In our climatic conditions, you can cook sun-dried tomatoes at home. They have a savory 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 pastries 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 appetizing ripe and tasty tomatoes at any time of the year. With this method of harvesting in tomatoes, almost all vitamins and trace elements are also preserved.

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

Ingredients:

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

Cooking:

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

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

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.

Cooking:

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

Ingredients:

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

Cooking:

1. Wash the tomatoes and cut into two parts. Place in a deep bowl and sprinkle with sugar.
2. When the tomatoes give juice, put them in a colander and collect the liquid in a saucepan.
3. Put the liquid on the 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 drip off and place cut side up on the dryer tray.
6. Dry for about two hours, sprinkled with dried herbs and spices.
7. Then set the minimum temperature and leave until fully cooked in the electric dryer for 6-7 hours.

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

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.

Oven-dried tomatoes soaked in oil with fragrant herbs for the winter at home have a piquant taste. How to make, and how to store such blanks without a refrigerator, I will tell you today.

A simple recipe for sun-dried tomatoes at home in the oven for the winter

You need to take:

• 500 grams of medium-sized tomatoes of the Slivka variety;
• coarse salt;
• Sugar;
• Ground black pepper;
• A mixture of aromatic herbs;
• Half a glass of olive oil;
• Half a glass of sunflower oil;
• Clove of garlic.

Cooking this appetizer without vinegar:

1. Cut the washed tomatoes lengthwise into three plates. Sprinkle them with salt and sugar. Drain on paper towels and cover with double paper towels. All this is covered with a board. We put a small load on it. We leave for half an hour.
2. We heat the oven to 100 degrees. We cover the sheet with parchment or place a metal grill on it. Paper should be greased with vegetable oil.
3. Put the prepared tomato slices on a baking sheet at a small distance from each other. Sprinkle with herbs, pepper, send to the oven for up to five hours. But you can cook sun-dried tomatoes for the winter in the oven in 3 hours. It all depends on your preferences.
4. During this time, we prepare a jar. It must be dry and sterile. Put oil and finely chopped garlic in it. We spread the warm slices of tomatoes in a jar of oil, twist.

On a note! Take more sugar than salt. About a teaspoon of salt is one and a half sugar.

Dried tomatoes italian style

I offer an Italian recipe for spicy sun-dried tomatoes.

Required products:

• 3 kilograms of tomatoes;
• Clove of garlic;
• A coffee spoon of dried oregano and thyme;
• Laurel leaf;
• Half a pod of hot pepper;
• Half a glass of water;
• One and a half glasses of wine vinegar;
• A glass of olive oil;
• Coarse salt.

Cooking:

1. Dry the washed tomatoes, cut in half, remove the place of attachment of the stalk. Lay the halves cut side up on a flat surface, season with salt.
2. Dried tomatoes will be in the sun full daylight hours for five days. A white coating will appear on the surface, which should be carefully removed.
3. Now we will pickle the sun-dried tomatoes. Bring water with vinegar and bay leaf to a boil. We put tomatoes in it, boil for 4 minutes. Spread the slices on a paper towel, leave overnight to dry.
4. In the morning, finely chop the hot pepper and garlic, peeled from seeds. Mix with herbs. We spread the sun-dried tomatoes in dry jars in layers, sprinkling with the prepared mixture and pouring with oil, which should completely cover the tomatoes.

After a month, you can take a sample from sun-dried tomatoes in Italian. For long-term storage, the workpiece should be sterilized for 20 minutes and rolled up.

We make delicious preparations in the oven with convection

Tomatoes dried in a convection oven take less time to cook.

Prepare:

• 1.5 kilograms of tomatoes;
• Half a glass of olive oil;
• Dessert spoon of a mixture of Italian herbs;
• Salt;
• Small head of garlic.

Before cooking, the mixture of herbs is infused in oil, covered with a lid, for at least an hour in a warm place.

