Dried tomatoes: recipe. How to cook dried tomatoes in oil

Sun-dried tomatoes are rightfully considered a unique dish. With their help you can always diversify the table. The product is often rolled into glass jars and stored for years. Tomatoes are consumed as an independent snack, as an additional ingredient for salads, and baking fillings. Let's look at recipes for dried vegetable preparations in more detail.

Sun-dried tomatoes in a slow cooker

• cherry tomatoes - 530 gr.
• coarse salt - 10 gr.
• ground pepper - 9 gr.
• olive oil - in fact
• granulated sugar - 20 gr.
• garlic - 5 cloves
• dried herbs - to taste

1. Rinse the tomatoes with running water, dry with a towel, and allow the moisture to evaporate. Cut each fruit in half.
2. Combine sugar, pepper, salt, mix. Spray the greens with olive oil and apply to the tomatoes along with the seasonings.
3. Place the fruits in the multi-bowl and set the “Baking” mode. Wait until the procedure is completed, do not open the lid.
4. Next, simmer the vegetable for about 3 hours, setting the “Warming” function. At the same time, sterilize the glass container, place spices and garlic on the bottom.
5. Pour olive oil on top. After the program is completed, lay out the sun-dried tomatoes in layers. Top each row with oil and dried herbs.
6. Fill the jar with vegetables to the brim. There is no need to roll up the container; close it with a tight lid and put it in a cool place.

Dried tomatoes for the winter

• dried basil - 25 gr.
• “Plum” tomatoes - 3.5 kg.
• vegetable oil - 600 ml.
• garlic - 2 cloves
• rosemary - 15 gr.
• bay leaves - 3 pcs.

1. Wash the fruits and remove excess moisture with paper towels. Cut the tomatoes into several pieces. You need to get rid of the soft core.
2. After the operation, remove excess moisture again with napkins. Take a baking sheet and place a sheet of parchment on it. Place the fruits cut side up.
3. Place the baking sheet with vegetables into the preheated oven. Its temperature should be 120-130 degrees. Wait 1.5-2 hours. Reduce the temperature by 20-30 degrees. Continue drying the tomatoes for another 3 hours.
4. Chop the garlic and place it along with the spices at the bottom of a sterilized jar. After the time has passed, remove the tomatoes from the oven and place them in a container.
5. Fill the containers to the top, then fill them with warm oil. Roll up the cans in the usual way and wrap them in a warm blanket. Store twists in a cool, dark place.

Tomatoes in oil

• olive oil - in fact
• ripe tomatoes - 2.2 kg.
• rock salt - 20 gr.
• mixture of dried herbs - to taste
• peppercorns - 15 pcs.
• laurel leaf - 2 pcs.
• garlic - 4 cloves

1. Spray the tomatoes with running water, dry and chop. It's worth getting rid of the pulp. Place aluminum foil on a baking sheet and place fruit cut sides up.
2. Sprinkle each slice with salt. Preheat the oven to 100 degrees. Place the baking sheet for 3.5 hours. Next, add peppercorns and herbs to the bottom of the glass container.
3. After a while, place the tomatoes in the jar in layers, alternating them with spices. At the same time, heat the oil and chop the garlic into it. Fill the jar to the top.
4. Screw the lid on tightly. Wrap the container in a blanket and wait until it cools completely. The container can be stored in the room.

• coarse salt - 13 gr.
• soy sauce - 55 ml.
• granulated sugar - 250 gr.
• ripe tomatoes - 1.5 kg.
• vinegar - to taste

1. Wash and halve the fruits, place them in a deep container. Add 50 gr. sugar and shake the bowl well so that the tomatoes are evenly covered with sand.
2. As soon as the tomatoes give juice, drain them in a colander. Collect the resulting sweet liquid in an enamel pan. Add the remaining sugar and place the container over low heat.
3. Boil the syrup until smooth. When the first bubbles appear, add salt and mix the mixture thoroughly. Next, add the tomato halves. Cook the tomatoes for 5-6 minutes.
4. After a while, repeat the manipulation and drain the vegetables in a colander. Wait until the syrup has completely drained. Discard the skins and place the tomatoes, cut side up, on a tray.
5. On each specimen you need to make a small incision, then add 8 ml. soy sauce. Sprinkle the tomatoes with a little vinegar. Place the tray in the dryer.
6. Set the temperature to 65 degrees, cook the dish for about 2.5 hours. After a while, reduce the temperature by 15 units. Simmer the dish for another 6 hours.

