Sun-dried tomatoes for the winter at home

Sun-dried tomatoes are a healthy product that can be eaten as a stand-alone snack or added to soups, main courses and salads. It is important to choose dense and fleshy vegetables and not to skimp on herbs and spices: this way the tomatoes will acquire brighter shades of taste and aroma.

Sun-dried tomatoes in the oven for the winter at home

To prepare sun-dried tomatoes for the winter, it is better to use cherry or cream tomatoes, which retain their shape better and are more easily imbued with the aromas of herbs. The oil in which sun-dried tomatoes are stored is good to add to salads, adding piquancy to dishes.

1. 
   How to prepare sun-dried tomatoes for the winter at home? Wash the tomatoes and basil and dry them on paper towels.
2. 
   Cut the vegetables in half, cut out the place where the stalk was attached, and remove the seeds from the tomato halves. This is easy to do with a teaspoon.
3. 
   Place the tomato halves on a baking sheet, cut side up, close to each other. Sprinkle vegetables with salt, sugar, granulated garlic and freshly ground pepper.
4. 
   Chop the basil and sprinkle on the tomatoes.
5. 
   Add a little olive oil to each tomato half. Simmer the tomatoes for about 2 hours in the oven, turned on at 120 degrees, with the door ajar. After the specified time, reduce the heat to 100 degrees and continue drying for about 2-3 hours.
6. 
   Place the prepared tomatoes in prepared sterilized containers and pour in hot vegetable oil until it completely covers the vegetables. Seal tightly and store in the refrigerator.

How to prepare sun-dried tomatoes in jars for the winter?

The taste of sun-dried tomatoes largely depends on the herbs and spices chosen for their preparation. If you want more spice, you need to add hot pepper, and herbs add piquancy and brightness to the preparation.

Cooking time: 14 hours 40 minutes.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Tomato – 1.5 kg
• Vegetable oil – 250 ml
• Salt – 1.5 tbsp.
• Dried rosemary – 2 pinches.
• Dried thyme – 1 tsp.
• Garlic – 3 teeth.
• Balsamic vinegar – 2 tbsp.
• Hot red pepper - to taste.

Cooking process:

1. For the drying process, you should choose tomatoes with dense and fleshy pulp without damage. They need to be washed under running water and dried.

2.The tomatoes are cut in half lengthwise, cored and seeded, and laid out on a cutting board or other flat surface with the cuts facing up. They need to be salted and left for half an hour to release the juice. Then turn the tomato halves over on a paper towel to drain out any excess juice. Leave the vegetables for another 2 hours.

3. Place the prepared tomato halves on dryer trays and cook them with the lid closed and a temperature of 70 degrees, changing the trays in the dryer every hour for a more uniform drying process.

4. The drying process will take about 12 hours.

5. Heat the indicated amount of vegetable oil, but do not boil, add crushed dry herbs for aroma, mix and leave to soak in the aroma until the oil reaches room temperature.

6. Place the finished tomato halves into jars, which are important to sterilize beforehand, and place peeled garlic, cut into slices, and a few slices of hot pepper on the bottom of each. For better storage, add a little salt and balsamic vinegar to the tomatoes. Pour warm flavored oil over the vegetables and seal tightly.

Sun-dried tomatoes in an electric dryer for the winter

Sun-dried tomatoes can be cooked either in the oven or in an electric dryer. In the latter case, the process takes longer, and here it is important to carefully monitor the degree of drying of the tomatoes so as not to dry out the vegetables, but only to achieve the desired consistency and taste.

Cooking time: 9 hours 40 minutes.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Tomato – 4 kg
• Sea salt – 1.5 tsp.
• Mixture of Italian herbs – 2 tsp.
• Garlic – 1.5 heads.
• Olive oil – 250 ml

Cooking process:

1.For the drying process, it is better to take fleshy and medium-sized varieties of tomatoes 4-5 cm long. They are washed and dried with paper towels.

2. Tomatoes need to be divided into halves, and then get rid of excess liquid by placing the peeled halves on paper napkins for 15-20 minutes.

3. Place tomato slices cut side up on electric dryer trays, sprinkle with coarse sea salt and a mixture of Italian herbs.

4. Dry vegetables by turning on the device at 70 degrees for about 8-9 hours. When cooking in an electric dryer, trays of tomatoes should be periodically swapped so that they dry more evenly. It is important that the tomatoes remain soft during the drying process and that excess liquid simply comes out of them.

5. Cut the garlic into thin strips or slices. Heat olive oil with garlic in a saucepan, but do not boil it.

6. Place tomatoes in prepared containers for storing tomatoes, pouring heated oil over each layer so that the dried vegetables are completely covered with it. Seal the product tightly and store in a cool place.

