How to dry tomatoes for the winter at home. Sun-dried cherry tomatoes How to cook whole sun-dried cherry tomatoes

One of the ways to prepare tomatoes in winter - drying - combines the bright taste of ripe vegetables with spices and olive oil.

Housewives use various methods to prepare tomatoes. And canned, and pickled, and salted. They also make juice, adjika and various sauces. In fact, making delicious sun-dried tomatoes for the winter at home is very simple, just choose a proven and successful recipe.

What fruits are suitable for drying?

Far from it, not all fruits are suitable for this. You need to choose:

• vegetables grown in a field or in a summer cottage, but not in a greenhouse;
• tomatoes with thick skin, fleshy, but not very juicy;
• plum-shaped tomatoes, not very large;
• Greenish and dense vegetables are best.

Types of fruit drying (drying)

There are two main types:

1. in the sun (air) is a cheap, but not quick way to dry vegetables. Lasts approximately four to ten days;
2. Drying fruits in the oven lasts from eight to twelve hours, depending on the selected fruits and temperature conditions.

Sun-dried tomatoes at home in the oven: a classic and unusual recipe

Attention! The lower the temperature in the oven, the better the quality of the final product; it will retain all the vitamins and microelements.

Features of drying - the knowledge necessary for high-quality preparation of sun-dried tomatoes at home in the oven.

1. Dry the fruits at a temperature no higher than 80 0 C, otherwise they will simply bake or turn into coals;
2. cooking time 10-12 hours;
3. cut the fruits into slices, pour olive oil, sprinkle with salt and spices;
4. During the drying process, be sure to turn the vegetable slices over;
5. Place foil on a baking sheet and vegetables on top, cut side up;
6. the oven door must be ajar so that moisture can escape;
7. After drying, the vegetables must cool completely with the oven door closed.

Recipe No. 1 Traditional sun-dried tomatoes

Ingredients:

• tomatoes;
• aromatic dried herbs (basil, parsley, cilantro, oregano, rosemary);
• salt, ground black pepper or a mixture of peppers;
• garlic;
• extra virgin olive oil.

Preparation:

1. prepare the fruits - wash, dry and cut into four slices;
2. remove seeds with a teaspoon;
3. cover a baking sheet with foil;
4. lay out the fruit slices, lightly salt, season with sugar, and pepper;
5. place in the oven for six to ten hours at a temperature not exceeding 90 0 C;
6. After drying, leave the vegetables to cool;
7. Place a bay leaf and a sprig of oregano on the bottom of the glass container;
8. Sprinkle each layer of tomato with aromatic herbs;
9. heat (do not boil) olive oil, squeeze garlic into it;
10. pour over the dried wedges;
11. Close the jars and let cool;
12. put in a cellar or other cold place.

Advice! You can add not only garlic to the filling, but also finely chopped parsley. Tomatoes can be peeled before drying, so they will cook faster and become very delicate in taste.

Recipe No. 2 – Extraordinary sun-dried tomatoes “Ajour” with Italian herbs

Products:

• tomatoes – 1 kg;
• extra virgin olive oil - after the finished product is released (we will pour it into the dried wedges);
• Italian herbs;
• salt;
• rosemary - optional;
• small head of garlic.

Preparation:

1. a few hours before cooking, pour Italian herbs (rosemary, basil and others) into a small container and add oil;
2. cover with a lid and place in a warm place;
3. wash, dry and cut the fruits into four to six pieces, depending on size;
4. pour aromatic oil over the slices;
5. squeeze the garlic there;
6. mix well and let stand for an hour (not in the refrigerator);
7. carefully place the slices on a baking sheet, being careful not to let excess water get in;
8. place in the oven, heated to a temperature of 100 0 C, for approximately six hours;
9. the oven door must be slightly open;
10. Place the finished product in a glass container and pour in hot oil;
11. roll up and put in the cellar or refrigerator.

Advice! If you do not plan to store the snack for a long time, then you do not need to add oil; just put a sprig of rosemary at the bottom of the jar.

Sun-dried tomatoes in a vegetable dryer: in detail and with video

Vegetables of any variety can be dried (cured), and not necessarily the most selected fruits. Slightly immature, crushed and not very beautiful ones will do. Sun-dried tomatoes can be used as an independent dish, or ground into powder (in a blender) and added as a seasoning.

Useful video with recipe step by step:

Sun-dried tomatoes in the vegetable dehydrator are similar to dried apricots, just as soft and slightly stretchy. The taste is spicy-sweet, with notes of pungency and piquancy.

Recipe No. 1 Sun-dried tomatoes with chili peppers:

Products:

• two kilos of fruits;
• half a glass of vegetable or olive oil;
• salt - tablespoon;
• herbs: oregano, basil, cumin, parsley - a tablespoon;
• two large heads of garlic;
• two pods of hot pepper;
• laurel leaves.

Cooking process:

1. sort and wash the fruits (it is advisable to choose the same size);
2. cut into two parts;
3. Using a small spoon, scoop out the pulp (do not throw it away!);
4. Place a clove of peeled garlic in each half;
5. cut hot pepper into thin rings and place in each tomato “boat”;
6. salt and sprinkle the halves with a mixture of aromatic herbs. By the way, you can choose a combination of herbs at your discretion;
7. place “boats” on all tiers of the dryer so that they do not touch each other;
8. Dry the fruits at maximum temperature for 8-10 hours;
9. At the bottom of the container intended for storing snacks, place a bay leaf, a clove of garlic and finely chopped parsley;
10. place the finished product tightly;
11. pour oil, close;
12. store in a cellar or cold basement.