Drying tomatoes in the sun

• sea ​​salt - 80 gr.
• pink tomatoes - 1.9 kg.
• black pepper - 20 gr.
• dried garlic - 25 gr.

1. Wash the fruits thoroughly and dry them with paper towels. Chop the tomatoes into 4 equal parts. Remove the core with a dessert spoon.
2. Place the tomatoes on a parchment-lined baking sheet and sprinkle them with a little of the seasoning mixture. Next, cover the vegetables with gauze, folding it in several layers.
3. Depending on the number of sunny days, the procedure may take a long time. The readiness of tomatoes is determined by eye.
4. The vegetables shrink noticeably, but still contain enough juice. Bend the edge of the tomato: if a light strip remains at the bend, the dish is ready.

• ripe tomatoes - 350 gr.
• olive oil - 50 gr.
• spices - to taste
• garlic - 5 cloves

1. Wash the tomatoes and halve them. Place the fruits in a deep heat-resistant container with the cuts facing up. Apply no a large number of spices for each tomato. Next, pour oil over them.
2. Set the microwave oven to maximum power. Cook the dish for 6 minutes. After completing the operation, do not rush to open the door.
3. Let the tomatoes sit for another 15 minutes. Pour the resulting juice into a separate container, add a little rock salt.
4. Now the tomatoes need to be microwaved again for 2-3 minutes. Once the time is up, place the tomatoes in a food container.
5. Add chopped garlic and pour the resulting juice over the dish, cover the vegetables with a tight lid. Let the tomatoes sit in the refrigerator for about 10 hours.

Dried cherry tomatoes in the oven

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

1. Preheat the oven to 90 degrees. Wash the tomatoes and dry. Cut in half and place on a baking sheet lined with parchment.
2. Spray the tomatoes with a little oil and sprinkle with a mixture of finely chopped garlic, pepper, salt and herbs. Place the mixture in the oven for 6 hours.
3. Allow the tomatoes to cool completely. Add olive oil, spices and prepared vegetables to a sterilized glass container.
4. After this, pour the required amount of the composition to the edges of the container. Cover with a tight lid and store in the refrigerator.

It is recommended to dry small tomatoes. These varieties better accept the taste of spices and oil. At the same time, the cooking process is significantly reduced in comparison with large fruits. Ready tomatoes should not be overdried. It is important that the juice remains in them.

Video: how to properly dry tomatoes

Dried tomatoes are a product that is very popular among the Mediterranean people. As a rule, they are used for preparing hot fish, meat and vegetable dishes. In addition, dried tomatoes are often added to various salads, sauces, gravies, and used as a filling for baked goods. As for our country, sun-dried tomatoes have become popular among Russian residents quite recently. It should be noted that dried tomatoes have a rather unusual and piquant taste.

General Product Information

To make your own dried tomatoes, you don’t need any special culinary knowledge. But if you want to get really delicious dried vegetables, then you will need to reserve enough time.

It should be noted that many housewives are interested in the question not only of how such a product can be dried, but also of how to store dried tomatoes at home. You will find the answer to these and other questions about sun-dried tomatoes in this article.

Methods for drying tomatoes

Few people know how to prepare dried tomatoes at home, and to remedy this situation, we decided to present you with three proven methods for drying fresh tomatoes. These include:

1. Electric dryer.
2. Oven.
3. Sun.

Let's consider all the presented methods in more detail.

Drying tomatoes in an electric dryer

Dried tomatoes, the recipe for which involves the use of a special electric dryer, are prepared quite easily and simply. To wilt vegetables, wash them well, cut them into halves or quarters, remove the middle part with a spoon, leaving only thick and elastic walls with peel. As for the pulp, you should not throw it away, as it is ideal for making goulash or tomato paste.

