Where are sun-dried tomatoes added? How to make sun-dried tomatoes at home

A common ingredient in Italian cuisine is sun-dried tomatoes. This is a common food for the peoples of the Mediterranean. On the shelves of our stores you can find beautiful jars of this product, but their cost is high. But the dish can be prepared at home; every housewife can do it. How to cook sun-dried tomatoes? Read the article about what they are eaten with and where they are added.

General information

Sun-dried tomatoes are popular around the world. Each country uses this dish, prepared in its own way. unique recipes. Before using the product, it should be soaked in hot water for 10 minutes. This will remove excess salt from the tomatoes and they will be tender. This vegetable was first dried in Greece, Turkey, and Italy. Today they are sold in any store, and can also be prepared independently.

Italians learned to dry tomatoes back in the 19th century. Soon factories appeared to produce this product. At first, the vegetables were dried by hand. To do this, tomatoes, peeled and cut into slices, were laid out in one layer on tiled roofs, but only on sunny days. Seasonings were not used, as they did this to preserve vegetables for the winter, and not to obtain delicious dish. Much later, spices with different flavors began to be added, as a result of which sun-dried tomatoes (photo provided for review) gained popularity. They learned to cook them at home.

Before you begin the process, you need to select your vegetables. It is preferable to buy red tomatoes with dense and fleshy pulp. The most suitable varieties are “ lady fingers", "cream", "grapes", "cherries" with a small amount of juice. Dried vegetables have amazing taste and are an unusual snack for Russians, since they appeared in our country quite recently. For cooking sun-dried tomatoes In the oven you should stock up in advance:

• Tomatoes high quality.
• Fabric or paper towels.
• While you can use a wire rack, you can use a baking sheet, but you should line the utensils with parchment paper in advance.
• Spray, but not for cosmetics, but kitchen. If you don’t have one at home, you can use a silicone brush.
• Glass jars.

How to make sun-dried tomatoes? The most common and popular way is to cook them in the oven. If you use Provençal herbs, these tomatoes are called “dried Provençal”. You can experiment with spices, combining them in different combinations, but it is better to grind them just before use to preserve the aroma. You can use herbs, making the choice according to your preferences, since not all people like specific smell exotic plants.

The technology for preparing sun-dried tomatoes at home is as follows:

• Vegetables are thoroughly washed and dried with a soft cotton towel so as not to damage the skin.
• Cut into halves. If you come across large specimens, you can divide them into four parts.
• The seeds and juice are removed. A spoon is used for this. If the liquid is not removed, a lot of steam will be generated, which will significantly increase the drying time.
• Place the tomatoes, cut side up, on a wire rack; if there is not one or one is not provided for in the electrical appliance, a baking tray is used.
• Add salt, ground pepper and herbs, mix everything well.
• Sprinkle the prepared mixture over the vegetables.
• Treated with vegetable oil using a spray bottle or brush.
• When everything is laid out, sprinkled, anointed, the baking sheet can be sent to the oven. The procedure for drying tomatoes will take four to six hours at a temperature of 80 o C. This will depend on the size of the tomato pieces and how much juice they contain.

The procedure is accompanied by a large release of steam, so it is better to use an oven equipped with a special function called “convection” of steam masses for drying. If there is none, an hour after the start of drying, open the oven door and leave it like that until the end of the process. During drying of tomatoes, their weight will decrease by 60-70%. For example, if fresh tomatoes It was five kilograms, it will be a little more than one.

Sun-dried tomatoes in an air fryer

How to make sun-dried tomatoes using household appliances of this type? The cooking technology at home is as follows:

• Vegetables are being prepared in the usual way, as for drying in the oven: washed, wiped, cut, freed from seeds and juice.
• The cloves of one head of garlic are finely chopped.
• The tomatoes are placed on the convection oven tray with the cuts facing up.
• Sprinkle with a mixture of herbs, peppers and garlic.
• Then you need to cover the household appliance with a lid, inserting sticks under it to ensure air circulation.
• Cooking sun-dried tomatoes takes three hours at a temperature of 95 ° C.
• The lid needs to be opened from time to time and checked so that the tomatoes do not dry out.
• It’s easy to check the readiness of the product; just press the slices with your finger. If no liquid flows out, the cooking process is complete.

Dried vegetables in a slow cooker

In a similar way, you can cook tomatoes at home using a slow cooker. To do this, you need to set the device to the “Baking” mode and remove the valve so that the moisture evaporates faster. Preparation, placement of vegetables, and cooking time are the same as when drying in an air fryer.