Attention! If the snack needs to be stored for 6 to 8 months, then preheat the oil (do not boil!), and then pour in the finished product.

The drying process is the evaporation of excess moisture. This is achieved by various methods: you can dry the fruits in the oven, microwave, electric dryer, vegetable dryer or in the sun. The main thing is to follow the drying technology, and then the final product will amaze you and your family with its extraordinary rich taste.

What's the best way? The best way, of course, is in the sun. True, this cannot always be done: sometimes the weather does not allow it, sometimes there are no conditions. When drying tomatoes in the oven, they can turn into crackers or even charcoal. But a vegetable dehydrator provides a wonderful structure to the finished product and does not dry it out.

Recipe No. 2 Spicy-sweet sun-dried tomatoes

Ingredients:

• fruits - three kilos;
• salt, sugar;
• Italian herbs;
• oregano and rosemary;
• odorless vegetable oil;
• garlic - a large head.

Step-by-step preparation steps:

1. choose dense, uniform-sized fruits;
2. rinse, dry and cut into four parts;
3. scoop out the pulp with a spoon;
4. place on a drying rack;
5. Maintain at maximum temperature for at least eight hours (time depends on the type of tomato);
6. put at the bottom of the jar: a sprig (leaves) of rosemary, oregano and bay leaf;
7. place the fruits in prepared glass containers;
8. Sprinkle each layer of tomato with pepper, herbs and finely chopped garlic;
9. add oil;
10. Cover with a nylon lid and put in the refrigerator.

Attention! Do not overcook the fruits on the grill: they should remain soft and slightly moist, but not release any juice;

• instead of extra virgin olive oil, you can use the usual odorless vegetable oil;
• For drying, take medium-sized tomatoes, preferably cherry or small “cream”. They are not so juicy and it won’t take much time to prepare them;
• To prevent the fruits from losing their shape when peeling, they should be pre-processed: make cross-shaped cuts, dip them in boiling water for a few minutes, and then transfer them to cold water;
• jars for storing the finished product must be sterilized. You can do this in any convenient way: in the oven, over steam, in the microwave;
• You can simply wrap the slices in cling film and store them in the refrigerator. True, the taste of the finished fruits will not be as rich and bright;
• The pulp that you removed from the tomato slices should not be thrown away. You can use it to make a flavorful pizza sauce, add it to borscht, or meat goulash;
• if you eat a snack and the filling remains. Use it as a dressing for any salads – it’s very tasty.

Sun-dried tomatoes at home in the microwave

An original and savory snack - sun-dried tomatoes - has recently become very popular. Pizza and various salads with arugula and cheese are prepared with this appetizer. Such a culinary masterpiece is very expensive in stores, and not everyone can buy it. That’s why housewives cook sun-dried tomatoes in the microwave at home, because with the help of miracle technology this incredibly tasty snack will be on the table in half an hour.

It is especially good with pasta and fish dishes. This is also a great breakfast - a sandwich with greens, ham and a few jerky wedges.

Dried fruits in their own juice

To prepare we need:

• small size fruits. Fleshy, strong, but not juicy, thin-skinned fruits;
• olive or vegetable oil, odorless;
• Provencal herbs, or a composition of herbs that you choose yourself, according to your taste preferences;
• salt – coarse sea salt;
• garlic.

Prepare as follows:

1. prepare the fruits: wash and cut into two or four parts, depending on size;
2. Place tomato halves in a container with high sides;
3. season with herbs and sprinkle with oil;
4. place in the oven for seven to eight minutes at maximum power;
5. turn off and leave in the oven for ten minutes;
6. remove the container and drain the resulting liquid;
7. add salt and put in the microwave - oven for another five minutes;
8. after the end of the program, allow the fruits to cool;
9. fold the finished product into a jar in layers;
10. top each layer with chopped garlic;
11. pour the previously drained juice on top.

Advice! Store jars in the refrigerator for no more than one to two months.

Microwave dried tomatoes with rosemary and black pepper

This recipe does not use any herbs other than rosemary. And as spices – ground black pepper and salt.

Products:

• tomatoes;
• garlic;
• rosemary;
• salt, sugar and ground black pepper;
• vegetable oil (olive)

Cooking process:

1. cut small fruits into two parts;
2. remove the core with a small spoon or cut with a sharp knife;
3. place the prepared slices on a flat plate;
4. sprinkle with oil, salt and sprinkle with a little sugar;
5. sprinkle pepper and rosemary on top;
6. put in the oven at maximum temperature;
7. simmering time five to seven minutes;
8. open the door and let the steam escape;
9. drain the liquid if it has formed;
10. repeat the procedure three more times;
11. control the process so that the fruits do not dry out;
12. Be sure to give the fruits a rest between drying and open the microwave oven door;
13. add one and a half tablespoons of oil to the chopped garlic, stir;
14. lay the cooled slices in layers, topping them with the garlic mixture;
15. pour hot oil over the finished product (do not boil!);
16. roll up with a metal lid or close with a nylon lid;
17. let cool and put in a cool place.

On a note! A snack prepared in this way can be stored for a long time even at room temperature.

Quick sun-dried tomatoes

If there are only a few fruits, you can quickly and easily prepare a delicious snack in the microwave. Of course, the taste will be slightly different from fruits dried in the oven or in the sun. In the microwave they turn out more baked than dried, but still incredibly tasty and aromatic.

The taste of the delicacy can be adjusted independently by adding various aromatic herbs, lemon zest or chili pepper.

