Fresh or canned tomatoes are present on the tables of Slavic peoples, but only a few know that this vegetable can be dried, most of whom are lovers of Italian cuisine. If you also want to make a delicious snack, then check out How to dry tomatoes at home.

How to cook sun-dried tomatoes

To get an Italian delicacy, you first need to purchase or collect vegetables in the garden. Remember to choose only the ripe fruits with firm pulp and the least amount of liquid. Having selected suitable specimens, you can prepare sun-dried tomatoes: cut small and medium-sized tomatoes into 4 or 8 pieces, remove the seeds and core from them, sprinkle with spices and leave to dry in the sun, in the oven, or put in a slow cooker.

In the oven

When removing moisture from tomatoes, the bottom of the baking sheets is often covered with parchment or ordinary tracing paper, after having greased the surface with oil - this way the slices will not stick. If sun-dried tomatoes in the oven are made using a special grate, then the bottom must be covered with foil so that the thermal energy is reflected to the product being cooked, and the process is accelerated.

In a multicooker

To make a tasty preparation, ripe and undamaged tomatoes should be washed, cut, removed the stalks, put in one layer on tracing paper, which is covered with the bottom of the bowl of the device. If desired, the fruits can also be laid out on the wire rack. After that, season the halves, sprinkle with oil and leave the sun-dried tomatoes to cook in a slow cooker for 3-4 hours, programming the technique for "Baking". It is recommended to remove the valve from the lid of the multicooker for better moisture removal.

In the dryer

Before laying tomatoes, it is necessary to prepare in a standard way: wash the vegetables, clean them of seeds and pulp. After that, the tomatoes can be laid out on special grates, sprinkled with oil, add spices, sprinkling evenly on each slice. It is recommended to cook sun-dried tomatoes in a dryer at 40 degrees, and the first time you can turn the workpiece over after 6 hours. You need to take out the tomatoes after 10-12 hours.

How to store

The easiest way to save your snack until the right time is to store these spiced tomatoes in the freezer. You can also store sun-dried tomatoes in jars by canning them. It is important to remember that when preserving for the winter, it is imperative to sterilize the dishes and lids to it in order to avoid the ingress of microbes and prevent the container from bloating.

Recipe

This selection of options for preparing a vegetable snack for the winter will definitely come in handy for housewives who like to try dishes of foreign cuisines. The taste of dried tomatoes has long been familiar to the inhabitants of Russia, but few people are familiar with how to make this dish at home. Choose your own sun-dried tomato recipe and make your own Italian treat.

For winter

• Cooking time: 8 hours 40 minutes.
• Servings Per Container: 7 Persons.
• Calorie content: 275 kcal.
• Cuisine: Italian.

Dried tomatoes are a traditional Italian snack, and in our country they are considered a delicacy. However, you can easily cook them yourself even at home, because sun-dried tomatoes for the winter are dried "cream". Tomatoes are successfully used to create sandwiches, various sauces and pastas, in addition, they can even be served as an independent dish.

Ingredients:

• cream tomatoes - 15 pcs .;
• salt - 2 tsp;
• black pepper - 0.5 tsp;
• provencal or Mediterranean herbs - 2-3 tsp;
• garlic - 1 clove;
• vegetable oil.

Cooking method:

1. Wash vegetables and wipe off water.
2. Cut vegetables into pieces, removing stalks and grains.
3. Place the quarters back to back on a baking sheet or dish that is not afraid of high temperatures.
4. Sprinkle with salt, herbs and sprinkle with oil, but in a small stream - you do not need to pour vegetables.
5. Preheat the oven to 60-80 ° C. Place an iron sheet with tomatoes in it. The door does not need to be locked tightly, otherwise moisture cannot escape. Dry vegetables for about 6-8 hours. Take them out of the oven and refrigerate.
6. Pour a small amount of oil into a sterile jar, throw in a few oregano leaves or a branch of rosemary, a few plates of garlic. Fill the container with vegetables to 2/3 of its volume, pour over with oil and season with herbs and garlic again.
7. Put the tomatoes to the top in jars, add more oil and roll up. Store the finished preservation in the cold.

In oil

• Cooking time: 3 hours 30 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 267 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Complexity of preparation: medium.

