Delicious sun-dried tomatoes for the winter. Sun-dried tomatoes: description, benefits, recipes. Italian-style sun-dried tomatoes at home - photo

In our climatic conditions, you can prepare sun-dried tomatoes at home. They have a spicy and rich taste and can be used as a snack or addition to a main dish. They are no less interesting as a filling for baked goods or as one of the ingredients in salads or soups.

Like any preparation for the winter, you will have to spend a lot of time with tomatoes, but the result is worth the effort. You can treat your friends and family with delicious, ripe and tasty tomatoes at any time of the year. With this method of harvesting, almost all vitamins and microelements are preserved in tomatoes.

If the weather is hot and sunny, you can try wilting the tomatoes in the sun. It is better to use small, fleshy fruits.

Ingredients:

• ripe tomatoes – 1 kg;
• salt – 20 gr.

Preparation:

1. The tomatoes should be the same size and free of spots and damage.
2. The fruits must be washed, divided into halves with a knife and the seeds removed.
3. Place the halves on a parchment-lined tray, cut side up, and sprinkle each piece with salt.
4. Cover your container with gauze and place it in the sun.
5. The process will take about a week. They should be removed indoors at night.
6. When all the moisture has evaporated, a white coating appears on the cut, your sun-dried tomatoes are ready.

These tomatoes are perfect for preparing various sauces, baking fillings and soups. They keep well in the refrigerator until the next harvest.

Sun-dried tomatoes for the winter are easy to prepare in the oven, because in our middle zone these vegetables ripen closer to autumn and there are not so many hot sunny days.

Ingredients:

• ripe tomatoes – 1 kg;
• salt – 20 gr.;
• sugar – 30 gr.;
• olive oil – 50 ml;
• garlic – 6-7 cloves;
• herbs and spices.

Preparation:

1. Wash the tomatoes, halve and remove the seeds.
2. Line a baking sheet with tracing paper and place the pieces tightly, cut side up.
3. Mix salt, sugar, ground pepper and dry herbs in a bowl.
4. Sprinkle this mixture over each piece and drizzle with olive oil.
5. Preheat the oven to 90 degrees and place the baking sheet in it for several hours.
6. When the tomato pieces have cooled, transfer them to jars. Cover each layer of tomatoes with chopped garlic and herbs.

Ingredients:

• tomatoes – 1 kg;
• salt – 20 gr.;
• sugar – 100 gr.;
• vinegar – 1 tbsp;
• herbs and spices.

Preparation:

1. Wash the tomatoes and cut into two parts. Place in a deep bowl and sprinkle with sugar.
2. When the tomatoes release their juice, drain them in a colander and collect the liquid in a saucepan.
3. Put the liquid on the fire, add vinegar and salt.
4. Dip the tomato halves into the boiling solution for a few minutes, remove and peel off the skins.
5. Let excess syrup drip off and place cut side up on dryer tray.
6. Dry for about two hours, sprinkled with dried herbs and spices.
7. Then set the minimum temperature and leave it in the electric dryer for 6-7 hours until fully cooked.

Tomatoes prepared in this way are stored all winter and retain the taste and aroma of fresh tomatoes.

Sun-dried tomatoes in the microwave

You can also prepare delicious tomatoes for the winter in the microwave. This recipe will only take you half an hour, and the result will delight you and your loved ones all winter.

Sun-dried tomatoes according to Italian recipes

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

For us, this recipe is suitable when there are plenty of tomatoes and you don’t mind buying a bottle of olive oil, which, of course, can be replaced with regular vegetable oil (or vegetable oil with the addition of sea buckthorn oil, corn oil, walnut oil, sesame oil), but the taste will be slightly different. Olive oil is ideal here. It is imbued with the aroma and taste of tomatoes and spices. And in the cold it also thickens, becoming viscous and jelly-like. This is also very tasty, you can eat it with a spoon.

Which tomatoes are suitable for drying and drying?

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

Is it necessary to remove the liquid core when drying tomatoes?

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

Cutting tomatoes for drying

How to dry and cure tomatoes

There are 2 ways to dry and dry tomatoes:

• Slow sun drying during 5.5-10 days(they are covered with clean gauze or another cotton cloth so that insects do not spoil them, dust does not get in and there is shading). During drying, you should sometimes stir the tomatoes and check what is happening under the cloth. The duration of drying depends on the weather and the properties of specific tomatoes. This is a traditional, classic way of drying and drying tomatoes.
• Oven drying(oven) at temperature 80-120 degrees C during 4-10 hours 8 (the oven may be slightly open). 1 baking tray contains about 1 kg of tomatoes. The lower the drying temperature, the slower it goes. The larger and juicier the tomatoes, the slower they dry out. This is a method that is suitable for cloudy, cool weather.

