Sun-dried Tomatoes At Home: Recipes For The Winter For The Oven, Microwave, Electric Dryer + Photo And Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Sun-dried tomatoes are simple and delicious in Italian

Sun-dried tomatoes come, of course, from sunny Italy. In their native country, they are added to pasta, salads, traditional pizza, and before that they are dried for several days in the open sun. We can do it at home using an oven, electric dryer, multicooker or microwave. The absence of a burning sun will not hurt much.

Content

• 1 Cherry, Cream and other tomatoes, suitable for drying
• 2 What do dried tomatoes eat with?

• 3 Ways to make sun-dried tomatoes at home - recipes with photos

  • 3.1 Oven is the best option

    3.1.1 How to store a snack all winter

  • 3.2 How to dry tomatoes in an electric dryer
  • 3.3 How to cook sun-dried tomatoes in the microwave
  • 3.4 Dried tomatoes in a slow cooker

• 4 Recipes from famous chefs

  • 4.1 Julia Vysotskaya

    4.1.1 Video recipe: sun-dried tomatoes according to the method of Julia Vysotskaya

  • 4.2 Hector Jimenez-Bravo

    4.2.1 Video Recipe: Sun Dried Tomatoes from Chef Hector Jimenez-Bravo

  • 4.3 Niki Belotserkovskaya

Cherry, Cream and other tomatoes suitable for drying

Not all varieties are suitable for drying. You should not take too juicy or large vegetables - they will have to be dried in the oven for too long.

The fruits are chosen with a thick skin, fleshy and dense, even greenish. Tomatoes of the “cream”, “aquarelle” or “red date”, “Königsberg” varieties are well suited. You can also dry cherry tomatoes. It is important that they are absolutely fresh and healthy, without rotten places and "vegetable" diseases.

It's better to dry elongated tomatoes

What do you eat sun-dried tomatoes with?

They make very pleasant canapé sandwiches (with olives and mozzarella). Such tomatoes are added to salads, pasta, pizza, used as an addition to a side dish or as a separate snack. Sauces for many dishes are prepared with this blank. Sun-dried tomatoes go well with fish and meat or vegetable dishes. They add pungency and spice.

Freshly baked or toasted bread with sun-dried tomatoes is a traditional Italian snack

Ways to make sun-dried tomatoes at home - recipes with photos

We offer you a selection of recipes for preparing this amazing snack. Choose according to your taste.

Oven is the best option

Not every housewife has a multicooker or electric dryer in the kitchen, and the oven is always at hand.

You will need:

• tomatoes - from 4 kg, 2 cans of 0.5 liters are obtained;
• ground pepper (black peas or ground, red ground or a mixture of peppers);
• salt (coarse, preferably sea salt);
• oil (from sunflower seeds or olive);
• garlic (2 or 3 cloves);
• herbs and spices (original Italian recipes use “Provencal herbs” - rosemary, basil, thyme, marjoram, oregano; you can also combine fresh or dry herbs with chili).

Basil, marjoram, oregano are ideal partners for sun-dried tomatoes

Preparation:

1. Wash and dry the vegetables on a clean waffle towel, cut lengthwise into two or four pieces.

   

   Cut the tomatoes in half or into quarters

2. Remove the stalks and seeds from the tomatoes (you don't need to do this for the "cream" variety - the seeds will give the tomatoes a special aroma and exquisite taste).

   

   Remove seeds from tomatoes, but leave fleshy partitions

3. Cover a baking sheet or wire rack with parchment, place the pieces close to each other, sprinkle the tomatoes with salt and pepper, add sugar. Add oil to each half (or quarter) of tomatoes - they will become softer and more fragrant.

   

   Add oil to each half of the tomatoes and add dry herbs

4. Send the baking sheet to the oven at 40 ° C. The lower the oven temperature, the tastier the tomatoes will dry up. You can leave the oven at 60 ° C, but a low temperature is preferable. Leave the door ajar so that moisture evaporates more freely, air flows in and the tomatoes "breathe".

   

   Leave the oven door ajar while drying tomatoes

5. Keep the fruit in the oven for 5 to 12 hours. You can experiment and change the oven temperature. You also need to turn the baking sheet with tomatoes so as not to dry them out. Ready and well cured, they remain flexible and bend, overdried they are dry and brittle.

   

   Tomatoes, withered properly, should be flexible.

6. Remove the finished tomatoes from the oven.

How to store a snack all winter

You can serve ready-made vegetables for dinner immediately after removing them from the baking sheet, but it is better to pour them with olive oil so that they are infused, and then eat them two days later, or leave them for the winter:

1. Prepare jars - wash, wipe dry (you do not need to sterilize).
2. Fill the bottom of the jar with oil, add the selected herbs and chopped garlic.
3. Fill the jar by a third with dried fruits, sprinkle with oil, sprinkle with herbs.
4. Repeat layers until the jar is full, pour the last layer with olive oil, completely covering the tomatoes.
5. Tighten the jar with a lid and put in a cool dark place or in the refrigerator.

