How to dry tomatoes at home. Sun-dried tomatoes in the oven: recipe with photos

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. Cherry tomatoes would be an ideal option. 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:

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

1. Wash the tomatoes, dry them, cut each one in half.
2. Using a small knife or a teaspoon, remove the seeds along with their centers.
3. Line a baking sheet with foil and place the tomatoes cut side up.
4. Lightly salt each piece and cook in the oven for 4 hours at 90 degrees.
5. Rinse and dry a half-liter jar, place pepper, bay leaf and rosemary on the bottom.
6. Layer the tomatoes, sprinkling each one with the rest of the dried herbs.
7. Heat the oil in the microwave, add chopped garlic to it.
8. Pour the resulting dressing over the tomatoes and screw on the lids.
9. Wrap the jar in a warm blanket or towel and let it cool completely.
10. 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:

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

Tomatoes really cook very quickly and easily in the microwave, so this recipe is perfect for beginner 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 quantities. 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:

1. Wash the tomatoes and cut into two parts.
2. Place all vegetables, cut side up, in a microwave-safe, high-sided dish.
3. Sprinkle the tomatoes with spices (salt, pepper, dried herbs) and pour olive oil evenly.
4. Microwave the tomatoes at maximum power for 5 minutes.
5. Leave the mold in the microwave for another 10 minutes.
6. Pour the released juice into a separate bowl and add salt.
7. Microwave the tomatoes for another 2 minutes at maximum power.
8. Place the finished tomatoes in a jar, add chopped garlic and pour juice over everything.
9. 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 prepare this dish;
• If you want to cook sun-dried tomatoes without skin, it is better to remove it after heat treatment. If you remove the skin from a fresh tomato, it will lose its shape and may end up looking like porridge.

Easy to find in the store dried tomatoes V oil filling, but they cost a lot. It is much cheaper to prepare incredibly delicious sun-dried tomatoes in the oven at home. The process does not require much effort, and finished product will decorate any dish. Properly prepared, they will last in the refrigerator until the next harvest.

I fell in love with these sun-dried tomatoes. I use them infrequently, I mainly add shurpa, pilaf and pizza to soup. One 0.7 liter jar lasts me until next summer.

Ingredients

• 2 kg tomato;
• 3-4 cloves of garlic;
• a third of a teaspoon of salt;
• a third of a teaspoon of sugar;
• vegetable oil (preferably extra virgin olive oil, it is healthier and will give a pleasant flavor. If this is not available, then you can use the usual sunflower oil(refined, light, odorless));
• 3 sprigs of rosemary or dried herbs (preferably Italian mixture);
• black ground pepper(for spicy lovers).

This amount of tomatoes will fit on one baking sheet.

Yield: 0.7 liter jar.

Which tomatoes to choose?

For harvesting, you will need fleshy, dense, not overripe tomatoes. Ideal option– everyone’s favorite “cream”. Miniature Cherries also look beautiful when dried.

You will need a lot of tomatoes, because during cooking all the pulp is removed from them, and then they dry out in the oven. Therefore, they need to be dried at the height of the season, when vegetables are abundant and inexpensive. Ideal time is August, September.

Cooking process

At what temperature should you dry tomatoes?

The oven should not be overheated. The moisture should not evaporate quickly, then the tomatoes will remain soft and retain their taste and benefits. Vegetables need to be dried at 90-100 degrees, periodically checking their readiness so that they do not dry out and turn into chips.

The time depends on the variety of tomatoes and the desired degree of drying. To get softer tomatoes, bake in the oven for 2.5-3 hours; for a drier version, about 5 hours.

I dry the tomatoes in a convection oven at 100°C for 5-6 hours.

To make the tomatoes dry faster, you can cheat and dry them at 180 degrees for the first 15-20 minutes. In this case, the slices should be turned over every 5 minutes. Then dry at 90 degrees until cooked.

