The recipe for cooking sun-dried tomatoes. Spicy jerky tomatoes for the winter.

Summer continues, the tomato season began. Today we are preparing the famous Italian delicacy - sun dried tomatoes at home. The truth is we'll dry them not in the sun, but in the oven. Deviation from technology? But the famous Italian chef gave "good"

It so happened that the sun dried tomatoes I discovered for myself not very long ago. The first acquaintance was not the best. My husband once brought a box with the proud inscription "Tomatoes sun dried". Inside the box, there were some incomprehensible dry crusts of brown color with the smell of burnt tomato paste. It was anything, but not tomatoes. The acquaintance ended, not having begun ...

It took a long time, the real sun-dried tomatoes I got on Privoz in the Greek shop. It was delicious, but the price amazed the imagination and somewhat cooled the enthusiasm from the taste of the overseas delicacy.

Recently, I saw a recipe for cooking a dried tomato at home. The experience was shared by the Italian chef, an expert of the popular culinary show. I liked the recipe, it seemed affordable and easy to prepare.

I suggest you evaluate what happened and try to cook by yourself. Highly recommend!

Original Mediterranean cuisine with great desire can be imagined without meat, but without fragrant olive oil, juicy tomatoes and fragrant herbs - does not work. These ingredients of the inhabitants of the Apennine peninsula are even put in bread. It is clear that in the winter, ripe, hard-boiled fruits are much harder to get, therefore special billets are replaced on the table.

Recipes for dried tomatoes for the winter are noticeable - it depends on the gastronomic preferences of a particular province, which are taken for the ideal. However, regardless of the particulars, the dish always comes out terrificly tasty and fragrant - like the very breath of sunny Italy.

Mediterranean climate with an abundance of sunny days allows you to dry tomatoes in the most natural conditions, and - in huge lots. Residents of the southern regions simply lay out the fruits on the roofs of houses and wait for them to reach the desired condition. The main disadvantage for gourmets - this is the most waiting, long, like the Sicilian summer.

In order to enjoy the delicacy of such a delicacy, it is not necessary to go to Italy. Sun-dried tomatoes do quite real at home. In addition, you can ease your life and slightly retreat from the ancient technologies - for example, to prepare chic tomatoes in a conventional oven. The beauty of this recipe is that it is very simple, simple and does not require large financial costs.

Required Products

Ingredients per 1 can of 500 ml:

small tomatoes - 1 kg;
olive oil - 250 -300 ml;
parsley dried - 2 tsp;
oregano, dried - 2 tsp;
garlic - 3-4 cloves;
Needles of rosemary dried - 3 tsp;
fresh rosemary - 1 sprig;
freshly ground black pepper - to taste;
salt - to taste.

The estimated calorie content is 770 kcal.

Step-by-step recipe - prepare with a soul

To prepare sun-dried tomatoes at home, it is important to start to choose the right tomatoes - fresh, ripe, fleshy, without damage, with even uniform coloring. In addition, the fruit should be the same size.

Tomatoes should be loosened from the pedicels and thoroughly washed. Dry with a paper towel. To cut in half.

Using a pastry brush, grease the pan with vegetable oil. The second option is to cover the baking tray with parchment, special waxed or oiled baking paper.

Since tomatoes will inevitably decrease in size when wilting, it is possible to stack them compactly enough. The main thing is to place the fruit so that the cut is on top, that is - nothing prevents the evaporation of excess moisture.

Mix the scented herbs prescribed by the recipe, add the necessary amount of pepper and salt, sprinkle the prepared tomatoes from above. Sprinkle the processed fruit with olive oil with a special brush.

Preheat the oven to a temperature of one hundred degrees.
Send tomatoes to the oven for a period of 5 to 8 hours. After 5 hours, periodically check that the tomatoes are not burnt. The cooking time depends on the size of tomatoes.

But the tomatoes dried up. It's time to proceed to the next steps.

Remove from the oven and cool the tomatoes - they should resemble the Uzbek dried apricots, that is, it is easy to bend and remain slightly moist. Dried tomatoes at home to dry it is not desirable, they will become too brittle and lose their piquant taste.

Wash dishes for conservation with soap and baking soda, rinse with steep boiling water.

Another branch of rosemary is put on top of the oil layer, and then cover the container with a dense lid.

Keep the jar with tomatoes at a temperature of 5-10 ° C (for example, in the basement or refrigerator) can be up to six months.

Cooked in the oven, sun dried tomatoes and the remaining oil can be added to salads. Tomatoes in Italian will be ideally combined with any second dishes - from potatoes, pasta, fish, poultry or meat. This is an independent snack, and a spicy, unusual refueling.

