How to make dried tomatoes at home

How to make dried tomatoes at home

Dried tomatoes are a fairly well-known product. Italians were the first to eat them. It has gained popularity among other nations quite recently, but true gourmets have already appreciated it. Drying is one of the surest ways to preserve the fresh, natural aroma and taste of homemade tomatoes, and dishes that have a wonderful "spice" added begin to play with new colors. One of the important advantages is also the long-term storage of such tomatoes without losing their taste. As in other vegetables, tomatoes contain a large amount of useful vitamins and elements necessary for the body. It's time to learn all the details of drying!

The specifics of cooking sun-dried and dried tomatoes at home

Not all types of tomatoes are suitable for drying and curing. Juicy tomatoes are difficult to dry to the desired state. But the fleshy ones, with the most dry pulp, and thin skin are ideal.

Of the Russian varieties, "Argentine Miracle", "Roman candle" and "plum" are suitable. But to comply with all traditions with 100% accuracy, classic Italian tomatoes of the Marzano and Prince Borghese varieties are ideal. But due to their inaccessibility, any suitable analogs can be used.

The differences between sun-dried and dried tomatoes are quite noticeable. Sun-dried tomatoes are sweeter and tastier, they usually dry for a long time with constant exposure to air. These tomatoes have a higher moisture percentage than dried tomatoes.

Dried tomatoes are a little easier to cook. Especially if an oven is used. When drying, the main task is to remove as much moisture from the product as possible, then its shelf life increases, but at the same time the maximum amount of useful vitamins is preserved.

To prepare for drying, they should be thoroughly washed under running water, checked for cracks, mold, and green and overripe fruits removed. It is very important. Only good quality tomatoes should be sent for drying.

Most popular methods

Every year there are more and more methods for drying products. Each chef has his own subtleties and secrets of cooking. Still, it was not difficult to identify the most common methods.

Drying in the fresh air

The process requires almost no constant participation. In the case of the oven, you should be more careful, since the tomatoes will need to be stirred frequently and the temperature should be constantly monitored, otherwise the fruits may dry unevenly. Sun-dried nightshades are distinguished by their bright taste. Especially if you use homemade fruits grown in the beds in the open air.

But this method is not recommended for residents of the city, multi-storey buildings, since the sun's rays are not always intense and may not dry out the pieces of the fruit.

In the oven

The washed and sorted fruit must be cut into the desired number of pieces. Heat the oven to 80 degrees. When choosing dishes, you should give preference to cups made of safety glass or earthenware.

Aluminum baking trays will not work as the acid in the vegetable can react with the aluminum and spoil the taste of the food, or even make it dangerous to eat.

It is necessary to dry and dry tomatoes at a temperature of 80 degrees for 3.5 hours. Then they are mixed, turned over, evenly distributed over the dishes and dried for another 3-4 hours, but already at a temperature of 130 degrees. Then they are mixed again. The drying process takes about 12 hours. Long, but not laborious.

In the dryer

This method differs from any others in its convenience and space saving. Several tiers allow you to cook a large amount of food at once. There is also a very small chance of various insects, dust particles and other not very pleasant things getting into the vegetable slices.

The process of preparing tomatoes, in principle, is no different from the previous one. For a pronounced tomato aroma and taste, you can mix salt, pepper, Provencal Italian herbs and a little sugar in a separate cup in a separate cup.

Sprinkle vegetables with this mixture right before drying. Can be drizzled with a small amount of unscented olive oil. In an electric dryer, for example VOLTERA 1000 Lux, slices are sent out in slices. Plus cooking in this way is less time consuming.

Tomatoes are dried in an electric dryer for about 7-9 hours. The only thing that needs to be done is to change the pallets with tomatoes in places every hour and a half, turn them to dry evenly. The finished fruits do not emit juice, but they are slightly soft to the touch.

In the microwave

This is a quick cooking method, but the processing is the same. But it is worth considering one nuance - the seeds and liquid pulp from the fruit must be removed. This is excess liquid that will take extra time to evaporate.

Representatives of nightshades are placed on a regular plate without patterns, chips or cracks, slices up. First, at maximum power, the tomatoes are "dried" for about 5-6 minutes, then, without opening the microwave door, for another 15-20 minutes. After that, you need to take out a plate with pieces, drain the released moisture, pour over with olive oil and sprinkle with spices as desired.

Then everything is sent to the microwave for another 5 minutes, and if not ready, add another 2-3 minutes to the cooking time and carefully monitor the cooking, otherwise the tomatoes may burn or dry out.

In the airfryer

Consider the preparation of dried tomatoes according to the recipe step by step. The pre-washed and chopped tomatoes are laid out on the grill of the airfryer. Also, if desired, they can be salted, sprinkled with spices.

