Dried meats can be found on the menu of many Italian restaurants. They are an integral part of the Mediterranean diet. Buying a product from Italy in stores is not profitable for financial reasons, but you always want to try the taste of the perfection of Italian cuisine. Therefore, you need to learn how to cook such a dish yourself. In this article we will talk about how to dry tomatoes, what you eat sun-dried tomatoes with and where you can add them.

Sun-dried tomatoes in the oven for the winter

Before you start cooking, you need to choose the right one. At the market, give preference to southern varieties of red tomatoes, which have a dense and fleshy interior. Experts recommend buying the “Grape” or “Lady’s Finger” varieties.
A variety that has a minimal amount of juice is also good.

Kitchen appliances and utensils

To prepare sun-dried tomatoes in the oven we will need:

• cloth or paper towel;
• wire rack or baking sheet (lined with parchment);
• kitchen spray or silicone brush;
• glass jars.

Ingredients

One of the most popular oven-dried recipes is Provençal dried tomatoes. This dish got its name due to the addition of Provençal herbs, which give the tomatoes an extraordinary aroma and taste.

To prepare Provencal sun-dried tomatoes, you need to have the following ingredients:

• tomatoes - 5 kg;
• Provençal herbs (dried, crushed) -, ;
• ground black pepper (preferably your own grind for better aroma);
• oil - 0.6 liters (preferably to preserve the traditions of Italian cuisine, but vegetable oil is also suitable for the first time; 0.5 liters of oil is needed for preservation, and another 100 grams for drying);
• salt - 2-3 tsp. (add according to your own taste);
• fresh basil leaves;

Important!It is better to grind the spices used immediately before use. Otherwise they will lose a significant part of their aroma.

Provencal herbs can be combined and other types can be added. Focus on satisfying your own taste buds. If you like spicy dishes, then instead of black pepper you can add ground red pepper.

Step by step recipe

The cooking process for this savory dish is as follows:

• Wash and wipe the tomatoes thoroughly. After this, cut into halves and remove the inside (seeds along with juice). If this is not done, increased steam generation will form, and the process may take several hours.
• Place tomatoes on prepared rack or baking sheet, center side up. Mix the herbs with pepper and salt to taste, then sprinkle them over the tomatoes. Treat the future snack with oil using a brush or spray bottle.
• At this stage, the baking sheet with tomatoes can be pushed into the oven. The drying process can take about 4-6 hours (depending on size and juiciness). Drying should take place at a temperature of 80 °C. In such conditions, the tomatoes will be dried and not baked. But you should take into account the fact that during the drying process a lot of steam will be released, so you need an oven with a built-in function for convection of vaporous masses. If you have a regular oven, then about an hour after the start of cooking you need to open the door slightly and do not close it until the drying process is complete.

• During drying, tomatoes will lose approximately 60-70% of their own weight. From 5 kg of fresh tomatoes you will get about 1-1.2 kg of sun-dried tomatoes. After drying is complete, you need to prepare for winter snacks. To do this, prepare the jars, wash the leaves under running water and peel the garlic.
• Now the sun-dried tomatoes are placed in jars in layers. Between each layer you need to put a little basil and garlic.

Did you know?Archaeological evidence suggests that tomatoes began to be used for culinary purposes by the ancient Aztecs and Incas. But this vegetable came to Europe only in the XYI century.

• When the jar is completely filled, you need to add oil. Separately, I would like to say about the heat treatment of oil. Here everything will depend on how long you are going to store the dried snack. If it will stand in your refrigerator for 6-8 months, then the oil does not need to be heat treated. For a longer shelf life, the oil must be calcined.
• When the oil fills all the voids in the jar, close it and take it to a cool place for storage.

Sun-dried tomatoes in an electric dryer

Many chefs believe that it is best to cook sun-dried tomatoes in an electric dryer.
This is due to many factors: saving money on the drying procedure, gentle and gradual drying (no need to have a convection oven, constantly open the door), setting an accurate temperature regime.

If we talk about the taste of the resulting dish, then there will not be much difference from cooking in the oven.