Mistress note: olive oil can be replaced with refined sunflower oil.

When deciding how to cook sun-dried tomatoes in oil, remember: this dish only includes one indispensable ingredient - tomatoes. But even the choice of their variety can greatly affect the final taste. For example, sweet yellow tomatoes are obtained from me absolutely no worse than the red ones, provided classic recipe, but at the same time I add a little more garlic and hot pepper.

Replacing olive oil with sunflower, avoid unrefined - the flavor of the seeds can completely clog the original taste of the dish. Fresh and dried herbs produce a different effect - more "Italian" tomatoes provide for the use of dry spices. Interestingly, this dish is very rarely put basil, which the inhabitants of the Mediterranean are added almost everywhere. Perhaps it is in his rivalry with garlic, together these spices give a slightly sour taste, as they say - to an amateur.

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

What are the only ways not cook mistresses mistresses. And canned, and marinated, and salted. And they also make juice, adzhika and various sauces. In fact, it's very simple to make delicious, sun dried tomatoes at home in the home, it is enough to choose a recipe that has been tested and successful.

Which fruits are suitable for drying?

Far, not all fruits are suitable for this. You must choose:

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

Types of drying (drying) of fruits

There are two main types:

in the sun (air) - cheap, but not quick way drying vegetables. Lasts from about four to ten days;
in the oven, the drying of the fruit lasts from eight to twelve hours, depending on the fruits chosen and the temperature regime.

Dried tomatoes at home in the oven: a recipe for classic and unusual

Attention! The lower the temperature in the oven, the better the final product will turn out, all vitamins and trace elements will remain in it.

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

fruits dry at a temperature not higher than 80 0 C, otherwise they will simply bake or turn into coals;
cooking time 10-12 hours;
fruit cut into lobules pour with olive oil, sprinkle with salt and spices;
in the process of drying, you must turn over vegetable segments;
put foil on the baking sheet, and top with vegetables upwards;
the door of the oven must be ajar, so that moisture can go out;
after drying, the vegetables should cool completely, with the oven door closed.

Recipe # 1 Traditional dried cured tomatoes

Ingredients:

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

Preparation:

prepare the fruits - wash, dry and cut into four slices;
with a teaspoon remove the seeds;
cover the pan with foil;
lay out the lobes of fruit, lightly salt, season with sugar, and cross;
put in the oven for six to ten hours at a temperature of not more than 90 0 C;
after drying leave the vegetables cool;
at the bottom of the glass containers put - laurel leaf, oregano sprig;
each layer of tomato pour aromatic herbs;
heat (do not boil) the olive oil, squeeze out the garlic;
pour the sun-dried slices;
banks close and let cool;
clean in a cellar or other cold place.

Advice! In the filling you can add not only garlic, but also finely chopped parsley. Tomatoes can be peeled off before drying, so they are faster prepared and will become very delicate.

Recipe # 2 - Extraordinary dried tomatoes "Azhur" with Italian herbs

Products:

tomatoes - 1 kg;
olive oil of the first pressing - on leaving the finished product (we will fill the dried cakes);
herbs are Italian;
salt;
rosemary - at will;
a small head of garlic.

Preparation:

a few hours before the preparation of Italian herbs (rosemary, basil and others) pour into a small container and pour oil;
cover and put in a warm place;
rinse, drain and cut the fruit into four to six pieces, depending on the size;
pour lobules with fragrant oil;
squeeze out garlic;
mix well and let stand for an hour (not in the refrigerator);
gently lay the wedges on the baking tray, trying not to get there extra water;
put in the oven, heated to 100 ° C, for about six hours;
the oven door must be slightly ajar;
finished product in a glass container, pour hot oil;
roll and put in a cellar or refrigerator.

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

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

Dry (dry) you can vegetables of any kind, and not necessarily the most selective fruit. Suitable slightly immature, crushed and not very beautiful. Sun-dried tomatoes can be used as an independent dish, or grind into powder (blender) and add as a seasoning.

Useful video with a recipe step by step:

Sun-dried tomatoes in the vegetable dryer are similar to dried apricots, they are also soft and slightly stretch. The taste is spicy-sweet, with notes of witticism and piquancy.

Recipe №1 Tomatoes dried with chilli pepper:

Products:

two kilos of fruit;
half a glass of vegetable or olive oil;
salt - a tablespoon;
herbs: oregano, basil, caraway, parsley - a tablespoon;
two large heads of garlic;
two peppers pepper bitter;
leaves laurel.

