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How to roll sun-dried tomatoes for the winter. Sun-dried tomatoes, recipe for the winter

In our climatic conditions, you can cook sun-dried tomatoes at home. They have a spicy and rich taste and can be used as an appetizer or addition to a hot dish. They are no less interesting as a filling for baking 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 loved ones with delicious ripe and delicious tomatoes in any season. With this method of harvesting in tomatoes, in addition, almost all vitamins and microelements are preserved.

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

Ingredients:

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

Preparation:

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

These tomatoes are perfect for cooking various sauces, fillings for baked goods and soups. They keep great in the refrigerator until next harvest.

Sun-dried tomatoes for the winter it is easy to cook in the oven, because in our middle lane 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. Rinse the tomatoes, halve and remove the seeds.
  2. Line a baking sheet with tracing paper, and place the pieces tightly, cut up.
  3. Combine salt, sugar, ground pepper and dry herbs in a bowl.
  4. Sprinkle this mixture over each bite and drizzle with olive oil.
  5. Preheat the oven to 90 degrees and send the baking sheet into it for several hours.
  6. When the tomato slices have cooled, transfer them to the jars. Cover each layer of tomatoes with chopped garlic and herbs.

Ingredients:

  • tomatoes - 1kg.;
  • salt - 20 gr.;
  • sugar - 100 gr.;
  • vinegar - 1 tablespoon;
  • herbs and spices.

Preparation:

  1. Wash the tomatoes and cut them in half. Place in a deep bowl and sprinkle with sugar.
  2. When the tomatoes have juiced, discard them in a colander and collect the liquid in a saucepan.
  3. Put the liquid on fire, add vinegar and salt.
  4. Dip the tomato halves into the boiled solution for a few minutes, remove and remove the skin.
  5. Allow excess syrup to drain and place on the drier tray, side up.
  6. Dry for about two hours, sprinkle with dried herbs and spices.
  7. Then set the minimum temperature and leave until fully cooked in an electric dryer for 6-7 hours.

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

Sun-dried tomatoes in the microwave

You can prepare delicious tomatoes for the winter in microwave oven... For this recipe, you only need half an hour, and the result will delight you and your loved ones all winter.

Dried can be found on the menus of many Italian restaurants. They are an integral part of the Mediterranean cuisine diet. Buying a product from Italy in stores is unprofitable for financial reasons, but taste the taste of perfection Italian cuisine always want to. Therefore, you need to learn how to cook such a dish yourself. In this article we will talk about how to dry tomatoes, what dried tomatoes are eaten with and where they can be added.

Sun-dried tomatoes in the oven for the winter

Before you start cooking, you need to choose the right one. On the market, go for southern red tomato varieties that have dense and fleshy insides. Experts recommend buying "Grapes" or "Ladies Finger" varieties.
Also good the variety is suitable which has a minimum amount of juice.

Kitchen appliances and utensils

For cooking sun-dried tomatoes in the oven we need:

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

Ingredients

One of the most popular oven-dried recipes is Provencal dried tomatoes. Its name this dish received due to the addition provencal herbs giving the tomatoes an extraordinary aroma and taste qualities.

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

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

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

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

Step by step recipe

The preparation process of this spicy dish as follows:

  • Wash and wipe the tomatoes thoroughly. After that, cut into halves and remove the inside (seeds with juice). If this is not done, then increased steam release will be formed, the process can be delayed for several hours.
  • Put the tomatoes with the middle up on a prepared wire rack or baking sheet. Mix the herbs with pepper and salt to taste, then sprinkle over the tomatoes. Oil the future snack with a brush or spray bottle.
  • At this stage, the baking sheet with tomatoes can be pushed into the oven. The drying process can take about 4-6 hours (depending on size and juiciness). Drying should take place at 80 ° C. In such conditions, tomatoes will be dried, and not baked. But one should take into account the fact that a lot of steam will be released during the drying process, so an oven with a built-in convection function of vaporous masses is needed. If you have a conventional oven, then about an hour after the start of cooking, you need to open the door a little and do not close it until the end of the drying process.
  • During drying, tomatoes will lose about 60-70% of their own weight. From 5 kg of fresh tomatoes, about 1-1.2 kg of sun-dried will come out. At the end of drying, you need to prepare for snacks for the winter. To do this, prepare the jars, wash the leaves under running water and peel the garlic.
  • Now sun-dried tomatoes are stacked in layers in jars. Between each layer, you must put a little basil and garlic.