Fragrant tomatoes dried with garlic for the winter

Garlic adds an appetizing aroma to sun-dried tomatoes and allows you not only to cook other dishes with them, but also to eat them as an independent snack with cheese and wine.

Cooking time: 14 hours 20 minutes.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Tomato – 5 kg
• Olive oil – 1.5 l
• Garlic – 1 head.
• Mixture of Italian herbs – 3 tbsp.

Cooking process:

1. Wash and dry the tomatoes, cut them into halves and remove the pulp and seeds.

2. Place the chopped tomatoes on drying trays, cut side up, sprinkle with salt and seasonings.

3.Dry the vegetables at a temperature of 70 degrees for about 12-14 hours, so that the tomatoes are soft in the middle with dried edges.

4. Heat the oil for the preparation in a saucepan, but do not boil, adding chopped garlic to it.

5. Place sun-dried tomatoes in sterilized jars in layers, sprinkling them with slices of garlic and herbs, pour in heated oil and seal tightly. Store the workpiece in the cold.

Delicious sun-dried tomatoes in oil for the winter

To prepare sun-dried tomatoes for the winter, it is better to use virgin olive oil. It is worth noting that extra virgin olive oil is not suitable for these purposes, since this type of oil is not recommended for heat treatment.

Cooking time: 6 hours 15 minutes.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Tomato – 2 kg
• Salt – 1 tsp.
• Mixture of Italian herbs – 1.5 tbsp.
• Garlic – 1 head.
• Olive oil – 400 ml

Cooking process:

1. Wash the tomatoes and cut them lengthwise, and then use a teaspoon to scoop out the pulp and seeds.

2. Peel the garlic and cut into thin slices. Arrange the pieces of garlic into the resulting “boats” of tomatoes.

3. Sprinkle the workpiece with salt and a mixture of Italian herbs.

4. Place the tomato halves on a baking sheet lined with parchment and keep in the oven at a temperature no higher than 100 degrees for about 4-6 hours. The oven door must be kept open during the drying process to provide air access to the vegetables. There is no need to turn tomatoes during cooking, and the product is considered ready when the vegetables remain soft and elastic, but have lost most of their moisture.

5.Place sun-dried tomatoes in sterilized dry jars and pour in olive oil, which should completely cover the finished product. Seal tightly with lids and store refrigerated. The aromatic oil can then be used as a flavorful dressing when preparing salads and snacks.

Dried tomatoes for long-term storage without refrigeration

Home-dried tomatoes can be stored without refrigeration. In this case, they are well dried, seasoned with spices and herbs, and stored in this form in linen bags in a dark place or, poured with hot vegetable oil, tightly sealed in jars.

Cooking time: 4 hours 20 minutes.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Tomato – 2 kg
• Coarse salt – 1.5 tsp.
• Sugar – 1 tbsp.
• Ground black pepper - to taste.
• A mixture of Provencal herbs - to taste.
• Ground chili pepper - to taste.
• Garlic – 5 teeth.

Cooking process:

1. Wash and dry small, dense, fleshy tomatoes well, then cut them into two halves and carefully scoop out the pulp and seeds with a spoon.

2. Place the prepared vegetables on a baking sheet with parchment paper spread on it.

3. Mix the required amount of salt, sugar and Provençal herbs in a separate container. You can add a little chili powder for a spicy kick.

4. Keep the tomatoes in an oven preheated to 110 degrees for about 4 hours, after leaving the oven door ajar. The finished product should remain elastic and not be too dry. At this stage, it can be transferred to suitable bags and left to be stored at room temperature in a cabinet.

5. In a suitable sized saucepan, heat the oil, but do not let it boil.Add finely chopped garlic to it and mix.

6. Place the sun-dried tomatoes in a glass container, pour hot aromatic oil and close tightly. Bon appetit!

Fragrant sun-dried tomatoes with Provençal herbs

Provencal herbs - basil, thyme, rosemary, mint, sage - emphasize the taste of sun-dried tomatoes and make them more aromatic and tasty. At the same time, during cooking, you can vary the amount of herbs added, and get exactly those shades of taste that you like best.

Cooking time: 4 hours 20 minutes.

Cooking time: 10 min.

Servings – 1.

Ingredients:

• Tomato – 1 kg
• Olive oil – 300 ml
• Coarse sea salt - to taste
• Garlic – 3 teeth.
• A mixture of Provencal herbs (thyme, sage, mint, basil) - to taste.
• Mixture of ground peppers - to taste.
• Dried rosemary – 1 pinch.

Cooking process:

1. Rinse and dry medium-sized and fleshy tomatoes. Cut them in half and scoop out the pulp and seeds, then place on paper towels to dry slightly.

2. On a prepared baking sheet lined with parchment, place the prepared tomatoes tightly together. Sprinkle them with salt and dried herbs on top, and drizzle a little olive oil into the middle of each slice.