Tomatoes in the dryer

Vegetables can be dried in an electric dryer. The drying procedure is much more economical, and taste qualities the product is no different. Their preparation is the same as for cooking in other devices. For information: in classic Italian recipe used sea ​​salt, and the herbs are selected independently depending on preferences. You can use this set: dried garlic, basil, oregano, savory.

The electric dryer preheats for 5-10 minutes, while it must be empty and the trays must be removed in advance. After this, the temperature is set to 70 o C. If the device is equipped with a built-in timer, it should be set for eight to nine hours. After an hour or an hour and a half, the trays need to be swapped, since the bottom one always warms up more actively due to its close location to the fan. After the set time has elapsed sun-dried tomatoes ready.

Tomatoes in the microwave

Every housewife can get sun-dried tomatoes using this household appliance. This method is considered the simplest and fastest. Vegetables are prepared and sprinkled with seasoning in the same way as in other cases. The microwave is set to the highest power, a tray of tomatoes is placed inside and the device is turned on for five minutes. The vegetables are not removed; they need to sit for three to four minutes.

Then the device turns on for the same amount of time. After this, the dishes with vegetables are removed and the juice is drained from them. But there is no need to throw it away, it will still be useful. Then the tray is again placed inside the device, which should be turned on for 10 minutes. When the cooking time is up, you don’t need to immediately remove the vegetables from the oven; let them sit for about seven minutes. The dish is ready, all that remains is to pour oil over the tomato slices, mixing it with the juice released during cooking.

How to prepare sun-dried tomatoes for long-term storage?

When it's time to harvest various vegetables, I want to prepare them for the winter. The flight of thought at this time is not limited. Housewives use old, time-tested recipes, but do not forget to try new ones. One of them is sun-dried tomatoes for the winter. To prepare them you need following ingredients:

• Medium sized tomatoes.
• Refined vegetable oil, it is better to use olive oil, but if you don’t have it, sunflower oil will do.
• Salt to taste.
• Fragrant dry herbs such as rosemary, cloves, thyme and others.
• Red pepper.
• Garlic.
• Balsamic vinegar.

Prepared vegetables can be dried using any method presented above in the article. While the tomatoes are drying, prepare the dressing. To do this, take vegetable oil at the rate of 250 ml per 1.5 kg of vegetables and heat it, but do not bring it to a boil. Salt and spices are added there, everything is mixed and covered with a lid. You need to wait until the mixture reaches room temperature.

The prepared jars are filled with sun-dried tomatoes and filled with prepared dressing with the addition of garlic; a few slices are enough. Just before sunset liter jar pour in a large spoonful of balsamic vinegar. Containers are sealed hermetically metal lids using a seaming machine and placed in a cold place. They will keep all winter.

Canned sun-dried tomatoes

Preparation for the winter can be done differently. For this dried vegetables should be placed in jars, alternating them with garlic and basil. When they are filled, oil is added. If the preparations are planned to be stored for six to eight months in the refrigerator, the oil does not need heat treatment. But if you want the tomatoes to last longer, you should roast them and replace the fresh seasoning with dried one. In this case, the product is poured with hot oil, but not boiled. All pieces should be covered with it. After sealing the jars, you need to shake them so that oil gets on the lid, then condensation will not form on it.

How to use sun-dried tomatoes?

This product used for preparing a large number of dishes. When combined with other ingredients, sun-dried tomatoes do not lose their taste, but, on the contrary, add variety to your diet. And yet, where do they add sun-dried tomatoes? From the experience of the world's leading chefs, such tomatoes are especially good in following dishes:

• Vegetables, fish, meat salads.
• The first courses include cabbage soup and soups.
• Sun-dried tomatoes are served with rice balls and fried potatoes along with an Italian appetizer.
• They are eaten with chicken roll and cutlets.

However, it is not necessary to serve tomatoes with any dish or use them as an ingredient. They are good in quality independent snack. For example, brush crispy croutons with butter, add a few slices of dried vegetables with a basil leaf and enjoy spicy taste.

Useful qualities

Sun-dried tomatoes bring great benefits to the human body:

• They are included in the menu of various diets, since the calorie content of dried vegetables is low.
• Use if the body lacks vitamins and microelements.
• Sun-dried tomatoes are rich in content coarse fiber, thanks to which work improves digestive system, the stool is normalized.
• Regular use strengthens such tomatoes nervous system. The product contains serotonin - the “happiness hormone”, thanks to which a person feels better and his mood improves.
• The systematic presence of dried vegetables on the table improves brain function and memory.
• Prevents the formation of blood clots in blood vessels.
• Normalizes heart function.
• Removes fluid from the body, preventing swelling.
• Increases potency.

