin, it is better to remove it after heat treatment. If you peel the skin fresh tomato, then it will lose its shape and you may end up with porridge.

Sun-dried tomatoes are a product that has been used in cooking not so long ago, but is already quite popular. Believe it or not, you can dry tomatoes at home, which means you will be confident in their naturalness and quality. Do you want to try it? Come with us! Join us!

What tomatoes can be dried?

To get delicious sun-dried tomatoes, it’s not enough to buy a couple of kilograms and immediately get down to business. To do this, you also need to know which varieties/types/sizes/colors are suitable. That is why you must read this article and only then go shopping.

The very first sign of suitable tomatoes is their level of ripeness. Choose those that are already well ripe. Medium-sized, fleshy tomatoes with thick skin are ideal for drying. If it is possible to take those grown in direct sunlight, give them preference. Tomatoes born in a greenhouse do not smell as bright as those grown outside. If you choose a variety, then let it be plum-shaped - cream/cherry or just those that are similar in size to these varieties.

To dry tomatoes faster, do not take overripe ones, because they contain more juice and, accordingly, they will need more time to dry. Take firm fruits, with smooth skin and without damage.

It is also worth noting and remembering that 20 kilograms of fresh tomatoes will yield only 2 kilograms of sun-dried tomatoes.

Recipe for sun-dried tomatoes in the oven

How to dry tomatoes in the oven:

Sun-dried tomatoes in the microwave

50 ml vegetable oil;
5 grams of Provencal herbs;
5 cloves of garlic;
10 tomatoes;
2 grams of sea salt.

Cooking time – 30 minutes.

Calorie content per 100 grams – 41 cal.

Cooking tomatoes:

Wash and dry the fruits;
Cut each tomato into four parts, removing membranes, seeds and juice;
Place the fruits on a dish that can fit in the microwave;
Combine herbs with salt and stir;
Sprinkle the resulting dry mixture over the tomatoes;
Microwave tomatoes on high for five minutes;
After the time has passed, remove the tomatoes and cool, draining off excess juice (if any has formed);
Microwave the cooled tomatoes for another five minutes;
Remove and cool the tomatoes, drain their juice, and then send them back for five minutes for the last time;
Peel the garlic and cut into slices;
After the third time, place the cooled fruits in pre-washed jars, alternating layers of tomatoes with a garlic layer. Pour in oil and store in a cool place.

Dried vegetables at home in an electric dryer

4 kg of ripe tomatoes;
15 grams of sea salt;
10 grams of Provençal herbs;
1.5 heads of garlic;
250 ml olive oil.

Drying time – 10 hours.

Calories per 100 grams – 233 calories.

How to dry tomatoes:

Wash the tomatoes and cut them into halves;
Cut out the cores and remove the centers with a spoon (membranes/juice/seeds);
Place fruit flat side down on paper towels for fifteen minutes;
Close the dryer with a lid without inserting the trays yet and warm up for five minutes;
Place fruit on four trays, flat sides facing up;
Salt all the tomatoes and sprinkle them with herbs;
Place the drying trays one on top of the other and set at 70 degrees;
Set the timer for nine hours and close the drying lid;
Over the course of nine hours, the pallets are swapped. Approximately every two hours;
Peel the garlic and cut into slices;
Heat a frying pan with all the oil and add garlic. Bring to the point of boiling and remove.
Pour oil into the bottom of the sterilized jar(s), and then add a layer of tomatoes and garlic. Next again tomatoes - garlic. Alternate all the way to the top.
Let it brew for at least three hours and you can eat.

How to make sun-dried tomatoes in oil

1500 grams of tomatoes;
10 grams of salt;
250 ml vegetable oil;
3 cloves of garlic;
10 grams of dry ground rosemary;
3 laurel leaves;
10 grams of Provençal herbs.

Cooking time – 3 hours.

Calorie content per 100 grams – 213 calories.

How to wilt tomatoes in oil at home:

Wash and dry the tomatoes. Cut them into medium pieces;
Place the fruits on a baking sheet, as we will dry them in the oven;
Salt all the tomatoes;
Preheat the oven to 150 degrees;
Place the baking sheet with the tomatoes in the oven for three hours;
Turn off the oven and leave the tomatoes inside;
Peel the garlic and cut into slices;
Place the tomatoes in washed jars, alternating them with garlic, bay leaves and herbs;
Heat the oil until almost boiling and pour in the tomatoes;
Wrap the jars until cool and store for several months.

How to cook dried vegetables according to Julia Vysotskaya's recipe

10 medium sized tomatoes;
50 ml olive oil;
10 cloves of garlic;
10 sprigs of rosemary;
5-10 grams of salt.

