Recipes for making sun-dried tomatoes at home: how to dry and use, where to add tomatoes

To prepare sun-dried tomatoes at home for the winter or for current consumption, you need to take only certain varieties. Tomatoes should have thin skin and dense pulp, fleshy, dense, and have a characteristic red or orange color. Watery, thick-skinned and unripe vegetables are not suitable for drying. Cherry, cream, and pepper tomatoes are ideal. The black De Barao variety is especially tasty when dried, but if you don’t have it, you can take others.

General recommendations

Spices must be added to sun-dried tomatoes. The hostess decides when to place them. You can sprinkle the halves with ground spices and then put them in the oven or microwave. Another option is to dry it without seasoning and place it in a jar with pepper, basil, rosemary and other herbs already placed at the bottom.

Fresh herbs should not be used; it is better to flavor them with olive oil, which is poured over the tomatoes in a jar.

Italians traditionally dry tomatoes with the following spices:

thyme;
marjoram;
savory;
rosemary;
oregano;
basil.

Each housewife adds as many herbs as she sees fit. It is better to use refined sunflower oil or extra virgin olive oil.

Dried tomatoes in jars are stored in the house or in the cellar, and open containers are stored only in the cold. To prevent the fruits from becoming moldy, they should be removed from the container using dry and clean utensils. There are other ways to make sun-dried tomatoes. What they eat with and where to add this preparation depends on the initial processing. For example, to make the fruits look like fresh, they are soaked and then used in the same way as those just picked from the garden.

Sun-dried tomatoes with oil for the winter

Ingredients:

tomatoes – 3 kg;
Provencal oil - 500 ml;
coarse salt – 20 g;
black peppercorns - 15-20 pieces;
bay leaf – 2-3 leaves;
cloves – 2-3 pieces;
garlic – 4 cloves;
dry mixture of Italian herbs - to taste.

Preparation:

Wash the tomatoes. Remove the pulp using a teaspoon.
Place cut side up on a baking sheet.
Bake in the oven at 120°C for 4 hours.
Place aromatic pepper, bay leaf, cloves, and dry herbs to taste at the bottom of the container.
Lay out the tomatoes.
Add heated Provençal oil.
Roll up the container, seal with a lid, and leave to cool.

Drying tomatoes in a dryer

An electric fruit and vegetable dryer comes in handy when you need to dry a large number of tomatoes. One bookmark is dried for 9-16 hours, depending on the size and fleshiness of the fruit. The advantage of this drying method is that the set temperature is maintained in the electric dryer, and the entire space is heated evenly. This allows you to get vegetables with a uniform consistency. In the oven, some tomatoes may dry out, while others remain raw, and they do not have to be taken out all at once, but one at a time. An electric dryer eliminates these inconveniences.

The halves without cores are laid out on pallets with the cuts facing up. Dry at a temperature of 70 degrees. Periodically, the pallets are swapped. The fruits are considered ready when the juice stops releasing.

Sun-dried Cherry tomatoes from the oven

Ingredients:

cherry – 0.5 kg;
sugar – 10 g;
garlic - 1 piece;
Provencal oil – 50 ml;
salt, seasonings - to taste.

Preparation:

Wash the tomatoes, cut into halves.
Grind garlic, sugar, Provençal oil.
Place cherry tomatoes cut side up on a baking sheet lined with foil. Add spices and dressing.
Bake at 130-140°C for 3 hours. Bake at 100°C for 6 hours.
When the tomatoes are ready, put them in a jar and season with oil.

Microwave drying

To add to a salad or stew, you can quickly dry the tomatoes in the microwave. This method is not suitable for long-term storage, but such fruits can be kept in the refrigerator for 3-4 days.

Here's how to make sun-dried tomatoes at home in the microwave:

tomatoes are cut into slices;
spread in 1 layer on a flat dish;
put in the microwave and leave for 5 minutes at maximum power;
turn off and leave for another 10 minutes;
take out the dish, drain the resulting liquid;
put back in the oven and dry for 3 minutes at maximum power;
turn off the microwave, but do not open the door;
after 5 minutes the tomatoes are taken out;
Place spices and vegetables in a clean, dry container and fill to the top with oil.

After a day, the tomatoes will be pickled and ready to eat.

