How to cook sun-dried tomatoes at home: different ways and the most delicious recipes

You can easily find sun-dried tomatoes in oil in small jars from Italy on the shelves of hypermarkets. But this delicacy is not cheap. However, cooking on your own, in order to surprise your loved ones with delicious dishes later, is not as difficult as it might seem at first glance.

In the article you will find various ways and recipes for cooking sun-dried tomatoes at home.

Benefit and harm

Sun-dried tomatoes belong to the category of products, the benefits of which are unlimited, and the harm is minimal. This delicacy is capable of damaging human health only when overeating.

Useful properties of the product

Sun-dried tomatoes are a medium-calorie product. Therefore, in a small amount, the delicacy can be consumed even by people watching their figure and those who, for health reasons, have to sit on a strict diet.

Let's list the main useful properties of this dish:

• Coarse fiber. The value of this substance lies in the fact that it contributes to the smooth and high-quality work of the organs of the gastrointestinal tract.
• Potassium. Without this trace element, the human heart is not able to work smoothly. In addition, due to a lack of potassium in the body, swelling appears.
• Serotonin. Another plus of the dish is the increased content of serotonin ("the hormone of happiness"). Dried tomatoes improve the functioning of the nervous system. They save our body from the destructive effects of stress and significantly improve mood.

Sun-dried tomatoes help to improve vision and brain function.

Contraindications

The harm from sun-dried tomatoes is negligible compared to the list of its advantages. When overeating this dish, the oxalic acid in tomatoes will lead to salt deposits and kidney stones. In addition, its excess provokes diabetes, obesity and liver disease.

Do not include sun-dried tomatoes in the diet in case of acute diseases of the gastrointestinal tract, pancreas and high acidity of the stomach.

What fruits are suitable for drying

Use small hollow tomatoes for healthy and delicious sun dried tomatoes. Large and juicy tomatoes will not work - they have too much juice. Plum and pepper tomatoes are ideal.

Choose fruits that are not overripe or immature. It is allowed to use Cherry tomatoes... The color can be any: red, yellow, brown. The best shape for drying tomatoes is oval.

Sun-dried tomatoes decrease in size and weight, and almost all of the liquid from them evaporates. The more juice is left in dried fruits, the less they will be stored.

Cooking sun-dried tomatoes

The preparation process for this gourmet Italian snack is quite simple. Its time depends on the chosen cooking method. Press lightly on the vegetable to check the readiness of the food. If the juice does not stand out, then the delicacy is ready.

Sun-dried tomatoes in the oven

This is a classic way and recipe for preparing an Italian tomato dish.

Ingredients:

• medium-sized fruits - 5-6 pcs.;
• garlic - 3 cloves;
• olive oil;
• salt - a pinch;
• sugar - 1 tbsp. l .;
• sprig of rosemary.

Cooking method:

1. Make a small criss-cross cut on the carefully washed fruit. Immerse the vegetables in boiling water for 2 minutes so that the skins begin to flake off. Then transfer to cold water and remove the skin from the fetus.
2. Cut the tomatoes into four slices, remove excess juice and seeds with a teaspoon.
3. Transfer the tomatoes to a bowl, drizzle with olive oil and add sugar and salt. Stir gently and marinate for about an hour.
4. Place the wedges on a baking sheet lined with baking paper. Top with chopped garlic and rosemary.
5. Dry at 180 degrees for about 20 minutes.
6. Reduce the temperature in the oven to 90 degrees and let the dish cook for another 2-3 hours. In the process, turn the wedges about every 40 minutes.

Drying time depends on the size and juiciness of the fruit, as well as what kind of dish you want to get. The less time the tomatoes are cooked, the softer they remain. If you want to get the most dry tomatoes, then dry them for about 4 hours. You can immediately set 80 degrees, but the drying time will increase to 10-12 hours.

Attention! The lower the temperature in the oven, the more vitamins will be stored in the finished product.

