As soon as tomatoes are not cooked: they are eaten fresh, added to salads, soups, they are used for baking stuffing and various preparations. You can pick up a dish of tomatoes. Tomato is a vegetable not only tasty, but also healthy: it contains fiber, natural sugars, carotene, vitamins C and E, iodine, magnesium, sodium and much more - just a storehouse of benefits! It is not surprising that the tomato has entered many national recipes. So, sun-dried tomatoes in oil are popular in sunny Italy. The dish combines not only the benefits of red fruits, but also the healing effect of spices. Basil, parsley, mint, rosemary, marjoram - the very Provencal herbs that help break down fatty foods, improve appetite. A olive oil impregnates tomatoes, making them even more fragrant. And, despite the fact that herbs are French, they are used in most Italian recipes.
How to cook Sun Dried Italian Tomatoes? The summer harvest of tomatoes is dried in the sun for several days, mixed with spices and salt, poured with oil and rolled into jars. Drying in the sun is possible during the hot summer months, and tomatoes at this time are sold natural, juicy and fragrant. Is there a way to speed up the cooking process? sun-dried tomatoes in oil for the winter. The oven will help us with this. If you dry the vegetables in this way, the cooking time is reduced to several hours (up to 5 on average). In my recipe with a photo, you can clearly see what should happen to the tomatoes during baking. For clarity, I made without skin and with skin, it turns out equally tasty. Sun-dried tomatoes don't have as tough skins as fresh ones. And the taste is amazing! Be sure to try this delicious Italian appetizer, especially if you like Italian cuisine. Well, so that everything is accessible and understandable, I give the recipe step by step with a photo. Let's see how a fragrant tomato appetizer is prepared!

Ingredients:

• 1 kg of fleshy tomatoes;
• 1 tsp coarse salt;
• 2-3 cloves of garlic;
• 200 ml extra virgin olive oil;
• a mixture of provencal herbs.

Yield: 1 jar 0.33 l.

Italian recipe for sun-dried tomatoes (tomatoes) for the winter

The classic recipe involves drying vegetables outdoors under hot sunlight for several days. In Russia, this delicacy is quite rare. Due to the high cost, not everyone can afford to purchase such a luxury. However, you can cook a savory snack on your own. Recipes for sun-dried tomatoes are quite simple. It will take a lot of time for this, kitchen appliances (microwave oven, dryer) or an ordinary oven will come to the aid of housewives.

The five most commonly used ingredients in recipes are:

It is better not to use large fleshy vegetables, as they will dry for a long time and poorly. Preference should be given to certain varieties, such as cherry. The product has a long shelf life, and so that it does not deteriorate, you need to take it out of the jar with a dry, clean fork, otherwise mold will start. Banks should be small (no more than 500 ml). Tomatoes are served as an independent dish, added to pasta, meat or fish.

Dried tomatoes according to Italian recipes

Sun-dried tomatoes are a very popular preparation in southern countries. Where there is plenty of sun, tomatoes and olive oil, drying tomatoes is easy and inexpensive. They are simply laid out in the heat and do other things.

For us, this recipe is suitable when there is plenty of tomatoes and it’s not a pity to buy a bottle of olive oil, which, of course, can be replaced with ordinary vegetable oil (or vegetable oil with the addition of sea buckthorn, corn oil, butter walnut, sesame), but the taste will be slightly different. Olive oil is perfect here. It is saturated with the aroma and taste of tomatoes and spices. And in the cold it also thickens, becoming viscous and jelly-like. It is also very tasty, you can eat it with a spoon.

Which tomatoes are suitable for drying and drying

It is better to take dense tomatoes, in which thick walls and a little fluid core - oblong cream tomatoes.

Is it necessary to remove the liquid core when drying tomatoes

I took out the middle of the tomatoes, but, looking at Italian recipes, I realized that this is not necessary. Many housewives from Calabria and Puglia dry tomatoes just like that, cut into halves or quarters (when the tomato variety is not plum-shaped, but round). It's easier, less hassle.