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

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

Sun-dried tomatoes in an electric dryer

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

If we talk about the taste of the resulting dish, then there will be no big difference from cooking in the oven.

Kitchen appliances and utensils

For cooking tomato snack in this way you will need:

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

Ingredients

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

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

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

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

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

There should be oil, and do not buy a product of the first cold pressing.

Step by step recipe

For a gourmet Italian snack, follow these directions:

  • First, cut the tomatoes in half and remove the cores from each.
  • Then remove all the juice and seeds from the vegetables with a teaspoon. This will save you 3-4 hours in the drying process.
  • Next, you need to remove the remaining moisture from the tomatoes. To do this, lay the slices of tomatoes on a paper towel with cuts down (for 20-30 minutes).
  • We warm up the electric dryer for 5-10 minutes. There should be no pallets inside.
  • Then we put the tomatoes on pallets with the cut part up (if you do the opposite, then there is a chance of moisture getting on the engine).
  • Mix salt and dried herbs, distribute the spices evenly on the inside of the vegetables.
  • Now the pallets with tomatoes must be inserted into the dryer. The drying temperature should be 70-75 ° C. If your electric dryer has a built-in timer, then set it to 8-9 hours.
  • Replace pallets every 60 to 90 minutes. The fact is that the bottom pan always warms up more actively due to the proximity to the fan.
  • When the tomatoes are ready (about 9 hours), pull them out of the dryer and start preparing the jars.
  • Cut the garlic into small pieces and fry it in oil (but don't bring it to a boil).
  • Now we do everything in the same way as in the previous recipe. We put sun-dried tomatoes and garlic in layers up to the very top of the jar, then add olive oil and seal everything.

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

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

Sun-dried tomatoes in the microwave

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

Kitchen appliances and utensils

To prepare dried tomatoes, we need:

  • microwave;
  • paper towel;
  • plate and teaspoon;
  • cans for preservation.
As additional inventory you may need a silicone brush to oil the tomatoes. As a last resort, you can use the old method and grease the tomatoes with gauze soaked in oil.

Ingredients

To cook delicious italian dish, you need to purchase the following products:

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

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

If you wish, you can dream up and collect yourself a mixture of various dried herbs of Provencal origin. For lovers of spicy dishes, it is recommended to add a pinch of chopped.

Step by step recipe

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

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

How to store sun-dried tomatoes

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

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

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

What to do with sun-dried tomatoes

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

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

  • vegetable, meat and fish salads;
  • To various soups and cabbage soup;
  • rice balls with an Italian snack;
  • fried potatoes;
  • cutlets and chicken rolls.
Dried tomatoes do not have to be combined with other dishes, they can be used as a snack. Sun-dried tomatoes served on crispy croutons with leaves and a slice of butter will look harmonious and piquant.
Now you know how to cook sun-dried tomatoes at home different ways... To do this, you do not need a rare kitchenware and an intimate knowledge of Italian culinary art. But in the end, you get aromatic tomatoes for snacks for every day.

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The classic recipe involves drying vegetables in the open air under hot sunlight for several days. In Russia, this delicacy is a rather rare occurrence. In view of high cost not everyone can afford to purchase such a luxury. However, cook savory appetizer you can do it yourself. The recipes for making sun-dried tomatoes are quite simple. This will take a lot of time, kitchen appliances (microwave oven, dryer) or an ordinary oven will come to help housewives.

The five most commonly used ingredients in recipes are:

It is better not to use large, fleshy vegetables, as they will dry for a long time and poorly. Preference should be given to certain varieties, such as cherry. The product has a long shelf life, and so that it does not deteriorate, you need to take it out of the jar with a dry, clean fork, otherwise mold will start. Banks should be small (no more than 500 ml). Tomatoes are served as an independent dish, added to pasta, meat or fish.

Making sun-dried tomatoes at home is not so difficult. And this snack has a lot of fans. Of course, sun-dried tomatoes can be bought in the store, now everything can be bought. But it is more pleasant and more economical to cook them yourself, in the kitchen, using one of the proposed recipes. So how to do tasty preparation for the winter, and what is required for this?