After the described actions, the resulting “boats” should be flavored to taste with Italian herbs and salt. Next, they need to be placed on the grill of an electric dryer so that the cut of the vegetables faces upward. Having set the temperature to 70 o C, the tomatoes should be kept in the device for about 5-6 hours. During this time, excess moisture from fresh tomatoes will evaporate, they will become more plastic, aromatic, rich in color and taste.

Dried tomatoes: recipe in the oven

The process of drying vegetables in the oven is the most popular drying method, because not every housewife has the above-mentioned electrical appliance at her disposal. It should be noted that this method requires special care, because if you leave tomatoes in the oven unattended, they can dry out or burn very quickly.

So, to prepare sun-dried tomatoes in the oven we need a couple of kilograms of not very large vegetables. They should be washed well in hot water and then cut in half. Next, you need to remove the middle part from the tomatoes so that you end up with “boats” with thick walls.

After processing the vegetables, take a large baking sheet and line it with baking paper. Next, you should place the prepared tomatoes on it, which it is advisable to first sprinkle with allspice and salt. It is recommended to place vegetables on a baking sheet with the cut side up.

After filling the sheet, it must be placed in the oven, which was preheated to 90 o C. Open the door slightly and dry the tomatoes in these conditions for about 6-7 hours. At the same time, they should be monitored regularly so that they do not dry out or burn.

Drying vegetables in the sun

How to use dried tomatoes? You will find the answer to this question below. Now I would like to tell you about the third and longest drying process.

The process of sun-driing tomatoes can take several days. It should be noted that this method is not suitable for everyone. First, you must live in a very hot region. Secondly, the place for drying tomatoes should be located in an ecologically clean area. The ideal option would be a house in the village. If you live in a large metropolis, then in the process of drying tomatoes on the balcony, vegetables can easily absorb all the city dust and other harmful substances that are inherent in any densely populated area.

Thus, if the place where you live is ideal for drying tomatoes in the sun, then you should wash them well, cut them and remove the middle part, as described just above. Next, the vegetables must be placed on a tray or sheet with the cuts facing up and covered with not very thick gauze. The filled dishes must be placed in the sun. The tomatoes need to be turned over periodically. If the weather permits, the drying process will take you no more than 4-5 days. If it suddenly starts to rain, you can complete the drying using an oven or electric dryer.

Method for storing tomatoes in oil

Dried tomatoes in oil, the recipe for which we will consider below, are the most popular way to store dried vegetables. Tomatoes prepared in this way do not spoil for a very long time. Moreover, they are ideal for the dining table, where they can be placed as an original, tasty and aromatic snack.

So, to make dried tomatoes in oil, you need to prepare:

• refined sunflower or olive oil - use at discretion;
• fresh garlic cloves - about two heads;
• dried tomatoes - approximately 2-3 kg.

Cooking process

To make dried tomatoes in oil, you need to dry the tomatoes in advance using any method described above. Remember that the vegetables should not dry out, make sure that they remain soft and pliable. Also, before direct preservation, you need to peel the garlic cloves and cut them into very thin slices. Place the garlic in a frying pan, add olive or sunflower oil and heat slightly over medium heat. It should be especially noted that vegetable oil only needs to be calcined, but under no circumstances boiled.

After the tomatoes and marinade are ready, you need to sterilize half-liter glass jars with screw caps using any method known to you. Place sun-dried tomatoes in containers, topping each layer with garlic slices. Next, the multilayer workpiece must be filled with warm oil. Additionally, adding salt and other seasonings to the vegetables is not recommended, since during drying the tomatoes were already flavored with all kinds of spices. After filling, the jars should be tightly closed and left until the oil cools completely for several hours. Next, the workpieces need to be placed in the refrigerator or any other cool room. It is advisable to store tomatoes in oil in such conditions for about 4-5 months, no more.

Other storage methods

Dried tomatoes, which have very different uses, can be stored for a long time not only in oil. For example, some housewives prefer to put dried vegetables in thick linen bags, glass or plastic jars, and even bags. If you choose this storage method, remember that for greater safety it is advisable to store them in a dry and dark room. In this case, sun-dried tomatoes will remain suitable for consumption for six months.

