Sun-dried tomatoes in oil for the winter

Sun-dried tomatoes in oil for the winter are an increasingly popular tomato preparation and even a tomato delicacy with a special noble taste. Sun-dried tomatoes are added to many dishes: soups, pasta, pizza, sandwiches, salads, omelettes, etc. Tomatoes are dried in the oven or dryer. Their taste is complemented with spicy herbs and garlic, and for storage they are filled with oil. The workpiece has one drawback - a small amount after drying, but this is compensated by the taste.

Sun-dried tomatoes in the oven for the winter in oil

Sun-dried tomatoes are most often prepared in the oven, and for storage for the winter they are filled with vegetable oil. For harvesting, choose small, fleshy and dense varieties of tomatoes, otherwise only the peel will remain after drying. In this recipe, we use olive oil, dried herbs (basil, rosemary and thyme) and garlic for the filling.

1. 
   Sun-dried tomatoes in oil for the winter will turn out delicious if you choose the right tomatoes. Rinse them well with cold water. Then cut into halves and it is advisable to remove the seeds with a teaspoon. Place the tomato halves on a clean towel, cut side down, and leave for 2 hours to remove some of the juice.
2. 
   Cover a baking sheet with paper and grease a little with vegetable oil. Place the tomato halves on it, cut side up.
3. 
   Mix sugar and salt in the proportions indicated in the recipe and sprinkle the tomatoes with this mixture.
4. 
   Turn on the oven at 60 degrees and place the baking sheets with tomatoes in it. Leave the door slightly open for air convection. Dry the tomatoes for 4-6 hours, periodically changing the baking sheets so that the tomatoes dry evenly. They should turn out dry and flexible.
5. 
   Mix olive oil well with dry herbs and leave to infuse.
6. 
   Dry sterilize small jars with lids.
7. 
   Place garlic cut into slices at the bottom of the jars.
8. 
   Then place the sun-dried tomato slices fairly tightly into the jars.
9. 
   Pour the prepared oil mixture completely over the sun-dried tomatoes.
10. 
    There should be no excess air left in the jars.
11. 
    Sun-dried tomatoes prepared for the winter in the oven in oil, cover tightly with lids and store in the refrigerator. Good luck and delicious preparations!

Sun-dried tomatoes in the oven for the winter in oil

In this recipe, you are invited to prepare sun-dried tomatoes in the oven for the winter in oil for storage without refrigeration. The tomatoes are dried, as in the classic version, but they are filled with hot oil, which preserves them well. In this recipe, we select hard and not very juicy tomatoes and dry them at 100 degrees for 6 hours.

Cooking time: 7 hours.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Tomatoes – 2 kg.
• Olive oil – 200 ml.
• Garlic – 2 cloves.
• Salt - to taste.
• Ground black pepper - to taste.
• Rosemary – 1 sprig.
• Oregano - to taste.

Cooking process:

Step 1. Rinse the tomatoes and dry with a napkin. Cut them into 4 slices and remove the pulp and seeds with a knife.

Step 2. Place the chopped tomatoes in a deep bowl, pour 3 tablespoons of olive oil onto them.

Step 3. Then use your hands to gently mix the tomatoes so that all the slices are coated with oil.

Step 4. Cover a baking sheet with paper and place tomato slices on it. Sprinkle them with a little salt and black pepper mixture.

Step 5. Turn on the oven at 100°C. Place the tomatoes for 6 hours, leaving the door ajar and this moment is mandatory, otherwise the tomatoes will not dry out. Monitor the drying process.

Step 6. After the specified drying time, remove the baking sheet from the oven and cool the tomatoes.

Step 7. Place the garlic and rosemary in a small sterile jar (you will only have a few sun-dried tomatoes).

Step 8. Then place the sun-dried tomato slices in layers and compactly, sprinkling each layer with a pinch of oregano.

Step 9. Heat the olive oil well, just do not bring it to a boil. Pour hot oil over the tomatoes in a jar.

Step 10. Close the jar tightly, leave it at room temperature for a day, and then store it in the pantry or basement. Good luck and delicious preparations!

Sun-dried tomatoes in a dryer with oil for the winter

A good option for a delicious tomato snack for the winter would be to dry the tomatoes in a dryer with oil. The process is longer than in the oven, but the tomatoes do not burn and dry evenly.To fill, we use vegetable oil, and the best seasoning is Italian herbs.