Cut the tomatoes for drying (drying)

How to dry and dry tomatoes

There are 2 ways to dry and dry tomatoes:

• slow drying in the sun during 5.5-10 days(they are covered with clean gauze or another cotton cloth so that insects do not spoil, dust does not get in and there is shading). During drying, the tomatoes must sometimes be stirred up and checked what is happening under the rag. The duration of drying depends on the weather and the properties of specific tomatoes. This is a traditional, classic way of curing and drying tomatoes.
• Drying in an oven(oven) at a temperature 80-120 degrees C during 4-10 hours 8 (the oven may be left ajar). 1 baking sheet contains about 1 kg of tomatoes. The lower the drying temperature, the slower it goes. The larger and juicier the tomatoes were, the slower they dry out. This is a method that is suitable for cloudy cool weather.

Then sun-dried tomatoes are put in jars, poured with olive oil (you can add spices). Close and store in the refrigerator for about 3 months. Or sterilized and the shelf life increases. Readiness comes no earlier than after 1-2 weeks of storage (all this time fermentation processes continue, the taste gradually changes from good to excellent).

Tomatoes without the liquid part on a baking sheet covered with baking paper

Which banks to take

I advise you to lay out the preparation of sun-dried tomatoes in small jars, they are consumed little by little, therefore, it makes no sense to make 1 large jar, you may not have time to use the open one. A few smaller ones are better.

Italian sundried tomatoes

I give 2 Italian recipes for harvesting sun-dried tomatoes with drying in the oven (recipe from Calabria and Apulia) and with drying in the sun (recipe from Sicily). Both recipes can be made in the oven or in the sun. The difference is only in the sharpness of taste (garlic, hot pepper and vinegar are added in the Sicilian recipe).

Tomatoes, oil, spices (basil) and salt. I also added garlic to simple sun-dried tomatoes.

1. Dried tomatoes in oil (in the oven, a simple recipe)

1.1. Ingredients

for 2 cans of 150 g. Cooking time 8-10 hours + 20-30 minutes for sterilization.

• Cream tomatoes - 2 kg;
• Olive oil;
• Salt;
• Sugar;
• Spices - dried basil, mint, oregano, garlic - optional.

1.2. How to do

• Wash and cut: Rinse the tomatoes, dry on a towel. To cut in half. Place on a baking sheet lined with parchment paper (cut side up). Sprinkle with a little salt and sugar. And put a little olive oil on each tomato.
• Dry the tomatoes in the oven: put in the oven and dry at a temperature 120 degrees C during 4-10 hours(the oven may be left ajar). 1 baking sheet contains about 1 kg of tomatoes.

Tomatoes are not dried at the same time, therefore, from time to time, check them for readiness and remove already dried ones from the oven (otherwise they will burn).

• Cool tomatoes and prepare jars: remove the dried tomatoes from the oven and put them on a wire rack to cool. While the tomatoes are cooling, prepare the canning jars. Wash jars and lids, dry, sterilize or pour over with boiling water.
• Place the dried tomatoes in a jar tightly in layers, dripping a small amount of olive oil on each layer. Cover the top layer with oil completely, making sure that there is 1 centimeter of space left from the edge of the jar. If air bubbles form in the jar, lightly crush or shake the jar so that the oil is evenly distributed over the jar and covers the tomatoes. Close jars with prepared screw caps (or plastic ones). Store in the refrigerator for about 3 months. For more long-term storage must be sterilized.
• How to sterilize: Cover jars or regular iron canning lids. Put in a saucepan, the bottom of which is lined with a cloth (so that the jars do not slip). Pour water into a saucepan (up to the shoulders of the cans). Bring to a boil and sterilize the jars - 0.5 l - 20 minutes 0.75 l - 25 minutes 1 l - 30 minutes. Remove the sterilized jars from the water and, without moving the lids, close. Check for leaks, let cool to room temperature.
• How to store: sun-dried tomatoes in oil can be stored for approximately 3 months - if they are sterilized, then at room temperature, but cool, in a dry and dark place. Or unsterilized 3 months. in a refrigerator. Sun-dried tomatoes will be ready no sooner than in 1 week. Any open (started) jar should be stored in the refrigerator and eaten in about a week.