Today, many Slavic housewives are becoming ardent fans of sun-dried tomatoes a la Italy. This appetizer is ideally combined with cheeses, pasta, savory pastries and other dishes, the main thing is that it can be stored for a whole year. Sun-dried tomatoes in oil belong to the blanks for long-term storage without a refrigerator, which is very convenient, economical and practical.

Ingredients:

• cream tomatoes - 4 kg;
• dry rosemary - 1 tsp;
• allspice - 2 pcs.;
• vegetable oil - 0.5 l;
• dry basil - 1.5 tsp;
• dry garlic - 2 tsp;
• ground black pepper - 1 tsp;
• bay leaf - 2 pcs.;
• salt - 1 tbsp. l .;
• cloves - 2 pcs.

Cooking method:

1. Process ripe tomatoes before drying: rinse well, divide each into 2 slices, remove the main source of liquid - the core with grains.
2. Cover the baking sheet with foil, lay out the halves of the vegetables, not forgetting to put them with the cut up. Add a little salt to each part.
3. Preheat the oven to 120 ° C, put the baking sheet inside and let the tomatoes dry for 2 hours. Periodically, you need to look at the tomatoes and control the power of the device so that the slices do not burn. After this time, reduce the heat to 100 ° C and continue drying for another 2-3 hours. Do not close the oven door, allowing moisture to evaporate.
4. Sterilize jars with lids. At the bottom of the containers, throw all the herbs, spices and spices according to the recipe, distributing the amount over two cans. Fill the container with dried tomatoes.
5. Heat the oil and pour up to half of the workpiece, shake a little so that the air space comes out from below, then fill the jar to the brim and you can close the conservation in the classical way.

From Julia Vysotskaya

• Cooking time: 5 to 48 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 258 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Complexity of preparation: medium.

Yulia Vysotskaya is known as an excellent culinary specialist who always gives good advice. She believes tomatoes will be more flavorful if they are dried in the sun for one to two days. If this is not possible, then you can use a conventional oven. Sun-dried tomatoes from Yulia Vysotskaya are perfectly stored from summer to spring, without losing their taste.

Ingredients:

• salt - 3 tbsp. l .;
• sugar - 3 tbsp. l .;
• tomatoes - 8 pcs.;
• sunflower oil (when dried in the oven) - 1 tbsp. l .;
• rosemary - 3 tsp;
• garlic - 8 cloves.

Cooking method:

1. Prepare the tomatoes: sort out, wipe, cut in half, take out the pulp with a teaspoon.
2. Depending on whether you will dry tomatoes for the winter in the sun or in the oven, you need to act in different ways. For the first option, mix granulated sugar and salt in one container, dip the tomatoes there with a cut, place them on a baking sheet or grid and put them in a place where the sun's rays fall well.
3. Here's how to dry tomatoes in the oven for the winter: put the vegetables processed using the traditional method with the cut up and sprinkle a little with salt, then sugar and at the very end with seasonings. Lightly grease the baking sheet, or you can use the grid above the baking sheet. Place the dishes with vegetables in the oven at 70 ° C. Normal drying will last 3-4 hours, and each housewife determines the level of readiness independently.

Recipes

Knowing how to dry tomatoes at home, you will have on hand a blank that will diversify your everyday menu with a pleasant spicy taste. Sun-dried tomato recipes involve adding them to salads, stews, soups and many other dishes. You can use for cooking both canned dried tomatoes and those that have been drenched in oil for short storage.

With shrimps

• Cooking time: 10 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 129 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.

The recipe will help those housewives who like to cook unusual dishes from a variety of products, but affordable. So, a salad with sun-dried tomatoes, fried shrimps and quail eggs is a culinary masterpiece that differs from other cold snacks using dried tomatoes in its very interesting and unbroken taste.

Ingredients:

• quail eggs - 4 pcs.;
• green onions - a bunch;
• lemon juice - 2 tbsp. l .;
• salt - 0.5 tsp;
• lettuce leaves - 0.5 bunch;
• shrimp - 300 g;
• olive oil - 2 tablespoons l .;
• soy sauce - 2 tbsp. l .;
• dried tomatoes - 150 g.

