Any hostess wants to surprise guests with an original dish that will be remembered. Such a highlight is the Italian recipe - sun-dried tomatoes. The rich spicy taste of the delicacy can delight in winter. This will take a little time and patience. So, we make sun-dried tomatoes at home!
To wilted tomatoes, go to your nearest market for the ingredients you need:
Dried tomatoes will be delicious if you buy fruits that are suitable for drying. Tomatoes should not be very large, fully ripe, and have a firm and intact skin. The pulp of tomatoes is needed dense, practically without seeds, with thick partitions.
It is best if the fruit for drying is in the shape of a cream or an oval. Even small cherry tomatoes can be dried, but only if the pulp is not too juicy.
The dish has a famous Mediterranean flavor when used with seasonings. They give piquancy, make you remember the taste for a long time. There are several options for seasoning:
This video presents a step-by-step master class on making an exquisite and aromatic snack at home.
It is not difficult to make a tasty preparation from vegetables, and the result will exceed expectations. We offer a selection of seventeen options.
This simple recipe is perfect for a novice cook who doesn't want to waste time and effort. You need a minimum of ingredients and knowledge. All that is needed from the kitchen equipment is an ordinary oven.
We begin to create a culinary miracle:
If you want baked tomatoes, use the non-convection drying mode. Turning on the hot air circulation mode, your vegetables will be jerky, which corresponds to the original taste of the Italian recipe. Don't forget this feature. Using it, you can get two different dishes with different taste using the same technology.
Do you have an electric vegetable dryer in your kitchen arsenal? Use it, dried tomatoes will delight you with their taste:
If you are a microwave oven owner, proceed as follows:
If you have a multicooker, use its capabilities:
If you are the owner of the airfryer, then use the capabilities of the kitchen assistant:
If forecasters promise hot sunny weather, use the forces of nature:
To dry vegetables with vinegar, you need:
Harness the power of garlic:
Slightly modified recipe:
Vegetables are much tastier in oil:
If you don't have olive oil, use sunflower oil:
We dry tomatoes according to the original recipe from Italy:
Culinary specialist Julia Vysotskaya offers the following recipe for a delicacy:
Another cook's recipe:
You can also dry cherry tomatoes:
The prepared preservation must be properly preserved.
If the vegetables have been sun-dried, store them in cotton bags for six months.
If the tomatoes have been dried in the kitchen, then keep them in a glass container, pouring hot olive oil. Use plastic lids and store in the refrigerator for a year. You can also use a freezer.
How to eat sun-dried tomatoes? Can be consumed naturally as a snack. The dish can be supplemented with meat and fish products, as well as various cheeses. Delicious salads and pasta are made from these tomatoes.
If you take the time and effort to prepare the dish at home, then you will have a wonderful Italian delicacy that you can brag to any guests. Try it!
This is a very healthy recipe, I think! Sun-dried tomatoes at home, which can rightfully be called a highlight of Mediterranean cuisine, can be cooked by everyone in the summer. Pickled in olive oil with aromatic herbs, they are good on their own on a piece of bread as a snack or snack.
They can be added to pizzas, salads, savory pastries, savory muffins. Such a sun-dried tomato, placed on top of a fish fillet, perfectly sets off its taste. Can be cut into small pieces and added to sauces, meat dishes, etc.
Honestly, when I came across sun-dried tomatoes as an ingredient in recipes, I always sighed, regretting that this was not for us ... But why? After all, everything is so simple! And today I decided to cook them myself. Here's what happened.
It is better to choose small tomatoes, such as "plums". They need to be washed, cut in half lengthwise. Remove the seeds with a teaspoon. Line a baking sheet with baking paper and arrange our tomatoes, cut upwards. Salt, pepper and send to the oven, preheated to 100 degrees.
If you are going to do this in the country, or you live in a private house, then it is best to dry such tomatoes in the sun. To do this, cover the cut halves with paper or build a shelter for them and put them in a place in the sun, where dust will not get on them. In the evening, remove so that they do not become damp overnight, and the next day expose to the sun again. This should be done for several days until they reach the condition we need.
For those who, like me, will cook this dish in a city apartment, I recommend drying the tomatoes in the oven with the door ajar, because we need the moisture to evaporate faster, but the tomatoes themselves are not dried. To do this, you need to dry them for 2-3 hours.
After removing from the oven, cool, and then put in small sterilized jars, slightly "stomping" and in each jar add a little rosemary, marjoram or a mixture of herbs of Provence and garlic, chopped into small pieces and pour over with olive oil. Close the jars and put them in the refrigerator for storage.