Kitchen appliances and utensils

To prepare a tomato snack using this method you will need:

• electric dryer (power, height and number of pallets do not matter much, however, a more expensive dryer will be more effective in terms of saving time);
• a teaspoon and a plate (to remove seeds and excess liquid from tomatoes);
• wooden kitchen board and knife (for cutting vegetables in half);
• paper towel.

Ingredients

Before you start cooking, make sure you have purchased all the necessary ingredients:

• ripe fleshy medium size - 4 kg;
• salt (preferably sea) - 1.5 tsp;
• garlic - 2 small heads;
• herbal spices to taste (it is recommended to purchase the “Italian Herbs” set) - 2 tsp;
• olive oil - 1/4 liter.

For a classic Italian sun-dried tomato recipe, buy coarse sea salt.

Important!When drying tomatoes in an electric dryer, it is important to preheat the device. This is necessary so that the juice dripping from the tomatoes immediately evaporates and does not damage the engine mechanism.

It is best to collect the spices yourself; the set should consist of basil, dried garlic,...

The oil should be, but do not buy a first cold-pressed product.

Step by step recipe

To get a delicious Italian appetizer, follow these instructions:

• To begin, cut the tomatoes into two parts and remove the core from each.
• Then use a teaspoon to remove all the juice and seeds from the vegetables. This will save you 3-4 hours in the drying process.
• Next, you need to remove the remaining moisture from the tomatoes. To do this, place the tomato slices on a paper towel with the cuts facing down (for 20-30 minutes).
• Warm up the electric dryer for 5-10 minutes. There should be no pallets inside.
• Then we place the tomatoes on pallets with the cut side up (if you do it the other way around, there is a chance of moisture getting on the engine).

• Mix salt and dried herbs, distribute spices evenly on the inside of the vegetables.
• Now the trays with tomatoes need to be inserted into the dryer. The drying temperature should be 70-75 °C. If your electric dryer has a built-in timer, then set it to 8-9 hours.
• Replace the trays every 60-90 minutes. The fact is that the lower pan always warms up more actively due to its proximity to the fan.
• When the tomatoes are ready (about 9 hours), remove them from the dryer and begin preparing the jars.
• Cut the garlic into small pieces and fry it in oil (but do not bring it to a boil).
• Now we do everything the same as in the previous recipe. Layer the sun-dried tomatoes and garlic all the way to the top of the jar, then add olive oil and seal everything.

Did you know?Botanists count about 10 thousand different types of tomatoes.

• It should be noted that dried tomatoes can be used according to the above recipe for several years, since the oil has been thermally hardened. But it is best to store preserves at low temperatures (about +5 ° C).

Sun-dried tomatoes in the microwave

Sun-dried tomatoes in the microwave are probably the easiest and fastest way to prepare this Mediterranean dish. Cooking will not take you much time, and the taste of the finished dish will be slightly different from cooking in the oven or electric dryer.

Kitchen appliances and utensils

To prepare dried tomatoes we will need:

• microwave;
• paper towel;
• plate and teaspoon;
• cans for preservation.

As additional equipment, you may need a silicone brush for lubricating tomatoes with oil. As a last resort, you can use the old method and grease the tomatoes with gauze soaked in oil.

Ingredients

To prepare a delicious Italian dish, you need to purchase the following products:

• 1-1.5 kg of medium-sized tomatoes;
• olive oil (about 50 g for lubrication during the drying process; oil for filling the jars may need from 150 to 250 ml);
• sea ​​salt to taste;
• freshly ground black pepper - 1/4-1/3 tsp. (if you like spicier dishes, you can add more pepper, depending on your own preferences);
• dried chopped basil - 1/2 tsp;
• Provencal herbs or a set of “Italian spices” - 1/2 tsp;
• garlic - 4-5 medium cloves.

Important!Sun-dried tomatoes in olive oil have 233 kcal per 100 grams of product.

If you wish, you can get creative and collect yourself a mixture of various dried herbs of Provençal origin. Fans of spicy dishes are advised to add a pinch of chopped.