Cooking method:

1. Defrost the shrimp, peel each of the shells, boil the quail eggs.
2. Pour some olive oil, soy sauce into a frying pan, throw shrimp on the hot surface. Cook seafood for 2 minutes.
3. Tear the green lettuce leaves with your hands.
4. Chop the sun-dried tomatoes finely. If you have not canned the tomatoes and did not have time to buy them, then cook them yourself by folding the slices on a baking sheet and putting them in the oven for a couple of hours at 130 degrees.
5. Combine shrimp with torn lettuce and tomatoes, add chopped onion feathers to them.
6. Fill in the ingredients with oil and lemon juice.
7. Transfer the salad to a nice plate lined with whole leafy greens and garnish with halved eggs.

With chicken

• Cooking time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 117 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Complexity of preparation: easy.

Thanks to all the ingredients used, the dish has an exquisite taste and elegant look. A salad with sun-dried tomatoes and chicken is very simple, especially if you have raw tomatoes. This cold appetizer is distinguished by its aroma and tenderness, which is achieved due to lemon-mustard dressing and chicken fillet baked in herbs and garlic.

Ingredients:

• sun-dried tomatoes - 100 g;
• garlic - 2 cloves;
• green salad - 2 bunches;
• chicken fillet - 2 halves;
• olive oil - 2 tbsp. l .;
• parmesan - 50 g;
• herbs to taste;
• lemon - 0.5 pcs.;
• mustard - 1 tsp;
• salt - 2 tsp;
• pepper - 0.5 tsp.

Cooking method:

1. Rub the chicken with a marinade made with salt, oil, garlic, pepper and your favorite herbs. Wrap the blank in foil, bake for 40 minutes.
2. Prepare a salad dressing: squeeze the juice from half a lemon, mix it with a spoonful of oil, mustard, salt, pepper.
3. Cut dried tomatoes into thin strips and transfer to a plate. Send green leaves torn by hands there, pour out the dressing.
4. Cut the finished chicken across, put on top of the greens.
5. Grate Parmesan, pour shavings on the rest of the salad.

• Cooking time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 114 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Complexity of preparation: easy.

If you prefer vegetarian dishes, then this light and delicious cold appetizer will be perfect for you. Salad with sun-dried tomatoes and mozzarella is ideal both for regular use with dietary meals, and for serving at the table at which guests have gathered. The beauty of the dish is that you can cook it without having "overseas" delicacies.

Ingredients:

• mozzarella - 1 pack;
• pine nuts - 50 g;
• balsamic vinegar - 1 tbsp. l .;
• cherry tomatoes - 10 pcs.;
• olive oil - to taste;
• dried tomatoes - 7 pcs.;
• lettuce leaves - a bunch;
• black pepper to taste.

Cooking method:

1. Wash small fresh tomatoes, cut each in half.
2. Rinse green leaves, dry by wiping with a towel. The dish will have a more original taste if you use different types of salad.
3. Cut the pieces of cheese into halves.
4. Cut the dried tomatoes into strips.
5. Mix balsamic vinegar with olive oil in any proportions to taste.
6. You can start collecting the appetizer: first put the green leaves on the portioned plates, then the cherry halves. Distribute sun-dried tomatoes and mozzarella on top. Watering with vinegar-oil dressing, sprinkle the salad with nuts.

Bruschetta

• Cooking time: 15 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 194 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Italian.
• Complexity of preparation: easy.

Italian cuisine is full of dishes using tomatoes. So, bruschetta with sun-dried tomatoes is a quick snack option at any time of the day. Spicy vegetables with feta cheese, drops of oil and herbs on a baguette will appeal to both children and adults. Such sandwiches can be served on the festive table or taken with you to work. It should be noted that bruschetta goes well with wine.

Ingredients:

• baguette - 1 pc.;
• olive oil - 2-3 tbsp l .;
• sun-dried tomatoes - 6-8 pcs.;
• feta - 3 tbsp. l .;
• fresh basil - to taste.