Cooking time: 6 hours and 30 minutes.

The calorie content of the product is 154 calories.

How to cook tomatoes in oil:

Cut the tomatoes into halves, washing them first;
Scoop out the centers with a spoon and cut out the cores;
Preheat the oven to 40 degrees;
Place the tomatoes on a baking sheet and add salt;
Place the baking sheet with the tomatoes in the oven until they wilt (about six hours);
There must be a wire rack above the baking sheet;
Remove the finished fruits and cool;
Remove the peel from the garlic and cut into slices;
Cut rosemary sprigs into two parts;
In pre-washed jars, pour into the bottom large number oil, and then lay out a layer of tomatoes - half a sprig of rosemary and a few cloves of garlic;
Alternate layers to the very top, and then pour in oil;
Leave to infuse for at least two weeks.

How to prepare cherry tomatoes

800 grams of cherry tomatoes;
400 ml olive oil;
4 cloves of garlic;
15 grams of Provençal herbs;
15 grams of granulated sugar;
15 grams of salt.

Cooking time: 4 hours and 20 minutes.

Calorie content – 228 calories.

How to wilt cherry tomatoes:

Wash the tomatoes well and dry them;
Cut cherry tomatoes in half;
Remove the seeds and juice from each half and cut out the cores;
Place cherry tomatoes tightly on an oven sheet, covering it with baking paper;
Combine granulated sugar, salt and herbs and sprinkle the mixture over the tomatoes;
Preheat the oven at 95 degrees and dry the cherry tomatoes for four hours;
Cool the finished fruits;
Remove the peel from the garlic and cut into slices;
Pour a little oil into the bottom of a pre-sterilized jar, add tomatoes and alternate them with garlic;
At the end, pour oil over the tomatoes and garlic to the very top;
Store jars of cherry tomatoes in the refrigerator.

- incredible delicious dessert, while preparing which you can experiment creating new flavor duets. Try making this delicacy.

Recipe with photos of delicious rich soup with champignons - prepare.

Incredibly delicious hot sandwiches with sprats in the oven.

What do you eat with and where do you add sun-dried tomatoes?

Sun-dried tomatoes are a product that is considered savory and is increasingly being added to dishes. Where can you add them, what can you eat them with, and how will it taste better?

Sun-dried tomatoes have long been classic supplement V variety of salads and in pizza toppings. But, besides this, sundried tomatoes can be eaten just like that, for example, on bruschetta. What is it?

This is bread, but most often a piece of baguette, dried in a grill pan. Any filling is placed on it and served as a snack. IN classic version cheese and herbs are added to the tomatoes, and the bruschetta itself is smeared with sauce or simply sprinkled with olive oil.

These tomatoes can also be added to baked goods. They just need to be crushed and can be added to bread, buns, muffins and so on.

Different types of pasta can also be varied with sun-dried tomatoes. They can also be added to sauces, dressings or served with meat/fish.

How to store vegetables at home

Some say that sun-dried tomatoes can only be stored in the refrigerator or other cold place. Others shout that they can be safely stored at room temperature. What is the correct way or where is it better to store sun-dried tomatoes?

When cooking tomatoes, remove the wet centers (juice/seeds). This way the tomatoes will dry better and will be able to stand longer at high temperatures.

The tomatoes need to be well dried so that the centers do not remain wet. When pouring into jars, use hot oil fresh from the pan/saucepan. It’s even better to pour it into hot, freshly sterilized jars. Immediately wrap it in a blanket.

The best way to dry tomatoes is in the sun. This is a natural method that knows exactly how tomatoes should dry. By drying the tomatoes in the sun, you can store the jars at room temperature longer. But it is also worth considering that such drying is the longest.

Sun-dried tomatoes can be cooked in different ways. They are delicious and you can add them to almost all dishes, diversifying your diet. Preparing such a delicacy is not at all difficult if you take into account a few rules.

Not only you, but also your family and friends will like these tomatoes. Try each recipe and find the method that suits you best. We wish you good luck and Bon appetit!

Look for a delicious snack at festive table, savory filling To homemade pasta or a fragrant side dish for baked meat? Then try cooking sun-dried tomatoes in the oven. This delicacy has only recently become popular in Russia, but has already won a lot of fans. All culinary subtleties And original recipes will be found in this article.