Step by step recipe

The process of cooking sun-dried tomatoes in the microwave is as follows:

1. Wash the tomatoes and dry them.
2. Cut the vegetables in half and remove the inner pulp along with the seeds. Then place the tomatoes on a paper towel to remove any remaining juice.
3. Sprinkle the prepared tomatoes with a mixture of spices, salt and pepper. Next, sprinkle a little olive oil on them.
4. Now the tomatoes can be placed in the microwave for 5 minutes. After this time has expired, do not remove the vegetables from the oven, let them sit for 3-4 minutes and start the microwave for another 5 minutes.
5. At this stage, the tomatoes must be removed from the oven and the juice released during the drying process drained from the container (but do not throw it away, we will need it later).
6. Place the tomatoes in the microwave for another 5 minutes. After the specified time has passed, add another 5-7 minutes on the timer, then let the vegetables sit for 10-15 minutes.
7. We take out the finished dish and prepare the jars. Place the first layer of tomatoes in them, sprinkle everything with chopped pieces of garlic and spices, then place the second layer and repeat the procedure.
8. After canning, tomatoes must be hidden in a dark place for a day, then transferred to the refrigerator or for long-term storage.

How to store sun-dried tomatoes

Many people store aromatic sun-dried tomatoes according to the Italian recipe in the refrigerator. And if you don’t have a cellar, then you can’t think of any other option.

Tomatoes with thermally hardened oil can be preserved for 2-3 years; if the oil is not hardened, then they should be preserved for no longer than 6-8 months.

If you have a cellar, then there will be no problems with storage. Such a room can fit many jars of tomatoes, and the temperature there is ideal for long-term storage.

What to do with sun-dried tomatoes

You can prepare a wide variety of dishes with sun-dried tomatoes. And this will not affect their taste, but on the contrary, it will add variety to your usual diet.

Experienced chefs say that dried tomatoes will be a good addition to the following dishes:

• vegetable, meat and fish salads;
• to various soups and cabbage soup;
• rice balls with Italian appetizer;
• fried potatoes;
• cutlets and chicken rolls.

Dried tomatoes do not have to be combined with other dishes; they can be used as a snack. Sun-dried tomatoes served on crispy croutons with leaves and a piece of butter will look harmonious and piquant.
Now you know how to prepare sun-dried tomatoes at home in different ways. To do this, you don’t need rare kitchen utensils or subtle knowledge of Italian culinary arts. But in the end you will get aromatic tomatoes for snacking for every day.

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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 prepare a savory snack yourself. Recipes for making sun-dried tomatoes are quite simple. This will take a lot of time; housewives will come to the aid of kitchen electrical appliances (microwave oven, dryer) or a regular oven.

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, for example cherry. The product has a long shelf life, and to prevent it from spoiling, you need to remove it from the jar with a dry, clean fork, otherwise mold will form. The jars should be small (no more than 500 ml). Tomatoes are served as an independent dish or added to pasta, meat or fish.

When tomatoes are not cooked: they are eaten fresh, added to salads, soups, used as a filling for baked goods and various preparations. You can choose a tomato dish. Tomato is not only a tasty vegetable, 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 is included in many national recipes. So, in sunny Italy, sun-dried tomatoes in oil are popular. The dish combines not only the benefits of red fruits, but also the healing effects of spices. Basil, parsley, mint, rosemary, marjoram - those same Provençal herbs help break down fatty foods and improve appetite. And olive oil saturates the tomatoes, making them even more flavorful. And, despite the fact that the 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 in the hot summer months, and at this time tomatoes are sold natural, juicy and aromatic. There is a way to speed up the process of preparing sun-dried tomatoes in oil for the winter. The oven will help us with this. If you dry vegetables in this way, the cooking time is reduced to several hours (on average to 5). In my recipe with a photo you can clearly see what should happen to the tomatoes during baking. For clarity, I made it without skin and with skin, it turns out equally delicious. Sun-dried tomatoes have a skin that is not as tough as fresh ones. And the taste is amazing! Be sure to try making this delicious Italian appetizer, especially if you love Italian cuisine. Well, to make everything accessible and understandable, I present the recipe step by step with photos. Let's look at how to prepare this aromatic tomato appetizer!

