Homemade sun-dried tomatoes recipe. How to dry tomatoes at home? Sun-dried tomato recipe

The second half of summer is a great time for vegetable lovers. To replace raspberries, gooseberries and others fragrant berries useful and delicious tomatoes, peppers, zucchini, corn. There are a great many recipes for cooking vegetables. Take tomatoes, for example. In addition to salads, soups, sauces, you can also prepare original snacks. For example, any, even inexperienced housewife is able to please her household sun-dried tomatoes. "Traditional old recipes“On how to dry tomatoes at home, you can find at least a dozen on the Internet. And even more adapted to certain conditions.

How to dry tomatoes: key points

It is worth keeping in mind that when heat treatment tomatoes lose up to 90% of their original weight. Therefore, before you eat, you should take care of the container in which the snack will be stored. You need to proceed from the condition that 1 kg of tomatoes in finished form Fits well in a 100 gram jar.

The tradition of drying tomatoes involves exposing the vegetables to the sun for a week. In our climate with changeable weather and the frequent lack of open space for this undertaking, preparing snacks is transferred to the kitchen. IN electric oven It is desirable to have a convection mode; the gas oven door must be fixed in the slightly open position.

Typically, sun-dried tomatoes have skin. However, it is not always possible to cook vegetables to such an extent that the skin becomes soft. In order to avoid unpleasant sensations when consuming the finished product, the “protection” of the tomatoes can be removed. This is not difficult to do.

For drying, you need to choose fleshy tomatoes that contain few seeds. Very good for this process Plum-shaped red tomatoes that contain little juice are suitable.
You need to dry tomatoes at home over low heat, 100-140 degrees, for 3-6 hours.

Modern recipes for preparing sun-dried tomatoes recommend adding spices at the last stage, that is, in a jar with the finished product, arguing that the aroma of herbs will disappear after a long time in the oven. Some recipes, on the contrary, recommend immediately seasoning the vegetables with everything you need. It is worth noting that with prolonged contact of spices with vegetables, the latter become saturated with aroma and transform their taste. The combination of tomatoes and spices already in the jar allows the vegetables to flavor to a different degree and in a different way overall. Therefore, the question of when to add spices when drying tomatoes remains open. This, one might say, is a field for experimentation.

Tomatoes need to be salted before drying. This will allow the moisture to evaporate faster and make the vegetables taste richer.

One thing you don't want to do when sun-driing tomatoes is season them with oil on the baking sheet ahead of time. This procedure does not have the best effect on the taste, turning drying into slow roasting. In addition, with prolonged heating, everything beneficial properties oils disappear.

Drying tomatoes: basic recipe

There is no exact amount of spices and herbs. The manufacturer decides what to add more and what less. In general terms, the list of products looks like this:

• tomatoes
• black pepper or a mixture of peppers
• fresh spices: basil, oregano, thyme or a ready-made mixture of Provençal herbs
• garlic
• sunflower or olive oil
• vinegar, wine or balsamic.

Also for more long-term storage snacks need to be prepared (washed and sterilized) glass jars.

How to dry tomatoes

Wash the vegetables, dry them on a towel, and remove the skin if desired. Cut into halves or quarters, remove the seeds and juice and cut off the white part from the stalk.

Place the tomatoes on a baking sheet lined with baking paper. Salt, pepper, sprinkle with spices if desired. Finely chopped garlic can be added at this stage, but this will also need to be placed in jars when packaging the snack.

Drying tomatoes

Drying tomatoes in the oven until moisture completely disappears from the surface. Also an indicator of readiness is a decrease in the volume of pulp. At the same time, it is worth making sure that drying does not turn into drying, when the amount of pulp is sharply reduced and there is a risk of burning.

How to preserve sun-dried tomatoes

Before transferring ready-made tomatoes into a jar, you need to peel and chop the garlic. The aroma of the product will vary depending on its quantity. You can also wash and coarsely chop the herbs.