How to cook sun-dried tomatoes in the microwave

In the microwave oven, tomatoes are dried in much the same way as in the oven. However, it turns out much faster in time than in the oven. In the microwave, tomatoes are dried at the highest power for 15-25 minutes.

To make the drying process faster, the tomatoes are cut into four parts and the inside with the seeds is removed with a spoon. The cooking process itself consists of several identical stages.

Tomatoes on a plate are placed in the microwave for 5 minutes, after which the juice is drained, and the plate with vegetables is put back. When the dish is ready, it is poured over with olive oil and stored in the refrigerator.

How to cook sun-dried tomatoes in a vegetable dryer

It is a pleasure to cook sun-dried tomatoes for the winter in an electric dryer. Place vegetables in the tray of the appliance, set the temperature to 70 degrees and forget about them for a while. After 1.5-2 hours, check the readiness of the dish.

Sun-dried tomatoes in a slow cooker

In a multicooker, tomatoes are dried in the "Baking" mode for 1-2 hours. Set the cooking time depending on the desired result. If you want the tomatoes to be juicy, then it is enough to turn off the program after an hour, and if they are dry, then at least 3 hours.

How to dry tomatoes in an airfryer

This is also a relatively quick way to prepare a jerky snack. Cut the tomatoes into 4 pieces, core with the seeds. Season with salt and pepper the tomatoes. Place a drop of olive oil on each.

Spread the tomatoes across the wire rack so they don't fall off during the drying process. Set the temperature to 80 degrees and the timer for 2 hours. The exact cooking time depends on the tomato variety.

How to dry tomatoes in the sun

This method was used earlier in sunny Italy.

The process is not easy and lengthy - from 4 to 10 days. Place the tomato tray / baking sheet in a well-ventilated area outdoors. Cover vegetables with insect repellent. Bring the tomatoes home at night. Do this for several days. All this time, the weather should be warm and sunny.

The best recipes

We offer several interesting recipes for making sun-dried tomatoes at home.

Spicy garlic recipe

Ingredients:

• tomatoes - 500 g;
• salt - 1 tsp;
• sugar - 2 tsp;
• ground black pepper - 1 tsp;
• garlic - 3 cloves;
• olive oil - 2-3 tsp
• dry spices (oregano, dill, marjoram, basil) - to taste.

This amount of ingredients is enough for a half-liter jar.If you want to do more, increase the amount of food and use all three possible surfaces: a bowl, a steaming plate and a steamer grid.

So you will have 3 floors of vegetables and from one load you will get 3 jars of dried delicacy.

Cooking method:

1. Cut the washed and dried fruits in half.
2. Line the multicooker bowl with baking paper and line the vegetables with the slices up in one layer.
3. Prepare a dressing: combine salt, pepper and sugar. Stir and season the tomato slices. Sprinkle with a mixture of herbs on top and lightly drizzle with olive oil.
4. Set the "Bake" mode to 3 hours. The time is averaged and depends on the power of the multicooker and the size of the slices. Open the lid periodically and check the readiness of the food. Vegetables should remain slightly moist and moderately soft. The more dried fruits are used only for cooking stews and soups.
5. If you want to spin a snack for the winter, prepare sterilized jars. Pour a few tablespoons of olive oil on the bottom and put a clove of minced garlic. Layer a layer of tomatoes and add oil and garlic again. Repeat this process until you fill the jar to the top. Close the capron lid and place in a cool dark place (refrigerator or cellar).

Italian-style sun-dried tomatoes with rosemary and basil

Ingredients:

• tomatoes - 2 kg;
• garlic - 4 cloves;
• thyme sprigs - 2 pcs.;
• dry basil - 2 pinches;
• sprigs of fresh rosemary - 4 pcs.;
• sea ​​salt;
• olive or vegetable oil - 100 ml.