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

Tomatoes without liquid part on a baking sheet lined with baking paper

Which banks to take

I advise you to put the preparation of sun-dried tomatoes into small jars, they are used up little by little, therefore, there is no point in making 1 large jar, you may not have time to use the open one. Several small ones are better.

Italian sun-dried tomatoes

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

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

1. Sun-dried tomatoes in oil (in the oven, simple recipe)

1.1. Ingredients

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

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

1.2. How to do

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

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

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

1.3. Oven drying option (temperature-time)

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

You can also dry the tomatoes in the sun, then put them in jars and fill them with oil. And sterilize to increase shelf life.

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

Sicilian sun-dried tomatoes have a bright, tangy flavor that will remind you of a hot, sunny summer in winter. A very tasty and cheerful snack!

2.1. Composition and proportions

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

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

2.2. How to cook

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

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

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

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

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

What to combine with

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

If you were preparing ordinary sun-dried tomatoes rather than spicy ones, you can add a few capers to them for spiciness when serving.

I also recommend a wonderful Italian canning recipe. Simple and very tasty!

Jar of sun-dried tomatoes in olive oil

Making sun-dried tomatoes at home is not that difficult. And there are many fans of this snack. Of course, you can buy sun-dried tomatoes in the store, now everything can be bought. But it’s more pleasant and economical to cook them yourself, in the kitchen, using one of the suggested recipes. So how to make a delicious preparation for the winter, and what will it take?

The appetizer is distinguished by a minimal number of ingredients, but, strictly speaking, this is not the whole “salt”, but the fact that the classic recipe implies the participation of the sun’s rays in this procedure. In our climatic conditions, wilting tomatoes using ultraviolet light is not an option. The sun is not the same. This means that you will have to prepare the snack using dryers, ovens and microwaves.

Cooking features:

1. You can use any oil in the cooking process, but Italians prefer olive oil, considering it ideal. If you can get such oil and cannot use it, take refined sunflower oil.
2. Seasonings are selected individually. Basil, pepper, cumin are classics, but Provençal herbs are also used.
3. You can supplement the recipe yourself by adding garlic, this will improve the taste characteristics of the snack and add piquancy.

How to select and prepare a vegetable before starting the process

What other characteristics should the fruit meet:

• be meaty and not watery, otherwise the dish will consist of only peel;
• ripe, medium-sized – give preference to Slivka tomatoes; everyone’s favorite cherry tomatoes are also suitable;
• The tomato must be clean, preferably fresh, but not overripe, without signs of rot, visible damage, or mold.

How to make sun-dried tomatoes at home

Making your own snack isn't that difficult, but it does take time. To avoid failures and disappointment in cooking, it is advised to follow the recipe.

A simple step-by-step recipe for the winter

We will describe in detail the classic recipe for preparing a snack; you can make it in the following way:

1. It is worth cutting the tomatoes into slices (halves or quarters).
2. Line a dish with parchment and place the tomatoes.
3. Tomatoes are placed so that they “look” with the cut side up.
4. Then they are sent to the oven for a certain time.

How long the appetizer will take to prepare depends on the recipe option you choose. If the tomatoes are to be baked, they will remain in the oven for at least 4 hours. If dried, then more - from 4 to 6 hours.

After the tomatoes reach the target (become sun-dried or baked), they are removed from the oven and placed in a jar.

The canning process takes place according to the following scheme:

• the jars are pre-sterilized, along with the lids;
• then they put tomatoes in them, covering them with a mixture of salt, pepper and herbs;
• laid in layers, and then poured with olive oil.

Attention! The mixture can be prepared in advance by mixing salt, pepper and herbs. For those who like it spicier, ground paprika or red hot pepper is suitable.

Use fresh or dried herbs. The classic version should include basil, pepper, and thyme. Olive oil is present in the classic version of the recipe, but it is replaced with sunflower oil or balsamic vinegar is preferred.

The jar must be filled completely; the remaining space is taken up by oil or vinegar. The workpiece is sent to a cool place; it is recommended to store it in the refrigerator.

Recipe from Yulia Vysotskaya

According to Yulia Vysotskaya, tomatoes should be prepared following the following recipe:

1. Choose cherry tomatoes (300-350 grams). First wash them under running water and remove the “tails”.
2. Mix salt and pepper, choose the proportions individually, following your taste preferences.
3. Peel the garlic and add the cloves to the chopped tomatoes.

Chop the greens and the remaining garlic, mix them. Place the mixture on the tomatoes and place the workpiece in the oven, preheated to 90 degrees. After 6-7 hours the appetizer will be ready; In order for it to turn out tasty, it is worth finishing the “job” to the end.

