Sun-dried tomatoes are a classic of Italian cuisine. This is a little unusual for us, but a very simple preparation that can be easily prepared at home. All you need is an oven and a little patience. Here are the top 10 recipes!
1. Sun-dried tomatoes “cream” in the oven
Small “cream” is the best variety for making sun-dried tomatoes.
You will need: 3-3.5 kg of cream tomatoes, 200 g of sugar, 4 tsp. salt, 1 tsp ground black pepper, 1 pinch of hot pepper, 1 tsp. paprika, 6 tbsp. Italian herbs, 100 ml olive oil, 2 garlic cloves.
Cooking: Cut the tomatoes in half and cut out the centers. Place a wire rack in a deep baking dish and lay the tomato slices on it, cut side down. Mix salt, sugar, spices and Italian herbs, and sprinkle generously over the tomatoes. Leave them for a couple of hours to release the juice.
Send the tomatoes to the oven at about 80 degrees, and slightly open the door. After 1-2 hours, remove the baking sheet and continue to dry the tomatoes until tender. In general, it may take 6-10 hours, depending on the size and oven. Put sun-dried tomatoes in a sterile jar, sprinkle with chopped garlic and pour warm olive oil. Store cooked tomatoes in the refrigerator.
2. Dried tomatoes with rosemary in the oven
Incredibly delicious recipe for sun-dried tomatoes especially for all lovers of savory snacks.
You will need: 5 kg of tomatoes, 3 tbsp. salt, 1 tbsp. ground black pepper, 500 ml olive oil, 1 tbsp. oregano, 1 sprig of rosemary, 5 cloves of garlic.
Cooking: Cut the tomatoes in half or quarters, cut out the pulp, drizzle with oil and mix. Place them on a baking sheet lined with parchment paper and sprinkle lightly with salt. Cook tomatoes in an open oven at 90 degrees for 4-6 hours.
Arrange sun-dried tomatoes in sterile jars with garlic and rosemary, sprinkling layers of oregano and black pepper. Pour the whole thing with hot olive oil and close or roll up.
3. Sun-dried tomatoes in the oven
Cooking time depends on the size of the pieces, so keep an eye on it.
You will need: 3 kg tomatoes, 2 s t.l. salt, 2 tbsp. Italian herbs, 1 tbsp. ground mixture of peppers, 200 ml of vegetable oil.
Cooking: Cut the tomatoes into thin slices and cut out the centers. Put them on parchment paper on a baking sheet, and sprinkle with salt, spices and herbs. Dry the tomatoes in the oven for about 5 hours at 80-90 degrees with the door ajar. At the end, put them in sterile jars and fill with hot oil.
4. Dried tomatoes in the oven in a hurry
Compared to how long the tomatoes take without these tricks, this is a really quick recipe!
You will need: 1.5 kg of tomatoes, 3-4 tbsp. herbs and spices to taste, 1 head of garlic, half a glass of olive oil, salt and sugar to taste.
Cooking: Cut the tomatoes into slices, remove excess pulp, and put them on a baking sheet covered with parchment. Sprinkle them with all the spices to taste and drizzle with oil. Send the tomatoes for half an hour in an oven preheated to 220 degrees with the door ajar.
Lower the degrees to 140-150, and cook the tomatoes for another 1.5 hours. Arrange them in sterile jars. Heat olive oil with chopped garlic cloves almost to a boil, and pour sun-dried tomatoes over it. Close and store them in the refrigerator.
5. Dried tomatoes with sugar in the oven
Sugar is needed for tomatoes that are too sour, or if you just want variety.
You will need: 2 kg tomatoes, 150 ml olive oil, 1.5 tbsp. sugar, 1 tsp salt, 3 garlic cloves, 2 tbsp. Provence herbs, spices to taste.
Cooking: Mix sugar, salt and all spices. Cut the tomatoes in half, remove the pulp and lay them cut side up on a baking sheet on parchment. Sprinkle everything with spices and sushi for 3-5 hours in an ajar oven at 80 degrees. Put sun-dried tomatoes in sterile jars, sprinkle with crushed garlic, pour in hot oil, close and send to the refrigerator.
