Dried tomatoes at home: 17 step-by-step recipes for the winter with photos

This Mediterranean appetizer is popular among fans of Italian cuisine. It is expensive to buy this Italian product in the store, and it is not always clear what ingredients were used in its preparation, under what conditions the preparation was made. Sun-dried tomatoes can be cooked in different ways at home, we will tell you more about each method.

Features of cooking sun-dried tomatoes

Dried tomatoes are used in many recipes. Thanks to them, the finished dish acquires a unique taste and smell.This product can act not only as an ideal snack, but also as an additive to any ready-made dish. It should be noted that as a result of such processing, tomatoes do not lose their nutritional value, vitamins and microelements, they are preserved in the same amount as in fresh tomatoes.

How to choose and prepare a vegetable before starting the process

Before you start the drying process, you need to choose the right tomatoes. When buying, pay attention to the southern varieties of tomatoes, it is important that they are not overripe or green, it is better to choose fruits with dense fleshy pulp.

How to make your own sun-dried tomatoes at home

The fruits are cut in half, and the middle is taken out with an ordinary spoon. The result is a kind of boats with dense elastic walls.

Tomatoes should be dried by any convenient or desired method: oven, sun, microwave, etc.

A simple step-by-step recipe for the winter

In urban conditions, it is best to make such a blank in the oven. The process will look like this step by step:

1. Tomatoes should be cut into several pieces.
2. To prepare for drying, seeds and partitions should be separated from the walls.
3. After that, the tomato slices are laid out on a baking sheet cut up.
4. Sprinkle the pieces on top with s alt, seasonings and spices (basil, garlic, chopped parsley). S alt, in addition to taste, helps to remove excess moisture from tomatoes, and thereby reduce drying time.
5. The baking tray with tomato pieces should be placed in the oven at 80°C. The procedure will take about 5 hours.
6. During drying, turn the baking sheet over several times to prevent burning the workpieces.

Recipe from Yulia Vysotskaya

The recipe for delicious sun-dried tomatoes from culinary specialist Yulia Vysotskaya is especially popular among gourmets and fans of Mediterranean cuisine.

So, how to cook tomatoes according to Yulia Vysotskaya's recipe:

1. Cut each tomato in half and remove seeds.
2. Place the resulting halves on a baking sheet tightly to each other, cut up.
3. Prepare the dressing. To do this, mix the spices in a mortar: black peppercorns, dried basil, a pinch of coarse sea s alt, fresh basil and garlic. Grind the mixture with a pestle until smooth.
4. Grease each tomato with the resulting mixture.
5. The author recommends filling the dish with Provence oil. Pour the halves of the tomatoes generously, they should be 2/3 immersed in oil.
6. We send the tomatoes to the oven, heated to 190, and wait at least 3 hours.

In the oven

For this oil-free recipe, cut the tomatoes into two if the fruits are small, and into four parts if the tomatoes are large. Then spread the particles on a baking sheet, in dense rows, cut up.

Separately mix s alt, pepper and sugar. Take 3 parts of pepper s alt and 5 parts of sugar.

The mixture is sprinkled on the fruits of tomatoes, each particle. Next, sprinkle with dry basil. Peeled garlic cloves are placed on a baking sheet, about 4-6 per baking sheet. After that, the baking sheet is placed in an oven preheated to 120 for 4-5 hours.

In the electric dryer

If you have a device such as an electric dryer, you can also make sun-dried tomatoes:

1. To do this, prepare the fruits of tomatoes, rinse and cut into circles of about 1 centimeter.
2. The circles must be placed on the grill and turn on the appliance.
3. While the process is going on, you should prepare the dressing. To do this, peel two garlic heads and chop them. The resulting mass must be transferred to a separate bowl, sprinkle it with s alt and mix. The second dressing will contain Provence herbs.
4. Dried fruits come out of the dryer.
5. Layers of tomatoes are laid out in the prepared container and dressing alternately. And they are taken with a spoon. Then, when the dishes are full, spill the contents with oil and cover the container with a lid.
6. The second jar is filled in the same way, only instead of garlic, each layer is sprinkled with s alt and Provence herbs.
7. The filled container is filled with oil and covered.

Capacities with blanks are stored in the refrigerator compartment. The full taste will appear in the dish in two weeks.

Microwave

Cooking tomatoes in a microwave oven goes like this:

1. Washed and dried tomatoes are cut into two parts.
2. The halves are placed in a deep heat-resistant bowl with the cut up.
3. Next you need to mix the spices: garlic, seasonings to taste.
4. Sprinkle a small amount of the mixture over all the slices and drizzle with oil.
5. Then the maximum power should be set in the oven. Cooking time is 6 minutes. Then open the door and leave the fruit for 15 minutes.
6. Add a little s alt, drain the juice (if any) and put in the oven for another 2-3 minutes.
7. At the end of the cycle, send the finished fruits to the container.
8. Sprinkle with chopped garlic and pour over the juice that previously drained. In the refrigerator, the workpiece must be stored for at least 10 hours.