How to dry tomatoes at home

Every housewife knows how to prepare delicious marinated beautiful tomatoes for the winter, but for some reason not many are friends with dried vegetables. There is nothing complicated about this process, you just need to master some tricks:

For drying, you need to use only fresh, unspoiled small-sized fruits. Medium vegetables are cut into slices, and small ones - in half.
If the tomatoes are too juicy, then remove the center from the preparations with a teaspoon. You need to dry the tomatoes in the oven on a baking sheet with paper or foil.
Otherwise, the juice will burn, adding a bad taste to the finished product.
Before or after cooking, the dish is seasoned with parsley, basil, rosemary, thyme, and cloves.

How long to dry tomatoes in the oven

Based on the available equipment, the cooking process may be delayed or, conversely, accelerated:

A gas oven will do the job in 5-6 hours, provided that the cabinet door is slightly open.
An electric oven with convection will cook tomatoes in 3 hours.

Find out more about how long to dry tomatoes in the oven from the recipes below. Cooking time varies depending on the chosen composition and drying method. So, to get a little tender juicy tomatoes by itself simple method with a photo it will take you about 5 hours, taking into account the preparatory work. A more complex option is sun-dried tomatoes in the oven with canning for the winter, you need to do it for about 5-6 hours.

Sun-dried tomato recipe

Poached tomatoes will become unusual filling To homemade bread, savory baked goods or an ingredient for pizza. All you need to do is wash and chop the vegetables. Read more about how to prepare sun-dried tomatoes at home in the recipe and don’t forget to take a photo at the very end as a souvenir, because ready dish will disperse in a matter of seconds.

Ingredients:

salt with spices - to taste;
tomatoes - 1 kg;
lemon - 1 slice;
oil - 4 tbsp. l.

Cooking method:

Preheat the oven to 100 degrees and line a baking sheet with parchment. Wash and cut the vegetables into slices. Remove the center of the tomato. Grease the parchment with olive oil and place your pieces on top of it. Season the tomatoes with spices and salt on top, sprinkle with lemon. Place the baking sheet on the middle rack of the oven and cook for 3-4 hours. Place the finished sun-dried tomatoes in a clean jar and fill the voids with the remaining oil. Cover the container with a plastic lid and put it in the refrigerator.

Sun-dried tomatoes for the winter

It's great when the pantry is rich in different blanks. Every housewife knows how to make delicious preserves, but she is always looking for some new ones. unusual recipes with photo. You too can diversify your cookbook and add to it a recipe on how to prepare sun-dried tomatoes at home for the winter. This dish will delight loved ones and surprise guests.

Ingredients:

“Plum” tomatoes – 3 kg;
vegetable oil - 2 tbsp;
basil - 1−2 tsp;
rosemary - 1 pc.;
bay leaf - 2 pcs.;
garlic - 2 cloves.

Cooking method: Wash the tomatoes thoroughly, dry with paper towels and cut. dessert spoon Carefully remove the core and pat the insides dry with a towel. Line a baking sheet with paper. Place the dry vegetable halves on top, cut side up. Preheat the oven to 120 degrees and place a baking sheet on the middle level for 2 hours. After a while, reduce the temperature by 20 degrees, continuing to cook for 3 hours. Cover the bottom of the container with spices and chopped garlic, and place a layer of sun-dried tomatoes on top. Having reached the top, fill the contents with heated sunflower oil. Roll up the jar, cover the container with something warm and leave it to ripen in the kitchen.

Sun-dried tomatoes - Simple and affordable ways to stock up on sun-dried tomatoes for the winter

All lovers Mediterranean cuisine, of course, are familiar with this unusual for Eastern European and asian cuisine product.

The taste of sun-dried tomatoes cannot be compared with anything. There is nothing complicated about preparing them.

If you want to add variety to your diet, we will tell you how to make sun-dried tomatoes at home and thereby get not only tasty and aromatic snack, but also an excellent filling for any dish. Sun-dried tomatoes can be used in making pasta, soup and salad; they also go well with meat and fish.

Sun-dried tomatoes in oil - recipe

You can make excellent sun-dried tomatoes at home by cooking them in oil and herbs.

Ingredients:

tomatoes - 1 kg;
garlic - 2-3 cloves;
olive or vegetable oil— 0.5 l;
black ground pepper, sea salt, dry herbs.

Preparation

Wash and dry the tomatoes. Cut into halves or quarters and remove the core. Place the tomatoes on a baking sheet lined with parchment paper, so that they are tightly adjacent to each other. Season with salt and pepper.

Add a few drops of oil to each part of the tomato and place the baking sheet in the oven, heated to 60-100 degrees. Dry the tomatoes for 5-8 hours, it all depends on the power of the oven and the size of the tomatoes.