1. Cut the medium sized tomatoes into quarters. Pour in the infused oil, add the squeezed garlic, mix gently, leave for an hour at room temperature.
2. We spread the fragrant slices on a baking sheet covered with parchment paper.
3. We send it to the oven with a temperature of 100 degrees for 4 hours.
4. We put the finished product in a jar, fill it with hot oil, roll it up.

Dried tomatoes cooked at home for the winter in the oven are stored in a cool place.

How to cook sun-dried tomatoes in an air fryer

Required products:

• Tomatoes;
• Salt;
• Sugar;
• Basil;
• Oregano;
• Thyme;
• Garlic;
• Half a teaspoon of peppercorns;
• Butter.

Wash tomatoes, remove moisture with a paper towel.

1. Large fruits are cut into four parts. Put the prepared vegetables on the air grill grates. Then salt, sugar, sprinkle with spices. Put a little chopped garlic on each piece of tomato.
2. Do not close the air grill with a lid, it is better to move it a little to the side.
3. It takes three hours to cook vegetables in an air grill, at a temperature of 95 degrees, at high speed.
4. In a sterilized jar, put the pepper, sun-dried tomatoes, pour in the oil. We store in the refrigerator.

On a note! Such tomatoes can be stored without oil in the freezer by placing them in a plastic container.

Recipe for drying tomatoes in a slow cooker

• 2 kilograms of tomato;
• 200 milliliters of oil;
• 2 cloves of garlic;
• Laurel leaf;
• A coffee spoon of peppercorns;
• 2 teaspoons of salt;
• A teaspoon of sugar;
• A mixture of herbs.

Let's start cooking tomatoes in a slow cooker:

1. Washed, small tomatoes are cut in half, large ones into four slices. We remove the juice with seeds.
2. Mix salt with sugar and herbs. Sprinkle the tomato halves with the spice mixture.
3. Cover the bottom of the multicooker bowl with baking paper. We spread the tomatoes, close the lid. We set the "Baking" mode, after the signal we continue to dry the tomatoes in the "Heating" mode for two or three hours.
4. In the prepared jar we put pepper, bay leaf, spread the tomatoes.
5. Heat the oil, add finely chopped garlic, pour sun-dried tomatoes. Roll up, cover the jar with a warm towel.

After cooling, put in the refrigerator.

Dried Tomatoes with Balsamic Vinegar

We prepare the following ingredients:

• 3 kilograms of tomato;
• 0.5 heads of garlic;
• a tablespoon of salt;
• 0.5 tablespoon of sugar;
• Dessert spoon of black ground pepper;
• Rosemary;
• Thyme;
• Basil;
• A teaspoon of balsamic vinegar per 0.5 liter jar;
• Olive oil.

How to do:

1. We take small, hard tomatoes, wash, cut into two halves.
2. We cover the baking dish with parchment paper, lay out the cut fruits.
3. Cut the garlic into thin slices, put one on each tomato.
4. Mix pepper with salt, sugar and herbs. Sprinkle the mixture over the tomatoes.
5. In a gas oven, preheated to 90 degrees, put the form with tomatoes for four or five hours.
6. We lay out hot sun-dried tomatoes in sterile jars, pour in balsamic vinegar, olive oil. We clog.

Advice! In the event that your oven does not have convection. Open the oven every 30 minutes to let the steam out.

Sun-dried tomatoes with balsamic vinegar do not have to be refrigerated, the workpiece can be stored in the pantry.

How to Make Delicious Dried Cherry Tomatoes: Recipe in Oil

We will need the following products:

• 800 grams of cherry;
• 400 milliliters of olive oil;
• 4 cloves of garlic;
• Dessert spoon of Provence herbs;
• Dessert spoon of salt;
• Dessert spoon of sugar.