Cooking process:

to sort out and wash the fruits (it is desirable to choose the same size);
cut into two parts;
use a small spoon to choose a pulp (do not throw it away!);
in each half put a piece of peeled garlic;
cut the thin pepper into thin rings and put in each tomato "boat";
salt and pour the halves with a mixture of fragrant herbs. By the way, you can choose a combination of herbs at your discretion;
decompose on all tiers of dryers "boats", so that they do not touch each other;
at a maximum temperature, dry fruits 8-10 hours;
at the bottom of the container, intended for storing snacks, put a laurel leaf, a garlic clove and finely chopped parsley;
tightly pack the finished product;
fill with oil, close;
store in a cellar or a cold basement.

Attention! If the snack should be stored for 6 to 8 months, pre-heat the oil (do not boil it!), And then pour the finished product.

The drying process is evaporation of excess moisture. It is achieved by various methods: it is possible to dry the fruits in the oven, microwave oven, electric dryer, dryer for vegetables or in the sun. The main thing is to observe the drying technology, and then the final product will amaze you and your home with an unusual saturated taste.

Which way is the best? The best way, of course, in the sun. The truth is not always possible: the weather does not allow, then there are no conditions. When drying tomatoes in the oven they can turn from crackers, or even coals. But the dryer for vegetables - to provide a wonderful structure to the finished product, and does not overdry it.

Recipe No.2 Spicy-sweet sun-dried tomatoes

Ingredients:

fruits - three kilos;
salt, sugar;
italian herbs;
oregano and rosemary;
vegetable oil odorless;
garlic is a big head.

Step-by-step stages of preparation:

choose a dense, one-size fruit;
rinse, dry and cut into four parts;
take out the flesh with a spoon;
spread on the grate of the dryer;
at a maximum temperature, keep at least eight hours (the time depends on the tomato variety);
at the bottom of the jar put: sprig (leaves) of rosemary, oregano and laurel leaves;
fold the fruit in a prepared glass container;
each layer of tomato pepper, spicy herbs and finely chopped garlic;
add oil;
cover with a cap nylon and put into the refrigerator.

Attention! Do not overdo the fruit on the grate: they should remain soft and slightly moist, but do not allocate juice to the drops;

instead of olive oil of the first pressing, you can use the usual vegetable without a smell;
for drying, take small tomatoes, preferably cherries or small "cream". They are not so juicy and there will not be much time to prepare them;
to ensure that the fruits do not lose shape when peeling, they should be pre-treated: make cross-cuts, lower for a few minutes in boiling water, and then put into cold water;
jars for storing the finished product should be sterilized. You can do this in any convenient way: in the oven, above the steam, in the microwave oven;
you can simply wrap the lobules in food film and put in the refrigerator. True, the taste of the prepared fruit will not be so full and bright;
the flesh that you removed from the tomato slices should not be thrown away. From it you can prepare a fragrant sauce for pizza, add to borsch, or in a meat goulash;
if you ate a snack, and the pouring remained. Use it as a dressing in any salads - it's very tasty.

Sun-dried tomatoes at home in the microwave

Original and savory appetizer - sun dried tomatoes - has recently become very popular. With such an appetizer, pizza and various salads with rucola and cheese are prepared. It is worth such a culinary masterpiece in stores is very expensive, and not everyone can buy it. Therefore, and prepare homemakers at home, dried tomatoes in the microwave, as with the help of miracle technology, this is incredible a tasty snack will be on the table in half an hour.

It is especially good with pasta and fish dishes. And also this is an excellent breakfast - a sandwich with greens, ham and several dried cucumbers.

Sun-dried fruits in own juice

For cooking we need:

fruits of small sizes. Fleshy, strong, but not juicy, with thin skinned fruits;
olive oil or vegetable odorless;
provencal herbs, or a composition of herbs, which you choose yourself, according to their taste preferences;
salt - a large sea;
garlic.

Prepare as follows:

prepare the fruit: wash and cut into two or four pieces, depending on the size;
in a container with high sides we put halves of a tomato;
season with herbs and sprinkle with oil;
put in the oven for seven to eight minutes at maximum power;
turn off and leave for ten minutes in the oven;
remove the container and drain the liquid;
add salt and put in microwave oven for another five minutes;
after the end of the program, let the fruits cool down;
fold the finished product in a jar with layers;
each layer is replaced with chopped garlic;
pour on top of the previously drained juice.

Advice! Keep jars in the refrigerator, no more than one or two months.

Tomatoes, dried in the microwave with rosemary and black pepper

This recipe does not use any herbs, except for rosemary. And as spices - black pepper and salt.