How to store?

Many housewives allocate space in the refrigerator for sun-dried tomatoes at home according to the recipe of Italian chefs if there is no cellar. If tomatoes are placed in jars and filled with oil that has undergone a hardening procedure, then they can be stored for quite a long time, two to three years. If this is not done, the shelf life is significantly shorter. If you have a cellar with sun-dried tomatoes at home, there are no problems. The temperature in the room is always low, and you can place a lot of products.

Everyone knows what they look like canned tomatoes: pot-bellied rounds float in brine among dill sprigs and easily burst when you press on the thin skin, under which the watery, salty pulp is hidden. This is how our grandmothers preserve tomatoes, and we know how to handle these tomatoes: turn them into paste, add them to salads, just eat them as a snack, remembering the summer. But Italian grandmothers and quite young women store tomatoes differently. They dry tomatoes and certainly know exactly how to use them. dried tomatoes. Italian cuisine would lose a lot if it did not include dishes with dried tomatoes.

Recently, this, in general, simple product has appeared in our grocery baskets. Attracted by the unusual product and the new culinary possibilities it opens up, we completely forgot that we absolutely do not know how to use dried tomatoes in cooking and simply don’t know any recipes with dried tomatoes. The easiest way to solve this problem is to take a look at where residents put their dried tomatoes. Mediterranean countries. It turns out they use dried tomatoes as often as possible. And they even know how to dry tomatoes at home. Learning all this is easier than it seems at first glance.

How are tomatoes dried? Properties of dried and sun-dried tomatoes
Let's start by clarifying a small but persistent misunderstanding that arose after the appearance of dried tomatoes in our country. In their historical homeland, Italy and nearby regions, dried tomatoes are called “pomodori secchi”, and this is exactly what is written on the cans of this imported product. For some reason, the translators decided to interpret this phrase as “sun-dried tomatoes,” but this did not change the contents of the package. So all sun-dried tomato recipes are suitable for dried tomatoes, and vice versa. But before you use dried tomatoes, you should know some more subtleties:
In our realities, these conditions are best met by tomatoes of the “cream” variety. Wash them, dry them and remove the stems. Cut in half, remove seeds and most of the juice, then cut into semicircles and place in a vegetable dryer for 12-15 hours at a temperature of ≈50°C. Or head to the store to buy dried tomatoes and use them to your liking.

How can you use dried tomatoes?
Sun-dried tomatoes are a universal product, ready to be eaten as a snack or processed into more complex dishes. As a rule, the knowledge and imagination of most housewives is only enough to use dried tomatoes as a seasoning. But these tips can significantly expand the range of culinary possibilities:

1. It's easy to restore dried tomatoes, just pour them drinking water 1:1 and leave for several hours or overnight. During this time, the dried vegetables will absorb almost as much moisture as they lost during the preparation process, the core will become soft again, but the taste and aroma will remain richly sweet, like sun-dried tomatoes. By the way, soaking will remove excess salt from sun-dried tomatoes.
   
2. There is an accelerated method for restoring dried tomatoes with vinegar. To do this, dissolve a tablespoon of vinegar in a liter of water and bring to a boil. Then put into boiling water dried tomatoes just for a couple of minutes, during which the vegetables become soft but remain firm. You can do without vinegar, but then you will have to cook the dried tomatoes a little longer: 3-4 minutes.
   
3. Ground dried tomatoes are made even faster in a blender or coffee grinder. It is advisable to do this immediately before using dried tomatoes, adding the resulting powder, along with other spices, to salad dressings, baked goods, soups, omelettes, stews and other vegetable and meat dishes.
   
4. It is better to prepare marinated dried tomatoes yourself rather than buy them in tins or glass jars. Moreover, it’s so easy to do: put sun-dried tomatoes in a bowl with a lid, sprinkle with dried herbs (traditional italian basil, oregano, bay leaf etc.), add a few peas allspice and garlic cloves (if you bake them first, it will be great!). Reheat olive oil and pour over the tomatoes to cover them completely. Cover and leave in the refrigerator for a day.
   
5. Dried tomatoes in oil with cheese are the secret of the most experienced Italian housewives. It consists of putting a leaf on each piece of sun-dried tomato. fresh basil, top it with a slice of hard mature goat (Pecorino or similar) or cow (Parmesan or Grana Padano) cheese, and top with a second slice of sun-dried tomato. Such compositions are placed in a jar, filled with warm olive oil and marinated for about a day.
   