Cooking method:

1. Prepare crispy baguette slices: grease them with olive oil, put in the oven for 8-10 minutes, but preheat it to 180 ° C. Withstand the specified time, and then pull out, cool.
2. Cut the sun-dried tomatoes into small strips.
3. Grind the feta.
4. Wash basil, put on a clean paper towel to glass water, grind.
5. Place sun-dried tomatoes, feta on chilled pieces of baguette, sprinkle everything with chopped basil.

Video:

A very tasty addition to many dishes. During the season when tomatoes are inexpensive, you can restock without causing the family to suffer the heat, which is inevitable if your oven runs 4-6 hours to cook sun-dried tomatoes in the traditional way.

Since I have repeatedly cooked sun-dried tomatoes, I will tell you this - if you take into account all my recommendations, then the differences from sun-dried in the oven are insignificant, and the time savings are very noticeable. Understand the meaning of the cooking process and everything will turn out great for you. I decided for myself that this method suits me.

It is necessary:

The number of ingredients is at your request, you will understand the details from the detailed description.

For a 0.5 liter can, you will need about 1.5-2 kg of tomatoes, depending on the packing density. The more voids, the more oil is needed to fill. For storage without a refrigerator, you need to leave more space between the tomato slices for hot oil.

• Tomatoes (fleshy, ideally not very large "cream")
• Spices - all sorts of dried "Provencal" herbs - oregano, thyme, basil, rosemary ...
• Garlic
• Vegetable oil

Preparation:

So, for a start, discard the idea of \u200b\u200bsimultaneously planting a large number of tomatoes and increasing the time.

Microwave cooking time directly depends on the weight of the product. If you put a lot at once, then you will get just boiled tomatoes at the exit.

One tab - about 200 g (I have 4 tomatoes, 50 g each).

Clearly about the size - a tomato in a tablespoon.

I did it in a conveyor belt way so that things would go quickly. Therefore, we take three small plates.

On each we put tomatoes cut in half, remember - 4 pcs.

It is best to lay it as in the photo for even heating. I don't take out the seeds, because the toad is strangling - the tomatoes dry out a lot, there is something!)).

Sprinkle with salt, spices and chopped garlic, lightly pour with odorless vegetable oil (I took 1 teaspoon for one tab). The amount of salt and spices is optional, you can always add extra directly to the jar (but do not add fresh garlic to the jar).

I used green and purple basil.

You can make them hotter and more spicy, add spices to your liking.

We put the plate in the microwave on 10 minutes at full power (I have 800 W). Keep an eye on the microwave until you adjust, because all ovens are different!

We take the plate out of the oven and leave it on 10 minutes... At this time, put the second plate of tomatoes in the microwave. You understand, we are not wasting time - one is standing, the second is being prepared. Tomatoes continue to dry out while they stand.

After settling for 10 minutes, drain the liquid, if there is any (do not pour it out, but collect it in a bowl), I never have it. We return to the microwave for another 2 minutes when fully heated. If it seems to you that the tomatoes in the photo are in liquid, then it only seems that all the liquid has evaporated.

I will repeat the scheme:

10 minutes heating + 10 minutes standing + 2 minutes heating

Alternating the plates, quickly dry the tomatoes and put them in a clean and dry jar while still warm.

This is how the volume of tomatoes decreases.

Press the tomatoes lightly, but not hard.

There is a significant difference from dried tomatoes cooked in the oven, in the microwave they warm up evenly throughout the pulp. In the oven, a dry crust forms on top, which can sometimes even burn. The microwave keeps tomatoes more natural.

Fill the sun-dried tomatoes with oil.

Such tomatoes are stored in the refrigerator for a long time. It is important that they are completely filled with oil. But I get eaten up quickly.

If you want to store without a refrigerator, then you need to pour jars with sun-dried tomatoes boiling oil... Then close with a sterile lid and roll up.

I would also have warmed up a minute in the microwave, so that for sure.

Sun-dried tomatoes are not just a pleasant snack. They are added to pizza, salads, sauces and other preparations and dishes. In sunny Italy, they are prepared in a special way - they are dried under the scorching Mediterranean sun, but we can do it using a conventional oven. "Popularly about health" will tell you how to cook home-dried tomatoes. Tomato recipes are different, so we have compiled an interesting selection for our readers. Let everyone choose the recipe they like best.