Several sticks or skewers should be placed under the lid of the airfryer, so that there is free convection of air inside and outside, no condensation forms, and allowed the tomatoes to wither. At a temperature of 95-98 degrees, at maximum speed, if the instructions are followed correctly, tomatoes are cooked for about 3-3.5 hours. The time depends on the size.

You can check if the tomatoes are ready by pressing on one of them. Juice should not be released from the lobule, but its elasticity should remain.

In the sun

The cheapest way of all. It does not require the cost of equipment, but depends entirely on the weather conditions to dry or wither the slices well. there should be sun and a little wind.

Processed tomatoes are seasoned with nothing but salt. They need to be laid on baking sheets and covered with gauze or bandage. This is to prevent insects and dust from getting on the product.

Drying takes 4 to 10 days. This is the longest way. Turn the tomatoes over as many times a day as necessary to ensure even drying. At night, they are brought into the room so that moisture or dew does not spoil the dried tomatoes.

The tighter the stacking of tomatoes on the baking sheet, the longer the drying time. To pasteurize already dry tomatoes, they can be “fried” a little in the oven.

Proper storage and application of dried tomatoes

To preserve sun-dried or dried tomatoes for a long time, many chefs recommend placing them in a jar and pouring oil over them. Moreover, in olive oil, they are stored longer than in sunflower oil. The shelf life is about 6-7 months. Simply store dried fruit in a bag in a dark, dry place to prevent mold.

Dried tomatoes are used as a seasoning for meat dishes, pasta, added to sauces and broths, casseroles and potatoes. Even just with white bread, tomatoes in oil are already a separate dish.

Everyone is simply obliged to try to make dried or sun-dried tomatoes at home at least once on their own. It will be almost impossible to refuse them!

In addition to tomatoes, other vegetables can be dried for the winter: carrots, bell peppers, garlic, zucchini, etc.

  1. Wash ripe and beautiful tomatoes, let them dry and cut them in half or into quarters.
  2. Place on a wire shelf or baking sheet, cut side up and season with salt.
  3. Put in the oven preheated to 65 ° C for 6-10 hours, it all depends on the size (it is imperative to control the process so that they do not burn out).

Tomatoes are dried outdoors for a week.

By following these simple rules, you have a great opportunity to prepare a popular ingredient for traditional Italian dishes at home.

How to make sun-dried tomatoes at home?

Cooking sun-dried tomatoes is not at all burdensome, and requires very little time only for preparing vegetables and directly for canning the harvest itself. You only need to periodically observe the process to determine the degree of readiness.

This unique appetizer can be used to complement salads, season with pasta or add to baked goods. In addition, the aromatic oil in which the tomatoes are stored is ideal as a salad dressing.

How to make a great snack - sun-dried tomatoes at home, we will describe in detail later in the article.

How to make sun-dried tomatoes in the microwave?

A microwave will help reduce the drying time of tomatoes, the power of which will allow you to get rid of excess moisture in about an hour.

  • dense tomatoes - 1.3 kg
  • dried garlic - 3 tsp.

Let's start preparing vegetables: cut the tomatoes in half and get rid of the core with seeds with a teaspoon. Season the halves with sea salt and dried garlic (can be replaced with Provencal herbs).

We will spread the prepared tomatoes on a microwave oven tray so that they do not touch each other, set the maximum power of your device and dry the tomatoes for 1-15 minutes. Then, mix the contents of the baking sheet and return it back for another 13-15 minutes. Leave the tomatoes to dry at room temperature for another 25-30 minutes. After the time has elapsed, sun-dried tomatoes can be put into a bag with a lock and stored in the refrigerator.

How to make sun-dried tomatoes in the oven for the winter?

  • dense tomatoes "Cream" - 2.5 kg
  • ground pepper mixture
  • coarse sea salt
  • rosemary (preferably fresh)
  • oregano
  • garlic - 2-3 cloves
  • Extra Virgin olive oil.

For drying, small fleshy tomatoes are suitable, which must be thoroughly rinsed and dried. We cut each into halves and remove the inner part with seeds. Next, divide the halves into quarters and place them very tightly on a baking sheet lined with parchment. The specified amount of tomatoes is enough for two standard baking trays.

Season the prepared fruits with sea salt and a mixture of peppers, lightly sprinkle with olive oil and place in an oven preheated to 85 degrees. It is better to leave the door slightly ajar for better moisture evaporation.

Over time, the tomatoes decrease in size, become flexible and slightly damp. It is important not to overexpose them in the oven or dry them out.