Where do you put dried tomatoes? Recipes for dishes with dried tomatoes
Dried tomatoes in oil are the most common, but far from the only method of pickling and processing in general. Let's say more: even the Italians themselves fell in love with sun-dried tomatoes only in the 18th century, and since then they have continued to experiment with recipes. So it's possible that you can figure out how to use sun-dried tomatoes in your own way. In the meantime, for inspiration, check out the most successful of existing recipes dishes that use dried tomatoes:

1. Bruschetta with sun-dried tomatoes. For 1 baguette, take half a glass of sun-dried tomatoes, pre-marinated in oil, 5 fresh tomatoes medium ramser, 200 grams of Mozzarella cheese, 4 tablespoons of extra virgin olive oil, 3 cloves of garlic, a bunch of fresh basil, 1 tablespoon of balsamic vinegar and a pinch of salt and freshly ground pepper. Cut the baguette crosswise into slices about 3 cm thick. Place in one layer on a dry baking sheet and dry in the oven for 2-3 minutes. Meanwhile, chop fresh tomatoes, mix them with dried tomatoes, crushed garlic, chopped basil, olive oil, balsamic vinegar and spices. Place tomato mixture and grated cheese on toasted bread. Return to the oven and bake for 5 minutes. When the cheese is melted, remove and serve hot or cold.
   
2. Pesto sauce with dried tomatoes. For 100-150 grams of sun-dried tomatoes, take 1 large fresh tomato, 50 grams of hard mature cheese (such as Parmesan), 50 grams of nuts (pine, almonds or walnuts), 5 tablespoons of extra virgin olive oil, 1 clove of garlic, a pinch fresh leaves basil, a pinch ground paprika. Roughly chop the dried and fresh tomatoes, grate the cheese, peel and chop the garlic. Place the tomatoes, nuts, herbs and garlic in a blender bowl and puree, gradually adding olive oil and grated cheese. If desired, components can be changed and/or added, for example, capers, arugula, oregano, soft cheese, dried pepper and even anchovies.
   
3. Pasta with sun-dried tomatoes. For 500 grams of dry pasta (preferably using penne, or “penne”), take 1 cup of dried tomatoes, 1 cup of cream, 500 grams chicken fillet, a bunch of fresh basil, 2 bell peppers of any color, 4 cloves of garlic, 2 tablespoons of extra virgin olive oil and chili powder on the tip of a teaspoon. Cut the meat small cubes and fry in a greased frying pan. Peel and chop the garlic. Sweet pepper Core, cut into strips and bake in the oven until soft. Grind dried tomatoes in a blender. Add garlic to the fried meat, after a minute add baked and finely chopped peppers, tomato puree, garlic, chopped basil and pepper into the pan. Pour in the cream and simmer, covered, over low heat for half an hour until thickened. Meanwhile, cook the pasta until al dente, drain and place into serving bowls. Place hot sauce on top of pasta.
   

Full screen

We take fleshy tomatoes, round or “cream”, wash them, cut them into quarters, remove the white part near the stalk, remove the seeds, and place them on a wire rack. Sprinkle the tomatoes with salt, a little, but it’s necessary, that’s what the Italians taught me. at the same time, the fruits are dehydrated faster and are guaranteed not to sour. In our cool realities, I also recommend sprinkling them with a little sugar, as our tomatoes are not the sweetest. If you are going to make it in the oven, then T - 40C. Of course, not like in the sun, but in the absence of fish... Place the wire rack over a baking sheet. Do not sprinkle with spices under any circumstances - this is nonsense, they will die while the tomatoes wilt. Recommendations with sugar and salt are the same. You can pour oil into the pan (this is so that the juice and oil mix), but it is not at all necessary. This will not benefit a good olive oil at all, and a bad one should not be used. Sunflower is quite suitable, it is with this that tomatoes are made in Bulgaria and budget options in Italy. And then the most interesting part. Those tomatoes that are on sale are not sun-dried at all, but dried. Dried ones store well, take up much less space, and if you need it in oil, then I’ll just quote an Italian friend, “I put a saucepan on the fire with water and vinegar in the proportion of 2/3 water 1/3 vinegar. I let it boil. I put the tomatoes in there. I keep them there. 2-3 minutes literally. I drain it in a colander. (The use of vinegar was suggested to me by one Italian peasant :-) He claimed that with this kind of blanching with vinegar, the “pores” of the tomatoes open :-) and the oil penetrates better. I don’t know, the pores. or not, but as a result the tomatoes turn out softer. Since then I’ve been doing this.