When the tomatoes are ready, they have significantly reduced in size, put them in jars, at the bottom of which place pieces of garlic, herbs and a little oil. Fill 1/3 of the jar with tomatoes, pour a little oil, add spices and tomatoes again. Alternate ingredients in this manner until the jar is full. At the end, compact the tomatoes a little and pour in so that the oil completely covers them.

Seal the jars and place in the refrigerator or cool, dark place.

Italian sun-dried tomatoes

Authentic Mediterranean tomatoes are preserved using extra virgin olive oil and herbes de Provence. You can replace it with sunflower, but the taste will be different. Olive oil is not cheap, so true connoisseurs Italian quality must understand the price of such conservation

Ingredients:

tomatoes;
olive oil;
salt;
sugar;
Provençal herbs (you can use a ready-made mixture, or you can collect the components separately, based on your own taste).

Stages of preservation at home:

Prepare the tomatoes. They need to be washed well and wiped dry with a towel. Cut the tomatoes into slices, remove the seeds and the white part near the stalk. Place vegetables on a wire rack.
To prevent the tomatoes from turning sour, you need to sprinkle them with salt on top. Pour oil into a baking tray under the oven rack. Firstly, it will undergo sterilization, and secondly, it will be mixed with tomato juice and salt - it will be a good brine.
Keep in the oven at 90 degrees for about 3-4 hours. Periodically remove the finished sun-dried tomatoes from the baking sheet.
Prepare jars for preservation. It is not necessary to wash, dry, or sterilize.
Pour a little oil into the bottom of the jars and add spices. Add tomatoes and spices in layers.
Pour warm olive oil into the empty space, pressing gently with a fork to release air. The liquid should fill all the tomatoes.
Roll up and leave for 2 weeks so that the tomatoes are saturated with spices.

The spiced oil can later be used as a salad dressing. And if you twist it with tomatoes, you get “tomato pesto.”

Recipe: Italian sun-dried tomatoes at home with garlic

The spicy preparation will go well with the ingredients in salads. It can also be served as a side dish.

Need to:

sun-dried tomatoes - 0.5 kg;
basil leaves;
garlic (quantity as desired);
sunflower (olive) oil - 500 ml.

To prepare, follow these steps:

Sterilize jars and lids.
Grind the garlic and basil leaves.
Prepare tomatoes for canning. Cut clean tomatoes, remove the seeds and dry in the sun, in the oven or microwave.
Place the tomatoes in a jar, alternating layers of basil and garlic.
If the consumption of sun-dried tomatoes is expected within six months, then the oil can be poured into the jar immediately. For long-term storage it is necessary to carry out heat treatment of the “oil brine”.
Screw the lids on the jars tightly and turn them upside down.
Tomatoes are ready to eat in a week.

The longer the jar sits, the better vegetables soaked in garlic, basil and will have an unsurpassed taste.

Homemade Italian sun-dried tomatoes with pulp

Almost all recipes do not use pulp. But this does not mean that sun-dried tomatoes should be made without it. For canning, you can use any variety of firm, non-watery tomatoes.

Ingredients:

calculation for 1.3 kg of fresh tomatoes;
sugar - tsp;
3 small cloves of garlic;
dried thyme - tbsp. l.;
salt - 1.5 tsp;
black pepper;
6 tbsp. l. oils

Canning sun-dried tomatoes:

Prepare vegetables, wash and dry. Cut into circles no more than 1 cm thick.
Line a baking sheet with parchment paper and place the tomatoes tightly. They will shrink in the oven.
Sprinkle salt, sugar and pre-chopped garlic on top. For powder you can choose any aromatic herb(oregano, basil, marjoram, thyme, rosemary).
Lightly sprinkle with olive oil (can be replaced with refined sunflower oil).
Place the baking sheet in the oven. Keep the tomatoes with pulp for 3-4 hours at a temperature of 100-110 degrees.
You should periodically look into the oven; if the tomatoes start to brown, you need to reduce the heat.
Ready dried vegetables Place in sterile jars and immediately (while still hot) drain the oil.
Roll up the lids.

Store at low temperatures (refrigerator or cellar).

Italian sun-dried tomatoes - assorted tomatoes - at home

This recipe calls for canned different varieties tomato Each jar will taste special. You can take cherry, pink, cream, etc.

In addition to tomatoes you need:

salt, sugar, black pepper in a ratio of 3/5/2;
2 heads of fresh garlic;
a bunch of basil (about 40 g);
rosemary 1 branch;
fresh thyme 5-6 pcs;
oil (preferably olive) - 200−300 ml;
white vinegar (tbsp per jar).