How to store

After cooking, cool the tomatoes; they should not be stored while hot. If you just put them in a container, they will only last a couple of days in the refrigerator. For more long-term storage Sun-dried tomatoes should be preserved with olive oil.

First, place a layer of tomatoes on the bottom of the jar, pour in oil, add chopped garlic and herbs, and alternate layers until the top of the jar.

At the same time, compact it slightly so that no voids with air are formed. Finish with a protective layer of oil. To save money, refined sunflower oil is suitable; it does not become cloudy in the cold.

Advice! The oil in which it was stored dried vegetables– very aromatic, it is useful for dressing salads.

It is not necessary to keep dried tomatoes in oil in the refrigerator until the next harvest. A cellar will do, any dark one cool place(temperature not higher than 20 degrees).

Dishes with sun-dried tomatoes

Italian sun-dried tomatoes – universal ingredient. They are suitable for various dishes, incl. and for decoration. Vegetables retain their elegant red color, and due to garlic and a mixture of herbs they acquire spicy taste.

1. Sandwiches, canapés, bruschetta. Add sun-dried tomatoes to sandwiches and mozzarella canapés. Without this ingredient it is impossible to prepare bruschetta - a snack on a baguette made from dried and fresh tomatoes with spices, baked in the oven.
2. Pizza. Interesting taste Pizza will also benefit if you replace fresh tomatoes with sun-dried ones. The salad will play in a new way from boiled chicken or veal with arugula, especially if dressed with oil from a jar of tomatoes and sprinkled with grated Parmesan.
3. Pasta. Italian pasta or spaghetti and sun-dried tomatoes – perfect combination. To cook delicious sauce, just lightly fry the vegetables with garlic and herbs in a frying pan, add Adyghe cheese. There should be one ingredient in the dish that is bright and rich.

If you have a jar of sun-dried tomatoes, the food will not be bland! Don't be afraid to cook delicacies at home, it's not difficult at all. Homemade sun-dried tomatoes are worth nothing similar taste. Try it unusual option preparations for the winter.

Of course, you can buy sun-dried tomatoes at the store—everything can be bought these days. But a modest jar for a relatively high price is not suitable for any large-scale feast, and it’s also expensive for a simple family dinner. Meanwhile, the snack is so good that once you try it, you will waltz around the small tempting jar and persuade yourself not to stray from the path of “rational” purchases. Don't waltz! Let's make sun-dried tomatoes ourselves, in our own kitchen, to our own taste and in our own way, but without going far from the cooking technology in their homeland.

Depending on the degree of drying, there are sun-dried and baked tomatoes. Baked tomatoes remain more meaty, their cooking time is 1-2 hours. The dried ones must be kept in the oven for at least 4-7 hours, during which time they will wither very well. Our ovens are, of course, not industrial ovens, as close as possible to the peasant “natural” method of cooking in fresh warm air, but drying tomatoes works well at home.

Ingredients

To make sun-dried tomatoes you will need:

• tomatoes - 2 kg
• pepper
• dried and fresh herbs
• garlic
• olive oil

Sun-dried tomatoes in the oven

Cooking time: 4-5 hours / Yield: 360-400 g sun-dried tomatoes

Wash the tomatoes and cut them into halves if they are small, or quarters if they are large.

Cover a baking sheet with parchment and arrange the tomato halves quite tightly together, maybe even slightly overlapping. You need to lay it cut side up.

Prepare a mixture of salt, pepper and sugar in a separate container. Be sure to use sugar, no matter how sweet the tomatoes seem to you. When they dry out, they become more sour than when they were fresh. Take 3 parts salt and pepper and 5 parts sugar (for example, 1.5 teaspoons of salt and sugar and 2.5 teaspoons of sugar). If desired, the amount of pepper can be reduced to 2 parts (1 teaspoon).

Sprinkle the mixture over the tomatoes, making sure to cover each half or quarter. Sprinkle with dry herbs, place peeled garlic cloves (4-5-6 on a baking sheet) and drizzle lightly with olive oil.