Attention! Julia suggests taking an alternative approach: sprinkle the tomatoes with herbs and spices before putting them in the oven, rather than in a jar. Use hot-pressed olive oil.

The finished tomatoes are removed from the oven, left on parchment, take a glass jar and place them there. There is no need to lay in layers; the remaining salt, pepper and chopped herbs are placed on top, and olive oil is poured over everything. The workpiece is sent to the refrigerator.

In the oven

There are several tricks that will help you make a delicious snack in the oven:

• preheat the oven to 80-90 degrees;
• cook at a temperature of 100 or 120 degrees, not higher;
• monitor the condition of the tomatoes, ensuring sufficient circulation of air masses.

It is easier to cook in the oven, but if this is not possible, you can use a microwave oven or an electric vegetable dryer. Without olive oil, the snack will not be as tasty - this is what some housewives say, but this is a matter of taste. Try sealing a few jars using olive oil or vinegar.

In an electric dryer

Making snacks is easier with special equipment. You will have to dry the tomatoes in an electric dryer for at least 9 hours. The larger the pieces and the juicier the tomatoes, the longer it will take. Otherwise, the recipe does not differ from the classic one.

In the microwave

1. Chop the tomatoes, then place on a plate.
2. Turn on the microwave at full power and set the time to 5 minutes.
3. When the time is up, wait another 5 minutes without opening the door.
4. If this is not enough, repeat the procedure, setting the time to 3 minutes.

Italian recipe

Dried or sun-dried tomatoes are prepared according to a specific recipe, and it differs from the classic one:

• variety of herbs used for harvesting. You will need: rosemary, thyme, oregano, garlic, parsley and dill;
• and the finished tomatoes are poured not with olive oil, but with warm sunflower oil;
• It is recommended to use tomatoes of the Slivka variety.

In a convection oven

The best option for preparing a snack, but if this option is not available, then you can ensure the circulation of air masses using a wooden stick. It is placed between the oven door and the cabinet itself.

With balsamic vinegar

This recipe is similar, but instead of olive or sunflower oil, balsamic vinegar is used. It is poured into a glass container after it is filled with tomatoes.

With garlic

Garlic is used in crushed and regular form, and is handled as follows:

1. Cut and add salt and pepper, combining with herbs.
2. Place on parchment and place the tomatoes in the oven.

If garlic is unpleasant, its taste and aroma are disgusting, you can replace this ingredient or completely refuse to use it.

With basil and garlic

If we are talking about dried basil, then you can soak it in garlic juice, and then put a mixture of these seasonings on the tomatoes and put them in the oven or electric dryer.

Place the remaining mixture in a jar to give the snack an unforgettable aroma.

Drying tomatoes in the sun

We prepare using the following technology:

• place the fruits cut into slices on a paper towel or gauze;
• cover with a thin layer of material if there are flies or other insects in the room;
• turn over at least once every 4 hours;
• when the sun goes down, we take the workpiece and put it in jars.

In olive oil

Extra-pressed oil is used to refine tomatoes and make the snack tasty. It is recommended to pour tomatoes with warm oil, at room temperature.

In sunflower oil

It is heated, but not brought to a boil. Pour into a glass jar after adding other ingredients (salt, pepper, spices). At the final stage.

With balsamic vinegar

Alternative option. Such a recipe will help you get new taste sensations, but they are not for everyone, since the ingredient will give the preparation a pleasant sourness.

Recipe from Alla Kovalchuk

Has its own characteristics. You will have to heat the water and put the pre-cut crosswise fruits into boiling water. Then immerse them in cold water, remove the peel and remove the seeds and liquid pulp.

Recipe from Vincenzo Barba

It differs in that the chef suggests using a mixture of olive and sunflower oil. And also add 1 teaspoon of sugar to the salt and pepper.

In the Isidri dryer

The process occurs gradually and carefully, which does not spoil the taste characteristics of the product. A gas oven is not suitable for such procedures. But using the Isidri dryer allows you to avoid darkening of tomatoes - such a product is considered spoiled and unsuitable for further use.

Sun-dried cherry tomatoes

We follow the same scheme - chop the tomatoes. But we avoid too small parts, cut the fruits into 2 halves and heat treat them.

Cherries are not much different from other varieties, but they are ideal for preparing snacks because they have all the necessary characteristics. If you are preparing sun-dried tomatoes for the first time, then take cherry tomatoes.

How much and how are the blanks stored?

If you store the snack correctly, then nothing will happen to it for 2-3 weeks. But to do this, it must be in a cool and, preferably, dark place.