6. Dried tomatoes in the oven for the winter
Such sun-dried tomatoes can be stored in a cool dark place even up to three years.
You will need: 5 kg of tomatoes, 3 tbsp. salt, 2 tbsp. Italian herbs, 1 tbsp. ground black pepper, 500 ml olive oil, 5 garlic cloves.
Cooking: Cut the tomatoes into large slices or quarters, drizzle with oil and leave for a couple of hours. Put them on parchment on a baking sheet, sprinkle with salt and leave for another 1 hour. Send the tomatoes in the oven for 5-6 hours at 80-90 degrees, but do not close the door all the wayA.
Let the sun-dried tomatoes cool a little and put them in sterile jars. Sprinkle layers of tomatoes with spices, herbs and minced garlic. Boil the oil and fill the jars. Roll them up and store them away.
7. Dried tomatoes with basil in the oven
The most Italian recipe for sun-dried tomatoes. Be sure to try!
You will need: 5 kg of tomatoes, 2 tbsp. Italian herbs, 1 tsp ground pepper, 600 ml vegetable oil, 2 tbsp. salt, 2 tbsp. spices to taste, fresh basil and garlic.
Cooking: Cut the tomatoes in half, remove the cores and lay the halves cut side up on parchment paper. Lubricate them with vegetable oil and sprinkle with a mixture of salt, sugar, herbs and spices. Send everything to the oven for 4-6 hours at 80 degrees with the door ajar.
Arrange basil and garlic in sterile jars, pack tomatoes tightly and pour hot, but not boiling oil. Close jars and put in refrigerator. Or roll up, wrap up to cool, and send the sun-dried tomatoes to a dark place for storage.
8. Dried tomatoes with thyme in the oven
Fragrant herbs in tomatoes are always just the way!
You will need: 2 kg of tomatoes, 2 sprigs of thyme, 150 ml of olive oil, 1 tbsp. sugar, 1 tbsp. salt, 3 garlic cloves, 2 tbsp. Italian herbs, spices to taste.
Cooking: Cut the tomatoes in half, remove the cores and lay them cut side up on parchment paper. Sprinkle everything with a mixture of sugar, salt, herbs and spices, and cook in the oven at 80-90 degrees with the door ajar. This will take 3-5 hours, depending on the size of the tomatoes.
Put garlic cloves and thyme crushed with a knife into a sterile jar. Firmly pack the tomatoes, and sprinkle the layers with more spices and herbs if desired. Bring the oil almost to a boil, pour over the sun-dried tomatoes and roll up the jar.
9. Sun-dried tomatoes without skin in the oven
It is not necessary to remove the peel from tomatoes, but it is possible if it bothers you.
You will need: 2 kg of tomatoes, 200 ml of vegetable oil, 1 head of garlic, 2 sprigs of thyme, 2 tbsp. salt, 2 tbsp. dried herbs.
Cooking: Pour boiling water over the tomatoes, remove the skin and cut into quarters or slices. Remove the middle. Let the tomatoes soak for a bit, about 1 hour, and then put them on parchment or wire rack. Sprinkle everything with salt and spices, and put in the oven for 3-5 hours at 90 degrees with the door ajar. Cmotri on condition and readiness.
Put thyme and chopped garlic in sterile jars, then a layer of sun-dried tomatoes, garlic again, and so on until the end. Heat the vegetable oil almost to a boil, fill it with the workpiece and roll it up or just put it in the refrigerator.
10. Sun-dried cherry tomatoes in the oven
Cherries have such a strong flavor of their own that when dried, they are quite different from any other tomato.
You will need: 5 kg cherry tomatoes, 3 garlic cloves, 2 tbsp. Italian herbs, 1 tbsp. salt, 1 tbsp. ground pepper, 600 ml of olive oil.
Cooking: Cut the cherry tomatoes in half, carefully remove the cores and lay cut side up on parchment paper. Sprinkle with salt, ground pepper and herbs, and dry the tomatoes in an ajar oven at 80-90 degrees for up to 5 hours. Look at the state of the workpiece.
Arrange the sun-dried tomatoes in jars, laying layers of diced garlic. Pour hot olive oil over everything and put in the refrigerator.