There are two options for adding oil to sun-dried tomatoes. The first method does not involve long-term storage. If the appetizer goes quickly to the table, you can simply pour oil over the layers of tomatoes, sprinkling them with garlic and spices.

The second method guarantees a longer shelf life. However, in in this case you will have to use vinegar, which will affect the taste sun-dried tomatoes. Oil with acetic acid(you need to take quite a bit of it, 1-2 tsp per 1 kg fresh tomatoes) bring to a boil and pour into a jar, using a fork to help remove air bubbles.

In addition, filled jars can be sterilized in a water bath for 20-30 minutes. This will also increase shelf life.

How to dry tomatoes at home

Prepared sun-dried tomatoes should be stored in a cool place, in the refrigerator or cellar. Shelf life - from 2 to 10 weeks, depending on the preservation method.

Tricks for drying tomatoes

Tomatoes grown in open ground contain more flavor.

If the tomatoes are not very tasty, you can correct the situation by adding a small amount of sugar, preferably brown. You need to sprinkle it before putting the vegetables in the oven. Even a small pinch of sugar can make a big difference in the taste of watery tomatoes.

In addition to the aforementioned Provençal herbs, you can flavor tomatoes with mint, honey, lemongrass, rosemary, and bay leaf. To add spiciness, chili peppers, peeled and pre-withered or dried, are added.

In addition to tomatoes, you can also put cheese in the jar. Feta or cheese will do. The product flavored in this way will be an excellent ingredient in salads or as a separate snack.
You can quickly make pesto sauce from sun-dried tomatoes by simply grinding the contents of a jar in a blender or grinding in a mortar.

Few housewives prepare sun-dried tomatoes at home for the winter. But if you have ever tried sun-dried tomatoes, you will definitely want to enjoy them again. Prepare this delicious preparation you can make it from tomatoes in different ways: in the oven, microwave, electric dryer.

But in some cases the cooking technology will be the same. Cut the tomatoes into pieces or slices, arrange, sprinkle with your favorite spices and dry. Everything is simple and easy. Ready-made home-dried tomatoes are placed in small jars and poured vegetable oil. It is recommended to store in the refrigerator.

Tomatoes are dried in many countries around the world. This type of preparation of tomatoes is especially typical for countries with hot climates. Sun-dried tomatoes are prepared both in Australia and in Asian countries, but the birthplace of this recipe is Italy. This is famous Italian appetizer With aromatic herbs. Therefore, such vegetables will perfectly complement dishes. Mediterranean cuisine.

Meanwhile, in the store the price for a small jar of such dry, aromatic tomatoes is not at all cheap. At the same time, the recipe for sun-dried tomatoes for the winter at home is quite simple. The only thing that can cause difficulties is the preparation time for preparing tomatoes for the winter.

In winter, by opening a jar of sun-dried tomatoes you can cook delicious salad or add aromatic tomatoes to the soup, to meat dish.

Sun-dried tomatoes at home in the oven: a recipe for the winter

In order to prepare delicious sun-dried tomatoes for long-term storage at home, you will need 4-6 hours. However, you don’t have to stand over the stove all this time; you can easily do other things while the tomatoes are cooking in the oven.

Your active participation in cooking will be required very little.

Cooking time: 5 hours.

Ingredients:

• Tomatoes (meaty) - 2 kg.
• Vegetable oil (odorless) - 1 cup (200 ml).
• Salt - 1 tsp.
• Granulated sugar - 0.5 tsp.
• Spices.
• Basil.
• Garlic.

How to cook sun-dried tomatoes in the oven for the winter - step by step recipe with photo:

1. For this recipe you will need strong fresh tomatoes With a large number pulp.

The variety “Slivka” or “Fingers” is good. It is advisable to use these varieties for drying.

Wash the fruits under cold running water. If these are not homemade tomatoes, then it is better to wash them with a special product. Then cut small tomatoes in half and large ones into quarters.

Use a teaspoon to scoop out the seeds from each piece. If there are few seeds, you can leave them.