Storage rules:

1. The opened jar is kept in the refrigerator, its shelf life does not exceed a couple of days.
2. Take tomatoes with a clean fork or spoon; the dishes should be dry.

What not to do:

• expose tomatoes to high temperatures;
• heat or cool jars, freeze;
• keep in direct sunlight, near heat sources.

If you follow all storage rules, the snack will retain its characteristics for a long period of time. It can be enjoyed during a modest dinner or a noisy family celebration with a large number of guests.

It’s easy to find dried tomatoes in oil in the store, but they cost a lot. It is much cheaper to prepare incredibly delicious sun-dried tomatoes in the oven at home. The process does not require much effort, and the finished product will decorate any dish. Properly prepared, they will last in the refrigerator until the next harvest.

I fell in love with these sun-dried tomatoes. I use them infrequently, I mainly add shurpa, pilaf and pizza to soup. One 0.7 liter jar lasts me until next summer.

Ingredients

• 2 kg tomato;
• 3-4 cloves of garlic;
• a third of a teaspoon of salt;
• a third of a teaspoon of sugar;
• vegetable oil (preferably extra virgin olive oil, it is healthier and will give a pleasant flavor. If this is not available, then you can use the usual sunflower oil (refined, light, odorless));
• 3 sprigs of rosemary or dried herbs (preferably Italian mixture);
• ground black pepper (for spicy lovers).

This amount of tomatoes will fit on one baking sheet.

Yield: 0.7 liter jar.

Which tomatoes to choose?

For harvesting, you will need fleshy, dense, not overripe tomatoes. The ideal option is everyone’s favorite “cream”. Miniature Cherries also look beautiful when dried.

You will need a lot of tomatoes, because during cooking all the pulp is removed from them, and then they dry out in the oven. Therefore, they need to be dried at the height of the season, when vegetables are abundant and inexpensive. Ideal time is August, September.

Cooking process

At what temperature should you dry tomatoes?

The oven should not be overheated. The moisture should not evaporate quickly, then the tomatoes will remain soft and retain their taste and benefits. Vegetables need to be dried at 90-100 degrees, periodically checking their readiness so that they do not dry out and turn into chips.

The time depends on the variety of tomatoes and the desired degree of drying. To get softer tomatoes, keep in the oven for 2.5-3 hours, for a drier version about 5 hours.

I dry the tomatoes in a convection oven at 100°C for 5-6 hours.

To make the tomatoes dry faster, you can cheat and dry them at 180 degrees for the first 15-20 minutes. In this case, the slices should be turned over every 5 minutes. Then dry at 90 degrees until cooked.

How to store

After cooking, cool the tomatoes; they should not be stored while hot. If you just put them in a container, they will only last a couple of days in the refrigerator. For longer storage, sun-dried tomatoes should be preserved with olive oil.

First, place a layer of tomatoes on the bottom of the jar, pour in oil, add chopped garlic and herbs, and alternate layers until the top of the jar.

At the same time, compact it slightly so that air voids do not form. Finish with a protective layer of oil. To save money, refined sunflower oil is suitable; it does not become cloudy in the cold.

Advice! The oil in which dried vegetables were stored is very aromatic, it is useful for dressing salads.

It is not necessary to keep dried tomatoes in oil in the refrigerator until the next harvest. A cellar or any dark, cool place (temperature no higher than 20 degrees) will do.

Dishes with sun-dried tomatoes

Italian sun-dried tomatoes are a versatile ingredient. They are suitable for various dishes, incl. and for decoration. Vegetables retain their elegant red color, and due to garlic and a mixture of herbs, they acquire a spicy taste.

1. Sandwiches, canapés, bruschetta. Add sun-dried tomatoes to sandwiches and mozzarella canapés. Without this ingredient, it is impossible to prepare bruschetta - an appetizer on a baguette of dried and fresh tomatoes with spices, baked in the oven.
2. Pizza. Pizza will also acquire an interesting taste if you replace fresh tomatoes with sun-dried ones. A salad of boiled chicken or veal with arugula will sparkle in a new way, especially if you season it with oil from a jar of tomatoes and sprinkle with grated Parmesan.
3. Pasta. Italian pasta or spaghetti and sun-dried tomatoes are the perfect combination. To prepare a delicious sauce, just lightly fry the vegetables with garlic and herbs in a frying pan, add Adyghe cheese. There should be one ingredient in the dish that is bright and rich.

If you have a jar of sun-dried tomatoes, the food will not be bland! Don't be afraid to cook delicacies at home, it's not difficult at all. Homemade sun-dried tomatoes have a taste like no other. Try an unusual version of preparations for the winter.