Products:

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

Cooking process:

cut small fruits into two parts;
remove the core with a small spoon or cut with a sharp knife;
to arrange prepared slices on a flat plate;
sprinkle with oil, salt and sprinkle a little sugar;
sprinkle with pepper and rosemary;
put in the oven at the maximum temperature;
the time of longing is five to seven minutes;
open the door and let go of the steam;
drain fluid if it has formed;
repeat the procedure three more times;
control the process so that the fruits do not overdry;
it is necessary to give rest to the fruit between the drying and open the door of the microwave oven;
to the chopped garlic add a half spoons of oil, mix;
lay the cooled segments in layers, shifting them with a garlic mixture;
pour the finished product with hot oil (do not boil!);
rolled up with a metal lid or covered with a cap cap;
let cool and clean in a cool place.

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

Sun-dried tomatoes in a hurry

If the fruit is small, you can quickly and easily prepare a delicious snack in the microwave. Of course, the taste will be slightly different from the fruits, dried in the oven or in the sun. In the microwave they are more baked than dried, but still unusually tasty and aromatic.

Taste delicacy can be adjusted independently, adding to it a variety of aromatic herbs, lemon peel or chili pepper.

Technology of preparation:

wash and cut the fruit into four to six pieces;
mix spices, salt and a pinch of sugar with olive oil (you can use vegetable);
each slice with olive oil and spices;
put the "boats" in a fire-proof bowl with high sides;
put in microwave oven and turn on full power (800 kW) for five minutes;
after the timer has worked, let it stand for ten to fifteen minutes;
then drain the juice;
again put in the oven and turn on the timer for two or three minutes;
to give a "rest" to the fruits, and again to turn on for two or three minutes at full capacity;
depending on the degree of availability of the snack, repeat this procedure again;
finished slices should be folded into glass containers, shifting each layer with chopped garlic;
pour hot oil.

For flavor and piquancy, you can mix 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 the fill that is left after the snack - add it to any salad or eat with a white loaf and a slice of cheese.

Sun-dried tomatoes at home in the electric dryer

According to experience, it is best to cook sun-dried tomatoes at home, preferably in an electric dryer, since it takes a little time to prepare. However, it is still necessary to control the process in order not to over-dry the finished product.

Ingredients:

tomatoes;
aromatic herbs - olive or Italian;
greens - parsley, dill or any other for your taste;
salt and garlic;

We cook this way:

Prepare the fruit:

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 sugar (to remove the acid fruits) and dry herbs;
salt to use large: stone or sea.

Cook the tomato slices tightly on the grate of the electric dryer.

Sprinkle with the prepared mixture, sprinkle with oil.

Switch on the dryer to the maximum temperature.

The cooking time depends on the fruit. At a temperature of 50 ° C, they will be dried for about 12-14 hours. At a temperature of 70 0 C - from 6 to 8 hours.

Control the drying process:

places in the pallets;
remove from the pallet lobules that have already dried.

Prepare jars for storage:

wash and sterilize over steam;
to the bottom of the jars put a mixture of butter and chopped garlic, a sprig of rosemary.

Finished product is expanded in layers of jars. Layer each layer with oil and garlic mixture.

Close the cap nylon or roll up the metal. Put it in a cool place.

before putting the lobules on the grill, spread them on a paper towel and leave it for ten to fifteen minutes. This is done in order to excess juice of the stack;
if you do not like the taste of Provençal or Italian herbs, then it is enough to sprinkle lobules with dry basil or ground pepper;
if you are using conventional tomatoes for drying, then be sure to remove the seeds and the core from them. If you have tomatoes "cream", then you do not need to clean the core, as the seeds will give a special flavor and taste to the finished product;
sprinkle the lobules with dry grasses, and put the fresh ones on the bottom of the jar;
ready fruit should be soft, dense and without excess fluid;
from 15-20 kilograms of fruits will be 1-2 kilograms of the finished product;
you can check the product availability by pressing on the vegetable. If the juice is not allocated, then the delicacy is ready.

Dried tomatoes for the winter: an Italian recipe

Sun dried tomatoes are not only an addition to various dishes and salads, it is also an independent snack, which you can eat with a piece of white bread.

And butter in a snack can be used as a dressing to raw salads.

In order to have an original juicy in the arsenal, with an intense sweet and sour taste, you can prepare sun-dried tomatoes for the winter italian recipe. In hot Italy, the fruits are dried in the air, under the sun. But not every landlady has the opportunity to cook yummy in the sun. Therefore, the oven comes to the rescue!

Recipe # 1 - Sun dried tomatoes with rosemary and basil in Italian

Ingredients:

fruits - four kilos (three cans will be obtained in half a liter);
half a teaspoon of spoonful of ground seasonings: black pepper, rosemary and basil;
olive oil of the first pressing - glass;
salt and sugar - to taste.