Full screen

I prepare jars (glass, just clean, no sterilization, etc. is needed). I’m preparing what I’ll add there. My favorite two options are rosemary with garlic and peperoncino (chili) with oregano. You can do it with dried basil, but in my opinion it’s easier... dried tomatoes have a different taste than fresh ones and the basil is somehow lost with them. Then I do this. I pour a little oil into the bottom of the jar. I add a “filler” - for example, a few rosemary needles and a few pieces of garlic (I cut it into pieces/slices), then add a few tomatoes, and so on, sprinkling with spices. Having filled the jar properly, I begin to pour in the oil. Olive, naturally. In this case, you can use not the brightest and most luxurious oil. :-) I press the tomatoes firmly with the handle of a fork so that the air comes out (while the bubbles are rising, I try to insist still, pressing gently....). There should be enough oil so that pieces of tomatoes do not stick out :-) I close it tightly with a lid and forget about it for at least 2 weeks. I store it outside the refrigerator. The oil that remains in the tomato can goes wonderfully into salad dressings, pasta sauces, etc. Very good. It’s delicious to make “tomato pesto” from these tomatoes. You just blitz the tomatoes with a little oil in a blender until you get a paste, then before seasoning, add a little pasta water and season. It’s also very tasty to make the filling into pies from cottage cheese and these tomatoes in small pieces....and in general...delicious :-)" That’s what I do, I dry it in the summer on a hike, in the fall in the oven. And then follow the instructions. I hope , and you will like it.

Bread with sun-dried tomatoes and thyme Cut the chili pepper in half, remove the stem and seeds. Finely chop the garlic and basil. Mix tomatoes with oil, add pepper, garlic, basil and thyme. Stir, cover the dish with a lid and place the tomatoes in the refrigerator for 3 hours. For the dough, mix the yeast...You will need: wheat flour - 700 g, pressed yeast - 40 g, milk - 250 g, egg - 1 pc., onion - 1 head, sugar - 2 tbsp. spoons, chopped thyme - 1 teaspoon, ground black pepper, salt, sun-dried tomatoes - 140 g, chili pepper - 1 pod, garlic - 2 cloves,...

Salad with sun-dried tomatoes and mozzarella 1 Rinse the endive, place on a towel and let the water drain. Separate into leaves, tear them or chop them coarsely and place on plates. Cut the mozzarella and olives into cubes. Cut the onion into rings. For the sauce, whisk the butter with balsamic vinegar, herbs,...You will need: endive salad - 130 g, mozzarella cheese - 120 g, sun-dried tomatoes - 100 g, red onion - 1 head, pitted olives - 12 pcs., garlic - olive oil - 2 tbsp. spoons, balsamic vinegar - 1 tbsp. spoon, ground black pepper, salt, mixture of chopped Italian...

Baked tomatoes with minced meat 1. Pass the beef through a meat grinder. 2. Minced meat fry with chopped onion for vegetable oil, kneading the lumps with a fork. Add sun-dried tomatoes tomato puree, sauce, oregano, salt and pepper. 3. Cut off the tops of fresh tomatoes, scoop out the seeds with a spoon...You will need: beef pulp (shoulder) - 500 g, fresh tomatoes - 8 pcs., sun-dried tomatoes - 70 g, onion - 1 head, vegetable oil - 1 tbsp. spoon, tomato puree - 2 tbsp. spoons, barbecue sauce - 1 tbsp. spoon, dried ground oregano - 1 tbsp. spoon, parsley...

Farfalle with tomatoes and olives Boil the farfalle in salted water and drain in a colander, saving 1/4 cup of the broth. Combine cream, olives and tomatoes and heat on low heat until smooth and pinkish in color. Place farfalle on...You will need: pasta(farfalle) - 500 g, sun-dried tomatoes - 1/2 cup, olives, pitted and finely chopped - 12 pcs., grated Parmesan cheese - 1 cup, cream - 1 cup, ground black pepper, salt

Bread with sun-dried tomatoes and porcini mushrooms Soak mushrooms in warm water for 30 minutes, then drain in a colander and dry. Add enough water to the infusion so that the total volume of liquid is 320 ml. Pour the liquid into the loaf pan. Add flour until the liquid is covered...You will need: wheat flour - 500 g, dried porcini mushrooms - 15 g, water - 200 ml, salt - 1 1/2 teaspoons, sugar - 1 tbsp. spoon, butter- 2 tbsp. spoons, dry yeast - 1 teaspoon, tomatoes dried in olive oil - 40 g

Chicken sausages with basil and tomatoes For 20 pcs. 1. Cut the flesh of the legs into cubes, the bacon into pieces 3 cm thick. Mix the meat with salt, pepper, chopped garlic, chopped basil, diced fresh and sun-dried tomatoes. Cool the mixture well. 2. Sme...You will need: chicken leg pulp - 1.5 kg, pork lard - 675 g, dry red wine - 60 ml, garlic - 9 g, basil - 24 g, tomatoes - 100 g, sun-dried tomatoes - 60 g, red wine vinegar - 60 ml, olive oil - 60 ml, freshly ground black pepper - 3 g, so...

