TOP 17 step-by-step recipes on how to cook sun-dried tomatoes for the winter at home

This Mediterranean snack is popular with fans of Italian cuisine. It is expensive to buy this Italian product in a store, and it is not always clear which ingredients were used in its preparation, in what conditions the preparation was made. Sun-dried tomatoes can be prepared using different methods 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 serve not only as an ideal snack, but also as an addition 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 starting the drying process, you need to choose the right tomatoes. When buying, pay attention to 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 cook sun-dried tomatoes yourself at home

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

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

A simple step-by-step recipe for the winter

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

1. Cut the tomatoes into several pieces.
2. To prepare for drying, the 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 slices on top with seasoning salt and spices (basil, garlic, chopped parsley). Salt, in addition to its taste, helps remove excess moisture from tomatoes, and thereby reduce drying time.
5. Place a baking sheet with tomato particles in an oven with a temperature of 80. The procedure will take about 5 hours.
6. During drying, the baking sheet should be turned over several times to prevent the pieces from burning.

Recipe from Julia Vysotskaya

The recipe for making delicious sun-dried tomatoes from the chef Julia Vysotskaya is especially popular among gourmets and fans of Mediterranean cuisine.

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

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

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In the oven

For this oil-free recipe, cut the tomatoes in half if the fruit is small and in four slices if the tomatoes are large. Then we spread the particles on a baking sheet, in dense rows, with a cut up.

Mix salt, pepper and sugar separately. Take 3 parts pepper salt and 5 parts sugar.

Sprinkle the mixture on the fruits of the tomatoes, each particle. Then sprinkle with dry basil. Put peeled garlic cloves on a baking sheet, about 4-6 on a baking sheet. After that, the baking sheet is placed in an oven preheated to 120 for 4-5 hours.

In an electric dryer

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

1. To do this, cook the tomatoes, rinse and cut into slices of about 1 centimeter.
2. Place the circles on the wire rack and turn on the appliance.
3. While the process is in progress, you should prepare the dressing. To do this, peel two heads of garlic and chop them. The resulting mass must be transferred to a separate bowl, sprinkle with salt and mix. The second dressing will include Provencal herbs.
4. The dried fruit is removed from the dryer.
5. Tomatoes are laid out in layers in a prepared container and dressing alternately. And crushed 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 a similar way, only instead of garlic, each layer is sprinkled with salt and Provencal herbs.
7. The filled container is filled with oil and covered.

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

In the microwave

Cooking tomatoes in a device such as a microwave goes like this:

1. The washed and dried tomatoes are cut in two.
2. The halves are placed in a deep heat-resistant dish with the cut up.
3. Next, you need to mix the spices: garlic, seasonings to taste.
4. Seasoning should be sprinkled with a small amount of the mixture on all the slices and sprinkled with oil.
5. Then the oven should be set to maximum power. Cooking time is 6 minutes. Then open the door and leave the fruits for 15 minutes.
6. Add a little salt, drain the juice (if available) and send to 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 was previously drained. The workpiece must be kept in the refrigerator for at least 10 hours.

Italian recipe

Tomato slices prepared in the usual way must be folded on a baking sheet covered with special parchment. Seasonings: dry basil, oregano and sage, sprinkle with tomatoes. Salt and pepper a little, add sugar and olive oil to the 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, fill with oil and put in the refrigerator. After two days you can taste it.

In a convection oven

Sun-dried tomatoes must be cooked in a convection oven: so that air circulation occurs during the process, otherwise, the tomatoes will not be sun-dried, but baked.

With balsamic vinegar

To prepare sun-dried tomatoes with the addition of balsamic vinegar, you must:

1. Sprinkle tomato slices with a mixture of salt, sugar, pepper, basil, Provencal herbs.
2. The fruits should be dried for 6-8 hours.
3. The finished tomatoes are laid out in a glass bowl with freshly chopped basil. Layers wake up with Provencal seasonings.
4. When the jar is full, spill the tomatoes with oil and add a spoonful of balsamic vinegar.
5. The workpiece is stored in the storage room.

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With garlic

The 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 salted, oiled and sprinkled with herbs.

The workpieces 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, place them in a glass dish in layers. Each layer should be spilled by pouring oil with spices. The filling is completed.

Sun-drying tomatoes

Prepared fruits should be cut into 4 pieces. Remove seeds and veins. Next, the slices are stacked on a baking sheet covered with parchment. Then sprinkle the tomatoes with a mixture of seasonings and salt. After that it is necessary to cover with several layers of gauze. The baking sheet is exposed to the sun. Drying takes several days.

In olive oil

Cut the prepared fruits into 2-4 pieces. Place the resulting slices on a baking sheet covered with parchment, salt and season with herbs. Spread pieces of garlic on top of the particles. Dry the tomatoes in the oven for 4-5 hours at a temperature of 110 degrees. Put the tomatoes in clean containers, cover with garlic and sprinkle with Provencal oil. Such vegetable preparations can be stored for 2-3 months.

In sunflower oil

Dry tomatoes using any method you like. After that, you need to cook oil, for this you should put the pieces of garlic in a pan, pour them with oil and heat them over low heat. Put the tomatoes in a jar in layers, each layer with garlic. Next, fill the workpiece with the resulting mixture. You can store this 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. Season with salt, 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. Prepared vegetables should be placed in a sterilized glass container and spilled 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 plates, sprinkled with seasonings and filled with calcined oil.

In the Isidri dryer

The tomato slices prepared in the usual way are placed on the tray of the Isidri dryer. Tomatoes are sprinkled with salt and a mixture of Provencal seasonings. 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).

Sun-dried cherry tomatoes

The cherry fruit is cut into two pieces. 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 covered with parchment and oiled. Then they need to be salted and sprinkled with seasonings. After that, the tomatoes should be sent to dry in an oven at a temperature of 100 degrees. It takes about two hours to dry.

How much and how the workpieces are stored

If the fruits have been 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 tamped tightly into glassware and poured with hot oil. Cover with a lid and refrigerate. 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.