How to cook sun-dried tomatoes: 7 recipes

Sun-dried tomatoes are considered to be a unique dish. With their help, you can always diversify the table. The product is often rolled up in glass jars and stored for years. Tomatoes are used as an independent snack, in the form of an additional ingredient to salads, toppings for baking. Consider the recipes for stocking dried vegetables in more detail.

Sun-dried tomatoes in a slow cooker

• cherry tomatoes - 530 gr.
• coarse salt - 10 gr.
• ground pepper - 9 gr.
• olive oil - in fact
• granulated sugar - 20 gr.
• garlic - 5 teeth
• dried herbs - to taste

1. Rinse the tomatoes with running water, wipe with a towel, and allow moisture to evaporate. Chop each fruit in half.
2. Combine sugar, pepper, salt, mix. Sprinkle the greens with olive oil and apply to the tomatoes along with the seasonings.
3. Place the fruits in the multi-bowl, set the "Baking" mode. Wait for the end of the procedure, do not open the cover.
4. Next, simmer the vegetable for about 3 hours, setting the function "Heating". In parallel, sterilize the glass container, put spices and garlic on the bottom.
5. Pour olive oil on top. After completing the program, lay the sun-dried tomatoes in layers. Fill each row with oil and dried herbs.
6. Fill the jar with vegetables to the brim. You do not need to roll up the container, close it with a tight lid, put it in a cool place.

Sun-dried tomatoes for the winter

• dried basil - 25 gr.
• Tomatoes of the Plum variety - 3.5 kg.
• vegetable oil - 600 ml.
• garlic - 2 prongs
• rosemary - 15 gr.
• bay leaves - 3 pcs.

1. Wash the fruits and remove excess moisture with paper towels. Cut the tomatoes into several pieces. You need to get rid of the soft core.
2. After the operation, remove excess moisture with napkins again. Take a baking sheet, on it lay a sheet of parchment. Lay the fruit with the slices up.
3. Place the baking tray with vegetables in the preheated oven. Its temperature should be 120-130 degrees. Wait 1.5-2 hours. Reduce the temperature by 20-30 degrees. Continue to dry the tomatoes for another 3 hours.
4. Chop the garlic and send it along with the spices to the bottom of the sterilized jar. After time, remove the tomatoes from the oven, place in a container.
5. Fill the containers to the top, then fill them with warm oil. Roll up the jars in the usual way, wrap them in a warm blanket. Keep the spins in a cool, dark place.

Tomatoes in oil

• olive oil - in fact
• ripe tomatoes - 2.2 kg.
• rock salt - 20 gr.
• a mixture of dried herbs - to taste
• peppercorns - 15 pcs.
• laurel leaf - 2 pcs.
• garlic - 4 cloves

1. Process the tomatoes with a jet of water, dry and chop. It is worth getting rid of the pulp. Lay aluminum foil on a baking sheet, lay the fruits with the slices up.
2. Sprinkle salt with each slice. Preheat the oven to 100 degrees. Place the pan for 3.5 hours. Next, send peas and herbs to the bottom of the glass container.
3. After a while, put the tomatoes in a jar in layers, alternating them with spices. Heat oil at the same time and crumble the garlic into it. Pour the jar to the top.
4. Screw the cover tightly. Wrap the container with a blanket, wait until it cools completely. The container is allowed to be stored in the room.

Sun-dried tomatoes in an electric dryer

• coarse salt - 13 gr.
• soy sauce - 55 ml.
• granulated sugar - 250 gr.
• ripe tomatoes - 1.5 kg.
• vinegar to taste

1. Rinse and halve the fruits, send them in a deep container. Pour 50 g. sugar and shake the bowl well so that the tomatoes are evenly covered with sand.
2. As soon as the tomatoes give juice, throw them in a colander. Collect the resulting sweet liquid in an enamel pan. Pour the remaining sugar, send the container to a slow fire.
3. Boil the syrup until smooth. When the first bubbles appear, add salt and mix thoroughly. Next, put the halves of tomatoes. Boil the tomatoes for 5-6 minutes.
4. After a while, repeat the manipulation and discard the vegetables in a colander. Wait for the syrup to drain completely. Get rid of the peel and place the tomatoes up sliced ​​on a pallet.
5. On each copy, you need to make a small incision, after which add 8 ml. soy sauce. Sprinkle tomatoes with a little vinegar. Send the tray to the dryer.
6. Set the temperature to 65 degrees, cook the dish for about 2.5 hours. After a while, reduce the temperature by 15 units. Stew the dish for another 6 hours.

Drying tomatoes in the sun

• sea ​​salt - 80 gr.
• pink tomatoes - 1.9 kg.
• black pepper - 20 gr.
• dried garlic - 25 gr.

1. Wash the fruits thoroughly and wipe them with paper towels. Chop the tomatoes into 4 equal parts. Remove the core with a dessert spoon.
2. Put the tomatoes on a baking sheet covered with parchment, sprinkle them with a small amount of seasoning mixture. Next, cover the vegetables with a gauze cloth, folding it in several layers.
3. Depending on the number of sunny days, the procedure may take a long time. The readiness of tomatoes is determined by eye.
4. Vegetables are noticeably compressed, but at the same time contain enough juice. Bend the edge of the tomato: if a light strip remains at the bend, the dish is ready.

Sun-dried tomatoes in the microwave

• ripe tomatoes - 350 gr.
• olive oil - 50 gr.
• spices to taste
• garlic - 5 prongs

1. Wash the tomatoes and halve. Place the fruit in a deep heat-resistant container with the slices up. Apply a small amount of spices to each tomato. Next, pour them oil.
2. Set the maximum power of the microwave. Cook for 6 minutes. After completing the operation, do not rush to open the door.
3. Let the tomatoes brew for another 15 minutes. Pour the resulting juice into a separate container, add a little rock salt.
4. Now the tomatoes need to be sent back to the microwave for 2-3 minutes. After time, place the tomatoes in a food container.
5. Add chopped garlic and fill the dish with the juice obtained, cover the vegetables with a tight lid. Let the tomatoes brew in the refrigerator for about 10 hours.

Sun-dried "cherry" in the oven

• cherry tomatoes - 900 gr.
• garlic - 6 teeth
• olive oil - 350 ml.
• fresh herbs - 30 gr.
• edible salt - 17 gr.
• allspice - 10 gr.
• dried herbs - 20 gr.

1. Preheat the oven to 90 degrees. Rinse the tomatoes and dry. Chop in half and place on a baking sheet covered with parchment.
2. Sprinkle the tomatoes with a little oil and sprinkle with a mixture of finely chopped garlic, pepper, salt and herbs. Put the composition in the oven for 6 hours.
3. Allow the tomatoes to cool completely. Add olive oil, spices and prepared vegetables to the glass sterilized containers.
4. After this, pour in the required amount of the composition to the edges of the container. Close tight cover, keep in the refrigerator.

It is recommended to dry tomatoes of small sizes. Such varieties take the taste of spices and oil better. At the same time, the cooking process is significantly reduced in comparison with large fruits. Ready-made tomatoes should not be overdried. It is important that they remain juice.

Video: how to properly dry tomatoes