When ready, cool the tomatoes and place them loosely in a jar, alternating with oil and seasoning with oregano, rosemary sprigs and garlic slices. As a result, the tomatoes should be completely covered in oil. We cover the jar with a lid and send it to the refrigerator for storage.

How to make sun-dried tomatoes at home in an electric dryer?

If you are fortunate enough to have this device close at hand, don't miss the opportunity to try out the following recipe.

  • tomatoes "Cream" - 1.6 kg
  • coarse salt, sea salt - 2 tsp
  • dried herbs (oregano, basil, thyme) - 3-4 tsp.

We cut the washed and dried tomatoes in half or into quarters, use a teaspoon to remove the insides with seeds, season with salt, herbs, mix and distribute on the grid of an electric dryer. We set the temperature to 60 degrees and dry the tomatoes for 4-5 hours. After the time has elapsed, turn them over to the other side and continue the process for another 2-3 hours.

General cooking principles

Many people advise to get rid of seeds and juice so that the fruits dry out more quickly. But in the event that you like tomatoes with seeds, of course, you should not get rid of them. If you nevertheless removed the juice with a spoon, then you can use it for some other purpose.

The original Italian recipes (this is where sun-dried tomatoes came to us) uses olive oil. But to diversify the taste, you can use a wide variety of oils. For example, you can take mustard, corn or poppy seeds. This will change both taste and aroma.

  1. Wash the tomatoes, remove the stalks and cut the fruits into halves.
  2. If too large, cut into quarters or wedges.
  3. Cover a baking sheet with a sheet of parchment paper, lay out the tomatoes.
  4. It is better to lay them out close to each other to fit more.
  5. In a small container, combine salt, sugar and black pepper.
  6. Sprinkle with the resulting mass of tomatoes, sprinkle with herbs.
  7. Peel the garlic (six cloves), remove the dry ends and cut the cloves lengthwise.
  8. Distribute between the slices of vegetables, sprinkle with oil.
  9. Put in the oven for five hours at 120 degrees Celsius.
  10. Sterilize the jars, pour a little oil on the bottom.
  11. Peel the garlic, pass the cloves through the crush.
  12. Rinse the rosemary, remove the leaves from the branches.
  13. Pour a little rosemary and garlic into each jar to the oil.
  14. Cool the finished tomatoes, put them in jars in one layer.
  15. Then repeat the layer with oil, rosemary and garlic.
  16. Now again the tomatoes, all the way to the top.
  17. Close the finished jars and put them in the refrigerator for storage.

Tip: Instead of rosemary, you can use other herbs for flavor and aroma.

Dried tomatoes at home for the winter

Dried tomatoes are loved by everyone. A fragrant condiment that can be used in many ways in cooking. I recommend that you cook it yourself. It's simple!

Before answering the question of how to cook dried tomatoes at home, you need to think about what kind of product we want to get. We mean tomatoes in jars for the winter, drenched in fragrant oil, or maybe dried tomatoes that can be stored like mushrooms in a paper bag. Let's consider both ways!

Initial product, dehydrated tomatoes. Such a product can be obtained in several ways. Two of the easiest, use a fruit and vegetable dryer or oven. Another, more time-consuming method, is to leave the tomatoes in the sun. However, this time-consuming process in our changing climate is quite difficult to implement, so I prefer to use the first two, which are proven and bring faster results.

How to dry tomatoes in a dryer

This is probably the easiest way to dry tomatoes, and allows you to cook a lot of vegetables in one go. Cut out the seeds in the tomato halves and put the peel on the trays of the dryer. Sprinkle the tomatoes lightly with salt when they start to dry. You can also add herbs or garlic chunks. We'll know if the tomatoes are dry after the edges begin to curl and the pallets are dry. It is better to let them dry longer than keeping them underdried because they will start to rot.

How to dry tomatoes in the oven

Cut the washed tomatoes in half and place them tightly on a baking sheet. You can remove the seed nests, which speeds up the whole process a little. Place the baking sheet in the oven with the thermocouple option set to 100 degrees. Leave the oven door ajar and dry. It is difficult to say how long this process will take, it all depends on the size of the tomatoes, their type and water content. It will definitely take a few hours.Finished sun-dried tomatoes can be recognized by how they shrink in size, their edges wrinkle and the whole half becomes dry.

You can sprinkle the halves with salt, pepper, and your favorite herbs such as thyme, oregano, or rosemary during the drying phase. This will make our halves delicious.

Dried tomatoes in oil

Once we have the original product ready, we can pack them in jars.

Put the halves of dried tomatoes in jars, up to the height of the jar, and fill them with hot vegetable oil, preferably olive oil. Pour in enough oil to cover the tomatoes.