Sun-dried tomato and white bean sauce Soak beans overnight or according to package instructions. Cut the red onion into halves. small head onions finely cut into cubes. Drain the water in which the beans were soaked. Boil 4 cups of water, add chopped onion and...You will need: White beans - 1 cup, Water - 4 cups, Rosemary - 2 stalks, Red onion - 1 head, Gaea oil-dried tomatoes - 1.5 cups, Onion - 1 head, Finely chopped garlic - 2 cloves, Salt - to taste, Ground black pepper - to taste, Lemon juice...

Salad with sun-dried tomatoes and soft cheese Cut the onion into thin half rings. Cut the cheese into triangles. Prepare the dressing - mix balsamic vinegar with honey and olive oil, whisk until smooth. Mix salad mix with onions and sun-dried tomatoes. Pour in the dressing...You will need: Salad mix - 200 grams, Sun-dried tomatoes - 30 grams, Crimean onions - 1 pc., Soft cheese with white mold - 0.5 packs, Olive oil - 20 ml, Balsamic vinegar- 10 ml, Honey - 1 tsp, Salt - to taste

Meat multi-layer bread. Penne with sun-dried tomatoes. ... First, let's prepare the minced meat. Soak the buns in milk. Scroll the meat through a meat grinder along with the soaked bread. Cut the onion into small cubes. Chop the parsley. Cut the pepper into strips. Cut the feta into 0.5-0.6 mm thick. Combine meat with bread, eggs, onions...You will need: For minced meat: Beef - 600 gr., Pork - 400 gr., Onions - 1 pc., Sweet red and yellow pepper 1 pc., Feta or fetax cheese - 250 gr., Eggs - 2 pcs., Stale bun – 2 pcs. (2 pieces), Milk - 50-60 ml., Parsley - 1 bunch., Nightingale mustard...

Bruschetta with sun-dried tomatoes Mash the cottage cheese with a fork, add a little salt and add a little oil from the sun-dried tomatoes. I put 1 tbsp on the bread. cottage cheese, and sun-dried tomatoes on top, 2 pcs for each piece. Sprinkled with basil. I browned the toast bread in the oven until golden brown. Then I rubbed...You will need: 3 pieces toast bread, 0.5 cloves garlic, 3 tbsp low-fat cottage cheese, 6 sun-dried tomatoes, basil (I used dried), salt

In addition to canned tomatoes, you can also prepare delicious sun-dried tomatoes. The distribution area of ​​this snack is very extensive, and they are known all over the world. This dish can be found in Italy, Malta, Cyprus, Greece, Turkey, France and other countries. In Asian countries, sun-dried tomatoes are also prepared, but according to slightly different recipes than in Mediterranean cuisine.

In Italy, France and Spain you can buy sun-dried tomatoes everywhere. A large number of sellers sell them in local markets and bazaars. We have the opportunity to purchase generously sprinkled with olive oil in supermarkets. Anyone who has tried real sun-dried tomatoes at least once in their life will forever remember their great taste.

Classical recipe for sun-dried tomatoes involves drying them outdoors in direct sunlight for several days. Of course, not everyone has the opportunity to repeat this. Therefore, we offer you recipes for making sun-dried tomatoes using home kitchen helpers - ovens, dryers and microwaves.

You will also learn some interesting dishes with sun-dried tomatoes. The recipe for spaghetti, pasta, salads with sun-dried tomatoes will not leave you indifferent.

Sun-dried tomatoes: popular recipes with photos

Let's look at how to cook sun-dried tomatoes - a recipe for the winter.

Sun-dried tomatoes for the winter - recipe

Ingredients:

• small sizes – 2 kg.,
• Garlic – 1 head,
• Pepper mixture – 30 gr.,
• Dry herbs: basil, rosemary, oregano, savory,
• Olive oil first spin,
• Salt to taste.

Wash the tomatoes well under running water. Let them dry. Cut each tomato into two or four pieces. Carefully, so as not to damage the walls of the tomatoes, remove the pulp and seeds with a spoon. Do not throw away the pulp, as it can be used for cooking, adjika and other dishes.