Ingredients:

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

Yield: 1 jar 0.33 l.

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

1. It is advisable to use tomatoes that are dense and fleshy. So-called cream is ideal. In August-October, ground tomatoes are especially aromatic and tasty. True, they have a very tough skin, but in the finished snack it no longer seems so tough. However, you can cook tomatoes without skins. Clarified cream cuts perfectly and does not lose its shape. If we decide to make sun-dried tomatoes without skin, then we proceed as follows: on thoroughly washed tomatoes we make two perpendicular cuts.

2. Pour boiling water into a bowl and let the tomatoes stand for 10 minutes. This will make it easier for us to remove the skin.

3. Take the tomatoes out of the water and lightly peel off the skins using a knife.

4. Now we cut all the tomatoes without skin.

5. Place the pieces in an even layer on a baking sheet lined with baking paper.

6. How to make tomatoes with skin? Just cut the washed tomatoes into thin slices without peeling the skin.

7. Cover a baking sheet with baking paper and place tomatoes on it.

8. You can cook two types of tomatoes at once to try both options.

9. Dry all tomatoes in the sun or in the oven. On the first day under the sun's rays, the tomatoes will release juice. Let's drain it. While drying in the sun, periodically turn the tomatoes over. If the air warms up to +38, then it is enough to dry the tomatoes for 3 days. If the temperature is lower, you will have to wait about 5 days. You can use a vegetable dehydrator. If we dry vegetables in the oven, we do it in fan mode (I have bottom heating + fan) at 50-70 degrees. This is the optimal temperature that allows all the moisture to escape from the tomatoes without the tomatoes starting to bake. In the oven, tomatoes dry out much faster than in the sun - in 3-6 hours. In the photo below, the tomatoes have released their juice.

10. And in this photo you can already see the dried tomatoes - they have dried out significantly, but still remain a little soft.

11. Place the sun-dried tomatoes on a plate, add spices, salt and olive oil.

12. Squeeze the garlic into the mixture.

13. Mix lightly.

14. Place our tomatoes in a jar. Some of the squeezed garlic ended up on top of me - this is good, since garlic is an antiseptic and prevents the growth of bacteria.

15. Fill the workpiece with oil so that it completely covers the tomatoes.

16. Screw the lid on the jar. Sun-dried tomatoes can be stored in the refrigerator for several months. But you don’t have to wait until winter; you can try the aromatic preparation the very next day, when the tomatoes are steeped and soaked. Very tasty with black bread! Can be served with meat or baked potatoes. Also, sun-dried tomatoes are often added to homemade baked goods, making them even tastier and more aromatic.

Sun-dried tomatoes in oil for the winter according to the Italian recipe are ready. Bon appetit!

This Mediterranean appetizer is popular among fans of Italian cuisine. It is expensive to purchase this Italian product in a store, and it is not always clear what ingredients were used in its preparation and under what conditions the preparation was made. Sun-dried tomatoes can be prepared using different methods at home; we will tell you about each method in more detail.

Dried tomatoes are used in many recipes. Thanks to them, the finished dish acquires a unique taste and smell. This product can act not only as an ideal snack, but also as an additive to any ready-made dish. It should be noted that as a result of this processing, tomatoes do not lose nutritional value, vitamins and microelements; they are retained in the same quantities as in fresh tomatoes.

How to select and prepare a vegetable before starting the process

Before you start the drying process, you need to choose the right tomatoes. When purchasing, pay attention to southern varieties of tomatoes; it is important that they are not overripe or green; it is better to choose fruits with dense, fleshy pulp.

How to make your own sun-dried tomatoes at home

The fruits are cut in half, and the middle is removed with a regular spoon. The result is a kind of boat with dense elastic walls.

Dry the tomatoes using any convenient or desired method: oven, sun, microwave, etc.