The appetizer is distinguished by the minimum number of ingredients, but, strictly speaking, this is not all the "salt", but that classic recipe implies the participation of the rays of the sun in this procedure. In our climatic conditions, wilting tomatoes using ultraviolet light is not an option. The sun is not right. This means that you will have to cook a 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 get such oil and you can't use it, take refined sunflower oil.
  2. Seasonings are selected individually. Basil, pepper, cumin are classics, but Provencal herbs are also used.
  3. You can independently supplement the recipe by adding garlic to it, this will improve the taste characteristics of the snack, add piquancy.

How to choose and prepare a vegetable before starting the process

What other characteristics should the fetus meet:

  • be fleshy, not watery, otherwise the dish will consist of one rind;
  • ripe, medium-sized - give preference to cream tomatoes, cherries loved by everyone will do;
  • the tomato should be clean, preferably fresh, but not overripe, without signs of rot, visible damage, mold.

How to cook sun-dried tomatoes at home

Making a snack yourself is not that difficult, but it will take time. In order not to face setbacks and not be disappointed 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 an appetizer, you can make it in the following way:

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

How much the appetizer will be prepared depends on the selected recipe option. If the tomatoes are to be baked, then they will stay in the oven for at least 4 hours. If dried, then more - from 4 to 6 hours.

After the tomatoes reach their indicators (become sun-dried or baked), they are removed from oven and sent to the bank.


The canning process takes place according to the following scheme:

  • jars are pre-sterilized, along with lids;
  • then put tomatoes in them, covering 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 sharper, ground paprika or red, hot peppers are suitable.

Use fresh or dried herbs. IN classic version basil, pepper, thyme should be present. 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 should be completely filled, with the remaining space 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 Julia Vysotskaya

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

  1. Choose cherry tomatoes (300-350 grams). Pre-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 place the cloves over the chopped tomatoes.

Chop the herbs and the remaining garlic and mix them together. Put the mixture on the tomatoes and send the workpiece to the oven, preheated to 90 degrees. After 6-7 hours, the snack will be ready; to make it tasty, it is worth bringing the "business" to the end.

Attention! Julia proposes to act alternatively: sprinkle tomatoes with herbs and spices before sending them to the oven, and not to the jar. Use extra virgin olive oil.

The finished tomatoes are removed from the oven, left on parchment, take a glass jar and place them there. It is not necessary to lay in layers; the remains of salt, pepper and chopped herbs are placed on top, and everything is poured with olive oil. The workpiece is sent to the refrigerator.


In the oven

There are some tricks to help you delicious appetizer 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.

Cooking in the oven is easier, 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 so tasty - as some housewives say, but this is a matter of taste. Try capping several jars using olive oil or vinegar.


In an electric dryer

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

In the microwave

  1. Chop the tomatoes, then put on a dish.
  2. Turn on the microwave at full power, set the time to 5 minutes.
  3. When the time is up, hold it for another 5 minutes without opening the doors.
  4. If this is not enough, then 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:

  • a 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, variety Cream.

Convection oven

The best option for preparing a snack, but if there is no such option, then you can ensure the circulation of air masses using a wooden stick. It is located between the oven door and the cabinet itself.


With balsamic vinegar

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

With garlic

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

  1. Cut and add to salt and pepper, combining with herbs.
  2. They put them on parchment, send the tomatoes to the oven.

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

With basil and garlic

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

Put the rest of the mixture in a jar to give the snack an unforgettable aroma.

Sun-drying tomatoes

We cook 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 1 time in 4 hours;
  • when the sun goes away, we take the workpiece and put it in the banks.

In olive oil

Extra-pressed oil is used to ennoble tomatoes, to make the appetizer 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 components (salt, pepper, spices). At the final stage.

With balsamic vinegar

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

Recipe from Alla Kovalchuk

Has its own characteristics. We'll have to heat the water and lower the previously cut cross-to-cross, the fruits in boiling water. Then immerse them in cold water, peel off and remove seeds and liquid pulp.


Recipe from Vincenzo Barba

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

In the Isidri dryer

The process takes place gradually and carefully, which does not spoil the taste characteristics of the product. A gas oven is not suitable for such procedures. But the use of 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 act in the same way - chop the tomatoes. But we avoid too small parts, cut the fruits into 2 halves and heat them.

