Our national traditions are to cook at home, and not count on lunch at a restaurant or buy ready-made meals in plastic containers. For a variety of family menus, let's study the technology of how to cook sun-dried tomatoes, the recipe of which at home is very simple to implement! This magnificent vegetable dish is suitable for a gourmet appetizer or side dish, and as an ingredient in salads, the top of the aftertaste perfection!

Sun-dried tomatoes can be prepared in several ways, you can even roll them up for the winter. In any case, this is an incredibly delicious vegetable dish! They can be used for sandwiches, as a component of salads, in gravy and sauces, and you can eat “as is”, i.e. all recipes for sun-dried tomatoes have an indescribable zest! Having looked at our recipes, you will want to realize each of them! Without a doubt!

Sun-dried tomatoes - a classic recipe

Ingredients

•   - 15 pcs. + -
•   - 2 tsp + -
•   - incomplete tsp + -
• Provencal or Mediterranean herbs   - 2-3 tsp + -
•   - 1 clove + -
•   - for filling + -

Cooking

Tomatoes according to this recipe are perfect for sandwiches and salads, sauces and pasta ... yes, they are suitable for any dish! They can simply be laid out on a plate and eat as a god-worthy delicacy!

• Thoroughly wash the tomatoes (each fruit separately in the hands) and wipe the moisture with a towel. They must be dry.
• We cut the tomato into 4 segments, remove the stalks and use a coffee spoon to clean the seeds and juice, preserving the septum.
• We spread the slices on a baking sheet covered with parchment paper. We lay them tightly to each other.
• Sprinkle the laid tomatoes with salt, herbs and a thin stream, water the vegetables so that a drop drops into each slice.
• We heat the oven to 60-80 degrees, place a baking tray with tomatoes in it. The oven door is left ajar to allow evaporating moisture to escape. We weed vegetables for about 6-8 hours. If there is a convector in the furnace, then periodically you need to turn it on. It’s important not to dry the tomatoes!
• Ready-made dried tomatoes still contain moisture, become elastic, easily bend. They lose in volume about 2-2.5 times. We take them out of the oven and cool.
• Now we need to save our dish for future use.
• Pour the bottom of a clean, sterile jar with a small amount of oil, put in it a few leaves of oregano or a sprig of rosemary, as well as several plates of garlic. We fill the jar with tomatoes for a third of the volume, pour oil (a little) and shift the herbs and garlic.
• Next, repeat the laying of tomato slices and spices, pouring them with oil. Filling the jar to the top, with a spoon, ram the tomatoes and spices a little and fill them with oil so as to completely cover the dried slices. Oil in this case serves as a preservative component.
• We lay out all the tomatoes in jars in such a way, close them with tight sterile lids and take them out to the cold. You can store in the cellar or in the refrigerator. The place should be cool and dark.

• Choose tomatoes with fleshy stenochki. Thin-walled tomatoes dry quickly and lose their appearance and taste.
• Put salt, pepper and herbs according to your taste preferences. The exact amount can not be followed. Salt can be successfully replaced with sea salt - only put it less!
• Sun-dried tomatoes, the recipe of which we have brought to you, is not a dogma. Basil is very suitable for this method of harvesting tomatoes. You can use it both for sprinkling before drying, and for storage in banks.
• Many recipes suggest using extra virgin olive oil. But without loss of taste and quality, it can be painlessly replaced with refined sunflower.

Sun-dried tomatoes - a quick recipe

Tomatoes with my thick pulp and make cruciform incisions in the stalks. We dip the vegetables in boiling water for 20-30 seconds, then in cold. Remove the peel from the tomatoes and cut each fruit into 4 parts, clean the seeds and juice with a spoon.

We spread the quarters with the cut up on a baking sheet covered with parchment, salt, sprinkle with chopped parsley, oregano and basil. Preheat the oven to 100 degrees and weaken the tomatoes for 1.5 hours.

We put the finished product in a sterile jar, tamp a little and fill with oil. Tightly close and store in the cold. Sun-dried tomatoes are ready for use in 2-3 days.

Sun-dried tomatoes for the winter

Recipes with sun-dried tomato quarters always amaze with their original taste. Therefore, having in stock a couple of jars with such a delicacy will allow you to cook a real gastronomic masterpiece, surprising even the most demanding gourmets.

Ingredients

• Cream Tomatoes - 3 kg
• Ground black pepper - according to your preference
• Dried basil - 2 tsp
• Oregano - 6-8 leaves
• Rock salt to taste
• Olive or sunflower oil - 600 ml or slightly more
• Garlic - to taste or 4-6 cloves

Cooking

1. We cut clean and dry tomatoes into quarters, select the seeds and pulp (we leave the partitions), fold them tightly with the slices up into the baking dish.
2. Sprinkle quarters abundantly with salt, pepper, herbs and minced garlic. Fill with oil so as not to completely cover the tomatoes, but only on 3/4 of the volume of the form.
3. We put the form with tomato quarters to languish in the oven. Preheat the oven to about 100 g. Open the door so that the moisture evaporates. We cook until the contents of the form with tomatoes are reduced in volume by 30%.
4. Gently place the ready-dried sun-dried tomatoes in a sterile container, fill with hot oil (the one in which they languished) and roll up with sterile lids. Store in a dark and dry place.