Cooking method:

1. Wash the tomatoes and cut them lengthwise into 2 halves. Take out the seeds with a teaspoon.
2. Place the wedges on a baking sheet lined with baking paper, cut side up. Season with basil and salt.
3. Place the vegetables in the oven, preheated to 70-90 degrees, until the moisture evaporates. In sunny weather, it is better to cover the trays with gauze and place them under the sun for the whole day - this is how Italians prepare this dish. Finished tomatoes are firm and flexible.
4. Peel the garlic and cut into slices, wash the herbs, dry and disassemble into branches.
5. Lay garlic, herbs and tomatoes in a sterilized jar until the entire volume is filled.
6. Pour the oil into the jar so that it covers all layers. Close the lid and put in the refrigerator for 2 weeks.

With basil and garlic

Sun-dried tomatoes will be even tastier if, after drying, they are rolled up in jars of garlic and basil leaves.

Ingredients:

• tomatoes - 2 kg;
• garlic - 5-6 cloves;
• fresh basil - a few leaves;
• spices to taste;
• sea ​​salt;
• olive oil - enough to fill a jar of tomatoes to the top.

Cooking method:

1. Cut the washed and dried tomatoes in half and remove the core.
2. Place on a drier tray. Sprinkle with salt and spices and leave for 7-8 hours at 80 degrees.
3. Lay the finished tomatoes in layers, alternating with garlic and basil in prepared jars. Pour hot oil on top, twist and put in a cold place.

Sun-dried tomatoes with thyme and red onion

It is good to add such tomatoes to salads, pizza, omelets, vegetable stew, risotto. Or serve as a side dish with meat or poultry.

Ingredients:

• Cherry tomatoes - 500 g;
• red onion - 1 pc .;
• sugar - 1 tbsp. l .;
• thyme - 3-4 branches;
• olive oil;
• salt, pepper - to taste.

Cooking method:

1. Line a baking sheet with baking paper and brush with oil. Preheat the oven to 120 degrees.
2. Cut the washed and dried tomatoes in half. Place them, cut side up, on a baking sheet.
3. Sprinkle the tomatoes with salt, pepper and sugar. Top with thyme and drizzle with olive oil.
4. Dry the tomatoes in the oven for 2 hours. Then let cool.
5. Cut the onion into rings. Transfer dried fruits to a sterilized jar in layers, alternating with onions. Cover everything with olive oil.

With balsamic vinegar

Try balsamic sun-dried tomatoes in the oven. In a cool place, such a delicacy is stored for a long time.

Ingredients:

• tomatoes - 1.5 kg;
• fresh basil;
• salt, pepper and sugar to taste;
• Provencal herbs;
• balsamic vinegar - 1 tsp;
• olive oil (you can take vegetable).

Cooking method:

1. Cut the tomatoes into wedges and place on a baking sheet.
2. Sprinkle with the spice mixture and put to dry in the oven for 6-8 hours.
3. Place a fresh basil leaf in a glass container. Then lay the dried slices in layers, sprinkling each layer with Provencal herbs. Cover with oil at the end.
4. Top with balsamic vinegar.

Close the jar and store in a cool place.

Simple sun-dried tomatoes in oil for the winter

Dried tomatoes with garlic in a vegetable dryer are very aromatic and mouth-watering. To keep them well, they are poured with hot oil.

Ingredients:

• tomatoes - 3 kg;
• sea ​​salt - 2 tsp;
• garlic - 2 cloves;
• olive oil - 200 ml.

Cooking method:

1. Cut the tomatoes in half and carefully remove the pulp.
2. Turn the pieces over, salt and place on the drier tray.
3. Set the temperature to 70 degrees and leave the snack for 6 hours.
4. Bring the oil and minced garlic to a boil.
5. Next, lay out in layers in a sterilized jar: pour in oil, lay out the sun-dried fruits, then again butter, tomatoes and butter.
6. Close the jars and store in a cool place. In the refrigerator, such a snack will not deteriorate for six months.

Attention! During the drying process, the tomatoes decrease in size. From 15-20 kg of fruit, 1-2 kg of the finished product will be obtained.

Sun-dried green tomatoes

Dried green tomatoes differ from dried red tomatoes both in taste and in preliminary preparation.