2. Place baking paper on a baking sheet. You can use foil instead of paper. Arrange the tomato pieces in tight rows.

When dried, the tomatoes will shrink in size and create space between them. Using a pastry brush, brush the surface of the chopped tomatoes with vegetable oil.

Sprinkle the tomato wedges with your favorite spices (such as black pepper, herbes de Provence, or dried garlic), salt and a little sugar.

Place the baking sheet in an oven preheated to 100 degrees. Choose a mode with the fan on. If your oven does not have this mode, you can simply open the door slightly.

It is not necessary to dry the tomatoes at once; you can take breaks by leaving them in the oven with the door ajar.

Ready-made sun-dried tomatoes shrink in size; when squeezed, no juice will be released from them. Some pieces may have a slight brown crust - this is due to the sugar you sprinkled on the tomatoes.

3. Ready homemade sun-dried tomatoes need to be cooled. Jars and lids must be pre-pasteurized. Place sun-dried tomato slices in prepared jars.

Place basil leaves and a clove of garlic on top. Pour a layer of chopped and dried tomatoes with odorless vegetable oil. Then repeat the layer of tomatoes with garlic and basil, pour oil again.

It will be delicious with regular sunflower and olive oil.

Repeat layers of tomatoes, garlic and basil until the jar is full.

In the same way you can prepare sweets for the winter. bell pepper. It will be a real treasure trove vitamins

4. Screw the jar tightly with a sterile metal lid. Sun-dried tomatoes should be stored in the refrigerator. Instead of metal lids You can use thick plastic lids.

From two kilograms raw tomatoes, it turns out about 400 g of dried.

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After a few days, the sun-dried tomatoes in the jar will be saturated with herbs and garlic and can be tasted. The spiced oil left in the jar turns out incredibly aromatic and is perfect for salad dressing.

Sun-dried tomato slices can be added to risotto, pizza, pasta and other dishes Italian cuisine. And just with black bread, these tomatoes are very tasty. Bon appetit!

Video: Dried tomatoes for long-term storage in the oven, a recipe for the winter for twisting

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This Mediterranean appetizer is popular among fans of Italian cuisine. Buy this Italian product It’s expensive in the store, and it’s not always clear what ingredients were used in its preparation and under what conditions the preparation was made. Sun-dried tomatoes can be cooked different methods at home, we’ll tell you about each method in more detail.

Dried tomatoes are used in many recipes. Thanks to them, the finished dish acquires a unique taste and smell. This product can act not only as perfect snack, but also as an additive to any ready-made dish. It should be noted that as a result of this processing, tomatoes do not lose nutritional value, vitamins and microelements; they are retained in the same quantities as in fresh tomatoes.

How to select and prepare a vegetable before starting the process

Before you start the drying process, you need to choose the right tomatoes. When purchasing, pay attention to southern varieties of tomatoes; it is important that they are not overripe or green; it is better to choose fruits with dense, fleshy pulp.

How to make your own sun-dried tomatoes at home

The fruits are cut in half, and the middle is removed with a regular spoon. The result is a kind of boat with dense elastic walls.

Dry the tomatoes using any convenient or desired method: oven, sun, microwave, etc.

A simple step-by-step recipe for the winter

In urban conditions, it is best to make such a preparation in the oven. The step-by-step process will look like this:

1. Tomatoes should be cut into several parts.
2. To prepare for drying, seeds and membranes should be separated from the walls.
3. After this, the tomato slices are placed on a baking sheet with the cut side up.
4. The pieces are sprinkled with salt and herbs and spices (basil, garlic, chopped parsley) on top. Salt, in addition taste qualities, helps remove excess moisture from tomatoes, and thereby reduce drying time.
5. The baking tray with tomato particles should be placed in the oven at a temperature of 80. The procedure will take about 5 hours.
6. During drying, you should turn the pan several times to prevent the workpieces from burning.