Sequence of actions:

Prepare jars and lids. Required quantity Sterilize containers in a steam bath.
Make a salty mixture. To do this, mix ground pepper, salt and sugar in proportions.
Wash the tomatoes, cut them in half and make small cuts.
Place the vegetables on the baking sheet and generously sprinkle each slice with the prepared mixture.
Place the baking sheet in the oven for 3-4 hours.
At this time you need to prepare oil filling. Prepare herbs for preservation (divide into leaves, twigs), chop the garlic. Place these ingredients in a bowl and season with olive oil.
Place this mixture in the microwave or over low heat for 5 minutes.
IN sterile jars lay sun-dried tomatoes, alternating them with layers of filling.
The liquid should be under the neck of the jar and cover the vegetables.
At the end, pour 2 tbsp. l. vinegar and preserve the jars.
It is advisable to turn them over and let them cool. Then place in the refrigerator or cellar.

Sun-dried tomatoes - a recipe for long-term storage

It is advisable to store sun-dried tomatoes in the cold and consume them within six months. Sometimes housewives want their preserves to last until the next harvest. Therefore, you need to know recipes that will allow sun-dried tomatoes to be stored for about a year.

Compound:

tomatoes - 2 kg;
butter - 250 g;
1 tsp each basil and rosemary;
salt;
allspice - a third of a teaspoon;
head of garlic (medium size);
peppercorns 4−5 pcs.;
cloves - 1-2 stars;
bay leaf.

For preservation you need:

Prepare tomatoes: wash, cut, core.
Line a baking sheet with parchment or foil. Place the prepared tomato slices tightly onto the sheet.
Salt and sprinkle sugar on top.
Preheat the oven to 110−120 degrees. Place the tomatoes for 2.5 hours.
Then reduce the temperature to 90 degrees and continue drying, gradually removing prepared vegetables. If the oven has a fan function, then you can achieve the effect of sun-dried tomatoes.
Clean glass jar Place vegetables and spices tightly.
Heat sunflower or olive oil over heat and bring to a boil.
For greater flavor, it is recommended to boil garlic in this oil.
Pour cans of tomatoes up the neck. Make sure that there is no air left between the slices. You can carefully help with this with a fork.
Roll up the jars and leave them upside down to cool. This preservation can be stored at 20 degrees. After opening, sun-dried tomatoes are stored only in the refrigerator.

A jar of Italian-style sun-dried tomatoes in the store is very expensive, but preparing them yourself is not difficult. All you need is an oven and the desire to enjoy tomatoes outside the harvest season. All recipes for preservation are based on oil filling. By playing with proportions and the amount of spices, you can choose the best option for preparing sun-dried tomatoes. Vitamins do not disappear in tomatoes after heat treatment, so such a jar of vegetables will not only remind you of summer, but will also fill the body with vitamins.

Sun-dried tomatoes for the winter - tricks and useful tips

Choose tomatoes with fleshy walls. Thin-walled tomatoes dry out quickly and lose their appearance and taste.
Add salt, pepper and herbs according to your taste preferences. You don't have to adhere to the exact quantity. Table salt can be successfully replaced with sea salt - you just need to add less of it!
Sun-dried tomatoes, the recipe for which we have given you, are not a dogma. Basil is very suitable for this method of preparing tomatoes. You can use it both for sprinkling before drying, and for storing in jars.
Many recipes suggest using extra virgin olive oil. But without loss of taste and quality, it can be painlessly replaced with refined sunflower.
To make the prepared product more aromatic and have a piquant flavor, add a few drops of balsamic vinegar to the jar on top of the oil.
You can store sun-dried tomatoes without oil - just place the slices in plastic containers or bags and place the package in the freezer compartment of the refrigerator. The shelf life of such freezing is practically unlimited. However, if the drying technology was broken and the slices were not sufficiently dry, then after defrosting they will lose their shape and elasticity.

Surely many of you have heard about such a Mediterranean snack as. They can safely be classified as delicacies.

Today I will show you how to cook homemade sun-dried tomatoes and I’ll tell you what they’re eaten with and where they’re added.

To get as close as possible to the classic Italian recipe sun-dried tomatoes, special attention It is worth paying attention to the choice of tomatoes themselves.

Ideally, these should be plum-shaped, ripe, not very large, fleshy tomatoes, although absolutely any kind can be dried.

LIST OF INGREDIENTS

ripe tomatoes
garlic
provencal herbs
sugar
vegetable oil

Italian-style sun-dried tomatoes at home - STEP-BY-STEP RECIPE

Tomatoes must be washed and dried. Cut the tomatoes in half and remove the stems.

There are 2 options for preparing sun-dried tomatoes - the pulp can be removed with a teaspoon and leaving “boats”, but from my own experience I will say that sun-dried tomatoes with pulp have more rich taste, although they take much longer to dry, the choice is yours.