Choosing the perfect tomatoes

The key to making the favorite delicacy of Italians delicious is the right choice of tomatoes for drying.

These should be small, fleshy varieties with dense, not too juicy pulp.

It is noteworthy that for preparing a rather expensive overseas snack, one of the most budget-friendly and easily accessible varieties, “slivka,” is ideal.

Also good in dried form are the “lady finger” and “grape” varieties.

You can often find recipes for sun-dried tomatoes for the winter using the cherry variety, but they turn out to be too dry, so they can only be used for drying in the oven.

Preparing for the winter in the oven

Drying tomatoes in the oven is quick and easy. It will take no more than 5 hours to prepare. From the specified set of products, 500−700 ml of canned food is obtained. Ingredients:

2 kg of medium-sized oblong tomatoes;
250 g vegetable oil;
0.5 tsp. sea salt;
0.5 tsp. dried garlic;
black pepper - 7-8 peas;
allspice - 1 pc.;
bay leaf - 1-2 leaves;
dried thyme and rosemary - 0.5 tsp each;
cloves - 1 head (can be omitted);
dried basil - 1 tsp.

Wash the tomatoes, cut them into 2 parts, remove the core. The halves of the trail are salted and placed on a baking sheet with the tops up. To prevent sticking, it is better to cover the bottom with food foil. The oven is heated to 120 degrees and the convection mode is turned on, after which a baking sheet with tomatoes is placed. In an older model, this mode may not be available, so you need to insert a wooden stick dipped in cool water between the oven door and wall. The gap is needed to provide ventilation, otherwise the fruits will turn out overdried.

For the first 2 hours, the tomatoes are dried at a temperature of 120 degrees, then reduced to 100 and left for another 3 hours. Some fruits will be ready faster, this depends on their consistency and size, so after 1 hour 40 minutes you need to open the oven and check. Remove the sun-dried tomatoes and leave the rest. Then they check readiness after another 30 minutes, and after that every 10 minutes. Once drying is complete, take out all the halves and place them in a bowl.

Seasonings and spices are placed at the bottom of a clean jar, the container is filled with dried halves and hot, but not boiling, olive oil is poured. First, fill it halfway, then shake the jar several times to get the air out. Pour more oil so that the container is full and no part of the tomato is dry. Screw on the lid and turn the jar over so that everything is covered with an oil film. This is necessary to prevent condensation from forming.

Jars of tomatoes are covered with a thick cloth or blanket and left to cool for about a day, after which they are taken for storage in the cellar. You can leave canned food in the room, but an open jar should only be stored in the refrigerator. There are other options for making sun-dried tomatoes in the oven for the winter. The recipes are different, but the essence is the same: the fruits are dried and placed in jars, only the set of spices changes.

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:

It is worth cutting the tomatoes into slices (halves or quarters).
Line a dish with parchment and place the tomatoes.
Tomatoes are placed so that they “look” with the cut side up.
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 their 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.

Recipe from Yulia Vysotskaya

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

Choose cherry tomatoes (300-350 grams). First wash them under running water and remove the “tails”.
Mix salt and pepper, choose the proportions individually, following your taste preferences.
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

To maintain the juiciness of the fruits and avoid “overdrying”, follow the rules:

Chop the tomatoes, then place on a plate.
Turn on the microwave at full power and set the time to 5 minutes.
When the time is up, wait another 5 minutes without opening the door.
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:

Cut and add salt and pepper, combining with herbs.
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.

Then cut into slices, sprinkle with seasonings and place in the oven for 1.5 hours. Then close them in jars, sprinkle seasonings on top, pour vinegar or oil over them.

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.

What to do with dried tomatoes

Sun-dried tomatoes can be used as a stand-alone snack or added to multi-ingredient dishes. An excellent savory seasoning is dried tomatoes crushed to a powder. Besides this, experienced housewives know what to do with them.

Dried fruits are easy to restore to such a state that they are as fresh. They are filled with unboiled water and left at room temperature until the morning. Overnight, the fruits will swell, absorbing as much liquid as was originally in them, but the taste of the core will retain its pleasant sweetness. The soaking process will remove excess salt from the tomatoes.