Cooking technology:

1. wash and cut the fruits into four to six pieces;
2. mix spices, salt and a pinch of sugar with olive oil (you can use vegetable oil);
3. coat each slice with your hands with olive oil and spices;
4. place the “boats” in a fireproof container with high sides;
5. place in the microwave oven and turn on at full power (800 kW) for five minutes;
6. after the timer goes off, let it sit for ten to fifteen minutes;
7. then drain the juice;
8. put it back in the oven and turn on the timer for two to three minutes;
9. let the fruits “rest” and turn it on again for two to three minutes at full power;
10. depending on the degree of readiness of the snack, repeat this procedure again;
11. Place the finished slices in a glass container, topping each layer with chopped garlic;
12. pour hot oil.

For aroma and piquancy, you can arrange the layers with garlic and chopped herbs (parsley, basil, dill). For juiciness, add the previously drained liquid to the jar;

Do not rush to pour out the filling that is left after the appetizer - add it to any salad or eat it with white bread and a piece of cheese.

Sun-dried tomatoes at home in an electric dryer

As experience suggests, it is best to prepare sun-dried tomatoes at home in an electric dryer, since cooking will take little time. However, it is still necessary to control the process so as not to overdry the finished product.

Ingredients:

• tomatoes;
• aromatic herbs - Provençal or Italian;
• greens - parsley, dill or any other to your taste;
• salt and garlic;

Let's prepare it like this:

Prepare the fruits:

• rinse, cut into slices;
• remove the core (if necessary, if the fruits are very juicy).

Prepare the mixture for sprinkling:

• combine in a small container: salt, a little granulated sugar (to remove the acidity of the fruit) and dry herbs;
• Use coarse salt: rock or sea salt.

Place the cooked tomato slices tightly on the rack of an electric dryer.

Sprinkle with the prepared mixture and drizzle with oil.

Turn the dryer on to maximum temperature.

Cooking time depends on the fruit. At a temperature of 50 0 C they will dry for approximately 12-14 hours. At a temperature of 70 0 C – from 6 to 8 hours.

Control the drying process:

• swap pallets;
• remove slices that have already dried from the tray.

Prepare jars for storage:

• wash and sterilize over steam;
• Place a mixture of butter and chopped garlic and a sprig of rosemary on the bottom of the jars.

Arrange the finished product in layers in jars. Spread each layer with the butter-garlic mixture.

Close with a nylon lid or roll up with a metal one. Place in a cool place.

• Before placing the slices on the grill, place them on a paper towel and leave them there for ten to fifteen minutes. This is done so that the excess juice drains away;
• if you don’t like the taste of Provençal or Italian herbs, then just sprinkle the slices with dry basil or ground pepper;
• If you use regular tomatoes for drying, be sure to remove the seeds and core from them. If you have “cream” tomatoes, then you do not need to peel the core, since the seeds will add a special aroma and taste to the finished product;
• Sprinkle the slices with dry herbs, and place fresh herbs at the bottom of the jar;
• the finished fruits should be soft, dense and without excess liquid;
• 15-20 kilograms of fruit will yield 1-2 kilograms of the finished product;
• You can check the readiness of the product by pressing on the vegetable. If the juice does not stand out, then the delicacy is ready.

Sun-dried tomatoes for the winter: Italian recipe

Sun-dried tomatoes are not only an addition to various dishes and salads, they are also an independent snack that you can enjoy with a piece of white bread.

And the oil in the appetizer can be used as a dressing for raw salads.

In order to have an original juicy snack with a rich sweet and sour taste in your arsenal, you can prepare sun-dried tomatoes for the winter according to an Italian recipe. In hot Italy, the fruits are dried in the air, under the rays of the sun. But not every housewife has the opportunity to cook delicious food in the sun. Therefore, the oven comes to the rescue!

Recipe No. 1 – Italian sun-dried tomatoes with rosemary and basil

Ingredients:

• fruits - four kilos (you get three half-liter jars);
• half a teaspoon of ground seasonings: black pepper, rosemary and basil;
• extra virgin olive oil – glass;
• salt and sugar - to taste.

Cooking steps:

1. prepare the tomatoes: rinse, cut into four to six pieces;
2. cut out the core with a knife or peel with a teaspoon;
3. Coat the slices with olive oil, using your hands;
4. Place on a baking sheet lined with foil;
5. lightly salt each slice and add a little sugar (to remove excess acid);
6. mix black pepper, basil and rosemary;
7. sprinkle with mixture;
8. heat the oven to 160 0 C and place a baking sheet;
9. stand for at least two hours;
10. cook in the oven with the door ajar;
11. control the process - vegetables should not dry out and turn into embers. The color should be orange-brown.
12. Place the hot slices into a sterilized glass container and fill with hot (do not boil!) oil to the top;
13. Cover with a sterilized lid and place in the refrigerator.

Recipe No. 2 Italian sun-dried tomatoes with thyme and red onion

Products:

• tomatoes - two kilos;
• salt, ground black pepper - to taste;
• head of garlic;
• red onion;
• Olive or vegetable oil without odor.

Prepare as follows:

1. wash, cut into two parts;
2. remove seeds and partition with a teaspoon (sharp knife);
3. mix the oil with garlic, passed through a garlic press, salt and pepper;
4. brush the slices with this oil;
5. if the thyme (it’s better to take lemon thyme) is dried, then mix it with oil and garlic, if it’s fresh, put a sprig at the bottom of the jar;
6. put the baking sheet in the oven and dry for four to six hours at a temperature of 100-120 0 C;
7. Place the finished product in jars in layers: a layer of wedges, a layer of red onion cut into rings;
8. pour each layer with a mixture of olive oil and wine vinegar;
9. Cover with a lid and leave in the refrigerator or cold cellar until winter.