Recipe from Yulia Vysotskaya

The recipe for delicious sun-dried tomatoes from chef Yulia Vysotskaya is especially popular among gourmets and fans of Mediterranean cuisine.

So, how to cook tomatoes according to Julia Vysotskaya’s recipe:

1. Cut each tomato in half and remove the seeds.
2. Place the resulting halves on a baking sheet tightly to each other, cut side up.
3. Prepare the dressing. To do this, mix the spices in a mortar: black peppercorns, dried basil, a pinch of coarse sea ​​salt, fresh basil and garlic. Grind the mixture with a pestle into a homogeneous mass.
4. Brush each tomato with the resulting mixture.
5. The author recommends seasoning the dish with Provençal oil. Water the tomato halves generously; they should be 2/3 immersed in oil.
6. Place the tomatoes in the oven, heated to 190, and wait for at least 3 hours.

In the oven

For this recipe without oil, cut the tomatoes into two parts if the fruits are small, and into four parts if the tomatoes are large. Then place the pieces on a baking sheet in tight rows, cut side up.

Mix salt, pepper and sugar separately. Take 3 parts salt, pepper and 5 parts sugar.

The mixture is sprinkled onto tomato fruits, every particle. Next, sprinkle with dry basil. Place peeled garlic cloves on a baking sheet, about 4-6 per baking sheet. After this, the baking sheet is placed in an oven preheated to 120 for 4-5 hours.

In an electric dryer

If you have a device such as an electric dryer, you can also make sun-dried tomatoes:

1. To do this, prepare the tomato fruits, rinse and cut into slices of about 1 centimeter.
2. The circles must be placed on the grill and the device must be turned on.
3. While the process is going on, you should prepare the dressing. To do this, peel two garlic heads and chop them. The resulting mass must be transferred to a separate bowl, sprinkled with salt and mixed. The second dressing will contain Provençal herbs.
4. Dried fruits are taken out of the dryer.
5. Place the tomatoes and the dressing alternately in the prepared container. And crush it with a spoon. Then, when the container is filled, you should pour the contents with oil and cover the container with a lid.
6. The second jar is filled in a similar way, only instead of garlic, each layer is sprinkled with salt and Provençal herbs.
7. The filled container is filled with oil and covered.

Containers with blanks are stored in the refrigerator compartment. The full taste of the dish will appear in two weeks.

In the microwave

Cooking tomatoes in a device such as a microwave occurs as follows:

1. Wash and dry tomatoes are cut into two parts.
2. The halves are placed in a deep heat-resistant container with the cut side up.
3. Next, you need to mix the spices: garlic, seasonings to taste.
4. Seasonings should be sprinkled with a small amount of the mixture on all the slices and poured over them with oil.
5. Then the oven should be set to maximum power. Cooking time is 6 minutes. Then open the door and leave the fruit for 15 minutes.
6. Add a little salt, drain the juice (if any) and place in the oven for another 2-3 minutes.
7. At the end of the cycle, place the finished fruits in a container.
8. Sprinkle with chopped garlic and pour over the juice that was previously drained. The product must be stored in the refrigerator for at least 10 hours.

Italian recipe

Prepared in the usual way Tomato slices must be placed on a baking sheet covered with special parchment. Seasonings: dry basil, oregano and sage, sprinkle with tomatoes. Season with a little salt and pepper, add sugar and Provençal oil to the fruit particles.

Next, place the tomatoes in the oven, heated to 100-120 degrees, and turn on convection. When dried tomatoes cooked, take them out and put them in glassware with a lid, fill it with oil and put it in the refrigerator. After two days you can taste it.

In a convection oven

Sun-dried tomatoes must be cooked in a convection oven: so that air circulates during the process, otherwise the tomatoes will not be sun-dried, but baked.

