How to make sun-dried tomatoes at home: 17 best recipes


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!

Preparation of ingredients

To wilted tomatoes, go to your nearest market for the ingredients you need:

  • buy 2 kg of good tomatoes (we will tell you which tomatoes are suitable for drying below);
  • the hostess always has salt and pepper, but if they run out, get them;
  • stock up on a mixture of fresh and dried herbs - these spices will give the dish a spicy aroma;
  • garlic is needed to spice up our dried tomatoes;
  • take olive oil for dressing the dish, sunflower oil will not work here.

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.

What seasonings to use

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:

  1. We need to take finely ground black pepper, add Provencal herbs, cut the garlic into small pieces.
  2. It is necessary to pass the garlic through a press, add rosemary to it, mix everything thoroughly.
  3. Use bay leaves, mix with dried mint and add thyme.
  4. Season with finely ground ginger, garlic and onion.
  5. Dried lemon or lime leaves with the addition of lemongrass will add sourness to the dish.
  6. The hostess can improvise using other spices available in her kitchen. Here, the main thing is not to overdo it with spices.

Video "Dried tomatoes in Italian"

This video presents a step-by-step master class on making an exquisite and aromatic snack at home.

The best recipes for sun-dried tomatoes

It is not difficult to make a tasty preparation from vegetables, and the result will exceed expectations. We offer a selection of seventeen options.

In the oven

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:

  1. Divide the pre-purchased tomatoes into small wedges.
  2. Remove all seeds from the pulp of the fruit and cut out the partitions.
  3. Spread the resulting pieces over the entire surface of the baking sheet, cut upwards.
  4. Prepare the spice mixture using the recommendations above, sprinkle the chopped tomato wedges with spices. Do not forget about salt, it improves the taste of the dish and speeds up the drying process.
  5. Place the baking sheet with the piece in the oven, setting the temperature to 70-80 ° C. The drying process will take about 5 hours.
  6. Turn the baking sheet over while the vegetables are drying to prevent the food from burning.
  7. At the end of the drying process, turn off the oven and allow the resulting food to cool down. When the baking sheet can be touched, the sun-dried tomatoes are completely ready. You can eat them.

Convection oven

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.

In the vegetable dryer

Do you have an electric vegetable dryer in your kitchen arsenal? Use it, dried tomatoes will delight you with their taste:

  1. Prepare the fruits, wash them and cut them into 1 cm thick circles.
  2. Place the resulting circles in the dryer and turn on the device.
  3. The drying process begins. At this time, we are preparing a gas station. We clean several heads of garlic and three of them on a grater. Put the gruel in a container and mix with salt.
  4. We repeat the procedure for preparing the dressing, but add dried Provencal herbs instead of garlic.
  5. When the vegetables are dry, remove them from the wire rack.
  6. Prepare a deep plate with the tomatoes in layers. Pour the dressing between layers to alternate between vegetables and spices. When the container is full, fill it with olive oil and close.
  7. Fill another plate with sun-dried tomatoes using the second type of Provencal dressing. Don't forget the oil.

In the microwave

If you are a microwave oven owner, proceed as follows:

  1. Wash and dry vegetables, cut them in half.
  2. Place the wedges in the ovenware, cut up.
  3. Prepare your condiments.
  4. Sprinkle the spices over the tomatoes and add the olive oil.
  5. Set the power of the appliance to maximum. Cook for about 5-6 minutes. When heating has finished, open the door and wait 15 minutes.
  6. Salt the fruits and heat for another 2 minutes.
  7. Remove the sun-dried vegetables and place them in a container.
  8. Cover the product with grated garlic and store in the refrigerator. Soak vegetables in the cold for at least 10 hours.

In a multicooker

If you have a multicooker, use its capabilities:

  1. Wash and cut the tomatoes.
  2. Arrange the vegetables on the bottom of the appliance bowl in one layer, cut up.
  3. Mix black pepper with salt, add sugar and Provencal herbs in equal proportions.
  4. Place the garlic cloves between the tomatoes.
  5. Pour olive oil over the vegetable and bake for about an hour.
  6. Arrange the dish in jars, cover with oil and cover.
  7. Store the resulting vegetables in a cold place.

In the airfryer

If you are the owner of the airfryer, then use the capabilities of the kitchen assistant:

  1. Prepare vegetables as described above.
  2. Dry for 5 hours at 90 ° C.
  3. Do not forget to turn on intensive airflow and open the lid slightly.
  4. At the end of the process, the dish is ready.

In the sun

If forecasters promise hot sunny weather, use the forces of nature:

  1. Arrange the washed and chopped tomatoes on a tray.
  2. Place a cloth on top to keep out flies and mosquitoes.
  3. Take the pallets indoors in the evening and return them in the morning.
  4. Dry the fruits for 5-6 days.