Cooking tomatoes at home in the oven

Recipe number 1

Ingredients: fleshy tomatoes, medium-sized - 2 kg; olive oil - 250 ml; salt; garlic - 2-3 cloves; basil - 10 g; black peppercorns - 10 g; oregano - 5 g.

My tomatoes, cut into quarters. Carefully remove the core containing the seeds with a spoon. On a baking sheet or in a heat-resistant bowl of large diameter, place the sliced \u200b\u200btomatoes skin side down. Now we are preparing a fragrant seasoning. For this you need a mortar. Pour peppercorns, basil (fresh or dried), oregano, salt and garlic into a bowl. We grind all the components well. The resulting mass is applied to the surface of each tomato. Then pour the butter into a baking sheet. Preheat the oven to a temperature of 180 degrees and send the tomatoes to dry for 3 hours.

It is very important to ventilate the oven during cooking so that steam can escape. It is most convenient to install a wooden spatula or rolling pin in the door so that it remains ajar during the entire drying time. Finished tomatoes should become shriveled as the juice evaporates. They can be eaten on the same day or placed in a sterile jar with a lid and left for storage in the refrigerator. Then you can eat these tomatoes in winter, use them to make Italian pizza or salads.

If in the previous recipe we dried tomatoes directly in oil, now we will try to do it differently, on parchment.

Ingredients: 2 kg of tomatoes; salt - medium pinch; basil - 10 g; sprig of rosemary; garlic - 3 cloves; oregano - 10 g; refined olive oil - 250-300 ml.

We prepare tomatoes according to the same principle that was already described earlier - mine, cut into 4 parts, remove seeds and juicy pulp. We leave only dense fleshy tissue. We cover the baking sheet with baking paper in two layers. On its surface, lay out the tomato slices with the skin down. Crush the slices with salt. We send a baking sheet to the oven. In the oven, dry the tomatoes at t - 90 degrees for 5 hours with the door ajar.

Sterilize a half liter jar over steam. Put crushed chives and rosemary on the bottom. Then we put the first layer of sun-dried tomatoes. Sprinkle with basil and oregano, put another layer of tomato slices on top, add spices again. We do this until the entire jar is full. We heat the oil over a fire or in the microwave so that it becomes very hot, but does not come to a boil. Fill our sun-dried tomatoes with hot oil. They should be completely immersed in oil, that's right. If the slices stick out from above, the product may deteriorate after a while. Close the jar tightly, and when the tomatoes have cooled, put in the refrigerator. Experienced housewives recommend not eating this delicacy right away, but letting it brew for at least 5-6 days. Then the oil will be enriched with the aroma of tomatoes and spices, and the snack itself will become even tastier. In this form, it can be stored in the refrigerator for several months.

Recipe number 3

This recipe was shared by the restaurant's chef. It is not very different from the previous one, but there are some nuances.

Ingredients: tomatoes - 2 kg; salt, oregano, peppercorns, sugar - a pinch; garlic 2 cloves; olive oil - 100 ml; refined sunflower oil - 100 ml.

Cut the tomatoes into 4 parts, remove, as before, the pulp with seeds. Place the slices skin side down on a baking sheet lined with parchment. We crush the places of the cuts with salt and pepper, which we first grind in a mortar or mill. We send the tomatoes into an oven preheated to 60 degrees for 4 hours. We fix the door in a slightly open position.

Put a layer of ready-made sun-dried tomatoes in a sterilized jar, add diced garlic and oregano to them, then again a layer of tomatoes, again spices, fill the jar completely. Mix two types of vegetable oil and pour in the tomatoes. Olive oil will give the desired flavor, and with sunflower oil the taste of tomatoes will be better revealed. We leave the jar open overnight. In the morning, add a pinch of sugar to the butter and close the jar with a lid. You need to store these tomatoes in the refrigerator on the bottom shelf. The chef does not recommend adding bay leaves, as it will add an unpleasant bitterness to the appetizer.