Table vinegar will help speed up the swelling of vegetables. Add a tablespoon of the product to 1 liter of water and let it boil. Place several fruits and boil over low heat for 3-4 minutes. After this treatment, the tomatoes become soft, but retain a dense consistency. You can do without vinegar, but then you will have to boil the fruits for 5-6 minutes (the fire should be as low as possible!).

To obtain ground sun-dried tomatoes, they are crushed in a coffee grinder or blender. The resulting mass is added to first and second courses, minced cutlets, fried eggs, omelets, casseroles, and used as a spice.

An interesting way to make sun-dried tomatoes for the winter is to marinate in jars. The taste is no worse than that of factory-prepared canned food. Tomatoes are marinated like this:

place a layer of dried fruits in a jar;
sprinkle with spices and dried herbs;
again lay a layer of tomatoes, then spices;
when the jar is filled almost to the top, add a few cloves of baked garlic and peppercorns;
pour heated olive oil;
cover with a plastic lid;
stored in the refrigerator.

In Italy, housewives marinate dried tomatoes in olive oil with the addition of mature goat or cow cheese. The varieties mainly used are Parmesan, Pecorino, and Grana Padano. Place cheese and a basil leaf between two pieces of tomato and place it all in a jar. The container is filled to the top, then filled with warm oil and left for 24 hours.

In the same country, all kinds of snacks are prepared from dried fruits marinated in olive oil, adding other dried vegetables, such as bell peppers and eggplant. This dish goes well with toasted bread, cheese and smoked meats.

Storing and using sun-dried tomatoes

The housewife won’t have much trouble with tomatoes that have been dried “to the point of chips.” They contain almost no moisture, and can be stored in the same way as any other dried vegetables and fruits: in a dry, cool place, packed in tightly sealed glass containers or cardboard boxes. Unfortunately, the culinary uses of such a product are very limited: it is usually crushed and used to improve the taste of soups, sauces and main courses.

Heavily dried tomatoes are best stored in a glass jar with a tight-fitting lid.

Tomatoes, dried to a state of medium moisture, can be added to salads, pizza, sandwiches, pies (mixed with other vegetables or meat), a variety of side dishes, and simply eaten as an independent (and very appetizing) snack. The problem is that the fruits in this case contain a certain amount of liquid, which increases the risk of spoilage.

The best option for storing sun-dried tomatoes is to pack them in glass containers in oil. To do this you need:

Dry the tomatoes in any convenient way.
Place the finished slices in pre-sterilized glass jars, adding spices and herbs to taste. You can also add pieces of garlic, but they will have to be preheated in vegetable oil, since fresh garlic can “ferment” the workpiece. Hot chili peppers are often used as an additive, the fruits of which are dried together with tomatoes, cut into strips and the seeds removed. There are also quite exotic dishes intended for gourmets (if you wish, you can find a video dedicated to their preparation). For example, olives, citrus zest, and even dried shrimp and fish sauce are sometimes added to sun-dried tomatoes placed in jars.
Pour the contents of the jar with heated, but not boiling, vegetable oil (you can use any oil you like: olive, flaxseed, sunflower, etc.).

Tomatoes, dried to medium moisture, are stored in a glass jar with spices and oil.

If you are going to store sun-dried tomatoes for no longer than two weeks, you don’t have to pasteurize them: the product will still be eaten before it starts to spoil.

For long-term storage, jars filled with tomatoes, seasonings and oil are heated in a water bath (liter for 30-40 minutes), and then rolled up with sterilized lids. Additional guarantees of safety are provided by adding vinegar (balsamic or red wine) to the mixture. Such canned food can retain its consumer properties for up to six months.

Open containers of sun-dried tomatoes should be kept in the refrigerator.

The oil with which the tomatoes are poured gradually becomes saturated with the aromas of vegetables, garlic and herbs and becomes an excellent salad dressing

The oil with which the vegetables are poured gradually becomes saturated with the aromas of tomatoes, garlic and herbs and becomes an excellent salad dressing.

Soft milk cheese is very tasty (you can use Adyghe cheese, mozzarella and even pre-soaked cheese and freed from excess salt), which is cut into cubes and infused for 4-5 days in such oil.

Some housewives prefer to grind the entire contents of the jar with a blender until smooth. The result is a wonderful sauce, exotic and spicy, which can be used as an additive to meat and fish dishes.

How do you know how to dry tomatoes? Share recipes in the comments.