Cooking time: 16 hours.

Cooking time: 20 minutes.

Servings: 0.5 l.

Ingredients:

• Tomatoes – 1.5 kg.
• Sea salt – 2.5 tbsp.
• Vegetable oil – 200 ml.
• Garlic - to taste.
• Italian herbs - to taste.
• Balsamic vinegar – ½ tsp.

Cooking process:

Step 1. Immediately prepare a simple set of ingredients. Choose tomatoes that are fleshy and of the same small size.

Step 2. Rinse the tomatoes well, cut each into 4 slices and remove the inner pulp with seeds with a teaspoon.

Step 3. Place the sliced ​​tomatoes in a colander, sprinkle with sea salt and leave for half an hour to allow some of the juice to drain.

Step 4. After this time, place the tomato slices on the racks of an electric dryer, at a short distance from each other. Sprinkle a small pinch of Italian herbs on each slice.

Step 5. Place the racks with tomatoes in the dryer. Close the lid and turn on the device for 12-14 hours. Tomatoes should first be dried at 35-40 degrees, and then gradually brought to 70 degrees and dried until tender.

Step 6. During this time, the tomato slices will dry out, but remain elastic.

Step 7. Place them tightly and layer by layer in dry sterile jars. Sprinkle each layer with herbs. This number of tomatoes yields two jars of 250 and 210 ml.

Step 8. Cut the peeled garlic cloves into slices. It is good to heat the oil with garlic slices in any bowl, but do not bring it to a boil.

Step 9. Pour hot oil over the tomatoes and add 1/2 teaspoon of balsamic vinegar to each jar. Place garlic on top.

Step 10For the winter, dry-dried tomatoes with oil are tightly covered with lids and stored in the refrigerator. The first sample can be taken only after a week. Good luck and delicious preparations!

Sun-dried tomatoes in olive oil for the winter

Olive oil is ideal for filling sun-dried tomatoes, and corresponds to the Italian classics. For this preparation, the quality of the oil is important and unrefined is chosen, otherwise the taste of the tomatoes may disappoint. When storing such tomatoes in the refrigerator, olive oil can become viscous, so it can be diluted with vegetable oil, but only in a ratio of 1:5, so as not to interrupt the special taste of olive oil. Dry the tomatoes in the oven.

Cooking time: 8 hours.

Cooking time: 20 minutes.

Servings: 0.5 l.

Ingredients:

• Tomatoes – 1 kg.
• Unrefined olive oil – 250 ml.
• Garlic – 1 head.
• Salt – 1.5 tsp.
• Sugar – 2.5 tsp.
• Freshly ground black pepper – 1 tsp.
• Dried herbs – 1 tsp.
• Thyme – 4 sprigs.
• Rosemary – 4 sprigs.
• Balsamic vinegar – 1 tbsp.
• Olive oil – 50 ml.

Cooking process:

Step 1. For this preparation, select small, fleshy tomatoes, for example, “Slivka”. Immediately prepare all the spices according to the recipe proportions. Rinse the tomatoes. Peel the head of garlic.

Step 2. In a bowl, mix sugar with salt, black pepper and dry herbs. If the quantity of tomatoes for this preparation is larger, and 1-1.2 kg of tomatoes fit on a standard baking sheet, you should correctly calculate the amount of these spices.

Step 3. Cut the tomatoes in half or into quarters depending on their size. Cut half of the peeled garlic into slices. Line a baking sheet with parchment paper and place tomato slices on it.Sprinkle each slice with the prepared spice mixture and add a piece of garlic. Then pour hot olive oil over the tomatoes.

Step 4. Turn on the oven at 100 degrees, preferably with convection mode, if available. Dry the tomatoes for 6 hours, leaving the door ajar. If you have two baking sheets, swap them every hour. Leave the sun-dried tomatoes in the turned off oven for 1-2 hours to cool or cool at room temperature.

Step 5. Prepare small dry and sterile jars. Pour a little hot olive oil into them, add a little garlic and scalded thyme with boiling water and rosemary.

Step 6. Then place the sun-dried tomatoes in layers and compactly in the jars, topping each layer with garlic and herbs and pouring hot olive oil. Add 1 tbsp to half-liter jars. spoon of balsamic vinegar. Then close the prepared sun-dried tomatoes in olive oil tightly for the winter and store them in the refrigerator. Good luck and delicious preparations!