How to prepare:

1. Tomatoes must be washed and dried. Then we cut the tomatoes in half, with the help of a teaspoon we take out the seeds, cut out the tails. Put the cherry on a baking sheet covered with parchment paper.
2. Mix salt, sugar with Provence herbs. Grease the tomatoes with oil, sprinkle with spices.
3. We put a baking sheet with tomatoes in an electric oven with a temperature of 100 degrees. We cook tomatoes for about four hours.
4. At the bottom of a sterilized jar, pour a little oil, spread a layer of tomatoes, put the garlic sliced ​​\u200b\u200bin rings on top. Layers fill the jar, pour vegetables with oil.
5. Screw tight. We remove the blanks for storage in the refrigerator.

I suggest watching a video on how to prepare sun-dried tomatoes for the winter.

Cooking sun-dried tomatoes in the oven at home for the winter is not difficult. It is much more economical to make such a blank at home than to buy it in a store.

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We take fleshy tomatoes, round or "cream", wash, cut into quarters, remove the white part that is at the stalk, remove the seeds, put on the wire rack. Sprinkle the tomatoes with salt, a little, but it is necessary, as the Italians taught me. at the same time, the fruits dehydrate faster and are guaranteed not to turn sour. In our non-hot realities, I also recommend sprinkling a little sugar, not the sweetest tomatoes we have. If you are going to do it in the oven, then T - 40C. Of course, not in the sun, but in the absence of fish ... Put the grate over the baking sheet. In no case do not sprinkle with spices - this is nonsense, they will die while the tomatoes wither. recommendations with sugar and salt are the same. You can pour oil into a baking sheet (this is so that the juice mixes with the oil), but it is not at all necessary. A good olive will not benefit at all, and a bad one should not be used. Sunflower is quite suitable, it is with it that tomatoes are made in Bulgaria and budget options in Italy. And then the most interesting. Those tomatoes that are on sale are not dried at all, but dried. dried ones are perfectly stored, they take up much less space, and if you need it in oil, then I’ll just quote a familiar Italian “I put a pot of water and vinegar on fire in a ratio of 2/3 water 1/3 vinegar. I let it boil. I put tomatoes there. I keep them there Literally 2-3 minutes.I pour it into a colander.(The use of vinegar was suggested to me by one Italian peasant :-) He claimed that with such blanching with vinegar, the "pores" of the tomatoes open :-) and the oil penetrates better.I don't know, the pores or not, the result is softer tomatoes, and that's the only thing I've done ever since.

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I prepare jars (glass, just clean, no sterilization, etc. is needed). Preparing what I will add there. I like 2 options the most: rosemary with garlic and pepperoncino (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 I put a few tomatoes, and so on, sprinkling with spices. Having stuffed the jar properly, I begin to fill in the oil. Olive, Naturally. In this case, you can use not the brightest and most luxurious oil. :-) I press the tomatoes with a fork handle as it should, so that the air comes out (while the bubbles rise, I try to insist, gently pressing ....). There should be enough oil so that the pieces of tomatoes do not stick out :-) I close it tightly with a lid and forget it for at least 2 weeks. I store outside the refrigerator. The oil that remains in the tomato jar goes wonderfully into salad dressings, pasta sauces, etc. Very good. delicious to make "tomato pesto" from these tomatoes. just run the tomatoes with a little oil in a blender until you get a paste, then add a little water from the pasta before dressing and season. It is also very tasty to make the filling in pies from cottage cheese and these tomatoes in small pieces .... and in general .... delicious :-) "This is how I do it, I dry it on a hike in the summer, in the oven in the fall. And then follow the instructions. I hope and you will like it.

Classic Sun Dried Tomatoes Recipe

Required components:

• tomatoes "cream" 15 pieces;
• coarse salt 2 teaspoons;
• black pepper half a teaspoon;
• Provence herbs three teaspoons;
• garlic clove;
• sunflower oil for pouring.