How to cook sun-dried tomatoes in the microwave

A very simple and quick recipe for those who love fast-food cooking.

1. We prepare tomato slices, put them on a flat dish with low sides (special dishes for microwave devices). We put in the microwave. We program full power for 5 minutes. After 5 minutes, turn off, but do not remove the dish from the oven, but leave it for another 10 minutes (do not open the oven!).
2. We take out our preparations and pour out the juice that has stood out (we hold the tomatoes with the lid) in a separate bowl. Salt, sprinkle with dried basil and ground pepper (preferably a mixture of peppers). We put in the microwave, we tumble for another 3 minutes at maximum power. And for 2-3 minutes we leave them in the chamber of the device.
3. Peel 1-2 cloves of garlic, cut into slices. We begin to put the quarters in a dry sterile jar, pouring garlic. Pour the filled jar with juice, which we drained from the dish.
4. And our last action will be pouring tomato quarters in our own juice with olive oil. Pour in a thin stream 1 cm above the contents of the can. Close with a sterile lid. You can try it in a day. Especially tasty with cheese on toasts.

All our recipes for sun-dried tomatoes will give you the opportunity to diversify the usual recipes for dishes with tomatoes, bringing them a spicy touch and taste and aroma. Give it a try! You will be delighted!

Few housewives cook sun-dried tomatoes for the winter at home. But if you have ever tried dried tomatoes, then you will certainly want to enjoy them again. You can prepare such a delicious tomato billet in different ways: in the oven, microwave, electric dryer.

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

Tomatoes are sluggish in many countries of the world. This type of cooking of tomatoes is especially characteristic for countries with a hot climate. Sun-dried tomatoes are prepared both in Australia and in Asian countries, but Italy is the birthplace of this recipe. This is a famous Italian appetizer with aromatic herbs. Therefore, such vegetables perfectly complement the Mediterranean cuisine.

Meanwhile, in the store, the price of a small jar of such dry fragrant tomatoes is not cheap at all. In this case, 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 of a workpiece for the winter from a tomato.

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

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

In order to cook delicious dried tomatoes for long-term storage at home, you need 4-6 hours. However, it is not necessary to stand above the stove all this time, you can safely do other things while the tomatoes are cooked in the oven.

Your active participation in cooking will require very little.

Cooking time: 5 hours.

Ingredients:

• Tomatoes (fleshy) - 2 kg.
• Vegetable oil (odorless) - 1 cup (200 ml).
• Salt - 1 tsp.
• Sugar - 0.5 tsp.
• Spice.
• Basil.
• Garlic.

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

1. For this recipe you will need strong fresh tomatoes with lots of pulp.

A good grade is "Cream" or "Fingers." 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 tool. Then cut the small tomatoes in half and the large ones into quarters.

Remove the seeds from each piece with a teaspoon. If there are few seeds, then you can leave them.

2. Place baking paper on a baking sheet. Instead of paper, you can use foil. Arrange the pieces of tomatoes in tight rows.

When drying, the tomatoes will decrease in size, and free space forms between them. Using a cooking brush, grease the surface of chopped tomatoes with vegetable oil.

Sprinkle the slices of tomatoes with your favorite spices (e.g. black pepper, Provencal herbs or dried garlic), salt and a little sugar.

Place the pan in a preheated oven to 100 degrees. Choose a mode with the fan on. If this is not provided in your oven, you can just slightly open the door.

It is not necessary to dry the tomatoes at a time, you can take breaks, leaving them in the oven with the door ajar.

Ready-made dried tomatoes are reduced in size, when squeezed, juice will not stand out from them. Some slices may be covered with a light brown crust - this is due to the sugar that you sprinkled on the tomatoes.

3. Ready homemade dried tomatoes need to be cooled. Banks and lids must be pasteurized first. In prepared cans, put slices of sun-dried tomatoes.

Put basil leaf and garlic clove on top. Pour a layer of chopped and dried tomatoes with odorless vegetable oil. Then repeat the layer of tomatoes with garlic and basil, again fill with oil.

It will turn out tasty with ordinary sunflower and olive oil.

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

In the same way, sweet bell peppers can be prepared for the winter. It will be a real storehouse of vitamins.

4. Tightly tighten the jar with a sterile metal lid. Sun-dried tomatoes should be stored in the refrigerator. Instead of metal covers, you can use thick plastic covers.