Sun-dried tomatoes with garlic in sunflower oil

Sun-dried tomatoes with garlic are most often filled with sunflower oil, because it does not become thick in the refrigerator, and it is much cheaper than olive oil. The taste of sun-dried tomatoes is complemented by garlic and spicy dried herbs. In this recipe, we add slices of sun-dried tomatoes with garlic, using the quantity according to your taste.

Cooking time: 8 hours.

Cooking time: 30 minutes.

Servings: 0.6 l.

Ingredients:

• Tomatoes – 2 kg.
• Sunflower oil – 300 ml.
• Garlic - to taste.
• Salt - to taste.
• Provençal herbs - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Rinse ripe tomatoes of fleshy varieties with cold water and dry with a napkin.

Step 2.Then cut them into slices depending on the size of the tomatoes.

Step 3. Remove the base of the stalks and the inner pulp with seeds from the segments.

Step 4. Line baking sheets with paper and place tomato slices on them, skin side down. Sprinkle them with salt, herbs de Provence and black pepper. Turn on the oven at 100°C.

Step 5. Dry the tomatoes for 5 hours with the oven door slightly open. During this time, the slices will shrink significantly, but should remain somewhat moist and flexible. It is important not to overcook the tomatoes in the oven.

Step 6. Remove the sun-dried tomatoes from the baking sheets and cool slightly.

Step 7. Peel the garlic and cut into slices. Place dried tomato slices in small sterile jars in layers, topping them with garlic and immediately pouring sunflower oil.

Step 8. Fill the jars completely in this way so that there are no air bubbles left in them. Close the jars with lids. Cooked sun-dried tomatoes with garlic in sunflower oil will be perfectly stored in the refrigerator for six months.

Step 9. After two weeks, the sun-dried tomatoes will be saturated with oil and the aroma of garlic and can be served with various dishes. Delicious and successful preparations!

Sun-dried tomatoes in oil with Provençal herbs

A tasty option for sun-dried tomatoes in oil would be to supplement them with Provençal herbs, but this is not for everyone. In this recipe, we dry the tomatoes in the oven, pour in a mixture of vegetable oil and olive oil in a 1:1 ratio and complement the taste, along with Provençal herbs and garlic. We do not remove the pulp and seeds from tomatoes.

Cooking time: 10 hours.

Cooking time: 30 minutes.

Servings: 0.6 l.

Ingredients:

• Tomatoes – 1 kg.
• Sunflower oil – 150 ml.
• Olive oil – 150 ml.
• Garlic – 5 cloves.
• Salt - to taste.
• Sugar - to taste.
• Provençal herbs – 2 tsp.

Cooking process:

Step 1. To prepare, take tomatoes of the “Cream” variety or similar ones. Rinse the tomatoes well and cut into halves, removing only the base of the stalks.

Step 2. Place the tomato halves on a baking sheet lined with paper, cut side up. Sprinkle the tomatoes with just the sugar and salt mixture.

Step 3. Turn on the oven at 70-75 degrees and dry the tomatoes for 3 hours. Open the oven door slightly or turn on convection mode. Then increase the oven heat to 90 degrees and continue drying for another 5 hours. The texture of the sun-dried tomatoes should be elastic, not brittle and without any residual juice in the middle.

Step 4. As a result of drying, you will only get 350 grams of sun-dried tomatoes from 1 kg of fresh ones; it is better to put them in two 300 ml jars.

Step 5. To flavor the preparation, take 2 teaspoons of Provençal herbs. Peel the garlic and cut into slices. Mix olive and vegetable oil in equal quantities and heat them well before pouring them in, without bringing them to a boil. Dry sterilize jars with lids.

Step 6. Place sun-dried tomatoes in prepared jars in layers, arranging them with garlic slices and sprinkling them with Provençal herbs.

Step 7. Then carefully pour hot oil over the tomatoes and remove as much air bubbles as possible. Close the jars tightly with lids.

Step 8. Store the cooked sun-dried tomatoes in oil with Provencal herbs in the refrigerator.

Step 9. After 2 weeks, not earlier, you can taste the preparation and, if you like it, prepare a new batch of sun-dried tomatoes. Good luck and delicious preparations!