You can add chopped garlic, sprigs of your favorite fresh herbs, dried chili to tomatoes in jars. I also recommend mixing dried tomatoes in jars with your favorite spices and a little salt, especially if you haven't used them during drying. Before the jar of tomatoes is closed (at the rate of 0.7 liters, add 1 teaspoon of wine vinegar). Store in the refrigerator.

What fruits to choose for drying tomatoes

It is best to choose small, oblong and meaty varieties such as Lima. They have a lot of pulp and less seeds and juice, which will speed up the drying process. You can also dry cherry tomatoes.

How to use seeds and tomato juice.

The removed seeds and juice can be used to make a sauce. We evaporate the water from them for a few minutes and rub through a sieve. Then we boil them until the desired consistency is obtained, season with salt, herbs, chili or garlic. We get a good base for pizza sauce or pasta sauce for the winter.

How to use dried tomatoes

When we had already dried the tomatoes, some were closed in jars of oil, some were folded in paper bags, the question arises, what can be done with them? The answer is simple, everyone! Tomatoes in oil, ideal to complement all types of sandwiches. They can be added to pancake fillings (with spinach or salmon).

Aromatic tomatoes, an essential ingredient in pasta dishes, sprinkled as a side dish on top of the dish. Do not forget to add tomatoes to salads: vegetable, with chicken, cheese or salmon and decorate soups with tomato cream.

These tomatoes are great for filling chicken rolls, in addition to eggs or pork rolls.

Dried Tomatoes

Dried or sun-dried tomatoes are one of the most commonly consumed foods in the Mediterranean culinary tradition. Usually they are used to prepare various meat, fish and vegetable dishes, in particular salads with sun-dried tomatoes, sauces and gravy, as a component of baking fillings. In our country, dried tomatoes (or dried tomatoes, dried tomatoes are one of the varieties of drying) have become popular quite recently. Dried tomatoes have an unusual, very spicy taste and are widely used in the preparation of various dishes.

In principle, making dried tomatoes yourself at home is not difficult at all, but it will take a sufficient amount of attention and effort. However, the writing definitely makes sense. In some way, such a moment as storing dried tomatoes (usually they are stored in olive oil, which is quite expensive), can be alarming. Here, of course, there is no doubt: our people will definitely figure out what cheaper oil to replace it with. However, you can do without oil at all if you store the product in the right conditions.

How to cook dried tomatoes?

We choose medium-sized, ripe (but not overripe) fruits with dense pulp. Plum tomatoes are most suitable because they are less watery and dry much faster than others. Better red ones though. Note: The larger, juicier, and fleshy the fruits, the longer it will take to dry or dry them.

Of course, the best cooking option is natural drying in the open air under direct exposure to sunlight.

This method is slower and more suitable for warm climates.

On average, from 15–20 kilograms of fresh plum tomatoes, 1-2 kilograms of dried tomatoes are obtained.

Tomatoes, cut into slices (without seeds), are better - across, laid out on special baking sheets or small lattices, covered with a protective layer of gauze or fine insect net. Usually the slices are dried for 4 to 12 days. Before drying, tomato slices must be slightly salted to avoid the possibility of the onset of decay processes. To dry evenly, the tomato slices need to be turned over several times a day. In the dark, baking trays with slices should be brought indoors or at least under a canopy to avoid the harmful effects of dew. If you bring it under a canopy, it is better to cover it with a cloth at night so that excess moisture is not absorbed.

By the end of the process, you can lightly dry the finished tomatoes on the stove or in a warm oven.

Oven dried tomato recipe

Put the prepared tomato slices on baking sheets covered with baking paper, cut up, if desired, you can sprinkle a little with salt and spices. We dry at a minimum temperature with the oven door ajar, it is good if there is a forced ventilation mode - this will speed up the process and improve the quality of the final product. Dry in several steps (40-60 minutes) with the obligatory turning over and breaks for complete cooling. In many ways, the process depends on the fruits themselves and the device of a particular oven. The basic rule: tomato slices should not bake and dry out until brittle. The lower the temperature in the working chamber of the oven, the higher the quality of the final product will be - more nutrients are retained.

How to store dried tomatoes?

It is best to store dried tomatoes in a dry, dark place for no more than six months, for this we use containers made of clay, glass or plastic with air access, it is also possible in paper bags or cardboard boxes (for example, from under sweets). When stacking in boxes in several layers, we re-lay it with paper.

You can pour the dried tomatoes with vegetable oil and season with various dry spices (here there is room for imagination), for this we use glass containers. We close tightly, you can store in the refrigerator, in the basement or on an unheated veranda (balcony), in the pantry for food.

Before consumption, dried tomatoes are sometimes soaked in water or a mixture of unsulphited table wine and water.

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