1.3. Oven drying option (temperature-time)

• Cut ripe and juicy tomatoes into quarters. Place on a baking sheet lined with baking paper. Salt, sprinkle vegetable oil.
• Preheat the oven to 80-100°C. Dry the tomatoes with the door ajar for 4-7 hours.

You can also dry the tomatoes in the sun, then put them in jars and pour oil over them. And sterilized to increase shelf life.

2. Spicy sun-dried tomatoes in oil with vinegar (Sicilian recipe)

Sicilian sun-dried tomatoes have a bright, pungent taste that will remind you of a hot, sunny summer in winter. A very tasty refreshing snack!

2.1. Composition and proportions

Cooking time - 30 minutes + 5 days and 1 night drying to dry the tomatoes.

• Ripe cream tomatoes - 12 kg;
• Garlic - 4 cloves;
• Oregano (oregano) - 4 sprigs (or a pinch of dried);
• Bay leaf - 4 pieces;
• Chili pepper - 2 pods;
• Thyme (thyme, sold fresh in the supermarket, dried - in the pharmacy) - a small pinch;
• Water - 0.5 l;
• White wine vinegar (or table 6%) - 0.6 l;
• Olive oil - 1 liter;
• Salt on vk mustache.

2.2. How to cook

• Dry the tomatoes: Wash the tomatoes, remove the stalks, dry. Cut the tomatoes in half. Lay cut side up on a wooden cutting board. Salt to taste. Leave to dry in the sun for 5 days(they should lie in the hot sun for at least 7 o'clock every day). After the first 6 hours of drying in the sun, a thin white layer appears on the tomatoes. It must be removed with a fork. In this way, you will help the tomatoes release excess internal moisture and dry them (to the state of dried, when they are slightly soft when bitten and bend at the bend without breaking. Or to the state of dried, when they break like chips).
• marinate: for Sicilian sun-dried tomatoes, you need to prepare a marinade. Combine water, vinegar and bay leaf in a tall saucepan. Bring to a boil, put sun-dried tomatoes there and cook for 12 minutes (if you dry less tomatoes, then cooking is shorter, by 2-3 kg - 5 minutes). Then throw the tomatoes in a colander, drain the water. Put the pickled tomatoes on a towel, leave to lie down overnight (9 hours) to dry.
• Prepare spicy dressing: the next day, chop the herbs (if you have fresh oregano and thyme), finely chop hot peppers(having previously cleared it of seeds) and garlic. Combine oregano, thyme, garlic and hot pepper and stir.
• Put snacks in jars alternating sun-dried tomatoes and dressing. Add a little oil to each layer. When the jar is full, add oil so that it covers the tomatoes completely. Close jars with lids (plastic or screw). If you want to keep for a longer time, then sterilize the jars, as in the first recipe. Then the jars should be covered with useful or screw caps, and closed hermetically only after sterilization.
• Available in 2 weeks. Only then will the sun-dried Sicilian tomatoes reach the condition.

Sun-dried tomatoes according to Italian recipes. Photo to illustrate what real Italian dried tomatoes look like in Sicilian and regular ones - from the sites verdepeperone.it, buttalapasta.it, vizionario.it

At night, tomatoes should be put in a dry place. When drying, the tomatoes must be rotated to follow the movement of the sun so that they are always exposed to it, and not covered in shadow when the sun goes from east to west.

Tomatoes can be covered with a thin perforated cloth such as gauze (only if it has not been used, it is better to rinse and dry the gauze first so that no medical odors remain). So you will protect the fruits from insects and dust.

If you have an electric dryer, the drying process will take about 2 days.

What do they match with

Sun-dried tomatoes go well with dried white or black bread (croutons), green olives with pits, cheese, they can be added to salads, for example, pasta, lasagna, pie filling, they are put in bread, meat rolls. You can eat such an interesting snack just like that if you like the rich taste of sun-dried tomatoes.

If you did not cook spicy, but ordinary sun-dried tomatoes, you can add a few capers to them for spiciness when serving.

I also recommend excellent italian recipe canning . Simple and very tasty!

Jar of Sun Dried Tomatoes in Olive Oil

If, like me, you don't like to buy expensive ready-made preserves, you will definitely want to make sun-dried tomatoes at home - the recipe has become more and more popular lately!