By the way, lovers of dried tomatoes often use a regular freezer for storage. The products are placed in special bags for freezing and then sent into the cold. In such conditions, tomatoes can be stored for about 7-8 months. But, unfortunately, not everyone has extra space in the freezer where they could put a large amount of dried vegetables. In this regard, we recommend that you use the above storage methods.

How to use in cooking?

Dried tomatoes are a fairly versatile product from which you can make goulash, stewed vegetables, soups, gravies, sauces, pizza and even salads. It should be noted that dried tomatoes give the finished dish a special taste and aroma.

So, how can you make your own salad with dried tomatoes? For this we will need the following products:

Cooking method

To quickly and easily make this unusual salad, you must strictly follow all the requirements described below.

1. First, toast the shelled pine nuts in a frying pan. Once their aroma is strong, turn off the pan and pour the nuts into a cup.
2. Take a deep salad bowl and place any green salad leaves in it.
3. Needs to be cut fresh cucumbers thin and long straw.
4. Prepare a flavorful dressing. To do this, you need to add brine from canned olives to refined olive oil, and then squeeze the garlic into the same bowl. After salting and peppering the ingredients, they need to be seasoned with grated Parmesan, mix well and let sit for several hours.
5. Dried tomatoes should be cut into very thin strips.

Once you have prepared all the ingredients, you can safely begin to formulate the dish. To do this, you need to place straws of cucumbers and sun-dried tomatoes on green lettuce leaves. Next, lay out small pieces of soft cheese and sprinkle with roasted pine nuts. Finally, pour the formed salad with aromatic dressing.

Let's sum it up

As you can see, it is not at all difficult to dry tomatoes at home. Moreover, there is no need to have special culinary knowledge to preserve such a product in oil. It should be noted that by adding dried tomatoes to various dishes, you give them an unsurpassed aroma and taste.

The second half of summer is a great time for vegetable lovers. Raspberries, gooseberries and other aromatic berries are replaced by healthy and tasty tomatoes, peppers, zucchini, and corn. There are a great many recipes for cooking vegetables. Take tomatoes, for example. In addition to salads, soups, and sauces, you can also prepare original snacks from them. For example, any housewife, even an inexperienced one, can please her household with sun-dried tomatoes. "Traditional old recipes“On how to dry tomatoes at home, you can find at least a dozen on the Internet. And even more adapted to certain conditions.

How to dry tomatoes: key points

It is worth keeping in mind that during heat treatment, tomatoes lose up to 90% of their original mass. Therefore, before drying tomatoes at home, you should take care of the container in which the snack will be stored. You need to proceed from the condition that 1 kg of finished tomatoes fits into a 100-gram jar.

The tradition of drying tomatoes involves exposing the vegetables to the sun for a week. In our climate with changeable weather and the frequent lack of open space for this undertaking, preparing snacks is transferred to the kitchen. In an electric oven, it is desirable to have a convection mode; the gas oven door must be fixed in the slightly open position.

Typically, sun-dried tomatoes have skin. However, it is not always possible to cook vegetables to such an extent that the skin becomes soft. To avoid any unpleasant sensations when consuming the finished product, the “protection” of the tomatoes can be removed. This is not difficult to do.

For drying, you need to choose fleshy tomatoes that contain few seeds. Plum-shaped red tomatoes, which contain little juice, are very suitable for this process.
You need to dry tomatoes at home over low heat, 100-140 degrees, for 3-6 hours.

Modern recipes for preparing sun-dried tomatoes recommend adding spices at the last stage, that is, in a jar with the finished product, arguing that the aroma of herbs will disappear after a long time in the oven. Some recipes, on the contrary, recommend immediately seasoning the vegetables with everything you need. It is worth noting that with prolonged contact of spices with vegetables, the latter become saturated with aroma and transform their taste. The combination of tomatoes and spices already in the jar allows the vegetables to flavor to a different degree and in a different way overall. Therefore, the question of when to add spices when drying tomatoes remains open. This, one might say, is a field for experimentation.

Tomatoes need to be salted before drying. This will allow the moisture to evaporate faster and make the vegetables taste richer.

