Dried tomatoes from Yulia Vysotskaya: recipes for the winter with photos and videos

Dried tomatoes from Yulia Vysotskaya - a gourmet recipe for those who are interested in Mediterranean cuisine. This recipe is also worth trying for lovers of traditional Russian cuisine. You will only win if there are sun-dried tomatoes on the shelf of the refrigerator next to a jar of pickled tomatoes in their own juice.

The best varieties of tomatoes for drying

I must say right away that not all varieties grown in the open field or in greenhouses are suitable for cooking according to Yulia Vysotskaya's recipe. She recommends taking only small tomatoes. Salad tomatoes are definitely not suitable - you need canning varieties with a thin, strong skin and dense pulp.

From domestic varieties Julia recommends all kinds of small tomatoes. Cherry will do too. Keep in mind that overripe fruits are definitely not suitable. Choose only dense, elastic and shiny.

About spices

The basis of Mediterranean cuisine is spices. Sun-dried vegetables cooked in sunny Italy, thanks to spices, are a masterpiece of taste. But we, living in Siberia or the Urals, can also cook something similar.

Following the recommendations of Yulia Vysotskaya, tomatoes for the winter according to her recipe can be seasoned with black pepper and basil. Basil she takes not only dried, but also fresh, just picked from the garden.

One more piece of advice worth listening to. She prefers purple varieties of basil. In her opinion, the spicy notes of purple basil are best revealed when cooked.

Any s alt will not do, especially enriched with iodine. If you want to get quality sun-dried tomatoes, get good sea s alt for harvesting - there is a large selection of it in supermarkets.

How to cook sun-dried tomatoes according to Yulia Vysotskaya's recipe

Buy on the market or pick tomatoes, red cream, small size in your garden. Wash fruits and dry. Choose the right dish for cooking. It can be either a baking sheet or a large diameter frying pan.

You can do tomatoes: wash, drain, cut each tomato in half. The seeds that are inside will have to be removed, use a teaspoon for this. We do not need this pulp. Place the halves tightly on a baking sheet. We have a notch up.

Time to prepare the dressing. To do this, take a mortar and pestle. Let's grind the spices. First, without sparing, we sprinkle black peppercorns, followed by dried basil, a large pinch of coarse sea s alt and, at the very end, chopped fresh basil.

Peel the garlic and send to other spices. By the way, the more garlic, the better. When cooked, it gives tomatoes a wonderful taste and aroma. Grind all this with a pestle until a homogeneous mass, which we spread over the tomatoes. Should be enough for everyone.

The crucial moment is coming, without which the recipe for sun-dried tomatoes will not match Yulia Vysotskaya's recipe. It's time to season the dish with olive oil. The author of the recipe advises choosing refined olive oil. Water generously, as halves should be 2/3 immersed in oil.

Preheat the oven to 190 ° and send a baking sheet into it. We will dry for at least 3 hours. According to Julia, the more tomatoes are in the oven, the better.

Dried tomatoes cooked on an electric dryer

Do you have an electric dryer? It is very good. Try the recipe for making sun-dried tomatoes in an electric dryer, and there will always be a jar of yummy in the refrigerator. We collect tomatoes suitable for drying, wash them and start slicing.

Cut crosswise into slices 1 cm thick. Do not dry too thin slices. We put the tomato mugs on the dryer grate and run it. While the process is going on, we are refueling.

The first dressing option will be with garlic. We clean two heads, chop in a garlic press. Put the garlic mass in a bowl, season with s alt and grind with a spoon until smooth. As a second dressing, we will use Provence herbs seasoning.

We get dried tomatoes from the dryer. We will fill the first jar with garlic dressing. We put alternately a layer of tomato, a layer of dressing, and so on until the very top. We take the layers with a spoon. When the jar is filled to the top, pour the contents with olive oil, close the jar with a lid.

Fill the second jar in the same way, only instead of garlic dressing, s alt each layer and sprinkle with Provence herbs. Pour oil into a filled jar. We put the jars in the refrigerator. Only after two weeks the tomatoes will pick up the taste, they can be used for cooking.

We dry tomatoes in the sun

In sunny weather, tomatoes can be dried in the sun. The main thing is to choose a suitable variety of tomatoes, small with dense pulp, elastic skin. Cut each fruit into four parts, remove the seeds.

Spread slices on a foil-lined baking sheet. The foil will reflect the sun's rays and thus speed up the drying process. S alt generously prepared fruits for drying. Put the baking sheet in the sun. The drying process will be long, it will take at least 7 days. Not bad if the baking sheet is in a draft. Draft speeds up drying.

We will finish drying when the slices have lost almost all moisture, reduced by more than half of their original volume. We will store sun-dried tomatoes in small jars. Pour Provencal herbs at the bottom of the jar, put chopped garlic and a little black pepper. Lay a layer of dried tomatoes.Sprinkle with a layer of garlic and spices. Repeat layers until the jar is full. Pour the workpiece with olive or vegetable oil, store in the cold.

The shelf life of dried tomatoes is 6 months.

Use Tips

There are many options for using dried vegetables. Vegetarians can cook cabbage soup with them, bake potatoes, fry rice patties. You can bake bread, fry pancakes, bake delicious foccacho. What can we say about the unforgettable taste of salads with sun-dried tomatoes - there are many recipes for them. A simple breakfast can be turned into a feast by making a sandwich with cheese and dried yummy, flavored with garlic and basil.

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