Sun-dried tomatoes are an excellent addition to meat and cheeses, they are often included in bruschetta, bread is baked with them (ciabbata, focaccia), added to sauces, and even ordinary pasta, sun-dried tomatoes are turned into a gourmet dish.

There are many ways to dry tomatoes at home, let's deal with each of them, and you choose the best one or implement everything in order. Let's get started!

Sun-dried tomatoes in the oven - a classic

Ingredients:

• thick-skinned tomatoes 1 kg
• garlic 2 small cloves
• salt 1 tbsp. l. topless
• freshly ground black pepper ½ tsp.
• Mediterranean herbs (thyme, rosemary, basil, oregano, savory, marjoram)
• olive oil for pouring

How to cook sun dried tomatoes in the oven

1. Soak the tomatoes for 15 minutes and then wash each one thoroughly and pat dry.
2. Cut into 2 or 4 parts depending on the size of the fruit: if the tomatoes are small, you can cut them in half. Scoop out the seeds with a spoon, leaving the fleshy partitions
3. Line a baking sheet with parchment paper and place the tomatoes on top. Try to keep them close to each other. Sprinkle with herbs on top and pour with oil (quite a bit, you can drop or two on each slice).
4. Prepare the oven, warm it up to 90-100 degrees. Place a baking sheet with tomatoes in the oven and leave the oven slightly ajar (you can use a wooden spatula to make a gap). Or use the convection mode - we need the evaporating moisture to come out. Valte until ready. It takes me 5-6 hours to do this. Don't overdry!
5. How do you know if tomatoes are withered? Reduced in volume by about half. In addition, the finished ones retain some juiciness and flexibility, they are not dry.

It is not necessary to dry with herbs. You can add herbs directly to the jar, but then put more of them.

How to save sun-dried tomatoes at home?

We prepare sterile jars, pour a little oil on the bottom, put a couple of sprigs of grass and a couple of slices of garlic, as in a preparation of cucumbers or tomatoes. Then we put the sun-dried tomatoes in a jar about a third and once again shift with garlic and herbs.

We make the next layer: tomatoes - herbs and garlic - oil. We fill to the very top, seal and fill with oil under the very neck. Oil is a preservative, it is important that it covers all the tomatoes.

We keep it in the cellar. An open jar in the refrigerator. Remove the slices from the jar with a dry fork, otherwise they will become moldy.

Dried tomatoes in a quick way in the oven and microwave

What just do not come up with lazy people! It turns out that there are a couple of recipes for drying tomatoes at home literally for an extreme situation, when guests are on the doorstep, at least they will come tomorrow! The first is in the oven, the second is in the microwave.

How to quickly wither tomatoes

1. Cooking fast is also cooking fast. So, we make cruciform cuts on each tomato and dip first in boiling water for half a minute, and then in cold water. This is a well-known method that allows you to quickly remove the skin from tomatoes.
2. Peeled tomatoes are cut into quarters and freed with a spoon from the juice and seeds - we only need the pulp.
3. Line a baking sheet with parchment. We heat the oven to 120 degrees. We distribute the slices on a baking sheet cut up, salt and season with dry herbs. We send it to the oven for 1.5 hours.
4. After the specified time, we remove the baked tomatoes from the oven (they are not completely dried). We tamp the clean, dry jar in layers, fill it with oil. We try in 2 days.

Dried tomatoes in the microwave

1. Cooking tomatoes, cut into quarters, put on a dish for microwave oven and put in the unit for 5 minutes. Set to full power. And then keep in the switched off microwave for another 10 minutes. During this time (5 + 10 minutes), the tomatoes dried out.
2. In the next step, drain the juice that formed while the tomatoes were in the microwave, salt, season with dry herbs and put in the unit for another 5 minutes. Then we leave it in the chamber for another 5-10. That's all you need to know about microwave-drying tomatoes - pretty easy.
3. It remains for us to put the tomatoes in sterile jars, in layers, as described above, sprinkling them with garlic slices and dry herbs. Then fill the jar with the juice and oil remaining from drying. Under the neck so that all the slices "drown". We close the plastic lid and treat ourselves in a day.