A simple step-by-step recipe for the winter

In urban conditions, it is best to make such a preparation in the oven. The step-by-step process will look like this:

1. Tomatoes should be cut into several parts.
2. To prepare for drying, seeds and membranes should be separated from the walls.
3. After this, the tomato slices are placed on a baking sheet with the cut side up.
4. The pieces are sprinkled with salt and herbs and spices (basil, garlic, chopped parsley) on top. Salt, in addition to its taste, helps remove excess moisture from tomatoes, and thereby reduce drying time.
5. The baking tray with tomato particles should be placed in the oven at a temperature of 80. The procedure will take about 5 hours.
6. During drying, you should turn the pan several times to prevent the workpieces from burning.

Recipe from Yulia Vysotskaya

The recipe for delicious sun-dried tomatoes from chef Yulia Vysotskaya is especially popular among gourmets and fans of Mediterranean cuisine.

So, how to cook tomatoes according to Julia Vysotskaya’s recipe:

1. Cut each tomato in half and remove the seeds.
2. Place the resulting halves on a baking sheet tightly to each other, cut side up.
3. Prepare the dressing. To do this, mix the spices in a mortar: black peppercorns, dried basil, a pinch of coarse sea salt, fresh basil and garlic. Grind the mixture with a pestle into a homogeneous mass.
4. Brush each tomato with the resulting mixture.
5. The author recommends seasoning the dish with Provençal oil. Water the tomato halves generously; they should be 2/3 immersed in oil.
6. Place the tomatoes in the oven, heated to 190, and wait for at least 3 hours.

In the oven

For this recipe without oil, cut the tomatoes into two parts if the fruits are small, and into four parts if the tomatoes are large. Then place the pieces on a baking sheet in tight rows, cut side up.

Mix salt, pepper and sugar separately. Take 3 parts salt, pepper and 5 parts sugar.

The mixture is sprinkled onto tomato fruits, every particle. Next, sprinkle with dry basil. Place peeled garlic cloves on a baking sheet, about 4-6 per baking sheet. After this, the baking sheet is placed in an oven preheated to 120 for 4-5 hours.

In an electric dryer

If you have a device such as an electric dryer, you can also make sun-dried tomatoes:

1. To do this, prepare the tomato fruits, rinse and cut into slices of about 1 centimeter.
2. The circles must be placed on the grill and the device must be turned on.
3. While the process is going on, you should prepare the dressing. To do this, peel two garlic heads and chop them. The resulting mass must be transferred to a separate bowl, sprinkled with salt and mixed. The second dressing will contain Provençal herbs.
4. Dried fruits are taken out of the dryer.
5. Place the tomatoes and the dressing alternately in the prepared container. And crush it with a spoon. Then, when the container is filled, you should pour the contents with oil and cover the container with a lid.
6. The second jar is filled in a similar way, only instead of garlic, each layer is sprinkled with salt and Provençal herbs.
7. The filled container is filled with oil and covered.

Containers with blanks are stored in the refrigerator compartment. The full taste of the dish will appear in two weeks.

In the microwave

Cooking tomatoes in a device such as a microwave occurs as follows:

1. Wash and dry tomatoes are cut into two parts.
2. The halves are placed in a deep heat-resistant container with the cut side up.
3. Next, you need to mix the spices: garlic, seasonings to taste.
4. Seasonings should be sprinkled with a small amount of the mixture on all the slices and poured over them with oil.
5. Then the oven should be set to maximum power. Cooking time is 6 minutes. Then open the door and leave the fruit for 15 minutes.
6. Add a little salt, drain the juice (if any) and place in the oven for another 2-3 minutes.
7. At the end of the cycle, place the finished fruits in a container.
8. Sprinkle with chopped garlic and pour over the juice that was previously drained. The product must be stored in the refrigerator for at least 10 hours.

Italian recipe

Tomato slices prepared in the usual way must be placed on a baking sheet covered with special parchment. Seasonings: dry basil, oregano and sage, sprinkle with tomatoes. Season with a little salt and pepper, add sugar and Provençal oil to the fruit particles.

Next, place the tomatoes in the oven, heated to 100-120 degrees, and turn on convection. When the dried tomatoes are cooked, take them out and put them in a glass container with a lid, fill them with oil and put them in the refrigerator. After two days you can taste it.