Place in a preheated oven. If you do baked tomatoes, then set it to 100 degrees and hold it for about 2 hours. For dried ones, set 120 degrees and keep in the oven for about 4-5 hours. Be sure to use the convection mode, and if not, use a wooden stick, placing it between the door and the oven for ventilation.

If you are making sun-dried tomatoes for several jars, wash and dry them by the time the tomatoes are ready. Also prepare fresh herbs and garlic.

Pour some oil into the jar, add chopped garlic and chopped herbs.

Pour olive oil over the sun-dried tomatoes, filling any voids. For taste and longer preservation of the tomato, you can pour in a little (1-2 tablespoons per 0.5 liter jar) balsamic vinegar.

Place the finished jars in the refrigerator, where they can be stored for several weeks, and use as needed.

• What tomatoes are suitable for drying at home? In Italy, certain varieties are used to make sun-dried tomatoes. We won’t look for exactly these, but when choosing, we’ll take into account that the fruits should be fleshy and not watery, otherwise all that will remain is the skin. Cream tomatoes, or small round “grape” tomatoes, and, of course, cherry tomatoes are good in this regard.
• How and when to add spices? This important nuance drying tomatoes. You can sprinkle the tomatoes with all the spices immediately during heat treatment, or you can put the spices directly in a jar, where the sun-dried tomatoes will go to pick up aromas.
• Which spices are best? If the recipe includes fresh herbs, then you should not dry the tomatoes with them - it is better to flavor the oil and then use it. But with dried herbs, so that they open better, the tomatoes can be safely sent to the oven.
• What spices do Italians use and how much? Basil, thyme, rosemary - classic. You can also take a full set of Provencal seasonings: thyme, marjoram, basil, rosemary, oregano, savory. Herbs and spices are added to taste; there are no strict recommendations.
• Regarding the oil olive first pressed, it is used by the Italians, or domestic refined sunflower) decide for yourself.
• Store tomatoes at room temperature or in the refrigerator, depending on the recipe. Keep the opened jar in the refrigerator. You can only remove tomatoes from the jar with a dry fork or spoon, otherwise they will become moldy.

Sun-dried tomatoes, recipe for the winter

• Cream tomato 2 kg
• Refined olive oil 250 g
• Dried basil 1 tsp.
• Dried rosemary 0.5 tsp.
• Dried thyme 0.5 tsp.
• Allspice 1 pc.
• Bay leaf 1 pc.
• Pinch of sea salt
• Dried garlic pinch
• Several black peppers
• Clove optional 1 pc.

Cooking time: 4-5 hours / Yield: 500 ml

1. Wash ripe and whole tomatoes and cut in half.
2. Scoop out the core of the tomatoes along with the seeds using a teaspoon.
3. Place the tomato halves on a baking sheet lined with foil, cut side down, after lightly salting each half - this will help them dry better.
4. Preheat the oven to 120 degrees C. Let the tomatoes dry for 2 hours in convection mode. If your oven does not have such a mode, make it using soaked in cold water use a wooden stick to place the gap between the oven and the door. Tomatoes must be ventilated to avoid drying out.
5. After a couple of hours, change the drying temperature, lowering it to 100 degrees and leave the tomatoes to dry for another 2-3 hours. Drying time depends on the nature of the fruit: juicier ones will take longer to dry. So check back and, if you find that some of the halves have wilted enough, take them out of the oven. Let the rest get to the point.
6. Prepare the jar. Wash it and dry it with a towel. Place all the spices on the bottom.
7. Watch the oven ready-made tomatoes Now you will need to remove it every 10-20 minutes. Place them in a jar.
8. When the jar is full, heat the oil, but do not bring it to a boil. Fill the tomatoes with hot oil to the middle, lightly hit the jar on the surface of the table so that the air comes out from below, then fill it with oil to the top, just under the lid. It is important that the oil covers all the tomatoes without leaving any “dry”. Screw on the lid and shake the jar a couple of times so that the oil gets onto the lid and condensation does not form.
9. Then cover with a towel and leave to cool under it until the morning.
10. Store sun-dried tomatoes at room temperature, but open jar keep in the refrigerator.