3. Place the baking sheet in the oven and heat the vegetables for several hours at a temperature not exceeding 100 degrees. It is important to ensure that the tomatoes do not dry out and maintain their elasticity. The slices should not break in your hands, but rather turn into lumps.

4. Place sliced ​​garlic in prepared small glass containers, add tomatoes and sprinkle with Provençal herbs. Pour heated vegetable oil over the tomatoes.

5.Close the jars tightly and store in a cool place. The preparation becomes most aromatic after 6 months from the moment of sealing. Enjoy!

A simple and delicious recipe for sun-dried tomatoes with basil

Basil with tomatoes is a classic combination in Italian cuisine that has won more than one gourmet’s heart. It is better to choose fresh basil of the most fragrant varieties so that the preparation turns out to be as appetizing and fresh as possible.

Cooking time: 6 hours 20 minutes.

Cooking time: 10 min.

Servings – 1.

Ingredients:

• Cherry tomato – 1 kg
• Olive oil – 4 tbsp.
• Garlic – 10 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• A mixture of Provencal herbs - to taste.
• Ground paprika - to taste.
• Basil – 1 bunch.

Cooking process:

1. Wash and sort the cherry tomatoes, removing any crumpled tomatoes or vegetables with spots.

2. Cut them into halves; you don’t have to remove the pulp and seeds.

3. Cover a baking tray with parchment paper and place the vegetable halves tightly together. Sprinkle them with the desired amount of salt, herbs and spices, and lightly drizzle with oil.

4. Place the vegetables in the oven and heat for about 6 hours, keeping the temperature at 90 degrees and keeping the door slightly open. It is important that the tomatoes do not dry out or burn. They should simply shrink significantly in size due to the evaporation of the liquid.

5. Wash the basil, dry and cut into small strips. The garlic needs to be peeled and cut into thin, practically transparent slices.

6. Place tomatoes, garlic and chopped basil leaves in prepared small jars. Pour the indicated amount of olive oil on top and close the lid tightly. Bon appetit!

A very quick way to dry tomatoes in the microwave

The process of drying tomatoes in the microwave takes much less time than when using an oven or electric dryer. At the same time, the tomatoes turn out tasty and filled with the aromas of spices and garlic, and they can be prepared at any time when you need such a product.

Cooking time: 20 min.

Cooking time: 10 min.

Servings – 1.

Ingredients:

• Cream tomato – 150 gr.
• Olive oil – 10 gr.
• Garlic – 1 tooth.
• Salt - to taste.
• Dried herbs (Provençal, green onions, parsley) - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash firm and fleshy tomatoes, dry them and cut them lengthwise into halves or quarters. Remove the pulp and seeds from them.

2. Place the prepared vegetables on a flat plate that will fit in the microwave.

3. Grate the garlic on a fine grater and distribute over the surface of the tomato slices, add salt and season with spices and herbs to taste.

4. Turn on the oven at maximum power and cook the tomatoes in this mode for 5 minutes. After this, keep the product in the oven without removing it for another 5 minutes. Then turn on the microwave again and repeat the procedure. Place the prepared tomatoes in a suitable container and season with olive oil.

5. You can eat them immediately, add them to dishes, or leave them in a sealed glass container to store in the refrigerator.

Homemade sun-dried tomatoes with vinegar for the winter

To prepare these tomatoes, wine vinegar and brown sugar are used, which gives the product a bright taste and aroma, and adds a touch of piquancy to the tomatoes. Suitable for consumption in its pure form as a complement to a cheese or meat plate and wine.

Cooking time: 4 hours 20 minutes.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Tomato – 1.5 kg
• Rosemary – 2 sprigs.
• Thyme – 1 sprig.
• Garlic – 3 teeth.
• Red wine vinegar - to taste.
• Olive oil - to taste.
• Brown sugar - to taste.
• Coarse sea salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. For this recipe, it is better to take oblong and dense tomatoes, for example, “cream” varieties. After washing, they need to be cut into longitudinal halves and all the pulp and seeds removed. Place them on a flat surface, sprinkle with salt and sugar, turn them cut side down and leave for half an hour to remove excess liquid.

2. Place the prepared tomatoes on a baking sheet lined with baking paper.

3. Remove rosemary and thyme leaves from the branches, cut the garlic into thin slices. Place a little chopped herbs and garlic on each piece of tomato and drizzle with olive oil.

4. Cook the tomatoes in the oven at 120 degrees for 2 hours, with the door slightly open, then turn the tomato slices over and continue to dry them for another 2 hours.

5. Place the finished product in sterilized small jars, pour over vinegar and vegetable oil. This product should be stored in the refrigerator. Bon appetit!