What you don't want to do when sun-driing tomatoes is season them with oil on the baking sheet ahead of time. This procedure does not affect the taste the most. in the best possible way, turning drying into slow roasting. In addition, with prolonged heating, everything beneficial features oils disappear.

Drying tomatoes: basic recipe

For this appetizer, the exact amount of spices and herbs is not provided. The manufacturer decides what to add more and what less. IN general outline The product list looks like this:

• tomatoes
• black pepper or a mixture of peppers
• fresh spices: basil, oregano, thyme or a ready-made mixture of Provençal herbs
• garlic
• sunflower or olive oil
• vinegar, wine or balsamic.

Also, for longer storage of snacks, you need to prepare (wash and sterilize) glass jars.

Tomato drying process

Wash the vegetables, dry them on a towel, and remove the skin if desired. Cut into halves or quarters, remove seeds and juice and trim white part from the stalk.

Place the tomatoes on a baking sheet lined with baking paper. Salt, pepper, sprinkle with spices if desired. Finely chopped garlic can be added at this stage, but this will also need to be placed in jars when packaging the snack.

Dry the tomatoes in the oven until the moisture on the surface completely disappears. Also an indicator of readiness is a decrease in the volume of pulp. At the same time, it is worth making sure that drying does not turn into drying, when the amount of pulp is sharply reduced and there is a risk of burning.

How to preserve sun-dried tomatoes

Before transferring the finished tomatoes to a jar, you need to peel and chop the garlic. The aroma of the product will vary depending on its quantity. You can also wash and coarsely chop the herbs.

There are two options for adding oil to sun-dried tomatoes. The first method does not involve long-term storage. If the appetizer quickly goes to the table, you can simply pour oil over the layers of tomatoes, sprinkling them with garlic and spices.

The second method guarantees a longer shelf life. However, in this case you will have to use vinegar, which will affect the taste of sun-dried tomatoes. Oil with acetic acid (you need to take very little, 1-2 tsp per 1 kg of fresh tomatoes) is brought to a boil and poured into a jar, helping to remove air bubbles with a fork.

In addition, filled jars can be sterilized in a water bath for 20-30 minutes. This will also increase shelf life.

How to dry tomatoes at home

Prepared sun-dried tomatoes should be stored in a cool place, in the refrigerator or cellar. Shelf life - from 2 to 10 weeks, depending on the preservation method.

Tricks for drying tomatoes

Tomatoes grown in open ground contain more flavor.

If the tomatoes are not very tasty, you can correct the situation by adding a small amount of sugar, preferably brown. You need to sprinkle it before putting the vegetables in the oven. Even a small pinch of sugar can make a big difference in the taste of watery tomatoes.

In addition to the aforementioned Provençal herbs, you can flavor tomatoes with mint, honey, lemongrass, rosemary, and bay leaf. To add spiciness, chili peppers, peeled and pre-withered or dried, are added.

In addition to tomatoes, you can also put cheese in the jar. Feta or cheese will do. The product flavored in this way will be an excellent ingredient in salads or as a separate snack.
You can quickly make pesto sauce from sun-dried tomatoes by simply grinding the contents of a jar in a blender or grinding in a mortar.

I offer a tested one quick recipe sun-dried tomatoes in the oven! They turn out super tasty, moderately dried (there is something to eat!) and are a little reminiscent of confit tomatoes. (confit) due to the gentle temperature regime of the oven. From 1.5 kg of fresh tomatoes you will get a jar of about 300 - 370 grams of sun-dried tomatoes + delicious spicy aromatic herbal oil for dressings, pasta, meat, fish, salads and pesto sauce. And bruschetta with sun-dried tomato is simply irreplaceable for a picnic! I also suggest.

A couple of years ago, a friend treated me to . The incredible, exquisite taste of sun-dried tomatoes immediately captivated me. In fact, it’s very easy to make sun-dried tomatoes in the oven, but there are a few BUTs! Usually it is recommended to dry them for 6-8 hours, or even more. That's a lot of time.

And for those who have an electric oven, it’s a real waste to keep it on for so long. These homemade sun-dried tomatoes will cost the same as store-bought ones in jars, if not more! To please loved ones with delicious sun-dried tomatoes and, was found A quick way to make delicious sun-dried tomatoes - in just 2 hours in the oven!