Now you know how to cook sun-dried tomatoes in the oven. You now have as many as three recipes "in service". Each of them is slightly similar to the other, but there are also differences. In fact, each housewife prepares this appetizer in her own way. Have you noticed that the drying conditions are different? Drying times and temperatures are different! There are recipes with an even longer stay of tomatoes in the oven, but the main thing is to make sure that the vegetables do not turn into crunchy coals. Ideal sun-dried tomatoes lack juice, have a wrinkled structure and a concentrated pleasant taste and smell.

I hope you already know about the existence of a delicious Italian snack - sun-dried tomatoes. Perhaps they even had the good fortune to try them. But today you are given a great opportunity to get in your own possession an easily feasible recipe for preparing this delicacy.
Sun-dried tomatoes are a Mediterranean dish where excellent tomatoes grow thanks to the warm sun and dry climate. Initially, they were dried in the sun (at a temperature of at least 30 degrees Celsius), turning them from side to side every 3-4 hours, and in the evening they were brought into the house. Now more than half of all sun-dried tomatoes produced are dried in a simple oven.
To prepare a quality and aromatic product, you must choose dense, fleshy vegetables. This means that the most ideal variety of tomatoes for drying is cream.
You can store sun-dried tomatoes in a simple bag in the refrigerator (2-3 weeks). For longer storage, the tomatoes must be folded into a jar, poured with vegetable oil, add various seasonings (olives, garlic, rosemary, thyme, lemon or lime zest, chili pepper).
If you grind such tomatoes together with a fragrant filling with a blender, you will get a very appetizing and aromatic pesto sauce that can be added to various dishes.
Preparing sun-dried tomatoes for the winter is quite easy and affordable for any housewife. And how many great dishes can then be prepared using this Italian culinary masterpiece: salads, pizzas, pasta dressings and much more.
An excellent snack is sandwiches with soft cheese, herbs and this delicious preparation. In general, the flight of your culinary imagination in this case is not limited.
We offer you two recipes for cooking sun-dried tomatoes in the oven, they almost seem to differ only in the set of spicy herbs and the fact that according to one recipe we will cook sun-dried tomatoes in their skins, and peel the others.

Sun-dried tomatoes in the oven without peel

Taste Info Tomatoes for the winter / How to dry ...

Ingredients

• Tomatoes (dense, fleshy, not large) - 1.5 kg
• Garlic - 2-3 cloves
• Vegetable oil - 100-150 grams
• Parsley greens - a few sprigs
• Spicy herbs - basil, savory, rosemary
• Ground black pepper, ordinary salt (not extra), granulated sugar

And also will be involved: oven, pan and baking paper.

How to cook sun-dried tomatoes in the oven without the skin

Let's start our actions by putting a saucepan of water on the stove, let it heat up, and we will go to wash the tomatoes. After this task is finished, we will arm ourselves with a knife with notches and make a cross-shaped incision on each tomato.


This will help us to easily peel the tomatoes off later. You can, of course, cook sun-dried tomatoes with skin, but as for me, it will be clearly superfluous there. After all, our task is to make a real culinary masterpiece, so it's worth trying a little. Moreover, this is not so difficult to do.
We dip the tomatoes into boiling water, leave them literally for half a minute.


Next, we take the tomatoes out of the boiling water with a spoon and immerse them in a container of cold water. After this procedure, the tomatoes can be easily “undressed”.


Cut the peeled tomatoes in half or divide into four parts (as you wish). Then remove the semen using a teaspoon.


Preparing the surface for drying. We take the mantle, line it with baking paper and put our quarters there.

Sprinkle with herbs (basil, savory), pepper, lightly sugar and add salt.


Then pour a drop of vegetable oil (olive or sunflower) on each piece of tomato.


And then we send the sheet to the oven, already preheated to 100-130 degrees.


Tomatoes will dry out with the fan on for 1.5-2 hours.
In the meantime, we will prepare fragrant oil, which we will subsequently fill in our workpiece. To do this, chop the parsley and finely chop the garlic.


Pour everything into a container and fill it with vegetable oil.


Let's add some rosemary. We mix everything and the dressing is ready.


We return to the tomatoes, we make sure that they are not overdried, because we need sun-dried tomatoes.


We take them out of the oven and begin to put them in a sterilized jar, filling the layers with scented oil (it must necessarily cover the surface).