Advice! In order for the finished product to be stored for a long time, the oil must cover the fruit well.

Sun-dried tomatoes: a recipe for the winter from Yulia Vysotskaya

The famous culinary specialist Yulia Vysotskaya has her own unusual recipe for sun-dried tomatoes, the taste of which will conquer the most sophisticated gourmets. With such a preparation, even unexpected guests are not afraid. Small sandwiches made from white bread with cheese and a slice of spicy tomatoes are an excellent snack to go with wine.

The tomatoes are stewed in olive oil. They have a rich spicy-piquant taste. You can cook them in the oven. Cooking time is three to four hours, depending on the type of fruit. Fruits should be chosen of medium size, of the “cream” variety. They are not too watery and have a dense structure.

Spicy sun-dried tomatoes in the oven

Prepare as follows:

Wash the fruits thoroughly.

Cut lengthwise into two parts and remove seeds and liquid with a spoon.

Place the slices tightly in a heatproof dish or baking sheet with high sides.

Prepare the dressing:

• Grind peppercorns and dry basil in a mortar;
• add a small bunch of fresh basil and three cloves of garlic;

Rub all halves thoroughly.

Pour refined olive oil over the seasoned fruits until they are ¾ covered.

Preheat the oven to 190 degrees.

Let it simmer for three to four hours.

Be sure to check that the oil level always covers the fruit by ¾.

If necessary, add oil.

Place the finished product in jars and place a sprig of rosemary on the bottom.

Pour in the same oil in which the vegetables were simmered.

• Place the tomatoes on the baking sheet tightly enough so that there is no empty space between them. But they should not lie one on top of the other;
• Instead of green basil, it is better to take red oregano - the same basil, only blue. It will give the fruits a spicy taste and aroma.

Sun-dried tomatoes from Alla Kovalchuk

Every housewife prepares vegetables and fruits for the winter: she makes jam, prepares sauces and various pickles in order to please her household with various delicacies in winter. So Allochka Kovalchuk, a culinary expert, offers a recipe for delicious sun-dried tomatoes.

In order to prepare this dish you need the following ingredients:

• plum-shaped fruits – 15 pieces;
• teaspoon salt;
• dry herbs: basil, oregano – 20 grams each;
• half a teaspoon of ground black pepper.

Step 1. Wash the tomatoes, make cross cuts, and place in boiling water. Then let it cool for a few minutes and remove the skin.

Step 2. Cut the peeled fruits into two or four parts, depending on the size.

Step 3. Remove the core (change and pulp) with a sharp knife.

Step 4. Place the slices, cut side up, on a baking sheet that has been previously covered with parchment paper.

Step 5. Salt and pepper each slice, sprinkle finely chopped parsley and dry herbs on top.

Step 6. Place the baking sheet in the oven and dry at 100 degrees for one and a half to two hours.

Step 7. Place the finished product in a sterilized glass container and pour hot vegetable oil on top.

Note! Do not boil the vegetable oil for pouring, just heat it!

Sun Dried Tomatoes: Recipe

If the summer is hot and the harvest is rich, here is a simple recipe for making sun-dried tomatoes. It is necessary that the air temperature be at least 34-36 0 C. At a lower temperature, the tomatoes will simply become moldy and will be hopelessly spoiled. Therefore, before you start drying, check the weather forecast for the next seven days.

Ingredients:

• tomatoes;
• salt;
• paper;
• olive oil;
• sheets (trays) for drying;
• gauze.

Preparation steps:

Step one:

• prepare the table;
• cover it with clean kitchen towels;
• prepare a sharp knife;
• Wash and dry tomato drying trays or sheets.

Step two:

• wash the tomatoes thoroughly;
• dry them on towels;
• cut into two parts;
• remove the core with a sharp knife;

Place the tomato halves cut side down on a towel to drain excess liquid;

Step three:

• Cover each sheet or tray with paper;
• brush with olive oil;
• place the fruits cut side up on a tray;
• salt each half (use coarse sea salt or rock salt);
• cover with gauze and leave for the whole day;
• in the evening, bring trays of vegetables indoors;
• In the morning, at about 11 o'clock, take it out into the sun again;
• the drying process can take from six to ten days.

Store the snack in clean jars, closed with lids, without adding oil or other spices.

How to eat the snack

1. Before use, simply soak the dried slices in lightly salted water;
2. they can be added to bread dough (focaccia);
3. slices can be added to spaghetti sauce or pizza;
4. you can make sandwiches: a piece of Borodinsky black bread, soft goat cheese, a slice of dried fruit and a couple of pitted olives.

Note! It is necessary to dry vegetables in the sun only outside the city, for example, in the country. Away from smog and city dust.

Recipe for sun-dried tomatoes in the air fryer

Italian cuisine recipes include sun-dried tomatoes. A very interesting and simply irreplaceable ingredient when preparing pizza or pasta. They are especially good in salads with soft goat cheese and arugula.

There are many cooking methods: they are prepared in the oven, microwave oven, multicooker, electric vegetable dryer. You can also cook sun-dried tomatoes in the air fryer using a simple recipe. This process is simple and not long. After a couple of hours you can already enjoy the delicacy.