For storage, sun-dried tomatoes are placed in a jar, alternating layers: oil and herbs - tomatoes

How to dry tomatoes in an electric dryer

In an electric dryer, tomatoes take longer to cook:

1. Wash, dry and cut the tomatoes into halves or quarters.
2. Remove seeds and stems.
3. Turn the slices on napkins or paper towels with the cut side down, let stand for 5 or 8 minutes to remove excess juice.
4. Sprinkle with salt and pepper, add sugar.
5. Place on a wire rack with the edge up, turn on the dryer, setting the temperature to 40 ° C.
6. Leave to dry for 10 to 16 hours. The larger the pieces, the longer they take for the moisture to evaporate. If there are several pallets in the electric dryer, they should be interchanged so that the fruits wilt evenly. You also need to monitor the drying process and remove the already dried slices.
7. Check the tomatoes: if the juice does not come out when pressed, they are withered.
8. Pour oil into a jar, add balsamic vinegar and a little garlic, as well as selected herbs.
9. Lay out the tomatoes tightly, alternating layers: tomatoes - oil with herbs and garlic - tomatoes - oil. The last layer of oil should cover all tomatoes.
10. Screw the lid back on and place the tomatoes in the refrigerator.

Sun-dried tomatoes can be cooked in an electric dryer

How to cook sun-dried tomatoes in the microwave

In the microwave, tomatoes are baked rather than sun-dried. Such preparation takes much less time.

1. Wash, dry, cut tomatoes into wedges.
2. In a separate bowl, combine herbs, salt, olive oil and sugar, or grind them in a mortar.
3. Coat each half of the tomato with spice oil.
4. Place the tomatoes in a microwave-safe dish (it is better to choose with high sides).
5. Put the tomatoes in the microwave, turn it on at maximum power (800 W) for 5 minutes.
6. Leave the dish with tomatoes in a closed oven for 10-15 minutes.
7. Remove the dish with tomatoes from the microwave, pour the juice that has emerged into a separate container.
8. Salt the tomatoes again and cover with herbs and pepper, send them to the microwave for 3 minutes, setting the maximum power.
9. Turn off the oven, leave for 3-5 minutes.
10. Peel and chop the garlic.
11. Put garlic and tomatoes from the microwave in layers in a clean jar, and when the jar is full, pour over the tomatoes with juice that was previously drained into a separate container.
12. Add olive oil or vegetable oil so that all the fruits are underneath, screw the lid back on.

You can cook sun-dried tomatoes in the microwave in half an hour

Sun-dried tomatoes in a slow cooker

Multicooker-dried tomatoes are the fastest recipe offered.

1. Wash vegetables, dry and cut into pieces, peel the garlic.
2. Cover the bottom of the multicooker with baking paper and lay out the garlic, cut into slices or slices, then the tomato halves with the cut up, sprinkle with vegetable or olive oil on top.
3. In a separate bowl, combine salt, sugar and pepper (2 parts of salt - 5 tsp sugar and 0.5 tsp pepper), sprinkle the fruits with this mixture.
4. Set the multicooker to the "Baking" mode, set the time depending on which tomatoes to taste - more dried or less. If you want the tomatoes to remain juicy, one hour is enough, dry - you can leave for three hours or more. Temperature - no higher than 100 ° C.
5. You can serve it right away, or you can twist it into jars, as described earlier.
6. To increase the shelf life, add up to 2 tablespoons of vinegar to each half-liter jar.

One of the fastest ways is to dry tomatoes in a slow cooker

Recipes from famous chefs

Many culinary experts use sun-dried tomatoes for other dishes. How do they procure them?

Julia Vysotskaya

Yulia Vysotskaya prefers to preserve "cream" dried vegetables.

1. Cut the fruit lengthwise, use a spoon to get rid of the juice and seeds.
2. Put the tomatoes more densely in a fireproof dish in one layer.
3. In the dressing - black peppercorns, fresh and dried basil. Grind spices with salt, add garlic.
4. Dressing - for fruits, on top - olive oil. Place in an oven preheated to 90 ° C for 3-4 hours.

Video recipe: sun-dried tomatoes according to the method of Julia Vysotskaya

Hector Jimenez-Bravo

And the chef Hector Jimenez-Bravo prepares oven-dried tomatoes in a different way:

• put water to boil, at the same time make cross-shaped cuts on the tomatoes;
• dip them in boiling water for 30 seconds, and then, on the contrary, in cool water (this will help to remove the skin);
• cut the tomato into 4 wedges, remove the pulp;
• Sprinkle tomatoes with salt, pepper, chopped parsley, fresh basil and oregano;
• place in an oven preheated to 100 ° C for an hour and a half.

Video recipe: sun-dried tomatoes from chef Hector Jimenez-Bravo

Niki Belotserkovskaya

Nika Belotserkovskaya is drying cherry tomatoes in a pan. It turns out an additional side dish or appetizer that goes well with both fish and meat.

1. Place the cherry in a tall baking dish and sprinkle generously with olive oil on top.
2. Add lightly crushed garlic. Salt, pepper, and if the tomatoes are not sweet enough, add sugar.
3. We put green sprigs of rosemary and thyme, and put everything in the oven for 2-3 hours. Keep an eye on them.

Sun-dried confit tomatoes are an original independent appetizer

To plunge into the exquisite Italian world, to cook traditional Mediterranean cuisine at home is real. Add sun-dried tomatoes to salads and pastas, sauces and pizzas. Create new dishes! It's easy to create!