Sun-dried tomatoes for the winter at home

Not many tasted tomatoes in a dried form. But those who happened to find this dish amazing and fantastic. Try to cook it - and you will certainly join the ranks of fans of this snack and you will assume that the most delicious in the world is dried tomatoes. The recipe for the winter will allow you to stock up on such yummy for a long time.

Sun-dried tomatoes can be used as a side dish for meat, fish, add to salads, pasta, bruschetta, soups. This incredibly tasty appetizer will fit any table.

Vyalim tomatoes for the winter in the oven

Dried tomatoes look very appetizing: with a shiny crust, like a lacquered and slightly roasted crust, in confetti spices ... It is very difficult to hold on and not eat them at once. And still it is necessary to pull oneself in order to indulge in yummy with cold winter evenings. So, let's proceed to cooking.

Sun-dried tomatoes in the oven for the winter

Ingredients:

  • tomatoes - 2 kg;
  • spices (thyme, basil, oregano, rosemary and other Italian or Provencal herbs);
  • salt;
  • garlic - 5 cloves;
  • fresh herbs - dill, cilantro (or other herbs to your taste);
  • olive oil;
  • table vinegar.

Cooking:

  1. We cover the baking sheet with parchment so that our tomatoes will not be burned after a long time in the oven.
  2. Cut the tomatoes in half or in quarters (depending on size) and place them on a baking sheet with the open part upwards.
  3. Sprinkle the fruit with salt and spices, not missing a single thing.
  4. Squeeze the garlic into olive oil using a press, stir and pour the tomatoes with this oil.
  5. We send everything to the oven, preheated to 100 ° C, for 5-6 hours. Periodically, you need to approach her and check if something is burnt there. It is better to keep the oven door slightly ajar - then the effect of drying will be noticeable. And if the oven has a convection mode, then it's altogether wonderful - use it.
  6. During the time the tomatoes are stewed in the oven, we prepare the jars by boiling them in water or sterilizing them with hot steam.
  7. In each jar (dry!) ​​Pour 2 tbsp. l olive oil and put dried tomatoes in layers, sprinkling each layer of finely chopped fresh herbs (dill, cilantro) and very richly watered with olive oil. Top need to add vinegar (about 2 tablespoons. Per liter jar), so that the tomatoes have stood longer.
  8. Banks roll up and put in the fridge or other cool place to store.

Cooked dried tomatoes for this recipe for the winter will help the video.

However, this wonderful dish has a significant drawback. Since tomatoes are about 5 times smaller in volume, very little is produced at the output. Therefore, if there is such an opportunity, put 2 pans in the oven at once. But at the same time keep in mind that cooking time will increase slightly.

Sun-dried tomatoes: a recipe in the microwave

In the microwave, you can make dried tomatoes ten times faster than in the oven - instead of 4-7 hours, you will need about 30 minutes.

Sun dried tomatoes: a recipe for the winter in the microwave

Ingredients:

  • tomatoes - 2 kg;
  • spices (thyme, basil, oregano, rosemary and other Italian or Provencal herbs);
  • salt;
  • garlic - 5 cloves;
  • fresh herbs - dill, cilantro (or other herbs to your taste);
  • olive oil;
  • table vinegar.

Cooking:

  1. Selected ripe tomatoes, wash and dry with a towel, cut into 2 or 4 parts (it all depends on the size).
  2. Spoon remove the wet part with seeds.
  3. Take the capacity suitable for the microwave and cover it with parchment (baking paper). Put the tomatoes cut side up. If everyone doesn’t fit right away, you’ll have to do it in 2 steps.
  4. Mix salt and dry herbs and sprinkle each tomato.
  5. Top with olive oil and lay on sliced ​​garlic on tomatoes.
  6. Put the dish in the microwave and turn it on for 5-7 minutes, setting the maximum power. At the end of cooking, leave the tomatoes in the microwave off to reach another 10-15 minutes.
  7. In the dry sterilized jars add 2 tbsp. l olive oil and slightly chopped fresh herbs.
  8. In a jar lay layers of tomatoes from the microwave, on top of fresh herbs, a few spoons of olive oil. Alternate layers to the end.
  9. Pour all the vinegar on top (2 tablespoons per 1 liter) and roll the banks.
  10. You can remove the workpiece in the refrigerator until better times.

Cooking in an electric dryer: a classic recipe

If you have an electric dryer, you can use it to dry tomatoes instead of an oven. Although, as in the case of the stove, you will still have to glance from time to time to see what is going on there, so as not to prokaraulit delicacy.

Sun-dried tomatoes in an electric drier (classic recipe)

Ingredients:

  • tomatoes - 2 kg;
  • spices (thyme, basil, oregano, rosemary and other Italian or Provencal herbs);
  • salt;
  • garlic - 5 cloves;
  • fresh herbs - dill, cilantro (or other herbs to your taste);
  • olive oil.

Cooking:

  1. Collect dense tomatoes of the same size, wash, rub and cut them into slices - into 2 or 4 parts.
  2. Prepare a mixture of spices and salt and sprinkle it with tomatoes. Top with olive oil and squeeze garlic through a press.
  3. Fold the tomatoes into the electric dryer with the cut side up, tightly pressing them together.
  4. Set the maximum power and cook for 8-13 hours (it all depends on the dryer and juiciness and size of tomatoes).
  5. To determine that the dried tomatoes are ready, press them with a fork - the juice should not flow. At the same time, the lobules should not be brittle and dry.
  6. Put the finished tomatoes in a vase or in a sterilized jar if you are going to roll them for the winter. Top with plenty of olive oil and sprinkle with fresh herbs.

Cooking tricks

Dried Tomatoes: cooking tricks

Deciding to cook sun-dried tomatoes and looking for a recipe for the winter, get acquainted with some small culinary secrets.

  • It is best to choose ground tomatoes. They should be juicy and meaty. Watery tomatoes do not fit, because from them except the skin almost nothing remains.
  • The classic Italian recipe imposes the use of olive oil, but you can add vegetable and unrefined, with the smell, oil. This will give the dish a special touch.
  • In the oven, use convection mode or leave the door ajar - this will reduce the cooking time.
  • Sprinkle the tomatoes with dried herbs before sending them to the oven (microwave, dryer), and put the fresh tomatoes in olive oil directly into the jar, where the ready-made vegetables will then fold.
  • Putting tomatoes on a baking sheet or in the dryer, tamp them as tightly as possible to fit in more.
  • Ready dried tomatoes should be without liquid, but not overdried.

Dried tomatoes at home to cook quite real, and the result will be no worse than in a restaurant. Of course, not very happy for a long time of cooking, but the taste of the resulting dish covers this drawback. And having tried dried tomatoes at least once, you do not want to do without them.

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