Step by step:

1. Wash tomatoes thoroughly. And then wipe off the moisture with a towel.
2. We cut the tomato into four slices and use a spoon to remove the seeds and juice without touching the partitions.
3. We cover the baking sheet with parchment and put chopped tomatoes on it. They must be close to each other.
4. Sprinkle each tomato with herbs, herbs and salt, sprinkle the vegetables so that a drop gets on each.
5. We heat the oven to 80 degrees and put a baking sheet in it. We do not close the door completely so that moisture comes out.
6. We cook vegetables for about 8 hours.
7. Cooked tomatoes still contain moisture, acquire elasticity, bend easily. After taking out, cool.
8. and put tomatoes in them, add a small amount of oil, garlic. We turn the banks. Remove to a cool place and cover with a towel.

Dried tomatoes in the dryer

Required components:

• tomatoes;
• sea ​​salt to taste;
• ground pepper to taste;
• rosemary to taste;
• oregano to taste;
• garlic to taste;
• sunflower oil.

Step by step preparation:

1. We wash the tomatoes, dry and wipe.
2. We cut into four parts. Get rid of seeds and pulp.
3. We salt the tomatoes and put them on the dryer.
4. We turn on the device and cook to the desired degree of drying. On average, it takes eight hours.
5. Sterilize jars.
6. We clean and cut the garlic.
7. Shortly before the process is completed, it is necessary to bring the oil to a boil.
8. At the bottom of the jar we put a few plates of garlic and a small amount of spices.
9. Next, put the tomatoes, and then lay out everything in layers.
10. Pour the jar, which is filled up to the shoulders, with hot, but not boiling sunflower oil and gently press it with a sterile fork to get rid of air bubbles and the oil completely gets into the container.
11. We close the jar with a prepared lid, wrap it with a towel until everything cools down.
12. When prepared properly, the jar can last all winter at room temperature, but it is best to store it in the refrigerator or a cool place.

Cooking tomatoes in the dryer is not very difficult, and it does not take much time. It is spent only on the preparation of ingredients, and conservation. It remains only to carefully monitor the process so as not to miss the readiness of the product.

Dried tomatoes as a separate dish

Dried tomatoes can be used as a separate dish.

For example, if they come with cheese, then this is considered a classic recipe in Italian cuisine.

For their preparation it is necessary:

• Take a slice of tomato
• Put a basil leaf on it, some goat cheese, and then another tomato.
• In the future, put everything in a jar and pour the heated olive oil.
• Leave to marinate for a day.

What do sun-dried tomatoes eat with?

Consider the most popular dried tomato dishes:

Pesto

Ingredients:

You need to take one large tomato, 130 grams of sun-dried tomatoes, 60 grams of cheese and nuts, five tablespoons of olive oil, a garlic clove.

Cooking:

All of the above ingredients, except for the butter and grated cheese, beat in a blender until a prominent puree and then put the butter and cheese. You can try.

Tomato paste with pasta

Ingredients:

You need to take a pound of pasta feathers, a glass of dried tomatoes, a glass of cream, a pound of chicken fillet and two peppers, four garlic cloves, a couple of tablespoons of olive oil, a little chili.

Cooking :

Cut the chicken fillet into cubes and fry in oil with the addition of garlic. At the time of cooking the chicken, remove the seeds from the pepper and cut into strips, put in the oven, and chop the dried tomatoes with a blender.

As soon as the meat is ready, put pepper and tomato puree, finely chopped basil, pour everything with cream.

Cook for 30 minutes over low heat until everything thickens. Cook pasta until half cooked, remove water and arrange in portions, and add hot sauce on top.

Salad with Sun Dried Tomatoes

To do this, you need to prepare:

four sun-dried tomatoes, eight olives, half a red onion, 60 grams of cheese, a couple of tablespoons of olive oil, a teaspoon of balsamic vinegar, basil, lettuce.

Recipe:

We take the cheese and cut it into squares, cut the sun-dried tomatoes into strips, cut the olives into four parts, and cut the onion into rings. At the bottom of the container we put lettuce leaves, which are pre-torn by hand.

After we spread the tomatoes, olives and onion rings. Place cheese cubes on top. We pour dressing.

For dressing, mix vinegar, salt, pepper and finely chopped basil leaves. Whisk a little. After that everything is ready for use.