Dried tomatoes for the winter

Sun-dried tomatoes at home for the winter are different from cooked ones fast way slightly more sophisticated technology. In this case, we do not just dry the tomatoes, but bake them in oil. Be sure to close a few jars, you will appreciate your workpiece in the winter and will be happy to add sauces and pasta to pastries and salads, put it on top of a sandwich and enjoy “just like that”.

Tip: choose tomatoes with a rough skin, low-juicy and low-seeded, but fleshy. Herbs - up to you. I love oregano, thyme and basil.

Ingredients:

• tomatoes,
• herbs to taste
• garlic,
• salt, freshly ground pepper
• refined vegetable oil

How to cook:

1. Wash tomatoes and dry well. We free from seeds and juice, leaving fleshy sides and partitions.
2. We prepare a baking sheet with high sides, you can ceramic. Arrange the tomatoes cut side up. We try to arrange them tightly.
3. Season, salt, distribute garlic cloves on top and pour vegetable oil, but do not cover the tomatoes completely, but about ¾.
4. We turn on the oven at 100 degrees. We put a baking sheet, slightly open the oven so that the air circulates. Simmer until the volume is reduced by a third. This takes 4-5 hours.
5. Sterilize jars and lids. We lay out the tomatoes in hot jars, pour hot oil and immediately roll up. Store at room temperature in a dark place. We keep the opened jar in the refrigerator.

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Dried tomatoes in a vegetable dryer

If you have a dryer, you know that about 1 kg of vegetables is placed on one sheet (tray). I will not list the ingredients, they are the same everywhere. Let me just remind you that you do not need to overdo it with garlic. Count 5-7 cloves per kilogram of tomatoes, then the taste will be excellent. As for the shape of the cut, it is not necessary to cut the tomatoes for drying into slices - you can do it in circles, just right for the recipe in the electric dryer!

1. So, wash and dry the tomatoes, cut them into circles 1 cm wide. We try to make the same thickness, then they will dry evenly.
2. We lay out the mugs on the trays of the electric dryer. Scatter thinly sliced ​​garlic on top. Sprinkle with dried herbs. For example, celery, cilantro and parsley. Salt the tomatoes.
3. The question whether or not to separate seeds and juices from the pulp is debatable. I tried it both ways, and in a different way, it turns out well in any case, it just takes a different time.
4. Dry at maximum temperature (mode for apples). Readiness is determined by the absence of juice. Don't overdry! Dried tomatoes retain their softness and flexibility.
5. Ready-made sun-dried tomatoes are laid out in sterile jars, poured with boiling oil, you can additionally add a little garlic. Close with nylon lids, cool.

Such homemade sun-dried tomatoes from an electric dryer are good in winter.

sun-dried tomatoes

The recipe is suitable for summer residents, those who grow vegetables on their site and roll up blanks there.

So, what do we have: tomatoes, salt, pepper, garlic, herbs.

1. Wash and dry vegetables well. Remove the juicy seed part.
2. We spread the tomatoes on pallets and baking sheets or other surfaces covered with parchment-type paper. We try to place the pallets in a draft, but we close them from insects with woven curtains or mosquito nets. Don't forget to bring it indoors at night.
3. With good sun and wind, the tomatoes will wither to the desired condition in 4-5 days. The criterion for readiness is the elastic structure of tomatoes. They should never break!
4. We lay out the finished tomatoes in sterilized jars and pour them with pre-prepared oil (mix hot oil with garlic, pepper, dry crushed herbs). Lay in layers. We seal, make sure that the oil closes the entire contents of the jar to the neck.

You can eat within a week.

Dried tomatoes in a slow cooker

Let me point out the exact ratio of the ingredients here. We have a long business ahead of us because of the small area of ​​\u200b\u200bthe “container”, it is convenient if you have a small amount of tomatoes and there is no way to dry it in another way.

Ingredients and preparation

• tomatoes 1 kg
• salt ½ tsp
• milled peppers ½ tsp.
• sugar 1 tbsp. l.
• spices to taste
• vegetable oil
• garlic 6 small cloves

1. Prepare the tomatoes (wash, dry thoroughly).
2. We lay out the working bowl of the multicooker with parchment and distribute the tomatoes in one layer.
3. Season with a mixture of spices, salt, add sugar and sprinkle with oil.
4. Vyalim in the "Baking" mode for 5-6 hours. We leave the device in the “Heating” mode when it goes into it. To allow air to circulate and moisture to evaporate better, remove the valve from the lid.