Cherries are not much different from other varieties, but they are ideal for preparing an appetizer, since 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 the workpieces are stored

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

Storage rules:

  1. An open 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 must 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 the storage rules, then the snack will preserve 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.

Few people harvest such fruits during the winter. The problem is, people just don't know how to eat these tomatoes. It's that simple! You can grease a slice of baguette with oil, put on top soft cheese and a few tomatoes. Can be added to salads or pizza with them. They are crumbled into salty baked goods, baked with fish or meat. Worth trying.

Try at least one of the options to determine if you like this transformation of tomatoes. If you like it, then you will certainly find more than one application for them.

General cooking principles

Many people advise getting rid of seeds and sap so that the fruits dry out more quickly. But in the event that you like tomatoes with seeds, of course, you should not get rid of them. If you nevertheless removed the juice with a spoon, then you can use it for some other purpose.

In the original Italian recipes(this is where sun-dried tomatoes came to us) olive oil is used. But to diversify the taste, you can use the most different types oils. For example, you can take mustard, corn or poppy seeds. This will change both taste and aroma.

Sun-dried tomatoes traditional recipe in the oven

Cooking time

calorie content per 100 grams


This is the most classic recipe of all that we will offer you today. So everyone should definitely try to know original taste.

How to cook:


Tip: Instead of rosemary, you can use other herbs for flavor and aroma.

Sun-dried tomatoes in an electric fruit and vegetable dryer

If you have a dryer for vegetables and fruits, then you will need it now. Of course, with her, everything will take much longer to prepare, but the recipe is good because you need a minimum of effort.

How much time - 10 hours.

What is the calorie content - 64 calories.

How to cook:

  1. Wash the tomatoes, pluck the tails and cut the fruits into halves. The stalks do not need to be cut.
  2. Using a spoon, remove the seeds from all halves along with the juice.
  3. Put the halves on dry napkins, cut down for about twenty minutes.
  4. Put the drying in the heating mode for five minutes, cover with a lid.
  5. Arrange the halves on trays, but this time with the cut upwards so that the remaining juice drips onto the engine.
  6. Salt the halves of vegetables, sprinkle with dry herbs.
  7. Place the trays in the dryer, set the temperature to 70 degrees.
  8. Set the time to nine o'clock.
  9. The pallets must be swapped every two hours to ensure that all tomatoes dry equally.
  10. Peel the garlic, cut off dry tails and cut into slices.
  11. Pour oil into a frying pan and put garlic, heat together, not forgetting to stir.
  12. Pour a little oil with garlic into pre-prepared jars.
  13. Then lay a layer of tomato, then butter and again tomatoes.
  14. So to the very top. But this should be done quickly, while the oil is hot.
  15. Close the lids and put in a warm place until it cools completely.

Advice: you don't need to remove the juice from the vegetables, but then it will take several more hours to dry the fruits well.

Drying method at home in the microwave

This drying method can be called the fastest. Just thirty minutes - and the divine delicacy is already on your table. Try it!

How much time is 30 minutes.

What is the calorie content - 61 calories.

How to cook:

  1. Wash the fruits thoroughly, cut into slices of the desired size, or halves.
  2. Be sure to remove the juice and seeds with a spoon.
  3. Sprinkle with salt, herbs and place on a suitable plate.
  4. Microwave for five minutes at maximum power.
  5. After that, take out the fruits, drain the released juice and cool the vegetable slices.
  6. When cooled down, return for another five minutes at the same power.
  7. Remove again, drain and repeat the process one more time.
  8. Peel the garlic, chop with a crush.
  9. Put the finished tomatoes in a jar, sprinkle with garlic, cover with oil.
  10. Repeat layers as long as there are ingredients.
  11. Close the finished jars and store in the refrigerator.

Tip: To get the original taste, add washed and dried fresh mint leaves to the jars.

How to cook dried cherry

If you like sun dried tomatoes, try drying cherry tomatoes. It is a little sweeter and more flavorful as it is smaller in size. Let's get started together.

How much time - 15 minutes + night.

What is the calorie content - 57 calories.