Stages of preparation:

prepare the tomatoes: rinse, cut into four to six pieces;
cut with a knife core or clean with a teaspoon;
slices cover with olive oil, can be hand-woven;
lay on a baking sheet covered with foil;
each lobule slightly salt and add a little sugar (to remove excess acid);
mix black pepper, basil and rosemary;
sprinkle with a mixture;
heat the oven to 160 ° C and put a baking tray;
sustain at least two hours;
cook in the oven and open the door ajar;
control the process - vegetables should not dry out, and turn into coals. The color should be orange-brown.
heat hot slices in a glass sterilized container and pour hot (do not boil!) oil to the top;
close the sterilized lid and put in the refrigerator.

Recipe # 2 Sun-dried tomatoes in Italian with thyme and red onions

Products:

tomatoes - two kilos;
salt, pepper ground black - to taste;
garlic head;
onion red;
olive oil or vegetable odorless.

Prepare as follows:

wash, cut into two parts;
remove seeds and septum with a teaspoon (with a sharp knife);
mix the butter with garlic, passed through garlic, salt and pepper;
lubricate the lobules with this oil;
if the thyme (it is better to take lemon) dried, then mix it with butter and garlic, if fresh - put a twig on the bottom of the jar;
put the baking tray in the oven and dry for four to six hours at a temperature of 100-120 0 C;
the finished product is expanded in jars in layers: a layer of lobules, a layer of red onions cut into rings;
pour each layer with a mixture of olive oil and wine vinegar;
Close the lid and leave in the fridge or cold cellar until winter.

Advice! To keep the finished product for a long time, the oil should cover the fruit well.

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

Famous cook Julia Vysotskaya, has its own unusual recipe dried tomatoes, the taste of which will subdue the most sophisticated gourmets. Even such unexpected guests are not afraid of such preparations. Small sandwiches of white bread with cheese and a slice of spicy tomatoes are a wonderful appetizer for wine.

Tomatoes are made in languor in olive oil. They have a rich spicy-piquant taste. You can prepare them in the oven. The cooking time is three to four hours, depending on the type of fruit. Fruits should be selected medium-sized, varieties of "cream". They are not too watery and have a dense structure.

Spicy dried tomatoes in the oven

Prepare as follows:

Wash fruits thoroughly.

Cut lengthwise into two pieces and clean with a spoon from the seeds and liquid.

Tightly fold the lobules in a heat-resistant dish or a pan with high bumps.

Prepare the gas station:

in the mortar grind: pepper peas and dry basil;
add a small bunch of fresh basil and three cloves of garlic;

Thoroughly rub all halves.

Pour the seasoned fruits with olive refined oil so that they are covered by ¾.

Preheat the oven to 190 degrees.

Put to languish for three or four hours.

It is imperative to check that the oil level always covers fruit by ¾.

If necessary, add oil.

Dilute the finished product in jars, on the bottom of which put a sprig of rosemary.

Pour the same oil in which the vegetables were languishing.

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

Sun-dried tomatoes from Alla Kovalchuk

Each hostess prepares vegetables and fruits for the winter: she cooks jam, prepares sauces and various pickles, so that in the winter she will delight her family with different delicacies. That's Allochka Kovalchuk - a culinary expert, offers a recipe for delicious dried tomatoes.

In order to prepare such a dish you need ingredients:

fruits of plum form - 15 pieces;
a spoonful of salt;
dry herbs: basil, oregano - 20 grams each;
half teaspoon black pepper.

Step 1. Wash the tomatoes, make the incisions crosswise, and lower them into boiling water. Then for a few minutes in the cold, and peel off.

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

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

Step 4. Spread the slices upwards on a baking tray, which is pre-coated with parchment paper.

Step 5. Salt and pepper each slice, top with sprinkled with finely chopped parsley and dried herbs.

Step 6. Put the pan in the oven, dry at 100 degrees for one and a half to two hours.

Step 7. Put the finished product in a sterilized glass container, top with hot vegetable oil.

Note! Vegetable oil for pouring does not boil, but only heat!

Sun-dried tomatoes in the sun: recipe

If the summer turned out to be hot, and the harvest is rich - that's a simple recipe for cooking sun-dried tomatoes in the sun. It is necessary that the air temperature is not less than 34-36 0 C. At a lower temperature, tomatoes will simply be covered with mold, 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.

Steps to prepare:

Step one:

prepare a table;
cover it with clean kitchen towels;
prepare a sharp knife;
wash and dry trays or sheets for drying tomatoes.