Sun-dried tomatoes in a vegetable dehydrator

If you are lucky and have an electric vegetable dryer in your kitchen, the process of drying tomatoes will be simple, although longer, because you will have to wait from 9 to 17 hours for the tomatoes to dry. The larger, meatier and juicier pieces fruits, the more time it takes. The advantage of this method is a uniform and precisely set temperature, which is not achievable in the oven.

Prepare the tomatoes according to the instructions described above, it is better if you remove the middle with the seeds. Place on trays, cut side up (otherwise juice will drip onto the dryer motor). Approximately 1 kg of tomatoes fits on one pallet; you need to calculate the quantity based on this. Drying temperature 70 degrees C. Swap the trays from time to time. This is all.

When using a dehydrator, it is important not to dry out the tomatoes, so as with the oven, make sure they remain soft and flexible. No juice coming out? Great, the tomatoes are ready.

Sun-dried tomatoes in the microwave

The fastest way to dry tomatoes when you urgently need to prepare them for inclusion in some dish, for example. These tomatoes are not for long-term storage. Cooking algorithm:

1. Place tomato slices on flat dish microwaves. Turn on maximum power for 5 minutes. Turn it off, but do not remove the dish with tomatoes, but let it stand in the closed microwave for 10 minutes.
2. Remove the dish with tomatoes, drain the juice and place again. Dry on full power for another 3 minutes. And keep it in the closed chamber of the device for another 3 minutes.
3. Next - sterile jar, spices, oil - everything according to the instructions (see above).

Sun-dried tomatoes: what do you eat with and where to add them?

How to use sun-dried tomatoes? They are also good on their own as a snack. Sun-dried tomatoes - great addition for fish, meat, cheese. Salads, bruschettas, and pasta are made with tomatoes.

Try sun-dried tomatoes and you will definitely find what and where to use them! Unless, of course, they disappear first. In the most mysterious way.

Sun-filled, juicy, bright, healthy and generally an irreplaceable product on our table is the tomato. With it you can prepare not just a salad, but a spicy and rather exotic snack - sun-dried tomatoes. In our article you will learn how to prepare aromatic and tender sun-dried tomatoes at home.

How to make sun-dried tomatoes at home

Tomatoes dried under the scorching rays of the sun are a Mediterranean snack. Many people think that it is impossible to prepare it here, because we do not have such conditions. But thanks kitchen appliances our housewives still learned how to make this delicious dish. Depending on the method of processing tomatoes, they can be dried or baked. The latter cook faster and continue to remain meaty after drying, while dried ones require more time to cook.

At home, dishes are used for drying certain type tomatoes. When choosing, the main thing to consider is that the vegetable should be dense, not too juicy, otherwise you will only get dried skin. Best choice There will be plum tomatoes, cherry tomatoes and small “grape” tomatoes.

Sun-dried tomatoes are delicious snack, which is good in itself, and you can also cook meat with them, fish dishes, pasta, pizza, bruschetta and salads.

They can be prepared in the oven, electric dryer and microwave. To do this you will need two kilos of tomatoes, olive oil, herbs (dry and fresh), a little salt, pepper and garlic cloves.

Sun-dried tomatoes in the oven

1. Cut small tomatoes in half, large ones into four parts.
2. Cover the baking sheet baking paper and place the vegetables cut side up, as close to each other as possible.
3. In a bowl, combine 1.5 tsp. salt, 2.5 tsp. sugar and 1 tsp. pepper The amount of the latter can be reduced or increased - it all depends on your taste. But granulated sugar This is a must, even if the tomatoes taste very sweet. During the drying process, they lose their sweetness and become sour.
4. Carefully sprinkle each slice with the mixture, then sprinkle herbs, lay out the garlic cloves (5-7 pieces) and pour olive oil over them.
5. We send the tomatoes to an oven heated to one hundred degrees for two hours if you want to get baked vegetables. For dried ones, you will need a heat of 20 degrees higher and a time of 4 to 5 hours. If your oven does not support convection mode, then the oven door needs to be opened slightly.