In a convection oven

Sun-dried tomatoes must be cooked in a convection oven: so that air circulates during the process, otherwise the tomatoes will not be sun-dried, but baked.

With balsamic vinegar

To prepare sun-dried tomatoes with balsamic vinegar you need:

1. Tomato slices should be sprinkled with a mixture of salt, sugar, pepper, basil, and Provençal herbs.
2. The fruits should be dried for 6-8 hours.
3. Place the finished tomatoes in a glass bowl with freshly chopped basil. The layers are sprinkled with Provençal seasonings.
4. When the jar is completely filled, pour oil over the tomatoes and add a spoonful of balsamic vinegar.
5. The workpiece is stored in the pantry.

With garlic

The prepared fruits are cut into 2-4 parts, focusing on the size of the tomato. The middle is removed from the halves. The resulting slices are laid out on a baking sheet covered with parchment in oil. Next, the fruits should be salted, greased with oil and sprinkled with herbs.

The blanks are dried in an oven heated to 50 degrees, with the door ajar for about 8-9 hours.

With basil and garlic

First you should prepare a mixture of basil, chopped garlic and Provençal oil. When the tomato slices are dried in the oven, using convection mode, they should be placed in a glass dish in layers. Each layer should be poured with spiced oil. Filling completes the container.

Drying tomatoes in the sun

Prepared fruits should be cut into 4 parts. Remove seeds and veins. Next, the slices are placed on a baking sheet lined with parchment. Then you should sprinkle the tomatoes with a mixture of seasonings and salt. Afterwards you need to cover it with several layers of gauze. The baking sheet is exposed to the sun. Drying continues for several days.

In olive oil

Cut the prepared fruits into 2-4 parts. Place the resulting slices on a baking sheet lined with parchment, salt and season with herbs. Place pieces of garlic on top of the particles. Dry the tomatoes in the oven for 4-5 hours at 110 degrees. Place the tomatoes in clean containers, cover with garlic and pour over Provençal oil. Such vegetable preparations can be stored for 2-3 months.

In sunflower oil

Dry tomatoes using any method you like. Afterwards you will need to prepare the oil; to do this, place pieces of garlic in a frying pan, pour oil over them and heat over low heat. Tomatoes should be placed in a jar in layers, each layer should be lined with garlic. Next, fill the workpiece with the resulting mixture. This preservation can be stored for about 4-5 months.

Recipe from Alla Kovalchuk

Remove the peel from the tomatoes and cut into two or more pieces. Remove the core from the fruit and place the slices on a baking sheet. Salt, pepper and season with chopped parsley and herbs to taste. Next, you should dry the tomatoes at a temperature of 100 degrees for 1.5-2 hours. Prepared vegetables should be placed in a sterilized glass container and poured with hot oil.

Recipe from Vincenzo Barba

Peeled tomatoes dried using the same method are laid out in layers in a jar. In this case, they should be lined with garlic slices, sprinkled with seasonings and filled with calcined oil.

In the Isidri dryer

Tomato slices prepared in the usual way are placed on an Isidri dryer tray. Tomatoes are sprinkled with salt and a mixture of Provençal seasonings. The fruits should be dried for about 6 hours, the temperature is 70 degrees. The resulting fruits are placed in a bowl with heated oil, garlic and herbs (basil, dill and parsley).

Sun-dried cherry tomatoes

Cherry fruits are cut into two parts. For very juicy tomatoes, it is better to remove the middle, otherwise they will dry out for a very long time. The particles are placed on a baking sheet lined with parchment and coated with oil. Then they need to be salted and sprinkled with seasonings. After which the tomatoes should be dried in the oven at a temperature of 100 degrees. You need to dry it for about two hours.

How much and how are the blanks stored?

If the fruits have been dried in the sun, they are stored in a cotton bag or in a cellar for about 6-8 months. If the fruits are not very dried, then they are compacted tightly into a glass container and poured with hot oil. Cover with a lid and place in the refrigerator. You can store them like this for about a year. In addition, sun-dried tomatoes can be packaged in food-grade plastic and stored in the freezer.