I will not remove the pulp and will leave the tomatoes as is.

Small fruits We cut them in half, and large ones into 4 parts, so the slices will dry much faster.

In Italy, tomatoes are sun-dried, but this is a very long process and is not suitable for everyone. Previously, I dried tomatoes in the oven, which was also not very convenient due to the limited number of baking sheets and the need for constant monitoring.

But the most best way Dry tomatoes - use a dryer or, as it is also called, a dehydrator.

All tomatoes are prepared; place them on the dehydrator racks, cut side up.

We lay it quite tightly, because... When dried they will shrink significantly.

We sprinkle the tomato halves with salt, first of all, in order to draw out excess moisture from the tomatoes, give them taste, and besides, salt protects our product from spoilage.

And sprinkle just a little sugar for more bright taste, even if the tomatoes are sweet.

Sometimes at this stage the tomatoes are sprinkled with spices and herbs, I don’t do this because... When dried, spices significantly lose their aroma.

Similarly, place all the tomatoes on the racks.

We will dry the tomatoes in a dehydrator Dream Vitamin from RAWMID .

The advantage of using a dehydrator for drying and drying various products that the process takes place without your participation, you can set desired temperature and time, there is no need to swap the grates for more uniform drying, and most importantly, it is possible to simultaneously place a large number of products.

In my case, I placed 5 kg of tomatoes on 5 racks, which I installed through the tier, although, if necessary, you can install all 10.

Close the dehydrator with a lid, set the temperature and time. Preset drying time for 12 hours at 70°C (158°F).

As I already said, the drying process in a dehydrator does not require special attention, and since tomatoes take quite a long time to dry, they can be safely stored overnight, which is what I did.

The next day, take the finished sun-dried tomatoes out of the dehydrator.

Depending on the size of the tomatoes and their juiciness, the drying process can take anywhere from 9 to 15 hours at 70°C (158°F).

Add additional time if necessary, but remember that we want jerky, not dried tomatoes.

Therefore, there is no need to dry them too much; they should not be brittle, bend easily, be soft, but not wet, and not release juice when pressed.

Let's remove the tomatoes from the racks and weigh them.

As a result, from 5 kg of fresh tomatoes I got 850 grams of sun-dried tomatoes.

We will place the finished sun-dried tomatoes in clean and always dry jars.

I'll take 2 jars and prepare one with fresh garlic, cut into slices, and the other with dried garlic. We will also need Provençal herbs.

Place chopped garlic in a jar, a pinch Italian herbs and sun-dried tomatoes, again a little garlic, herbs and tomatoes.

Provençal herbs you can use ready-made ones, they are sold in the form of mixtures or separately at your discretion, such as: basil, marjoram, rosemary, thyme, oregano, sage, mint and others...

I put a jar of fresh garlic in it, and now we’ll do the same thing, only with dried garlic.

The jars of sun-dried tomatoes are prepared and now all that remains is to fill them with oil.

In Italy, sun-dried tomatoes are traditionally poured with extra virgin olive oil, but from experience I can say that when stored in the refrigerator, such oil hardens, and the taste is not for everyone, so I will pour it with sunflower refined oil.

You can also pour cold oil, but when pouring hot, but not boiling oil, as in my case, such tomatoes are stored better, are not subject to fermentation, the taste and aroma of spices and spices is enhanced, and at the same time the pasteurization process occurs.

Fill the jars to the very top so that the tomatoes are completely covered, close the lids and let them cool.

After 2-3 days, the amount of oil in the jars will decrease, because... it will be well absorbed into the tomatoes and you will need to add it to the top.

I store the cooled jars in the refrigerator.

This delicacy can be stored at least until the next season, or even several years, but it is so delicious snack, which is eaten much faster, in best case scenario“live” until the New Year.

Ready-made sun-dried tomatoes are used in salads and served with meat, cutlets and fish.

Sun-dried tomatoes are added to pizza, pasta and even baked goods.

And the easiest way to use such an amazing snack is to place slices of sun-dried tomatoes on a piece of fresh bread with soft cheese.

Incredible aroma oil from sun-dried tomatoes are most often used as sauces and dressings for salads and snacks.

Wish delicious preparations and bon appetit!

And if you are interested in a dehydrator, then I have a video on my channel with full review this device, where I show how to use it and what else you can prepare in it.

In order not to miss new, interesting video recipes - SUBSCRIBE to my YouTube channel Recipe Collection👇

👆Subscribe in 1 click

Dina was with you. See you again, see you new recipes!