Sun-dried tomatoes should be stored in glass jars refrigerated for up to several weeks. To do this, you need to pour a little oil into the container, put garlic passed through a press with chopped fresh herbs on the bottom. Then layer the dried wedges with chopped garlic and herbs. The voids must be filled with oil. To increase shelf life, you can add to tomatoes balsamic vinegar(for a half-liter jar - two tablespoons of vinegar).

Sun-dried tomatoes - traditional dish Italian cuisine, which is gradually gaining more and more fans in Russia. There are many recipes for sun-dried tomatoes, but they all ultimately come down to one thing - the almost complete evaporation of moisture from fresh tomatoes. This is achieved in different ways: sun-dried, oven-dried, microwaved or dehydrated. Which of the above options is better to choose? It is believed that sun-dried tomatoes are the most delicious. But in limited home conditions, cook this savory dish You can also do it in the oven. The main thing is to follow the correct temperature regime and add aromatic spices. And then sun-dried tomatoes, dried simply or with the addition of olive oil, will reveal to you an extraordinary delicious world Italian cuisine.

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Sun-dried tomatoes at home, recipe with photos

So that you understand how simple, but at the same time unusual gastronomic delicacy sun-dried tomatoes are, we suggest starting your acquaintance with a recipe in which tomatoes are dried in the sun. Ideally, it is better to dry vegetables somewhere outdoors in direct sunlight. But you can cook delicious sun-dried tomatoes at home, the recipe with photos of which you will find below, on an ordinary balcony.

Ingredients for Sun Dried Tomatoes

• tomatoes - 2 kg
• coarse salt - 3 tbsp. l.
• pepper - 1 tbsp. l.
• dried garlic - 1 tbsp. l.

Step-by-step instructions for a recipe for sun-dried tomatoes at home

Delicious sun-dried tomatoes from Yulia Vysotskaya, recipe

With your amazing recipes collected from different cuisines world, Yulia Vysotskaya has long been instilling a refined culinary taste in our housewives. She also has a recipe for delicious sun-dried tomatoes. His main feature- adding olive oil while drying in the oven. Therefore, delicious sun-dried tomatoes from Yulia Vysotskaya, the recipe for which is waiting for you below, turn out to be very soft and aromatic.

Ingredients for sun-dried tomatoes from Vysotskaya

• tomatoes - 1 kg
• garlic - 1-2 cloves
• rosemary
• pepper
• olive oil

Instructions for the recipe for sun-dried tomatoes from Yulia Vysotskaya

Sun-dried tomatoes in oil for the winter, recipe

Do you want to pamper your taste buds with aromatic summer snack in winter? Then be sure to prepare sun-dried tomatoes in oil for the winter, the recipe for which we offer you below. These sun-dried tomatoes can be stored for up to 12 months, but only in the refrigerator.

Ingredients for winter-dried tomatoes

• tomatoes
• vegetable oil
• basil
• oregano
• garlic

Instructions for preparing sun-dried tomatoes in oil for the winter

Quick sun-dried tomatoes in the microwave, recipe

You can cook sun-dried tomatoes quite quickly if you use the microwave. But this method has its own nuances. For example, quick sun-dried tomatoes in the microwave, the recipe for which awaits you later, after cooking you will also need to marinate in oil and tomato juice.

Ingredients for instant cooking sun-dried tomatoes

• tomatoes - 500 gr.
• olive oil
• pepper mixture
• garlic

Instructions for drying tomatoes in the microwave

How to cook sun-dried tomatoes in a vegetable dehydrator, video recipe

Making sun-dried tomatoes in a vegetable dehydrator (video recipe) couldn’t be easier. You will learn how to do this correctly and get delicious sun-dried tomatoes from the video below.