Simple recipe

Ingredients:

• a kilogram of small tomatoes;
• salt, pepper, Provençal herbs;
• olive or vegetable oil.

1. Wash the tomatoes and cut them in half lengthwise (large fruits - into four parts);
2. cut out the flesh with a knife;
3. season with spices and lightly sprinkle with oil;
4. place the boats on the air fryer grill;
5. dry the fruits at a temperature of 90 degrees for at least three hours;
6. Place the finished product in a glass container, add oil and close.
7. Serve three hours after cooking.

Spicy sun-dried tomatoes with garlic

Products:

• cream tomatoes – kilogram;
• dried herbs: basil, rosemary, thyme - one teaspoon each;
• pepper mixture;
• coarse sea salt;
• garlic – 3-4 cloves.

Preparation:

1. prepare tomatoes in the usual way;
2. prepare the dressing: mix herbs, salt and pepper;
3. cut the garlic into thin strips;
4. put garlic in each “boat” and sprinkle with the prepared mixture;
5. Place the slices on the air fryer rack and dry at a temperature of 90-110 degrees for three to four hours.
6. put the finished product in a jar, at the bottom of which put peppercorns: white and black;
7. pour oil.
8. Advice! When drying fruits, do not completely close the convection oven lid to allow excess moisture to escape.

Homemade sun-dried cherry tomatoes

The pilaf with sun-dried cherry tomatoes is wonderful – aromatic and incredibly tasty. And everyone at home will like this dish, without exception. This snack can not only be bought in the store, but also prepared at home.

Ingredients:

• half a kilo of cherry tomatoes;
• two to three tablespoons of oil - olive or vegetable oil without odor;
• dessert spoon of granulated sugar;
• fresh thyme;
• salt;
• a mixture of peppers (if not, you can use ground black pepper).

Preparation steps:

1. wash, dry and cut the tomatoes into two parts;
2. place them tightly (cut side up) on a baking sheet, on which you place foil;
3. mix salt, sugar and sprinkle on tomatoes;
4. mix pepper with oil;
5. sprinkle the mixture over the fruit halves;
6. Place a sprig of thyme on each half;
7. dry in the oven for three hours;
8. store in glass containers.

Sun-dried tomatoes from Vincenzo Barba

The time has come to make preparations for the winter. And I would like to prepare something unusual and original for this period.

For example, sun-dried tomatoes from Vincenzo Barba. An expert and famous Italian chef shared an original and very tasty recipe.

Cooking instructions:

Place peeled and quartered tomatoes on a baking sheet, cut side up;

add salt and pepper (mix salt and black pepper in a teaspoon) and place in the oven, preheated to 120 0, for three hours;

Place the finished fruits in a glass container in layers;

sprinkle the layers with herbs (basil and oregano) and thin slices of garlic;

pour in oil heated in a frying pan.

Sun-dried tomatoes in the Isidri dryer

Sun-dried tomatoes are an extremely tasty snack. You can easily prepare such vegetables in an Isidri vegetable dryer.

They need to be dried not to a brittle state, but to a soft state. Otherwise, the fruits will lose their taste and aroma and become tasteless.

How to cook sun-dried tomatoes in the Isidri dryer:

1. when drying tomatoes, use dense, ripe fruits of the “cream” variety;
2. wash and cut four kilograms of tomatoes into two parts, remove seeds and pulp;
3. place prepared vegetable slices on drying trays (cut side up);
4. add salt and sprinkle with a mixture of Provençal herbs;
5. You need to dry it for six hours at a temperature of 70 degrees.

Store as follows:

pour a glass of oil (olive or vegetable) into a small container and put on fire;

add garlic, cut into thin slices, and fry until it turns golden;

put some greens (basil, dill, parsley) at the bottom of the jar and place the slices;

pour cooled, strained oil.

Simple sun-dried tomatoes in oil for the winter

The simplest sun-dried tomatoes in oil for the winter are prepared in the following way:

1. choose ripe and firm tomatoes;
2. cut into slices;
3. remove middle;
4. mix salt and sugar (2:1) and sprinkle on the slices;
5. put in the oven for six to eight hours;
6. prepare a container for storing snacks;
7. put on the bottom: bay leaf, aromatic herbs, ground pepper, small pieces of chili pepper;
8. heat refined oil (olive or vegetable), let cool;
9. fill the container with spices ½ full;
10. mix the oil and spices thoroughly;
11. place sun-dried tomatoes in a container, add filling so that it covers them completely;
12. store in a cellar or refrigerator.

Sun-dried tomatoes in a convection oven

An Italian snack - sun-dried tomatoes - can be easily and simply prepared in the oven. It’s good if you have a convection oven, then the drying time will take no more than four hours, at a temperature of 80 degrees.

What is necessary:

• medium-sized fruits;
• aromatic dry herbs;
• a few sprigs of fresh rosemary;
• garlic;
• salt and sugar.

How to cook sun-dried tomatoes in a convection oven:

1. prepare the tomatoes: wash, cut into slices, remove the core;
2. Line a baking sheet with foil and place the halves;
3. salt and lightly sprinkle with granulated sugar;
4. put in the oven for four to five hours;
5. put a sprig of rosemary in a storage container;
6. fold the finished product into a glass container in layers;
7. top each layer with dried herbs and thin slices of garlic;
8. add oil;
9. put it in the pantry.

Sun-dried tomatoes with balsamic vinegar

A spicy snack of sun-dried tomatoes with balsamic vinegar can be easily prepared at home in the oven. For this you will need:

• medium-sized fruits - approximately 1.5-1.7 kg;
• salt, sugar, pepper - mix all ingredients in a bowl in equal proportions;
• fresh basil (it’s better to use lemon basil) and Provençal herbs;
• balsamic vinegar;
• olive or vegetable oil.