That's practically all, we have coped with the task - sun-dried tomatoes without peels are sent to insist in the refrigerator and wait in the wings. Almost in a week you can try it, and keep it at least all winter.

Teaser network

Sun-dried tomatoes at home in a peel

Ingredients:

• 2 kg tomato;
• 1 tsp provencal herbs;
• salt;
• 3-4 cloves of garlic;
• olive oil.

Cooking sun-dried tomatoes in the oven in the skins:

Rinse the tomatoes under running water, dry them with a paper towel, and cut each vegetable in half.


Remove the center from each tomato with a spoon, sprinkle with Provencal herbs, salt, put on a baking sheet covered with baking paper.


Pour vegetable oil over the vegetables and place in the oven.
Cook sun-dried tomatoes for 6-12 hours (depending on the juiciness of the product) at a temperature of 70-90 degrees.


Put the finished tomatoes in a jar, add the cloves of garlic.


Pour in olive oil and cover.

Our sun-dried tomatoes in the oven for the winter with garlic are ready, you need to store them in the refrigerator.

In our climatic conditions, you can cook sun-dried tomatoes at home. They have a spicy and rich taste and can be used as an appetizer or addition to a hot dish. They are no less interesting as a filling for baking or as one of the ingredients in salads or soups.

Like any preparation for the winter, you will have to spend a lot of time with tomatoes, but the result is worth the effort. You can treat your friends and loved ones with mouth-watering ripe and delicious tomatoes at any time of the year. With this method of harvesting in tomatoes, in addition, almost all vitamins and microelements are preserved.

If the weather is hot and sunny, you can try wilting the tomatoes in the sun. Better to use small, fleshy fruits.

Ingredients:

• ripe tomatoes - 1kg.;
• salt - 20 gr.

Preparation:

1. Tomatoes must be the same size and free from spots or damage.
2. The fruits must be washed, cut into halves with a knife and the seeds must be cleaned.
3. Place the halves on a parchment-lined pallet, cut side up, and sprinkle each piece with salt.
4. Cover your container with gauze and place in the sun.
5. The process will take about a week. They should be taken indoors at night.
6. When all the moisture has evaporated, a white bloom will appear on the cut, your sun-dried tomatoes are ready.

These tomatoes are perfect for making various sauces, baking fillings and soups. They keep great in the refrigerator until next harvest.

Sun-dried tomatoes for the winter are easy to cook in the oven, because in our middle lane these vegetables ripen closer to autumn and there are not so many hot sunny days.

Ingredients:

• ripe tomatoes - 1 kg.;
• salt - 20 gr.;
• sugar - 30 gr.;
• olive oil - 50 ml.;
• garlic - 6-7 cloves;
• herbs and spices.

Preparation:

1. Rinse the tomatoes, halve and remove the seeds.
2. Line a baking sheet with tracing paper, and place the slices tightly, cut up.
3. Combine salt, sugar, ground pepper and dry herbs in a bowl.
4. Sprinkle this mixture over each bite and drizzle with olive oil.
5. Preheat the oven to 90 degrees and send the baking sheet into it for several hours.
6. When the tomato slices have cooled, transfer them to the jars. Cover each layer of tomatoes with chopped garlic and herbs.

Ingredients:

• tomatoes - 1kg.;
• salt - 20 gr.;
• sugar - 100 gr.;
• vinegar - 1 tablespoon;
• herbs and spices.

Preparation:

1. Wash the tomatoes and cut them in half. Place in a deep bowl and sprinkle with sugar.
2. When the tomatoes have juiced, discard them in a colander and collect the liquid in a saucepan.
3. Put the liquid on fire, add vinegar and salt.
4. Dip the tomato halves into the boiled solution for a few minutes, remove and remove the skin.
5. Allow excess syrup to drain and place on the drier tray, side up.
6. Dry for about two hours, sprinkle with dried herbs and spices.
7. Then set the minimum temperature and leave until fully cooked in an electric dryer for 6-7 hours.

Tomatoes prepared in this way are stored throughout the winter and retain the taste and aroma of fresh tomatoes.

Sun-dried tomatoes in the microwave

You can also prepare delicious tomatoes for the winter in the microwave. For this recipe, you only need half an hour, and the result will delight you and your loved ones all winter.