Check in a few days. If the oil does not completely cover the tomatoes, top up. You can store it for a year.
Such sun-dried tomatoes are a wonderful delicacy. And the aromatic oil in which they are pickled can be used for dressing salads. Very tasty, just magical!
Tomatoes can be wilted in the oven, microwave or outdoors. The easiest way is to dry in the fresh air. First step: choosing the right tomatoes. This is a very important point, the final result and the taste of the dish depend on it.
This natural process occurs when exposed to sunlight.
Pay attention to the cut of tomatoes: if it turns white, then the appetizer is ready.
You will need: tomatoes, salt, parchment, a container for vegetables (tray, wire rack, baking sheet).
If you do not have the opportunity to prepare a tasty treat on the street, there is no time, or the weather conditions are not suitable for drying, then you can use an equally successful recipe for dried tomatoes. This dish can be cooked in the microwave or oven.
An equally simple but quick way to cook sun-dried tomatoes.
You will need: tomatoes - 2 kg., Sugar - 25 gr., 50 gr. dried herbs, salt and pepper to taste, 30 ml. olive oil, a few cloves of garlic.
Tomatoes withered in this way have a delicious spicy taste and aroma.
Tomatoes sun-dried in oil can be stored in a cool, dry place for a long time.
You will need: tomatoes, olive oil, salt, garlic, spices (you can use a mixture of peppers, oregano, basil, oregano).
Tomatoes have long and firmly settled on our tables. We cannot imagine a summer lunch or dinner without fresh tomatoes or their salad. In winter, any side dish or meat dish cannot be imagined without pickled or pickled tomatoes. They are found in almost every recipe, from a regular sandwich to an ornate hot snack.
If you want to add variety to your diet, we will tell you how to make sun-dried tomatoes at home and thus get not only a tasty and aromatic appetizer, but also an excellent filling for any dish. Sun-dried tomatoes can be used in the preparation of pasta, soup and salad, they also go well with meat and fish.
So, if you decide to cook an unusual appetizer in your kitchen, the recipe for cooking sun-dried tomatoes in the oven will come in handy.
Before you start making sun-dried tomatoes, choose good ripe vegetables, preferably the same size. When the tomatoes are selected, wash them, dry them and cut them in half. Then use a teaspoon to remove the middle from the halves.
Peel the garlic and cut into thin strips. Mix salt and dried herbs. Now place the halves of the tomatoes on a baking sheet, pour a little mixture of herbs and salt into each of them and put one or two strips of garlic. Pour a couple of drops of oil into each wedge.
Place the baking sheet with the tomatoes in the oven and cook on the lowest possible heat. It will take you about 3-4 hours, but it all depends on the oven, so make sure that the tomatoes do not burn or dry out. You can store sun-dried tomatoes in a glass jar in the refrigerator.
If you have a microwave and want to cook sun-dried tomatoes, but don't want to spend a few hours on it, we will share how to cook sun-dried tomatoes in the microwave.
Wash the tomatoes, cut them in half and place them in a dish with sides, slits up. Sprinkle with spices and oil. Turn the microwave on full power and place the tomato dish in it for 5 minutes. When the time is up, leave everything in the microwave for another 10 minutes.
Then take out the tomatoes, pour the juice from the bottom together with the oil into a jar, and send back to the microwave for a few more minutes. Cut the garlic into thin slices. Salt the tomato juice with oil a little. Place the tomatoes in a glass jar, add the garlic slices and fill it all with juice and butter. Close the jar with a lid and refrigerate for 12 hours.
Excellent homemade sun-dried tomatoes are made by cooking them in herbal oil.
Wash and dry the tomatoes. Cut into halves or quarters and remove the core from them. Place the tomatoes on a baking sheet lined with parchment paper so that they are tightly adjacent to each other. Season with salt and pepper.
Add a few drops of oil to each part of the tomato and send the baking sheet to the oven, heated to 60-100 degrees. Dry the tomatoes for 5-8 hours, it all depends on the power of the oven and the size of the tomatoes.
When the tomatoes are ready, they will significantly decrease in size, put them in jars, on the bottom of which put pieces of garlic, herbs and drip a little oil. Fill 1/3 jar with tomatoes, add some oil, add spices and tomatoes again. Rotate the ingredients in this way until the jar is full. At the end, tamp the tomatoes a little and pour so that the oil completely covers them.
Close the jars and refrigerate or cool, dark.
I continue to share how to cook sun-dried tomatoes at home for the winter in a vegetable dryer. A friend shared this recipe without using oil for storage. By the way, she makes them in the Voltaire dryer. We will prepare them with basil.