With balsamic vinegar

To prepare sun-dried tomatoes with the addition of balsamic vinegar necessary:

1. Tomato slices should be sprinkled with a mixture of salt, sugar, pepper, basil, and Provençal herbs.
2. The fruits should be dried for 6-8 hours.
3. Place the finished tomatoes in a glass bowl with freshly chopped basil. The layers are sprinkled with Provençal seasonings.
4. When the jar is completely filled, pour oil over the tomatoes and add a spoonful of balsamic vinegar.
5. The workpiece is stored in the pantry.

With garlic

The prepared fruits are cut into 2-4 parts, focusing on the size of the tomato. The middle is removed from the halves. The resulting slices are laid out on a baking sheet covered with parchment in oil. Next, the fruits should be salted, greased with oil and sprinkled with herbs.

The blanks are dried in an oven heated to 50 degrees, with the door ajar for about 8-9 hours.

With basil and garlic

First you should prepare a mixture of basil, chopped garlic and Provençal oil. When the tomato slices are dried in the oven, using convection mode, they should be placed in a glass dish in layers. Each layer should be poured with spiced oil. Filling completes the container.

Drying tomatoes in the sun

Prepared fruits should be cut into 4 parts. Remove seeds and veins. Next, the slices are placed on a baking sheet lined with parchment. Then you should sprinkle the tomatoes with a mixture of seasonings and salt. Afterwards you need to cover it with several layers of gauze. The baking sheet is exposed to the sun. Drying continues for several days.

In olive oil

Cut the prepared fruits into 2-4 parts. Place the resulting slices on a baking sheet lined with parchment, salt and season with herbs. Place pieces of garlic on top of the particles. Dry the tomatoes in the oven for 4-5 hours at 110 degrees. Place the tomatoes in clean containers, cover with garlic and pour over Provençal oil. Such vegetable preparations can be stored for 2-3 months.

In sunflower oil

Dry tomatoes using any method you like. Afterwards you will need to prepare the oil; to do this, place pieces of garlic in a frying pan, pour oil over them and heat over low heat. Tomatoes should be placed in a jar in layers, each layer should be lined with garlic. Next, fill the workpiece with the resulting mixture. This preservation can be stored for about 4-5 months.

Recipe from Alla Kovalchuk

Remove the peel from the tomatoes and cut into two or more pieces. Remove the core from the fruit and place the slices on a baking sheet. Salt, pepper and season with chopped parsley and herbs to taste. Next, you should dry the tomatoes at a temperature of 100 degrees for 1.5-2 hours. Prepared vegetables should be placed in a sterilized glass container and poured with hot oil.

Recipe from Vincenzo Barba

Peeled tomatoes dried using the same method are laid out in layers in a jar. In this case, they should be lined with garlic slices, sprinkled with seasonings and filled with calcined oil.

In the Isidri dryer

Tomato slices prepared in the usual way are placed on an Isidri dryer tray. Tomatoes are sprinkled with salt and a mixture of Provençal seasonings. The fruits should be dried for about 6 hours, the temperature is 70 degrees. The resulting fruits are placed in a bowl with heated oil, garlic and herbs (basil, dill and parsley).

Sun-dried cherry tomatoes

Cherry fruits are cut into two parts. Very juicy tomatoes It’s better to remove the middle, otherwise they will take a very long time to dry. The particles are placed on a baking sheet lined with parchment and coated with oil. Then they need to be salted and sprinkled with seasonings. After which the tomatoes should be dried in the oven at a temperature of 100 degrees. You need to dry it for about two hours.

How much and how are the blanks stored?

If the fruits have been dried in the sun, they are stored in a cotton bag or in a cellar for about 6-8 months. If the fruits are not very dried, then they are compacted tightly into a glass container and poured with hot oil. Cover with a lid and place in the refrigerator. You can store them like this for about a year. In addition, sun-dried tomatoes can be packaged in food-grade plastic and stored in the freezer.

It’s easy to find dried tomatoes in oil in the store, 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 the 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);
• ground black 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 longer 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 - an appetizer on a baguette of dried and fresh tomatoes with spices, baked in the oven.
2. Pizza. Interesting taste will also buy pizza if fresh tomatoes replace it with 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.