Sun-dried tomatoes

Description

I love sun-dried tomatoes and dishes with them. In recent years I've tried different recipes and ways to store for the long term. Dry tomatoes in a conventional oven. I want to share with you tested recipes.

Ingredients

Tomato
Salt
Spices
Vegetable oil
Sugar
Garlic

Cooking

1. Choose tomatoes – you need a meaty thick "cream". The leaf takes about 2-2,5 kg. All depends on the density and size of tomatoes. Tomatoes good wash under running water. A large baking tray lay a baking paper (parchment).

2. Small jars with screw-on lids to sterilize.

3. Tomatoes cut into two pieces and remove the attachment point of the stalk.

4. Take a teaspoon and take out the tomato liquid part with seeds.

5. Tomatoes folded tightly into pan.

6. Each tomato sprinkle to taste large sea salt (not persolita, keep in mind that the tomatoes will get rid of the moisture and shrink in size).

7. Each tomato lightly sprinkle with sugar.

8. Now to herbs and spices. You can take any herbs to your liking. I used as dried herbs -oregano, Basil, marjoram, etc., mixes - Italian, provençal, Mediterranean and fresh Basil, spices – black pepper... Pour a little bit of weed in each tomato.

9. I still had fresh Basil, take the leaves, finely chop

10. Put the sliced Basil leaves.

11. In each tomato pour to the brim with vegetable oil without smell, I have a sunflower (for those who like olive smell in sunflower oil add a little olive

12. Then put in oven at minimum temperature (60-100 degrees). Be patient and valim tomatoes from 3 to 8 hours. Each has its own oven, so you need to adjust (in an old oven I have valilis tomatoes for about 3 hours now, this process takes 5-7 hours). Every 2 hours need to go and check how behave the tomatoes. They do not have the bottom burn. Gradually the tomatoes will be wrinkled, some oil will leak out on the baking sheet

13. Tomatoes ready a clean, dry spoon (teaspoon pour over boiling water) to put in the jar. Press the tomatoes with a spoon, compacting. Due to this, the oil covers all the tomatoes in the pot. If a little oil, spoon collected from the pan and put it into the Bank. Tomatoes are not to report to the top, leave empty space to cover 1-2 cm.

14. Edge of the banks wipe with a paper towel

15. Spinning tightly with a sterile lid. Ready.

2. The second method. 2. 1 All, as in the previous recipe, only instead of the dry spices in each half of the tomato can be put sliced garlic and fresh chopped Basil leaves.

2.2 getting dry Garlic in the tomato and it turns out delicious, too.

2.3. Ready.

3. There are times (very rarely) when there is not enough oil (from the pan) to cover all the tomatoes.

3.1. In this case, add balsamic vinegar (can use regular table). In a jar with a volume of 280 grams poured balsamic vinegar - a little less than half a teaspoon.

3.2 Top add vegetable oil to cover the tomatoes.

3.3. Sterilized jar with tomatoes in a water bath after boiling for 15 minutes. During sterilization the COVER is NOT SPINNING! Just cover the jar, so they do not get boiling water. After sterilization, tighten the lid tightly, and let cool.

Ready tomatoes I keep on the bottom shelf of the refrigerator.

4.1. Another option. Here ready tomatoes peresypaya layers fresh mixture, seasoned in the microwave. Do everything to taste. 1. Grind the garlic. 2. Chop the Basil leaves. 3. Mix, sprinkle sea salt 4. Watering the vegetable (olive oil). 5. Stir well and put 1 - 1.5 minutes in the microwave. 6. Take out from the oven hot tomatoes and microwaved steamed mixture. 7. Pour layers of the tomato mixture. 8. In a jar add balsamic vinegar. Wipe the edge of the banks with paper towel. 9. To tighten the lid.

5. Drying of tomatoes without oil. Need a small sterile jars with screw caps, tomatoes, salt, garlic, oregano (I have Italian herbs), sugar, sunflower odorless + olive ( you can mix by eye, sunflower should be several times greater than olive oil), you can cook without olive.

5.1. Wash tomatoes, baking tray lay a baking paper.

5.2. A whole tomato cut off the attachment point of the stalk.

5.3 half lengthwise, laid on a baking sheet, sprinkle lightly with salt sea coarse salt. (dried tomatoes without oil)

5.4 put into the oven, the temperature is minimal, dried cherry 2 hours. When the tomatoes are ready, cut the garlic in thin slices or small cubes.

5.5 as soon As the tomatoes slightly cooled down (cool down very quickly), apply it in layers in the jar. Layer tomato on top of garlic.

5.6 Sprinkle oregano (I have Italian herbs).

5.7 Pour the oil and all the layers. When the tomatoes laid out, well-flatten them with a spoon for butter.

5.8 sprinkle Top lightly with sugar and leave overnight open cans.

5.9 the Tomatoes in the morning, close with sterile lids. Store on the bottom shelf of the refrigerator ( stored up to a year – I didn't have time to check before the summer is all eaten). This recipe cooks cream. Cut the tomato into 4 pieces lengthwise, remove the liquid inside. Put into the oven and after five minutes turn the tomatoes meaty side down, it takes another five minutes and turn tomatoes back to the original position and continue to jerk until tender.

6. When the jars over, cook the tomatoes for storage in the freezer. In this case, when the land tomatoes, pour oil on the tomatoes quite a bit, just to soften the dry herbs. The finished tomatoes should be cool. After that, sun-dried tomatoes portioned into packages (bags), well tie the knot. Knotted each bag folded in one bag, write the date of preparation. Before use, take out of the freezer, spread on a plate and give a little to thaw.

7. Bon appetit!

Comments and reviews

Leave a comment or a recipe review