Step two:

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

put half of tomatoes on a towel cut off downwards, so that the glasses are superfluous;

Step Three:

cover each sheet or tray with paper;
grease with olive oil;
fruit put on a tray with a cut up;
salt each half (salt take a large sea or stone);
cover with gauze and leave for a whole day;
in the evening, trays with vegetables should be brought into the room;
in the morning, at 11 o'clock, take it out again to the sun;
the drying process can take from six to ten days.

Store the snack in clean cans, closed with lids, without adding oil and other spices.

How to use a snack

before consumption, simply soak the sun-dried slices in slightly salted water;
they can be added to the dough for baking bread (focaccia);
slices can be added to spaghetti sauce or pizza;
you can cook sandwiches: a slice of black bread "Borodinsky", soft goat cheese, a slice of dried fruit and a couple of olives without pits.

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

Recipe for dried tomatoes in aerogrill

Recipes of Italian cuisine include sun-dried tomatoes. Very interesting and just an indispensable ingredient in the preparation of pizza or pasta. They are especially good in salads with soft goat cheese and rucola.

There are a lot of cooking methods: they are cooked in the oven, microwave oven, multivark, electric dryer for vegetables. And you can also cook sun-dried tomatoes in aerogrill for simple recipe. This process is simple and not long. After a couple of hours you can already enjoy a delicacy.

A simple recipe

Ingredients:

a kilogram of a small tomato;
salt, pepper, Provencal herbs;
olive oil or vegetable oil.

tomatoes to wash and cut along in half (large fruits - into four parts);
cut out the flesh with a knife;
season with spices and lightly sprinkle with oil;
to lay boats on an aerogrile lattice;
dry fruit at a temperature of 90 degrees for at least three hours;
fill the finished product in a glass container, fill with oil and close.
serve on the table after three hours, after cooking.

Spicy sun dried tomatoes with garlic

Products:

tomatoes "cream" - a kilogram;
dried herbs: basil, rosemary, thyme - one teaspoonful;
mixture of peppers;
salt sea large;
garlic - 3-4 cloves.

Preparation:

prepare tomatoes in the usual way;
prepare the dressing: mix the herbs, salt and pepper;
thin slices to cut garlic;
put in each "boat" garlic and sprinkle, prepared mixture;
lay out the lobules on the grill and dry at a temperature of 90-110 degrees for three to four hours.
fold the finished product in a jar, on the bottom of which put pea pepper: white and black;
pour oil.
Advice!When drying the fruit, do not completely cover the lid of the aerogrill so that excess moisture comes out.

Dried cherry tomatoes at home

Wonderful is obtained pilaf with sun dried tomatoes "cherry" - fragrant and incredibly tasty. And like this dish all home, without exception. This snack can not only be bought in the store, but also cooked at home.

Ingredients:

half a kilo of cherry tomatoes;
two or three tablespoons of oil - olive or vegetable, odorless;
a dessert spoon of granulated sugar;
fresh thyme;
salt;
mixture of peppers (if not, then you can use ground black pepper).

Steps to prepare:

wash, dry and cut into two parts tomatoes;
densely lay them (cut up) on the baking tray, on which to lay the foil;
mix salt, sugar and sprinkle tomatoes;
mix the pepper and butter;
sprinkle with a mixture of halves of fruit;
on each half lay a twig of thyme;
dry in the oven for three hours;
stored in a glass container.

Sun dried tomatoes from Vincenzo Barba

It's time to make blanks for the winter. And I would like to prepare for this period, something unusual and original.

For example, sun dried tomatoes from Vincenzo Barba. Original and very a delicious recipe shared an expert and well-known Italian culinary specialist.

Instructions for cooking:

peeled and cut into four parts tomatoes put on a baking sheet with a cut up;

salt, cross (mix a tsp salt and black pepper) and put in an oven, heated to 120 0, for three hours;

prepare the fruits in layers in glass containers;

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

pour oil, fired in a frying pan.

Sun-dried tomatoes in the Isidri dryer

Sun dried tomatoes are an extremely tasty snack. Prepare such vegetables can be easily in the drier for vegetables firm Isidri.

It is necessary to dry them not to a fragile state, but to a soft one. Otherwise, the fruit will lose its taste and aroma, and become tasteless.

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

when drying tomatoes, use dense, ripe fruits of the "cream" sort;
rinse and cut into two parts four kilograms of tomato, cleanse of seeds and pulp;
put on the trays of the dryer (cut up) prepared slices of vegetables;
salt, sprinkle with a mixture of Provencal herbs;
it should be dried for six hours at a temperature of 70 degrees.

Store as follows:

a glass of oil (olive or vegetable) should be poured into a small container and placed on a fire;

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

put a bit of greenery (basil, dill, parsley) on the bottom of the jar and lay the lobules;

pour cool, filtered oil.