How to cook:

  1. Wash the tomatoes, cut them into halves without touching the stalks; they do not need to be removed.
  2. Cover the baking dish with a sheet of parchment paper.
  3. Put the tomatoes on top, cut up.
  4. Salt them, sprinkle with thyme and oregano, sugar.
  5. Sprinkle the fruits with oil, and heat the oven to 200 degrees Celsius.
  6. Put the tomatoes inside, turn off the oven.
  7. Leave them in the oven until morning.

Tip: If you want to close the cherry for the winter, heat the oil and pour it into the tomato-filled jars to the very top.

The recipe for sun-dried tomatoes in oil for the winter

It's really simple and pretty quick recipe cooking sun-dried tomatoes in oil. We will lay it in for the winter, so that it will be delicious even in the cold!

How much time - 3 hours and 20 minutes + night.

What is the calorie content - 125 calories.

How to cook:

  1. Wash the tomatoes and cut into halves.
  2. Large fruits can be cut into four or more pieces.
  3. Place the slices on a baking sheet and season with salt to taste.
  4. Preheat the oven to 150 degrees Celsius.
  5. Remove the baking sheet for three hours, then turn off the oven, but leave the tomatoes inside until morning.
  6. Peel the garlic, cut into slices.
  7. Put ready-made tomatoes in jars, alternating with garlic, rosemary, laurel leaves and other herbs.
  8. Heat the oil, but do not bring it to a boil.
  9. Pour into jars, roll them up and remove in heat upside down until they cool completely.

Tip: After opening, it can be stored in the refrigerator for about a month.

Spicy garlic recipe

The recipe was created for lovers of aromatic spices. We cook delicious sun-dried tomatoes like you've never eaten before. The aroma will be created not only by herbs and spices, but also by garlic.

How much time - 7 hours and 25 minutes.

What is the calorie content - 70 calories.

How to cook:

  1. Wash the tomatoes thoroughly, then dry them.
  2. Cut into halves and use a spoon to take out the middle along with the stalks.
  3. Cover the baking sheet with baking paper and place the tomatoes on top in one layer.
  4. Mix salt, sugar and paprika.
  5. Peel the garlic and cut into slices.
  6. Rinse the basil, chop finely with a sharp knife.
  7. Warm up the oven to 100 degrees.
  8. First, sprinkle the tomatoes with basil and a mixture of sugar.
  9. Place them in the oven, but do not close the door completely.
  10. Dry the fruits for seven hours.
  11. Pour oil into a jar, add herbs and add garlic.
  12. Arrange the tomatoes and repeat the layer with herbs and garlic.
  13. Fill the jars to the very top, fill with oil.
  14. Roll up the lids and store the tomatoes in the refrigerator.

Tip: Add a chili pod to make it spicy.

Simple multicooker cooking

Let all those who have a slow cooker save it. This is a quick recipe in which you will have to wait for the result most of the time. Suitable for those who are short on time!

How much time - 1 hour and 30 minutes.

What is the calorie content - 35 calories.

How to cook:

  1. Rinse the tomatoes, cut into halves, quarters or wedges.
  2. Cover the bottom of the multicooker bowl with baking paper, put the tomatoes on top.
  3. They need to be folded tightly, but only in one layer and with a cut at the top.
  4. Mix salt, black pepper and sugar.
  5. Sprinkle the resulting mixture with tomatoes, add herbs.
  6. Peel the garlic, place the slices between the tomatoes.
  7. Sprinkle the fruit with oil, cook in the baking mode for one hour.
  8. Then transfer the contents of the bowl (without paper, of course) into jars, pour oil.
  9. Close with lids and put in the refrigerator for storage.

Tip: to store when room temperature, add vinegar to the jars.

It is best to use small fruits of approximately the same size. Then they do not have to be cut into slices and even quarters. They can be easily folded into a mold, on a baking sheet, in a multicooker or microwave.

To get the true Italian flavor, be sure to use fresh basil and rosemary like this. These herbs are the most important in Italy, and therefore are included in such preparations as sun-dried tomatoes.

Use not only these herbs, select the most different according to your preferences to make the tomatoes as tasty as possible for yourself. After all, only you know what exactly you like.

Sun-dried tomatoes are the taste of many future dishes. It's just that little is known about them so far and few people prepare them. Start with yourself, set an example to friends and family, so that they too quickly learn and discover something new.