Light sandwiches with dried tomatoes

To cook them you need:

• baguette,
• half a glass of dried tomatoes in oil,
• five tomatoes,
• 250 grams of hard cheese,
• four tablespoons of olive oil,
• three cloves of garlic
• a tablespoon of balsamic vinegar
• salt and pepper.

Recipe:

Cut the baguette into slices three centimeters thick and place in the oven for three minutes. Mix dried tomatoes with chopped tomatoes, squeeze garlic and add finely chopped basil, butter and grated cheese.

Spread the resulting mixture into baguette pieces and put in the oven for 4-5 minutes so that the cheese has time to melt. Sandwiches can be served on the table, both hot and cold, they always turn out delicious.

In addition to the listed recipes using dried tomatoes, there are still a large number of dishes. For example, tomatoes in oil can be used for salads and in the preparation of sweets, and finely chopped sun-dried tomatoes can be used when baking flour products and bread.

The main advantage of tomatoes is that they can be stored throughout the year, for this reason you can harvest them in the summer, and then enjoy the taste all winter.

Italy is traditionally considered the birthplace of sun-dried tomatoes. When at least de-seeded (and often peeled as well), these tomato slices are lightly salted and then dried in the sun or in the oven. When the tomatoes are shriveled and noticeably reduced in size, they are poured with olive oil, adding garlic, and in winter they are served with fresh bread, only the oil is allowed to drain beforehand. Spicy herbs are added either during the drying process or at the oiling stage. There is nothing difficult in making sun-dried tomatoes at home. The recipe for the winter is designed for storage in a cold place, because tomatoes are not added to vinegar and are not sterilized. Filled with fragrant oil, they will stand in the cellar or in the refrigerator all winter. I'll show you how to make this appetizer the right way so you can enjoy the authentic Italian taste of sun-dried tomatoes.

Would need:

• juicy ripe tomatoes without damage
• Italian herb blend (or at least oregano)
• garlic
• vegetable (ideally olive) oil

There are no exact proportions, everything is quite simple and intuitive.

How to cook sun-dried tomatoes for the winter

Tomatoes must first be prepared. Sun-dried tomatoes without skins are more tender, so if possible, it is better to remove the skin. To do this, you need to make a cross-shaped incision at the tip on each tomato, pour boiling water over the fruits for 2 minutes.

Then the boiling water should be drained, pour ice water into the tomatoes. With a small knife, now you need to pull the ends of the skin from the side of the cuts and you will see how easy and simple it will be separated.

Processing a kilogram of tomatoes takes a matter of minutes.

Skinless tomatoes should be cut into 2-4 pieces, depending on size. Next, from each part with a teaspoon or hands, you need to remove the seeds. Together with the core, excess moisture will also go away, only the so-called “tomato meat” will remain.

Slices of pure tomato pulp must now be laid out on a baking sheet covered with parchment paper, greased with vegetable oil. Lay the tomatoes close to each other, because. they will be greatly reduced in size. Lightly salt the tomatoes and brush or drizzle with vegetable oil, or sprinkle lightly with a mixture of Italian herbs.

Now we send the dried tomatoes into the oven. At 50 degrees with a slightly ajar oven door, tomatoes can dry for about 8-9 hours. At first, when the tomatoes are still very wet, it is better to dry them in the oven so that they do not deteriorate. Then, if the weather is dry, hot, then you can dry them already in the sun or on a hot balcony, putting them in a clean, well-ventilated place.

Ready dried tomatoes can now be tightly packed in a clean jar, layering with thin slices of garlic and herbs as desired. Fill each layer with vegetable oil so that the tomatoes are completely covered with oil. You can use a clean fork to lightly tamp the tomatoes so that they fill the jar tightly. Close the jar with a lid and put the sun-dried tomatoes in the refrigerator for storage closer to the back wall.

After a few weeks, when the tomatoes are saturated with oil and aromas of herbs and garlic, they can be served at the table. Dried tomatoes can be stored in the refrigerator for up to six months.