Preheat the oven to 110 C. To prevent the tomatoes from burning and sticking to the baking sheet during drying, cover it with baking paper. So, on the covered parchment paper Place the tomatoes in rows on the baking sheet. Tomato slices can be placed close to each other, as they will then significantly decrease in size, so do not be afraid that they will interfere with each other. Sprinkle all the tomatoes with salt and pepper mixture.

Sprinkle generously of chopped Provençal herbs mixture on top of all the tomatoes. Drizzle a drop of olive oil on each tomato slice. Place a baking tray with spicy tomatoes into the oven. To make the moisture from the tomatoes evaporate faster and the tomatoes dry faster, turn on the confection mode.

If your oven does not have this function, then simply prop up its door to create a small gap up to 5 cm in size. The duration of drying tomatoes in the oven depends on many factors, and not only on the temperature of the oven. It is worth noting that this process is influenced by the variety of tomatoes, as well as their size. Therefore, it is best to dry small tomatoes. Check the readiness of sun-dried tomatoes by eye.

The tomato slices should be fairly dry, but not overdried or charred. Place the sun-dried tomatoes in a clean jar, which can be further sterilized beforehand. Pour olive oil over them until it completely covers them. Add a sprig of rosemary, basil or any other spicy herb and 2-3 cloves of garlic.

Such sun-dried tomatoes can be stored at room temperature, but in order not to worry about their safety once again, it is better, of course, to take them to a cold place.

And now you will learn how to cook sun-dried tomatoes - recipe in the dryer. If you have a dryer, then in addition to dried fruits and berries, use it to stock up on sun-dried tomatoes for the winter.

Dried tomatoes in the dryer - recipe

Ingredients:

• Cherry tomatoes – 1 kg.,
• Salt - about 10 g.,
• Dried mixture " Provençal herbs" - 30-40 gr.,
• Olive oil,
• Garlic – 1 head

Cut the washed and dried tomatoes lengthwise into two even parts. Scoop out the middle with a small spoon. Sprinkle them with salt and spices. Place the tomato slices tightly next to each other on the drying rack. Turn on the dryer for 8-10 hours. Place the finished tomatoes in a jar, add a couple of cloves of garlic and pour olive oil over them.

Did you know that you can prepare sun-dried tomatoes using microwave oven. Try making these sun-dried tomatoes. Microwave recipe useful for all those who do not have time to stand in the kitchen for a long time.

Sun-dried tomatoes in the microwave - recipe

Ingredients:

• Tomatoes – 400-500 gr.,
• Spices – 10-20 gr.,
• Salt (preferably sea salt),
• Olive or sunflower oil

Looking ahead, I would like to note that the ready sun-dried tomatoes, recipe with photos, which you see are best stored in jars like those in the photo. The lid seals the jar hermetically and prevents air and germs from entering its contents. Tomatoes, as in previous recipes, need to be washed, dried and cut into two to four pieces, depending on their size. Place the chopped tomato pieces on a flat, rimmed plate.

Sprinkle them generously with spices and salt. Drizzle olive oil on top. Set the power to maximum and set the timer for 5 minutes. After this, let the tomatoes sit for about 10 minutes. After this time, remove the dish. You will see a lot of juice on it. The tomatoes are not quite ready yet and need to be dried again. Therefore, transfer the tomato slices to a clean plate and put them in the microwave to dry for another 2-3 minutes.

Place the prepared sun-dried tomatoes in a jar. If desired, tomato balls can be topped with basil, ginger and other spices. Place garlic cloves cut into several pieces in a jar with tomatoes. Pour olive oil over them. Close with an airtight lid and take to a cold room. In winter, you can enjoy a wonderful Provençal appetizer, and you can also prepare a large amount of savory dishes, we will tell you about some of them below.

Salad with sun-dried tomatoes - recipe

Ingredients:

• Sun-dried tomatoes – 50-70 gr.,
• Pitted olives – 100 gr.,
• Mozzarella balls – 300 gr.,
• Spinach – 40-50 gr.,
• Basil,
• Black pepper.

Wash the spinach and basil. Finely chop the sun-dried tomatoes. Cut the olives into thin rings. On flat dish add spinach leaves. Place mozzarella balls on them. Place finely chopped sun-dried tomatoes, an olive ring, and basil leaves on top of the cheese. After all the salad ingredients have been added. Top it with the sun-dried tomato can dressing and sprinkle with black pepper. Gourmet salad with sun-dried tomatoes, ready to eat.

Salad with sun-dried tomatoes and goat cheese - recipe

Ingredients:

• Sun-dried tomatoes – 50-60 gr.,
• Goat cheese – 100 gr.,
• Arugula – 100 gr.,
• Olive oil,
• Mint.