Simple sun-dried tomatoes in oil for the winter

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

choose ripe and dense tomatoes;
cut into slices;
remove the middle;
mix salt and sugar (2: 1) and sprinkle the wedges;
put in the oven for six to eight hours;
prepare a storage tank for snacks;
on the bottom put: laurel leaf, fragrant herbs, pepper ground, small pieces of chili pepper;
heat the refined oil (olive or vegetable), allow to cool;
fill the container with spices for ½;
carefully mix the oil with spices;
put sun-dried tomatoes in a container, add a fill to cover it completely;
store in a cellar or refrigerator.

Dried tomatoes in the oven with convection

Italian snacks - dried tomatoes - can be easily and simply cooked in the oven. Well if you have an oven with convection, then the time for drying will take no more than four hours, with a temperature regime of 80 degrees.

What is necessary:

fruits of medium size;
fragrant dry herbs;
several branches of fresh rosemary;
garlic;
salt and sugar.

How to cook sun-dried tomatoes in an oven with convection:

prepare tomatoes: wash, cut into slices, remove the core;
cover the pan with a foil, lay out the halves;
salt and lightly sprinkle with sugar;
put in the oven for four to five hours;
in the storage container put a sprig of rosemary;
the finished product is folded into the glass container by layers;
each layer should be replaced with dried herbs and thin plates of garlic;
add oil;
put in the pantry.

Sun-dried tomatoes with balsamic vinegar

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

medium-sized fruit - about 1.5-1.7 kg;
salt, sugar, pepper - mix all the ingredients in the bowl, in equal proportions;
fresh basil (it is better to take lemon) and Provencal herbs;
balsamic vinegar;
olive oil or vegetable oil.

prepare tomatoes: wash, cut into slices;
lay the lobules on a baking tray;
sprinkle with a mixture of spices;
dry in the oven for 6-8 hours;
put a leaf of fresh basil into a glass container;
in the container to add layers of dried cucumber, sprinkle every layer of Provencal herbs;
add oil;
top pour a teaspoonful of tea balsamic vinegar;
store in the pantry.

Sun-dried tomatoes with basil and garlic

Piquantly spicy 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 prepared fruit to be fragrant it is necessary to prepare the oil for pouring:

a small bunch of basil, five cloves of garlic to grind;
fold in a small container;
pour an incomplete glass of olive (vegetable) oil;
let it brew;
and in the meantime we start the process of drying tomatoes.

We prepare the delicacy as follows:

small fruit cut into slices and peel them from the seeds;
spread on a baking tray, greased;
mix in equal amounts: salt, dried garlic, black ground pepper;
sprinkle every slice of tomato;
slightly sugared, and sprinkle with oil;
put dried in the oven;
the finished product should be laid in layers in a glass container, each layer should be poured with pre-prepared filling (oil + basil + garlic);
the last layer should be a fill.

Storage

Tomato snack requires special storage, otherwise all the work can be in vain:
Keep the dried cakes in a cool place - a refrigerator or a cellar.
Fold the finished product only in sterilized glass jars.
Close the cans with a capron or metal lid.
At the bottom of the jar, put the greens, garlic.
Densely packed lobes pour calcified vegetable oil without a smell or olive first squeeze.
For use in salads, dried tomatoes soak in lightly salted water for 15-20 minutes.

How to store dried tomatoes at home

So, we have prepared a snack.

There is a natural question: how to store sun dried tomatoes at home, so that you can eat them in winter or late autumn? There are a few secrets.

Storage Secrets:

If tomatoes were dried in the sun, then they must be folded into a cotton sack and put in a cellar. For six or eight months nothing will happen to them.
Not too dried lobules should be densely packed in sterilized glass containers. Pour hot (do not boil!) Olive oil, pour half a spoonful of balsamic or apple cider vinegar. Close the cap nylon or roll up the metal. For a year they are stored in the refrigerator and do not deteriorate.
Another way: sun dried tomatoes can be wrapped in a food film and stored in a freezer. Before adding them to the dish, it is necessary to soak the lobules in the salted water for a day.

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

First of all:

in vegetables useful micronutrients and vitamins are preserved;
the snack is stored for a long time;
coarse fiber, which is found in dried fruits, improves the digestive tract;
snack is an excellent antidepressant - improves mood and well-being;
in this dish is contained in large quantities of potassium, which in combination with vitamin B reduces and normalizes blood pressure;
their regular use helps reduce the risk of cardiovascular disease;
containing in snack chrome, helps to normalize the sugar and lower cholesterol.

Can everyone eat such a preparation?