1. prepare tomatoes: wash, cut into slices;
2. place the slices on a baking sheet;
3. sprinkle with spice mixture;
4. dry in the oven for 6-8 hours;
5. Place a fresh basil leaf in a glass container;
6. Place dried slices into a container in layers, sprinkle each layer with Provençal herbs;
7. add oil;
8. pour a teaspoon of balsamic vinegar on top;
9. store in the pantry.

Sun-dried tomatoes with basil and garlic

Piquant and spicy sun-dried tomatoes with basil and garlic are cooked in the oven for 8 hours at a temperature of 100-110 degrees. In order for the finished fruits to be fragrant, it is necessary to prepare the oil for pouring:

• a small bunch of basil, chop five cloves of garlic;
• place in a small container;
• pour in an incomplete glass of olive (vegetable) oil;
• let it brew;
• In the meantime, we begin the process of drying tomatoes.

Prepare the delicacy as follows:

1. Cut small fruits into slices and remove seeds;
2. place on a greased baking sheet;
3. mix in equal quantities: salt, dried garlic, ground black pepper;
4. sprinkle each tomato slice;
5. sugar a little and sprinkle with oil;
6. put it in the oven to dry;
7. Place the finished product in layers in a glass container, pour each layer with a pre-prepared filling (oil + basil + garlic);
8. The last layer should be the fill.

Storage

1. Tomato appetizer requires special storage, otherwise all the work may be in vain:
2. Store dried wedges in a cool place - a refrigerator or cellar.
3. Place the finished product only in sterilized glass jars.
4. You can close the jars with a nylon or metal lid.
5. Place herbs and garlic at the bottom of the jar.
6. Pour the tightly packed slices with calcined, odorless vegetable oil or extra virgin olive oil.
7. To use in salads, soak sun-dried tomatoes in lightly salted water for 15-20 minutes.

How to store sun-dried tomatoes at home

So, we prepared the appetizer.

A logical question arises: how to properly store sun-dried tomatoes at home so that you can enjoy them in winter or late autumn? There are several secrets.

Storage secrets:

1. If the tomatoes have been dried in the sun, they must be placed in a cotton bag and placed in the cellar. Nothing will happen to them for six to eight months.
2. Not too dried slices must be placed tightly in a sterilized glass container. Pour hot (do not boil!) olive oil, pour in half a spoon of balsamic or apple cider vinegar. Close with a nylon lid or roll up with a metal one. They are stored in the refrigerator for a year and do not spoil.
3. Another way: sun-dried tomatoes can be wrapped in cling film and stored in the freezer. Before adding them to the dish, you need to soak the slices in salted water for a day.

Why is this snack so popular, and why is it so healthy?

First of all:

• vegetables retain beneficial microelements and vitamins;
• the snack is stored for a long time;
• coarse fiber, which is found in dried fruits, improves the functioning of the digestive tract;
• the snack is an excellent antidepressant - improves mood and well-being;
• this dish contains large amounts of potassium, which, combined with vitamin B, reduces and normalizes blood pressure;
• Their regular use helps reduce the risk of cardiovascular diseases;
• Containing chromium in the snack helps normalize sugar and reduce cholesterol.

Can everyone enjoy this preparation?

Almost everyone, with the exception of people with high acidity and gastrointestinal problems.

Recipes for a wonderful snack - sun-dried tomatoes at home for the winter came to us from sunny Italy. Spicy and unusually tasty fruits can be served as a side dish for a meat dish, or you can bake aromatic grain bread with them. There are a lot of options - choose any!

America is often criticized for trying to impose its mentality, lifestyle, products, fashion and even food habits on other countries. In cartoons and films, characters enthusiastically eat hamburgers, hot dogs, glazed donuts (especially police officers) and drink Coca-Cola. We talk about the harmfulness of such food, we advise instead to eat more healthy vegetables and fruits, forgetting that many vegetables that are firmly established in our cookbooks were also brought from North or South America. Potatoes, corn, cocoa, sunflowers, capsicums, tomatoes - all these are native Americans and came to our table thanks to the efforts of old Columbus and other brave people, for which we are deeply grateful. Today we will talk about a wonderful dish - sun-dried tomatoes. Any housewife, with due diligence, can prepare them at home.

A little about tomatoes

In particular, the tomato was born in South America. There you can still find its wild relatives there. The Aztecs called it “tomatl”, hence the familiar name “tomato”. “Tomato” means golden apple in Italian. The name reflects the essence - from a botanical point of view, it is a fruit, or at least a berry. We consider it a vegetable based on how it is used for food and its taste. There was also the story of the US Supreme Court, which in 1893 recognized the product as a vegetable and ordered that the appropriate customs duty be paid for it (it is higher for vegetables). But the European Union was not afraid to break the mold, and in 2001 recognized the tomato as a fruit. We also have a clear position on this issue; it can be formulated as follows: “A tomato is a tomato in Africa, and it doesn’t matter whether it is a fruit or a vegetable.”

We love tomatoes and actively use them in our diet. Fresh, salted, in their own juice, juice from them (in this case they suddenly acquire the name of tomatoes), tomato paste, ketchup. We eat them fried, stewed and boiled, stuffed and cut into rings, used both in sauces and dressings, and as an independent dish. It is believed that the Aztecs never dreamed of how much they could make from this fruit vegetable.