Italian sun-dried tomatoes at home - VIDEO RECIPE

Italian-style sun-dried tomatoes at home - PHOTO

Sun-dried tomatoes are very popular all over the world. Moreover, each country has its own, unique secret of using this dish. Not every housewife is familiar with the recipe for sun-dried tomatoes, but the idea itself is very attractive. IN winter time dried vegetable will allow you to diversify your diet, quickly prepare a salad or an original stew. It is also suitable for sandwiches, you just need to soak it in water first.

Origin

It is difficult to find a country where tomatoes are loved as much as in Italy. They are used for making sauces and pizza. The hot climate has made it possible for a long time to make such simple blank like sun-dried tomatoes. The recipes that we will now consider are adapted for the modern city dweller, which will greatly simplify the housewife’s task.

Before using tomatoes, you must first soak them in hot water. This is necessary in order to make them tender. If tomatoes were first harvested in this way in Italy, then in Greece and Turkey, today the whole world has picked up the baton. Even in Siberia, housewives are trying to prepare this product on their own.

Features and Benefits

Dried tomatoes are always at hand, they do not take up much space and can be perfectly stored without refrigeration. This is an undeniable advantage, especially considering that juicy tomatoes do not tolerate lying down well. And in Italian cuisine you can’t do without them. So that in winter you have the opportunity to enjoy the rich taste and aroma, today we are looking at a recipe for sun-dried tomatoes.

Taken for storage clean jar, where dried vegetables are neatly folded. After that, add a little olive oil to them and close with a tight lid. Now at any time of the year you can use useful and delicious tomatoes.

Taste qualities

Those who are trying to implement for the first time should be prepared for some surprise. this recipe. Sun-dried tomatoes are something unimaginable at first glance. Unprepossessing slices retain the taste of summer. No, this is not a completely correct definition. During the drying process, vegetables acquire new, unexpected shades of taste.

In Italy they are dried under the scorching sun, but at home an ordinary oven can handle this quite well. The finished slices keep well for at least a year. They can be added to salads, sauces, and sandwiches. You can simply eat it as a delicious snack, drizzled with olive oil.

A little history

Let's start with Italian recipe sun-dried tomatoes. They first appeared in Europe, and then in Russia in the 19th century. Over time, the first factories were opened that supplied tomatoes in oil and with spices for sale. At first, the Italians dried the juicy fruits by hand. To do this, the tomatoes were thoroughly washed and chopped, and the pulp was cleaned. After that, they were laid out on the roof until completely dry. This was done in hot and clear weather. No seasonings or spices were used. But only to preserve the tomatoes for the winter. A little later, they began to add spices, and the snack became even more popular.

Today, dried tomatoes in Italy are practically not used as independent dish. But in America, and then in Russia, they gained fantastic popularity. Today this is a rather expensive delicacy for real gourmets.

Useful properties

Spicy taste- this is only one side of the coin. Tomatoes are not just a tasty snack, but also the healthiest vegetables. They refer to products average calorie content. That is, even after dehydration they will not harm the figure. Tomatoes can be consumed in moderation and as part of a healthy diet. They are excellent choice for people suffering from a lack of vitamins and minerals in the body. They contain a large amount coarse fiber, which improves intestinal motility.

This is an excellent antidepressant that improves performance nervous system. Due to serotonin, they can compete with chocolate. This product is a prevention of vision problems.

Preparing tomatoes

You will need ripe tomatoes, fleshy and dense. Pickling, greenhouse varieties are best suited. Grown in the garden, juicy and tender, salad tomatoes very difficult to dry. Choose fruits with a smooth and clean surface, without damage, that are not rotten or overripe.

Green vegetables are also not suitable. They just won't give any taste. Drying is often perceived as disposal of low-quality goods. But to get really high-quality sun-dried tomatoes, you need to take the right raw materials.

Yellow and pink fruits are most often used in salads. Bright red fruits are used for drying. The consumption is large, since a small handful will come out of one kilogram. You can prepare tomatoes for drying in the following way: they need to be washed, cleaned of seeds, partitions and stalks. After this, all that remains is to cut and clean the insides.

Marinade at home

The recipe for sun-dried tomatoes in the modern sense involves the use of spices. Thanks to this, they turn out so bright that they will decorate any dish. All the classic herbs of Italian cuisine are suitable for this. Other than that, use whatever you like, except the traditional black pepper and chili. It is not recommended to add suneli hops, cardamom and celery, cumin, ginger and barberry. It is best to crush them immediately before use. In this case, the aroma will be more intense and interesting.