How to make sun-dried tomatoes without oil:
Note: this method is also suitable for winter storage. The product will last approximately 8 months.
Wash the tomatoes, dry them and cut them in half or into 4 pieces, depending on their size.
We remove the seeds, using a spoon or a knife, so that the tomatoes wither faster.
Cut the garlic into thin petals.
We spread the tomatoes on a baking sheet covered with parchment. You can grease the parchment with vegetable oil to soften the skins of the sun-dried tomatoes.
Salt the tomatoes with coarse salt. You can leave them like this for half an hour, and then drain the resulting juice.
Pepper with freshly ground pepper.
Also, if desired, sprinkle with literally a pinch of sugar for a light sweetness.
Sprinkle with dried herbs: I have a mixture of Italian dried herbs, you can also take dried basil, thyme, rosemary, Provencal herbs - the choice is due only to your preferences.
And lay out the garlic petals.
You can also sprinkle the tomatoes with vegetable oil on top.
We put a baking sheet with tomatoes in the oven and dry at a temperature of 50-80 degrees.
Be sure to leave a small gap for steam to escape.
The lower the temperature, the longer the tomatoes will dry.
I dry as follows: first, I always set the temperature slightly higher, about 70-80 degrees and dry for an hour or 2, then I lower the temperature to 50 degrees and dry it for about 6 more hours at a low temperature. Time and temperature will always depend on the size of your tomatoes and their moisture content.
But when I dry the tomatoes together with the seeds, just cut in half, I dry them almost all the time at a higher temperature, about 70-80 degrees, and only at the very end, I lower the temperature to 50 to make it easier to control the process. These tomatoes will dry for about 15-18 hours, again, the time depends on the selected temperature and the juiciness of the tomatoes.
It is also very convenient to dry tomatoes in a vegetable dryer or so-called dehydrator.
I put the tomatoes on the drier tray, also add coarse salt, pepper with freshly ground pepper, sprinkle with dried herbs and lay out the garlic petals.
In the dryer, I leave them overnight, in the morning, usually the tomatoes are ready.
It often happens that tomatoes dry out unevenly - I just remove some of the already dried tomatoes, as they can dry out and become tough and leave those that still have a lot of moisture to dry out.
From 1 kilogram of fresh tomatoes, about 80 grams of sun-dried are obtained.
We define readiness as follows:
1.the tomatoes will significantly decrease in volume, we can see it visually, they bend well in different directions - this means that they are not too dry.
2. But at the same time, tomatoes remain slightly damp, but not wet to the touch.
There are several ways to store sun-dried tomatoes for a long time.
I do the following: I fill a clean sterilized jar with tomatoes, add a pinch of dried herbs, add a little salt to taste, and fill it with vegetable oil to the top.
I use olive oil, I keep several of these jars of tomatoes in the fridge, olive oil thickens in the cold, but disappears quickly at room temperature.
Can be poured with sunflower oil. Please note that tomatoes should always be completely covered with oil: take tomatoes, for example, for a salad, use oil for dressing - and be sure to add fresh oil immediately so that mold does not form. And I put the remaining tomatoes in a bag and store in the freezer. When one jar comes to an end, I fill it with tomatoes from the freezer, top up the oil again to the top. With this method, tomatoes are stored for a long time. And it's a great idea to save space in the fridge, and a bag of tomatoes takes up very little space in the freezer.
To keep the tomatoes at room temperature, you can add about a teaspoon of wine vinegar to a half-liter jar, or pour hot sunflower oil over the tomatoes. We heat the oil well, but do not bring it to the deep-fat temperature, otherwise you will simply deep-fry the tomatoes.
Also, you can sterilize jars of tomatoes in the oven: put the tomatoes in jars, pour in sunflower oil, put in a cold oven, heat to 120 degrees. Sterilize half-liter jars for about 15 minutes.
For long-term storage, add only dried garlic and dried herbs to jars.
Now for a little bonus. If you like experiments, then you will like this idea. Original chips can be made from tomatoes))
We also prepare tomatoes as for drying, only we dry them at a higher temperature and, preferably, with convection.
We set the temperature to about 120 degrees, periodically check for readiness, about every half hour. The chips will cook for about 3 hours, again, the time is approximate, depends on the size of the tomatoes and the power of your oven. But if you dry tomatoes for a long time at a low temperature, then chips will not turn out from them, they will just become very tough.
Enjoy your meal!
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It is recommended to dry small tomatoes. These varieties accept the taste of spices and oils better. At the same time, the cooking process is significantly reduced in comparison with large fruits. Finished tomatoes should not be overdried. It is important that juice remains in them.