With balsamic vinegar

To dry vegetables with vinegar, you need:

  1. Cut the fruit into wedges.
  2. Fill the workpiece with a mixture of spices.
  3. Start the drying process in one of the ways listed above.
  4. Put the finished tomatoes in a glass container with fresh basil and sprinkle with dried Provencal herbs.
  5. Pour olive oil over vegetables and add 1 tbsp. l. balsamic vinegar.
  6. Save closed jars in a dark closet.

With garlic

Harness the power of garlic:

  1. Prepare the tomatoes and cut into several pieces.
  2. Remove the middle from the wedges.
  3. Cover the baking sheet with oiled parchment and place the vegetable wedges on top.
  4. Add salt, oil and spices.
  5. Place the baking sheet in the oven and dry it on convection mode for 8 hours.

With basil and garlic

Slightly modified recipe:

  1. Prepare the spice mixture using grated garlic, basil, and olive oil.
  2. Process the vegetable slices, dry them in the oven using the convection mode.
  3. Arrange the fruits in a glass dish in layers.
  4. Sprinkle each layer with a spice mixture.
  5. Pour olive oil over a container.

In olive oil

Vegetables are much tastier in oil:

  1. Prepare and slice the tomatoes.
  2. Put the pieces on a baking sheet, sprinkle with a mixture of herbs and spices, salt.
  3. Add chopped garlic.
  4. Dry the tomatoes in the oven for 5 hours. Set the temperature to 100 ° C.
  5. Put dried vegetables in glass jars, add garlic and cover with olive oil.

In sunflower oil

If you don't have olive oil, use sunflower oil:

  1. Dry the tomatoes using the method described above.
  2. Place the garlic cloves in a skillet and cover them with oil, heating over low heat.
  3. Divide the dried tomatoes into glass jars, cover them with the oil mixture and cover.
  4. Preservation can be saved for about 5 months.

Italian recipe

We dry tomatoes according to the original recipe from Italy:

  1. Prepare the vegetable wedges as usual and place on a baking sheet.
  2. Sprinkle the tomatoes with sage, dried sage, and oregano.
  3. Add salt, black pepper and sugar and pour over with olive oil.
  4. Place the baking sheet in the oven and air dry at 100 ° C for several hours.
  5. Place the fruits in jars with lids, cover with oil and place in the cold.
  6. At the end of two days, the dish can be eaten.

Recipe from Julia Vysotskaya

Culinary specialist Julia Vysotskaya offers the following recipe for a delicacy:

  1. Prepare and cut the fruit.
  2. Place them tightly on a baking sheet.
  3. In a mortar, mix black peppercorns, fresh basil, add a little sea salt, garlic and dried basil. Grind everything into a homogeneous mixture.
  4. Grease each slice with the resulting spices.
  5. Pour two-thirds of it over with olive oil.
  6. Dry the fruits in the oven for 3 hours at 200 ° C.

Recipe from Alla Kovalchuk

Another cook's recipe:

  1. Prepare and cut vegetables, remove pulp.
  2. Put on a baking sheet.
  3. Add salt and pepper, sprinkle with parsley and herbs.
  4. Dry for 2 hours at 100 ° C in the oven.
  5. Put the tomatoes in a jar and cover with oil.

Recipe from Vincenzo Barba

  1. Put the dried vegetables in a jar in layers in the same way.
  2. Arrange the layers with garlic cloves, add spices and pour over hot oil.

Sun-dried cherry tomatoes

You can also dry cherry tomatoes:

  1. Cut the vegetables into two slices.
  2. Place the fruits on a baking sheet, salt and add spices.
  3. Dry in oven for 2 hours at 100 ° C.

Storage rules for sun-dried 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.

Cooking applications

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!


Sun-dried tomatoes at home

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.

Ingredients

  • 1.5 kg of tomatoes
  • Salt, pepper to taste
  • A few cloves of garlic
  • Rosemary, marjoram

Preparation

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!


How to wilted tomatoes at home

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.

  • Prefer homemade tomatoes over greenhouse tomatoes.
  • Vegetables should be ripe, fleshy and not large. Cream or cherry varieties are best.
  • The tomatoes should be free of stains and the skin should not be damaged.

Drying outdoors

This natural process occurs when exposed to sunlight.

  1. Wash the tomatoes in cold running water, dry, cut each vegetable into two parts, remove the insides.
  2. Line the bottom of the container where the tomatoes will be laid out with parchment. Place vegetables on it, cut up.
  3. Sprinkle each half with salt, place the container in the sun, cover with gauze. For the evening, it is better to clean the tomatoes in a warm room.
  4. The drying process lasts about 8-10 days, until the moisture completely evaporates from the vegetables. The air temperature must be at least 32 degrees.

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.

Drying in the oven

An equally simple but quick way to cook sun-dried tomatoes.