Ingredients:

• green tomatoes - 1 kg;
• jalapeno pepper - 1 pc .;
• garlic - 4 cloves;
• salt, rosemary, thyme, dried basil;
• olive oil.

Cooking method:

1. Cut the tomatoes into 5 mm thick circles. In green fruits, the core is not peeled.
2. Place them in a tray and add salt and spices. Sprinkle a little oil on top.
3. At 70 degrees, sun-dried tomatoes in the dryer will be ready in 5 hours.
4. We spread the appetizer on sterilized jars, alternating layers with pepper and garlic and pour hot oil. We twist the banks for the winter.

Sun-dried tomatoes with cheese

This savory snack is not for long-term storage.

Ingredients:

• tomatoes - 0.5 kg;
• hard cheese - 200 g;
• bell pepper - 2 pcs.;
• pitted black olives - 100 g;
• olive oil;
• oregano;
• salt to taste.

Cooking method:

1. Dry tomatoes in the oven. Then let them cool down.
2. We spread the tomatoes in layers in a jar.
3. Between each layer we put a layer of cheese sprinkled with herbs, a layer of sliced ​​Bulgarian pepper and a layer of ring-chopped olives.
4. Pour the finished dish with olive oil.

The olive oil in the recipe can be substituted for sunflower oil, but this will shorten the shelf life of the dish. Sun-dried tomatoes with cheese and olive oil are stored in the refrigerator for about two weeks, and with sunflower seeds - for one week.

How to store a snack

Sun-dried tomatoes in oil are stored in the refrigerator or in a cool place such as a cellar. Store dried tomatoes without oil in fabric or paper bags, or in glass jars with nylon lids.

It is best to place the jar of dried tomatoes in the bottom compartment of the refrigerator, where fresh fruits and vegetables are usually kept. This Italian dish should not be stored in the freezer.

Low temperatures will negatively affect the taste of tomatoes and the integrity of their structure. The optimum temperature range is from 0 to 10 ° C. In such conditions, the twist can be stored for 6-8 months. The delicacy will not be stored in storerooms in apartments for more than 3 months.

What to eat with and where you can add sun-dried tomatoes

Homemade sun-dried tomatoes are used in salads, Italian pasta, pizza and various snacks, canapes.This preparation is served with tuna, mozzarella and ricotta. The appetizer goes well with olives, zucchini and eggplant.

Sun-dried tomatoes are added to sauces and stewed with meat or vegetables. They also help to spice up fish dishes.

Chefs use this ingredient in the preparation of various delicacies: they bake rabbit fillets and chicken breasts with it, add to muffins, etc. Do not be afraid to experiment with different flavor combinations. Sun-dried tomatoes go well with almost any dish.

Recommendations

Note to hostesses:

• For drying and storage, use either cold-pressed olive oil or vegetable oil. But always choose refined and deodorized - then the tomatoes will retain their natural flavor.
• Substitute regular sea salt. Its crystals are large and do not completely dissolve, so the snack will definitely not be salty.
• Watch out for the degree of drying - it affects the texture of the snack and its taste. Drying briefly will preserve the delicate texture and make the snack lighter. But the longer the drying process, the drier the tomatoes will be, and the more intense their taste will be.
• If the skin of the fruit is too dense, then remove it by pouring boiling water over the tomato. But in this case, the evaporation of the juice will be more rapid, and the fruits themselves after drying will be small.
• To achieve the perfect texture and speed up the drying process, cut the vegetables in halves or quarters and remove the seeds and excess juice.
• Use a wide variety of spices and herbs to give your tomatoes a unique, pleasant flavor. Better chop fresh herbs and add to oil. Sprinkle the tomatoes themselves with dried herbs.

Conclusion

Sun-dried tomatoes are able to conquer any gourmet. They will make even ordinary scrambled eggs a masterpiece of culinary art. They are time consuming to prepare, but well worth it. Be sure to try this Italian delicacy.