From two kilograms of raw tomatoes, about 400 grams of sun-dried are obtained.

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After a few days, sun-dried tomatoes in a jar are nourished with herbs, garlic and can be tasted. The oil with spices left in the jar is incredibly aromatic and perfect for dressing salads.

Slices of sun-dried tomatoes can be added to risotto, pizza, pasta and other Italian dishes. And just with brown bread, such tomatoes are very tasty. Bon Appetit!

Video: Dry oven-dried tomatoes, winter recipe for a spin

In this article you will find everything about how to cook sun-dried tomatoes at home for the winter - a detailed and understandable step-by-step recipe with a photo.

Sun-dried tomatoes began to appear on our tables not so long ago.

And not surprisingly, we are used to drying various fruits and berries.

But vegetables are traditionally recognized as pickles.

For Italians, dried tomatoes are a familiar product. They are added to pizza, and to pasta sauces, and to various soups.

Sun-dried tomatoes can be bought today in almost every supermarket.

But under industrial conditions, vegetables are treated with sulfur dioxide, which is completely not good for the body.

Therefore, it is better to cook sun-dried tomatoes at home, especially since it is not difficult at all, although the process is a bit lengthy in time.

Sun-dried tomatoes with Provencal herbs and garlic - a traditional, widespread worldwide dish of Italian cuisine.

The most “natural” way is to dry the tomatoes in the sun, having previously laid them out on a special grid.

An electric dryer for fruits and vegetables is also a great option.

But what if there is no way to dry tomatoes in these two ways?

In this case, the most ordinary gas or electric oven will come to the rescue.

Sun-dried tomato recipe at home for the winter

Not every tomato variety can be wilted. Only dense, fleshy, not juicy fruits are suitable.

Choose herbs and spices to your liking, also applies to the vegetable oil used for storage.

Italians, of course, use olive, cold pressed for these purposes.

It can easily be replaced with refined sunflower oil.

• Tomatoes - 1 kg
• Garlic - 2 cloves
• Dry herbs (thyme, rosemary, marjoram, Provencal herbs)
• Salt - 1 tsp
• Vegetable or Olive Oil

Cooking:

1. Tomatoes, previously washed under running water, cut in half. With a teaspoon, carefully remove the core with the seeds.
2. Put prepared tomatoes on a wire rack close to each other. Sprinkle coarse salt over the slices.
3. Send the tomatoes to dry in an oven preheated to 80 degrees. And in order for moisture to leave the vegetables faster, it is recommended that you open the oven door slightly. After a few hours, the tomatoes will begin to decrease in size.
4. In the oven, tomatoes should be dried for at least 12 hours. Ready tomato slices will change their scarlet color to a rich burgundy, they will decrease in size by about half, and by weight - by 10 times. Make sure that the tomatoes do not dry out - they must be elastic, not brittle.
5. Put garlic at the bottom of the jar for storing dried tomatoes. Then fill the dishes with tomatoes, top with vegetable oil, so that it completely covers the slices.

Store sun-dried tomatoes for a year in a cold place.

They can be added to soups, side dishes, and how delicious is the dried Italian bruschetta with sun-dried tomatoes !!!

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

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

It is necessary:

The number of ingredients according to your desire, you will understand the details from the detailed description.

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

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

Cooking:

So, for starters, drop the idea of \u200b\u200bsimultaneously laying 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 get just boiled tomatoes at the exit.

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

Visually about the size - a tomato in a tablespoon.

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

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

It is best to lay as in the photo, for uniform heating. I can’t take out the seeds, because the toad strangles - the tomatoes dry out very much, there is something!)).

Sprinkle with salt, spices and chopped garlic, lightly pour on odorless vegetable oil (I left 1 teaspoon per bookmark). The amount of salt and spices you can always add to the jar directly (but do not add fresh garlic to the jar).

I used green and purple basil.

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

Put the plate in the microwave on 10 minutes   at full power (I have   800 W). Watch the microwave until you adapt, because all the stoves are different!

We take out the plate from the oven and leave on 10 minutes. At this time, put in the microwave a second plate with tomatoes. You understand, we don’t lose time - one is standing up, the second is getting ready. While standing, the tomatoes continue to dry out.

After settling for 10 minutes, drain the liquid, if any (do not pour, but collect in a bowl), I do not have it. Return to the microwave for another 2 minutes   when fully heated. If it seems to you that the tomatoes in the photo are in a liquid, then it only seems that all the liquid has evaporated.

I repeat the scheme:

10 minutes heating + 10 minutes standing + 2 minutes heating

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

This is how the volume of tomatoes decreases.

Tomatoes are slightly crushed, but not much.

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

Pour 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 they eat me quickly.

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

I’d also warm a minute in the microwave, for sure.