It would seem that the theme of tomatoes in our kitchen is fully explored, but... Not so long ago, a new snack for us, “Dried Tomatoes,” appeared in stores. In small jars there are wrinkled red slices filled with oil, judging by the price, made of pure gold. Just kidding, they are made from tomatoes, and as for the high price, dried apricots are also much more expensive than apricots.

The authors of the recipe are Italians who add sun-dried tomatoes to everything: salads, pizza, pasta, meat and fish dishes, and even bread. Our compatriots also tried this product, rich in taste, color and smell, and began to prepare it themselves. You will be offered several recipes for preparing sun-dried tomatoes in your own kitchen, choose the one that suits you best.

Classic Italian recipe for sun-dried tomatoes

In sunny Italy, the birthplace of sun-dried tomatoes, everything happens simply under the scorching sun.

This option can be done if you live in dry and sunny regions, where you can count on daily sunbathing. We have many such places in our country. If you are a happy resident of the south, go ahead, tomatoes are waiting for you.

But, by a fateful coincidence, not everyone lives in the south. Most of the population settled in much less resort areas. Why should they now give up their dream of pampering themselves with sun-dried tomato pizza? Well, I do not. For residents of cool and frankly cold regions, there are domesticated options that use various household appliances for temperature processing of food: oven, microwave, vegetable dryer.

Let's start with the “oven” method, as the most common and most accessible, since everyone has ovens.

Sun-dried tomatoes in the oven6 recipes at home

Recipe from Yulia Vysotskaya with photos step by step

Yulia Vysotskaya is a well-known host of the culinary program “Eating at Home” in every home, an actress, the wife of director Andron Mikhalkov-Konchalovsky, the mother of his two children and simply a beauty.

This recipe is distinguished by its simplicity and speed of execution, however, like everything that Julia cooks.

In Yulina’s language, you take:

Video from the famous culinary master

A method for preparing sun-dried tomatoes for the winter from Vincenzo Barba

Vincenzo Barba is a certified Italian chef. Originally from Italy. The character is appropriate.

Vincenzo also offers a recipe for oven-dried tomatoes.

We will need:

mixture of olive and sunflower oil (in any proportions, to taste) 200 g.

In this video, Vincenzo Bara shows how to properly prepare tomato dishes.

Video guide from the chef

Dried cherry tomatoes

In previous recipes, only the “cream” variety was called as a raw material for drying - fleshy fruits with a hard skin of an elongated shape, reminiscent of a plum. But this is not the only variety that can be dried. Quite often small round cherry tomatoes are dried.

Cooking cherry tomatoes in the oven: video

Vegetables in the dryer

The closest thing to the authentic recipe for the desired dish was the homemade method of drying tomatoes in a vegetable dehydrator. It will not be exactly the same as in the sun, but still they will dry out and not bake.

We will need:

How to use an electric dryer for drying: video tip

Microwave dried tomatoes

For those who do not have the time, desire or opportunity to cook sun-dried tomatoes in the sun, oven or vegetable dehydrator, we can offer an express method using a microwave.

It's quick to prepare, but you'll have to work hard.

Nutritionists say that if you eat a variety of foods, you don’t have to worry about obesity. Of course, no one canceled exercise, but adding something new to your life is really useful, and not only on the table. New impressions, knowledge and skills develop memory, emotional and sensory spheres. As for new dishes, “The discovery of a new dish is more important for the happiness of mankind than the discovery of a new star” (Anthelme Brillat-Savarin). Therefore, do not be afraid to experiment, at least in the kitchen, and color your life with new colors.

step by step recipe with photos

If you love Mediterranean cuisine, then you should always have sun-dried cherry tomatoes in your refrigerator. These aromatic tomatoes can be added to pizza, sauce, focaccia or any other baked goods (bread), salads, meat and fish dishes. Of course, sun-dried tomatoes can be purchased at the store, but if you understand the process of preparing them, it becomes clear that you need and can make such a delicious dish at home. To do this, you need an oven or an electric dryer - quick methods or a slower one - on the windowsill or on the balcony (in the sun).

Ingredients

• 1 kg cherry tomatoes
• 50 ml olive oil
• 0.5 tsp. dried basil
• 0.5 tsp. dried oregano
• 0.5 tsp. dried thyme
• 5 cloves garlic
• 1 tbsp. l. salt
• spices as desired

Preparation

1. For drying, take medium-ripe tomatoes; they should be firm, without rot spots or any other damage.

2. Tear off the tails and wash the vegetables. Cut each tomato into two equal halves. If the tomatoes are very juicy or very ripe, then the middle can be removed. Otherwise, the tomatoes will dry for a long time.

3. Cover a baking sheet with baking paper and grease it with olive or any other vegetable oil. Place the tomato halves close to each other.

4. Salt the tomatoes with regular table salt or any other salt, for example sea salt.

5. You can mix the dried herbs at once and sprinkle the tomato halves with this mixture or sprinkle separately with thyme, basil and oregano. You can also add marjoram, Provençal herbs (take a ready-made mixture), and Italian herbs. Sprinkle with vegetable oil.

6. Place the baking sheet in the oven and set the temperature to 100 degrees. You need to dry it for a couple of hours, but you can open the oven door slightly and periodically check the tomatoes so that they do not dry out. It is important that the halves remain soft, like plasticine, and not dry. While the tomatoes are drying, peel the garlic and chop finely.