Almost everything, except for people with high acidity and gastrointestinal problems.

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

SHARE THE RECIPE:

Ripe, fleshy tomatoes are well washed and dried.
Cut tomatoes into halves or quarters, cut out the stems and remove the seeds from the tomatoes (the cores of the tomato can be used to make other dishes, for example, cook tomato sauce).

Put a pan or grill with parchment paper and spread the tomatoes (put them tightly together, as the tomatoes will decrease in size as they dry up).
Salt the tomatoes with large salt and pepper with freshly ground pepper.

Sprinkle the tomatoes with olive oil.
The oven should be heated to ~ 60-100 ° C and put a baking sheet with tomatoes in the oven (keep the oven door slightly ajar so that the moisture evaporates faster).
Dry the tomatoes for about 3-6 hours, depending on the size of the tomatoes (sometimes, you can lower the temperature and turn on the convection).
Finished tomatoes will decrease in size.
Tomatoes, preferably, do not dry to dry and brittle, that is, evaporate all the moisture from the tomato - they must remain moist.
Finished tomatoes take out of the oven and cool.

At the bottom of the prepared clean can of a small size, pour a little oil.
Then put a few spines or a sprig of rosemary (you can oregano or other herbs) and a chopped garlic clove.
Fill the jar with 1/3 tomatoes, pour a little more oil, then again spices, tomatoes and butter.
Thus, alternating, spices with tomatoes and pouring a little oil - fill the jar.
Tomatoes slightly "tamper", but do not strongly press them down.
Pour the tomatoes with oil so that the oil completely covers them (if not covered, the tomatoes will deteriorate).

Council. It is not necessary to use expensive olive oil. You can pour tomatoes with sunflower refined oil - it turns out not worse than with olive.

Close the jars with clean lids and put them in the refrigerator for storage.
Tomatoes and butter are infused and will acquire the taste of added herbs and spices.

Enjoy your meal!

Saturday, August 15, 2015

Today I will tell you how to cook sun-dried tomatoes at home. This is not only an amazing independent snack, but also a universal ingredient for cooking all kinds of home cooking dishes. Sun-dried tomatoes are perfectly combined with meat, fish, pasta, they can be added to salads and homemade bread, to make sandwiches with them.

Sun-dried tomatoes, cooked at home, are unusually aromatic and tasty. And the oil in which they are stored, can be used as a salad dressing. And even homemade sun-dried tomatoes are much cheaper (probably even dozens of times) of the store product. And we will cook them on the basis of our own tomatoes - without nitrates, pesticides and other harmful substances.

The only thing that grieves a little - not enough turns out sun-dried tomatoes. For example, I had about 180 grams of dried vegetables from one and a half kilograms of fresh vegetables. That's why I highly recommend to do just a lot of this delicious product - you will not regret it!

Ingredients:

Preparation of dishes in steps with a photo:

To prepare homemade sun-dried tomatoes, we will need the following products: fresh selected tomatoes, olive oil, fresh garlic, rosemary, oregano, salt and ground black pepper. In occasion of a grade of tomatoes: in general recommend to take tomatoes of a variety of Cream, but I consider, that absolutely any average sizes will approach. The main thing that stenochki were thicker. Olive oil expensive, so you can buy any other vegetable or blend in half olive and sunflower. Rosemary, of course, it is better to take a fresh one, but if it is not, the dry one will also suitably. In general, you can immediately buy seasoning Provencal herbs - one of the best options. Add garlic or not - it's a matter of taste and personal preferences, but personally for me without it.

We select the most beautiful, mature and whole tomatoes of medium size. We wash them and dry them with a towel. We cut each one in half or in 4 parts. A spoon is taken out with a seed. Cut the place where the tomato was attached to a branch. All that you remove from vegetables, you can use when cooking tomato sauces. By the way, here's the recipe for homemade tomato paste for the winter - I added the pulp there.

The quantity of fresh tomatoes, which is indicated in my recipe, is calculated for 1 standard pan. We cover it with baking paper and put the tomato slices upwards. Put quite densely in one layer, as during drying they will significantly decrease in size. Sprinkle tomatoes with salt and ground black pepper. In each lobule, a drop of vegetable oil. Turn on the oven at the very minimum. I do not know how many degrees you have, but it should not be more than 80-90. Dry the tomato slices with the door not completely closed until the moisture evaporates, and the tomatoes become dense, but with this elastic. That is, they will bend, and not crumble. Depending on the temperature, the cooking time of homemade dried tomatoes can vary from 5 to 10 hours. It is not necessary to do everything at once - you can dry them a few hours in the evening, leave in the oven switched off for the night and dry it in the morning.