What you need to prepare sun-dried tomatoes in the oven:

Fleshy tomatoes.
In our region, plum tomatoes are usually dried because they are exactly what they should be - fleshy, thin-skinned and not watery. Oblong icicle-shaped tomatoes are also perfect.
Purely Italian varieties of tomatoes for drying are Prince Borghese and San Marzano.

Fragrant spices. This is how you can feel the spirit of sunny Italy!
Basil, thyme, rosemary, oregano, marjoram, as well as their mixtures in arbitrary proportions will give sun-dried tomatoes a unique spicy aroma.
You can add our local seasonings - dry dill or its seeds, parsley, thyme.
You'll also need garlic for added flavor - but don't use it when drying tomatoes in the oven. Its place is at the end of cooking, in a jar!
The persistent smell of roasted garlic is not the best smell in the house, which is then difficult to get rid of.

Olive (vegetable) oil. Although high-quality olive oil is unrivaled in terms of beneficial properties and taste, not everyone can afford it. Moreover, if you make a dressing based on it - filling for sun-dried tomatoes. Therefore, do not even think about giving up the delicious delicacy of sun-dried tomato - use regular vegetable, rapeseed or corn oil. The main conditions are that it must be fresh according to the date of manufacture and refined!

Correct oven temperature. For the process of drying tomatoes, you need to select the appropriate mode. During the first 30 minutes, the tomatoes are dried at more high temperature(220-240 C°), and for the remaining 1.5 hours the temperature is set to 140 - 160 C°. If the oven is not convection, the door needs to be opened slightly to allow air to circulate.
Personally, I didn’t think much about the oven scale in numbers. I usually set it to “4” for or, and everything worked out perfectly!

But sun-dried tomatoes are a special delicate entity, so they require different oven temperatures. For those who do not know the correspondence between scale and temperature, a little hint at the end of the article!

Sun-dried tomatoes recipe in the oven - cook quickly!

To prepare 1 jar of sun-dried tomatoes (about 370 grams) you will need:

• Ripe fleshy tomatoes (cream type) - 1.5 kg
• Dry spices - basil, thyme, rosemary, a mixture of Provençal or Italian herbs - 3-4 tbsp. spoons
• Garlic - 1 head
• Olive (refined vegetable) oil - 1/2 cup
• Salt - 2 pinches
• Parchment or foil (for baking sheet)
• Clean dry jar with a screw-on lid - 1 pc.

Preparation:

P.S. Here are some examples of correspondence between divisions and degrees. The temperature of each division depends on their total number:

• If the gas oven has 9 divisions, and the maximum reaches 280 degrees Celsius, put the tomatoes in the oven for 30 minutes on division “7” (240 C°), then dry for 1.5 hours on “one” (140 C°);
• If the gas oven has 8 divisions, and the maximum reaches 280 degrees Celsius, dry for the first 30 minutes on division “6” (240 C°), then 1.5 hours on “one” (150 C°);
• If there are 8 divisions in a gas oven, and the maximum reaches 250 degrees Celsius, first dry it on division “7” (230 C°), then for 1.5 hours on “deuce” (150 C°);
• If there are 7 divisions in a gas oven, and the maximum reaches 250 degrees Celsius, then for the first 30 minutes we keep the regulator at “6” (240 C°), then reduce it to 140 C°, which corresponds to “one” and bake for another 1.5 hours ;
• If there are 5 divisions in a gas oven, and the maximum reaches 266 degrees Celsius, then for the first 30 minutes we dry the tomatoes on division “3” (about 240 C°), and then reduce the degrees to 150, which corresponds to “one”. Yes, in a stove marked with a temperature regulator of 5 divisions, “one” gets quite hot. Therefore, be sure to open the oven slightly while drying tomatoes.
• For electric stoves with an oven with 7 divisions and a maximum temperature of 250 C°, for the first 30 minutes we set it to division “6” (220-260 C°), for the next 1.5 hours we reduce the temperature to 135-160 C°, which corresponds to the division “ 1".