You can prepare this salad with sun-dried tomatoes in just 10 minutes. Wash and dry the arugula and mint leaves. Separate with your hands goat cheese on small pieces. Place arugula on a plate. Top it with sun-dried tomatoes and pieces of goat cheese. Drizzle the salad with olive oil. Since goat cheese is salty, there is no need to add salt to the salad. Finally, garnish the salad with fresh mint leaves.

Salad with sun-dried tomatoes, cucumbers and Camembert cheese - recipe

Ingredients:

• Sun-dried tomatoes – 80-100 gr.,
• Camembert cheese – 80-100 gr.,
• Pine nuts – 50-60 gr.,
• Lettuce – 100 gr.,
• Basil,
• Salt,
• Olive oil.

Wash the cucumber lettuce and basil. Cut the Camembert cheese into small pieces. Chop the cucumber into small pieces using a knife. Toast the pine nuts. Cut the sun-dried tomatoes into strips. Combine all salad ingredients in a deep bowl. Pour in olive oil, add a pinch of salt. Stir with a spoon. Place it on a serving plate and serve.

Spaghetti with sun-dried tomatoes, recipe which came to us from distant Italy, are so tasty that you want to eat them and eat them without stopping.

Spaghetti with sun-dried tomatoes - recipe

Ingredients:

• Sun-dried tomatoes - 150-200 gr.,
• Spaghetti – 200 gr.,
• Tomato sauce, ketchup or – 100 ml.,
• Eggplants – 1 pc. medium size,
• Onion – 1 head,
• Sunflower oil,
• Salt,
• Spices,
• Basil for decoration.

Peel the eggplants and onions and cut into cubes. Heat a frying pan with vegetable oil. Place eggplants, onions, sun-dried tomatoes on it. Stir the vegetables with a spatula. Add salt and spices to them. Cover with a lid and simmer over low heat for 5-7 minutes. After that pour in tomato sauce and stir. Boil spaghetti in salted water until done. Drain them in a colander and rinse. Add stewed vegetables in tomato sauce to the pan with the spaghetti. Stir. Place spaghetti with sun-dried tomatoes on a plate.

Pasta with sun-dried tomatoes - recipe

Ingredients:

• Hard cheese – 50-70 gr.,
• Sun-dried tomatoes – 100 gr.,
• Pasta – 200 gr.,
• Spinach - a small bunch,
• Salt,
• Any spices
• Olive oil.

Boil the pasta until done. Rinse them under running water. Place back into the pan and cover with a lid. Wash the baby spinach leaves. Chop them with a knife and fry them in olive oil, adding a pinch of salt and spices. Grate the cheese on a fine grater. Cut each tomato slice into several pieces. Add chopped sun-dried tomatoes and sautéed spinach to the pasta pot. Stir with a wooden spatula. Place pasta with sun-dried tomatoes on a plate and sprinkle with grated cheese.

And finally, we suggest you prepare sun-dried tomatoes recipe which involves adding sugar to them.

Sun-dried tomatoes came to us from Italy and won many fans. How can you resist here when it’s incredibly delicious. You can eat the whole jar in one sitting, without anything else.

Or you can extend the pleasure and prepare a salad or pasta with sun-dried tomatoes, put it on a sandwich with cream cheese, add it to sauce or bake savory buns. But no matter how much you stretch it, the small jar still ends very quickly. And the cost is a bit steep. Therefore, a recipe for preparing such tomatoes at home will come to the rescue.

No, of course, they will be different from the store ones. But you can make them to your taste. True, these are rather not dried (they are dried under the sun for about a week), but baked, since heat treatment they will go through the oven.

Ingredients:

• tomatoes
• sugar
• garlic
• olive oil
• spices.

Sun-dried tomatoes - recipe

Why are there no exact grams and milliliters? Because cooking sun-dried tomatoes is a creative process and depends entirely on your taste.
Tomatoes for drying are taken small, cherry tomatoes are ideal (in Italy they are made only from certain varieties), and with a minimum moisture content, that is, very meaty. You can, of course, take the “cream” variety or the regular ones, from which you will definitely need to remove the seeds along with the liquid center of the tomato.

A kilogram of tomatoes will yield 200 grams of ready-dried, dried tomatoes. Classic version This one is red tomatoes, but why not make it, for example, from orange cherry tomatoes. Wash the tomatoes and cut them into halves, being careful to cut them exactly in half so that they bake evenly.

If you don’t want such a “cracker”, then feel free to take it out at the stage you like. You need to dry it in the oven on ventilation mode or, if there is no such option, with the door ajar (place a wooden stick).

Sun-dried tomatoes. Photo