Sun-dried tomatoes are rightfully considered a unique dish. With their help you can always diversify the table. The product is often sealed in 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 a small amount of spices to 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

All lovers of Mediterranean cuisine need to master the recipe for making sun-dried cherry tomatoes. First of all, this product itself has unique taste properties. In addition, it can be used as an additional component for pizza, salads, baked goods, as well as meat or fish dishes.

When preparing sweet tomatoes for the winter, you should consider several simple cooking features:

• While cooking, pay attention to the smell. If a pronounced tomato aroma appears, it means that the main component was chosen correctly.
• Cherries are usually sold in bunches. Before cooking, you need to carefully select each tomato. Products that show dents should not be used.
• It is recommended to use fresh fruits. The maximum shelf life in the refrigerator before drying is 10 days.
• In order for the dish to turn out delicious, it is recommended to follow all the rules of preparation and proportions.

It is worth noting that cherry tomatoes are prohibited for people with gastrointestinal disorders. Therefore, if there are such contraindications, it is better to refuse to use the product.

Selection and preparation of the main ingredient

The main product for preparing this dish is cherry tomatoes. When choosing them, you should pay attention to several factors:

• You should choose fruits only with a dense and intact structure; they should not have any dents or damage;
• it is required that the cherry tomatoes be bright red;
• Before cooking, the tail must be cut off from each product;
• before drying, you must thoroughly rinse each tomato and cut it into 2 halves;
• If the vegetables are very juicy, it is recommended to remove the pulp or part of the pulp, otherwise their processing may take several hours or will not lead to the desired result at all.

In addition to the main product, you will also need equipment for drying, and, of course, some free time.

How to make sun-dried cherry tomatoes at home

Depending on the type of household appliances and additional components, there are several ways to prepare dried cherry tomatoes.

Classic recipe

To prepare dried cherry tomatoes according to the classic recipe you will need:

• fresh cherry tomatoes - 1 kg;
• garlic - 2 medium-sized cloves;
• salt - 1 tablespoon;
• ground pepper - half a teaspoon.

To prepare this dish you will need to do several basic steps:

• Soak tomatoes cut into two halves in cold water for 15-20 minutes;
• drain the water and lightly dry each vegetable on a towel or cloth;
• preheat the oven to a temperature of 90 to 100 degrees;
• Place parchment paper on a baking sheet, and place the tomato halves tightly together on top of it;
• sprinkle salt, ground pepper and grated garlic on top of the tomatoes;
• add 1-2 drops of oil to each slice.

The baking sheet should be placed in the oven and the tomatoes dried for 5-6 hours. It is recommended to leave the equipment door slightly open. The result of cooking should be a flexible, juicy, but not overdried product.

With thyme and spices

Additionally, you can use spices that will give the dish new flavor sensations. For example, it goes perfectly with tomatoes:

• thyme;
• basil;
• rosemary;
• savory.

You can sprinkle the product with either one seasoning or a mixture of several herbs. Its quantity is determined individually, based on taste preferences.

In the vegetable dryer

The most suitable method for making sun-dried cherry tomatoes is vegetable drying. Of course, due to its capabilities, this equipment will not be able to give quick results, but the dish can be dried to the desired condition.

The essence of the preparation is simple. You just need to carefully arrange the vegetables among the tiers of the equipment and turn on the appropriate mode. During the cooking process, it is recommended to swap tiers so that all vegetables are dried equally.

In the microwave

Most likely, every modern person has a microwave oven in their home. Using this equipment, you can prepare one of the most popular Mediterranean dishes in a matter of minutes. This requires:

• place the tomatoes on the bottom of a special dish;
• set the heating mode to maximum;
• place the dishes in the microwave for 5 minutes.

After the signal sounds, do not rush to remove it from the oven. Let the tomatoes dry for 7-15 minutes.

If the dish turns out too juicy, then you should drain the liquid from it and repeat the procedure.

In the oven

Many people like the taste of sun-dried pulp, but absolutely do not like the taste of sun-dried tomato skin. In this case, you can make the preparation according to a special recipe.

To do this you need:

• make a small cut in the top of each tomato;
• dip it in boiling water for 30 seconds;
• remove from the liquid and carefully remove the peel;
• cut each vegetable into 4 parts;
• Use a teaspoon to scoop out the pulp from each quarter;
• preheat the oven to 120 degrees;
• Place parchment paper on a baking sheet;
• place tomatoes on parchment paper;
• add salt and spices;
• place the baking sheet in a preheated oven for 1.5 hours.

After cooking, vegetables should be transferred to glass containers and stored in a cool, dry place. The prepared product can be consumed no earlier than two days later.

In the sun

If you don’t have equipment suitable for drying tomatoes at home, you can prepare them directly under the sun. To do this you need:

• place the washed and cut vegetables on a baking sheet or tray;
• salt them and add salt and spices;
• cover with a mosquito net to prevent insects from entering;
• Place the tray or baking tray on the balcony or street.

The preparation time for the product is 4-5 days. It is important to dry tomatoes in good sun and warm wind.

In a slow cooker

Similarly, just like in the microwave or oven, you can cook sun-dried cherry tomatoes in a slow cooker. It is necessary to place the washed and cut vegetables on the equipment bowl and turn on the “Baking” or “Heating” mode. The cooking process takes from 5 to 6 hours.

Further storage of the product

It is recommended to store sun-dried tomatoes in fabric or cotton bags. The maximum shelf life reaches 6 months. Like any other preparations, you can store them in glass jars, tightly closed with a lid, in which case the shelf life of the product increases to 12 months. It is recommended to store sun-dried cherry tomatoes in the refrigerator or freezer.