Italian recipe

Tomato slices prepared in the usual way must be folded onto a baking sheet covered with special parchment. Seasonings: dry basil, oregano and sage, sprinkle with tomatoes. S alt and pepper a little, add sugar and olive oil to fruit particles.

Next, we send the tomatoes into the oven, heated to 100-120 degrees, and turn on the convection. When the dried tomatoes are cooked, we take them out and put them in a glass dish with a lid, pour it with oil and put it in the refrigerator. After two days you can taste.

In convection oven

Dried tomatoes must be cooked in a convection oven: so that air circulates during the process, otherwise, the tomatoes will not be dried, but baked.

With balsamic vinegar

To prepare sun-dried tomatoes with balsamic vinegar, you need:

1. Tomato wedges should be sprinkled with a mixture of s alt, sugar, pepper, basil, herbes de Provence.
2. The fruits should be dried for 6-8 hours.
3. Ready-made tomatoes are laid out in a glass bowl with freshly chopped basil. Layers wake up with Provencal spices.
4. When the jar is full, oil is poured over the tomatoes and a spoonful of balsamic vinegar is added.
5. The blank is stored in the storage room.

With garlic

Prepared fruits are cut into 2-4 parts, focusing on the size of the tomato. The middle is removed from the halves. The resulting slices are laid out on a baking sheet covered with parchment in oil. Next, the fruits should be s alted, oiled and sprinkled with herbs.

The blanks are dried in an oven heated to 50 degrees, with the door ajar for about 8-9 hours.

With basil and garlic

First, prepare a mixture of basil, chopped garlic and olive oil. When the tomato slices are dried in the oven, in convection mode, they should be laid in a glass dish in layers. Each layer should be shed with a filling of oil with spices. Filling completes the container.

Tomato drying in the sun

Prepared fruits should be cut into 4 parts. Remove seeds and veins. Next, the slices are placed on a baking sheet lined with parchment. Then you should sprinkle the tomatoes with a mixture of seasonings and s alt. After you need to cover with several layers of gauze. The baking sheet is exposed to the sun. Drying continues for several days.

In olive oil

Cut prepared fruits into 2-4 parts.Place the resulting slices on a baking sheet lined with parchment, s alt and season with herbs. Arrange the garlic pieces on top of the particles. Dry the tomatoes in the oven for 4-5 hours at a temperature of 110 degrees. Arrange the tomatoes in clean containers, lay with garlic and spill with Provence oil. Such vegetable preparations can be stored for 2-3 months.

In sunflower oil

Dried tomatoes by any method you like. After you need to cook the oil, for this you should put the pieces of garlic in the pan, pour them with oil and heat over low heat. Tomatoes need to be laid out in a jar in layers, laying each layer with garlic. Next, fill the workpiece with the resulting mixture. You can store such preservation for about 4-5 months.

Recipe from Alla Kovalchuk

Remove the peel from the tomatoes, cut into two or more pieces. Remove the core from the fruit and put the slices on a baking sheet.S alt, pepper and season with chopped parsley and herbs to taste. Next, dry the tomatoes at a temperature of 100 degrees for 1.5-2 hours. Ready vegetables should be placed in a sterilized glass container and poured with hot oil.

Recipe from Vincenzo Barba

Peeled tomatoes dried in the same way are laid out in layers in a jar. At the same time, they should be laid with garlic slices, sprinkled with seasonings and poured with calcined butter.

In the Isidri dryer

Tomato slices prepared in the usual way are placed on the tray of the Isidri dryer. Tomatoes are sprinkled with s alt and a mixture of Provence spices. The fruits should be dried for about 6 hours, the temperature is 70 degrees. The resulting fruits are placed in a bowl with heated oil, garlic and herbs (basil, dill and parsley).

Dried cherry tomatoes

Cherry fruits are cut into two parts. For very juicy tomatoes, it is better to remove the middle, otherwise they will dry for a very long time. The particles are placed on a baking sheet lined with parchment and smeared with oil. Then they need to be s alted and sprinkled with seasonings. After that, the tomatoes should be sent to dry in the oven at a temperature of 100 degrees. Dried for about two hours.

How much and how blanks are stored

If the fruits were dried in the sun, they are stored in a cotton bag or in a cellar for about 6-8 months. If the fruits are not very dry, then they are tightly packed into glassware and poured with hot oil. Cover with a lid and put in the refrigerator. You can store them like this for about a year. In addition, dried tomatoes can be packed in food grade polyethylene and stored in the freezer compartment.

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