What else should I mention when studying the recipe? Sun-dried tomatoes at home don’t turn out quite the same as the canned ones from the supermarket. This is understandable, there production processes and the technology has long been developed. To make the taste similar to the original, it is best to use coarse salt. Its crystals will not pass through the skin and will not over-salt the vegetable. And if the skin bursts, the salt will create a protective film. However, you need to be careful with her. Over-salting tomatoes means completely depriving them of their spicy note, which most fans like so much. Sourness and sweetness are business card sun-dried tomato.

Sun drying

This is the simplest recipe. Sun-dried tomatoes at home can be prepared in the garden or on the balcony. But it will take quite a lot of time. The first step is to prepare a special frame covered with mesh or gauze. This is important to prevent insects from spoiling your vegetables. Now cover the frame with paper and place the slices tightly on it. It will take 4 to 10 days until they are dry enough to store. Be sure to add salt to avoid spoilage of the product.

Monitor the cooking process. From time to time you need to turn the slices over and check their condition. If the frames are placed outdoors, then air movement promotes drying, but in this case it is necessary to bring them indoors every evening so that morning moisture does not increase the drying time.

There is a recommendation from experienced housewives. For the first day or two, tomatoes can be dried in the open air. Then place the frame in the oven and heat thoroughly. After this, you can continue cooking as usual. This will not only speed up the cooking process, but will also give the tomatoes a special taste.

If the weather is bad

You may encounter this too. We were cutting tomatoes, and the weather suddenly deteriorated. Without the sun, they will become moldy and spoiled. Therefore, resourceful housewives decided to cook them by analogy with plums, in the oven. The recipe for sun-dried tomatoes is not very original. It is necessary to cut the tomatoes and place them on a baking sheet, sprinkle with spices.

Now put the pan in the oven. Don't be too zealous with the temperature. It is enough to set it to 80 degrees or even slightly open the oven lid. Cooking time is about 8 hours. Next, navigate by appearance your tomatoes. If the temperature is higher, the cooking process goes faster. But in this case there is a danger of baking or drying out the slices. That is, the longer the cooking process, the higher the quality. Oven-dried tomatoes are delicious and healthy. The recipe with photo is encouraging. The slices turn out quite beautiful, which is important for making pizza or sandwiches.

Tomatoes with oil

In its homeland, Italy, such a snack is familiar and even somewhat banal. But here we serve it as a delicacy. At the same time, you can prepare sun-dried tomatoes in oil at home. The recipe is based on the same principles as the previous ones.

Tomatoes need to be prepared and cut in a similar way. The result is an excellent addition to sandwiches and pizza.

For the first time, prepare a small portion. If you don’t like it, you won’t be so sorry for the products and the time spent. Take 500 g of small tomatoes, garlic and herbs. You will also need your favorite spices. Traditionally they take it here

Prepared vegetables must be dried. Don’t just blot it with a towel, but repeat this procedure several times so that there is no excess juice left on the vegetables. While you're at it, turn the oven to 80 degrees to warm up. Be sure to line the baking sheet with parchment.
Place the tomatoes tightly and lightly brush with oil using a brush. Feel free to add herbs and garlic, salt and spices. Some people prefer to leave this until the tomatoes are ready. But then they will have virtually no effect on the taste of the product. It will take approximately 6 hours for the slices to wilt.
Open the oven slightly and wait until it cools completely.
Place sun-dried tomatoes in a jar. Pour oil on top until the vegetables are completely covered.

This great recipe for the winter. Sun-dried tomatoes turn out to be quite soft, not at all like sun-dried ones. Therefore, they do not require pre-soaking. You can just take it out of the jar and eat it.

A few words about storage

Please note that the times indicated in the recipes are approximate. You need to determine readiness by appearance tomato slices. If they wrinkle and acquire a dark red tint, it means that the moisture has evaporated from them and can be removed from the sheet. If cooking in the oven, wait until it cools completely.

Now the main task is to preserve vegetables for the winter. Recipes for sun-dried tomatoes with photos clearly demonstrate that when prepared in this way, they can be stored for quite a long time. But practice says otherwise. The jar runs out pretty quickly. Cooked tomatoes are traditionally placed in a clean container and poured with olive oil. But it can be done simpler. Place the jerky in a clean container and seal tightly. Stored in a dry and cool place for quite a long time.

Instead of a conclusion

Sun-dried tomatoes are a universal semi-finished product that can become a great addition for sandwiches, pizza, sauces and snacks. At the same time, preparing them at home is not too difficult. However, many in their reviews note that if you do not have own tomatoes V large quantities, then it is better to abandon this idea. Having bought 10 kg of tomatoes, you will receive, at best, 150 g. The cost of such a preparation is high, regardless of which recipe for making sun-dried tomatoes is chosen.