  1. Rinse vegetables, dry, cut into two halves, remove the core.
  2. Line a baking sheet with parchment, fold the tomato halves into it, tighter to each other.
  3. Separately mix sugar, salt, pepper and sprinkle each slice of vegetables with this mixture, then sprinkle them with spices.
  4. Spread the peeled cloves of garlic evenly on a baking sheet.
  5. Drizzle with olive oil.
  6. Send the baking sheet to the oven, preheated to 130 degrees and dry for 4-5 hours.
  7. Cool the tomato slices, put them in glass jars in layers, alternating a layer of tomatoes with a layer of chopped garlic and aromatic herbs.
  8. Pour olive oil over the jar so that all voids are filled.

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.

Microwave drying

Tomatoes withered in this way have a delicious spicy taste and aroma.

  1. Prepare vegetables: wash, dry, cut in half, remove entrails.
  2. Place the halves on the wire rack with the cut part up, sprinkle each of them with spices, pour olive oil so that it reaches the middle of the tomatoes.
  3. Send the tray of tomatoes to the microwave for 5-6 minutes, setting the maximum power.
  4. Reduce power and cook for another 10 minutes.
  5. Drain the juice into a separate container, salt the vegetables.
  6. Place the tomatoes in layers in a glass jar, adding crushed garlic to each layer. Pour over the drained juice, if it is not enough, then add to the neck of a can of olive oil.

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).


For drying, it is better to use not overripe, but hard fruits with a thick skin: they will cook faster

Sun-dried tomatoes - recipe

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.

Sun-dried tomatoes in the oven

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.

  • tomatoes - 1 kg
  • garlic - 2 cloves
  • sea ​​salt - ½ tsp
  • oregano - 1 tsp
  • thyme - 3 g
  • vegetable or olive oil - 50 ml.

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.

Sun-dried tomatoes in the microwave

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.

  • tomatoes - 4 pcs.
  • herbs and spices (any) - 2 tsp
  • garlic - 2 cloves
  • olive oil - 2 tablespoons spoons.

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.

Sun-dried tomatoes in oil - recipe

Excellent homemade sun-dried tomatoes are made by cooking them in herbal oil.

  • tomatoes - 1 kg
  • garlic - 2-3 cloves
  • olive or vegetable oil - 0.5 l
  • ground black pepper, sea salt, dry herbs.

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.


Sun-dried tomatoes for storage without oil

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.

  • 3 kilograms of tomatoes
  • basil to taste
  • a couple of teaspoons of salt

How to make sun-dried tomatoes without oil:

  1. Wash the tomatoes, remove the stalks and cut them in half. Remove the pulp and seeds, the attachment points of the fruit legs. Lay on a paper towel, cut side down. This will drain unnecessary juice.
  2. After twenty minutes, turn the tomatoes over and sprinkle with basil and salt. Add other spices if you like.
  3. Place the cuts on the pallets, cut side up. Set the dryer temperature to 60 degrees. Leave the tomatoes for 6 hours, periodically changing the pallets.
  4. When we do not use oil for storage, tomatoes must be placed in airtight containers and refrigerated. When you plan to eat them, soak them in water.

Note: this method is also suitable for winter storage. The product will last approximately 8 months.


Step by step recipe with photo

Video recipe

Advice

Fleshy tomatoes are best suited for drying. One of the most successful and affordable varieties is the Slivka variety. You can also dry tomatoes such as cherry tomatoes and any small tomato varieties. Tomatoes should be ripe and firm, but not overripe.

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.

Advice

Tip 1. It is not necessary to remove the seeds, there is another drying option, when the tomatoes are simply cut in half or into 4 parts and dried together with the seeds. So they will dry about 2 times longer and at a higher temperature than tomatoes without seeds, but the taste is even more interesting.

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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Oven dried cherry

  • cherry tomatoes - 900 gr.
  • garlic - 6 teeth
  • olive oil - 350 ml.
  • fresh herbs - 30 gr.
  • food salt - 17 gr.
  • allspice - 10 gr.
  • dried herbs - 20 gr.

  1. Preheat the oven to 90 degrees. Rinse the tomatoes and pat dry. Halve and place on a parchment-lined baking sheet.
  2. Sprinkle the tomatoes with a little oil and sprinkle with a mixture of finely chopped garlic, pepper, salt and herbs. Send the composition to the oven for 6 hours.
  3. Let the tomatoes cool completely. Add olive oil, spices and ready-made vegetables to a sterilized glass container.
  4. After that, pour in the required amount of the composition to the edges of the container. Close with a tight lid, store in the refrigerator.

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.


Watch the video: अब टमटर 100 रपय ह य 1000 रपय-आपक घर रहग हमश टमटर ऐस-Quick Tomato Powder and Seasoning


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