About Ingredients

Tomatoes. Choose low-juicy, low-seeded fruits with a hard crust and a lot of "meat". The fleshy varieties include varieties "cream", "cherry". Choose tomatoes that are firm and ripe.

Tomatoes are cut into slices in half, three times, four times, sometimes in rings. Small cherry tomatoes are dried whole. The issue of removing seeds and juice inside the fruit remains debatable, but more often they are removed, otherwise drying will take longer.

Oil is used most often olive cold (first) extraction. This oil has a specific taste, and not everyone likes it. In this case, I recommend replacing unrefined olive oil with refined oil or using sunflower oil.

Herbs - any of the Provencal or Mediterranean in any combination (thyme, rosemary, basil, marjoram, oregano, etc.)

How to store sun dried tomatoes

1. Since sun-dried tomatoes are prepared in the same way as any dried fruit, they can be stored in the same way - in cotton fabric bags. Shelf life - 6 months.
2. Another method is described above: in sterile jars filled with olive or any other vegetable oil. These jars are worth at least 1 year.
3. Finally, you can store home-made sun-dried tomatoes in the freezer in a plastic container. Soak overnight in salted water before use.

Where do they add what they eat sun-dried tomatoes

Sun-dried tomatoes are very good with meat, as part of pastries (both on pizza, and in pies, and in muffins are equally great!), And the salad with sun-dried tomatoes is a classic! Try adding them to pasta and scrambled eggs, to sauces (such as tapenade), and simply to sandwiches or cheese.

And about the benefits

Dried and baked tomatoes retain many of the vitamins found in fresh tomatoes. The main thing is potassium and lycopene, which are so important for the cardiovascular system and maintaining normal cholesterol. Dried tomatoes contain a lot of coarse fiber, which contributes to good digestion. And if your mood improved after you treated yourself to sun-dried tomatoes, don't be surprised - it should be so.

Dried tomatoes are a classic italian appetizer, not yet well known to our hostesses. Nevertheless, the majority prefers classic preservation, and sun-dried tomatoes remain a delicacy.

Maybe it's all about cost? In the supermarkets of our city, sun-dried tomatoes are not cheap, but who prevents you from cooking these delicious Italian delicacies on your own? Moreover, home-cooked sun-dried tomatoes will be free of preservatives, flavors, and monosodium glutamate.

Dried tomatoes can be used as an independent snack for wine, or as an additive to pasta, and also added to pizza.

The Internet is full of recipes for how to cook sun-dried tomatoes, and you can be sure that before proceeding to the master class, I studied everything that is possible on the request “sun-dried tomatoes recipe”. What came out of it, you can see for yourself. So, to cook sun-dried tomatoes, we need

Ingredients:

• small tomatoes (preferably cream but not cherry!) 1 kg
• olive oil
• Italian herbs
• garlic 1 head
• baking paper

Cooking:

Wash and dry our tomatoes

Cut the tomatoes in two. Some recipes advise removing the seeds, but I did not remove them so that the sun-dried tomatoes did not turn out dry.

Since I have a gas oven without convection, I use a baking dish that is smaller than the volume of the oven so that the air in the oven circulates properly. If you have a convection oven, you can spread the tomatoes on a regular sheet. We cover the form with baking paper, and put the tomatoes on the "edge". Cut off the rest of the paper around the edges.

Drizzle the tomatoes generously with olive oil, salt, and sprinkle with Italian herbs. We set the oven to 120 degrees, and send the tomatoes for 7 hours. No more, no less - 7 hours, I did three times, and each time it took the same amount of time for the tomatoes to cook. If you have a convection oven, then first for 4 hours, and then look at the degree of readiness.

7 hours later... Tomatoes are ready. They should not be burnt, juice should not stand out from them. The structure of sun-dried tomatoes resembles very soft dried apricots.

Cut garlic into slices, and prepare olive oil and a jar

Put sun-dried tomatoes in a jar, sprinkling layers of garlic, and then pour olive oil.