Do-it-yourself insanely delicious sun-dried tomatoes

29.07.2024 Cookery

Sun-dried tomatoes are an integral part of many Italian dishes. You can buy them at almost any store, but isn't it better to cook them at home? They are very tasty, and most importantly - do not contain preservatives! There is nothing complicated in making dried tomatoes with your own hands: a detailed recipe with photos will tell you all the cooking methods.

Content

1 What products are needed
2 Sun-dried tomatoes in the oven
3 Sun-dried tomatoes in the dryer
4 Sun-dried tomatoes in the sun

What products are needed

It is best to prepare sun-dried tomatoes at the end of summer, when the variety of "cream" ripens. These tomatoes are fleshy, dense and tasty, not watery and hold their shape well. They have few seeds and a lot of pulp, so the resulting product will not be dry.

Ingredients for 5 cans with a capacity of about 0.3 l:

2.5 kg tomato;
1 liter of oil;
10 cloves of garlic;
salt to taste;
2 packs of Provencal herbs.

On a note!

Oil is better to take refined olive or sunflower.

Sun-dried tomatoes in the oven

Wash vegetables, remove the place from the stalk. Cut the cooked tomatoes in half. Place them in the oven on the wire rack, put a baking tray below so that the juice can drip into the container. Salt and cook in an oven preheated to 60 ° C for about 4.5 hours. They should be dense, but not wet, salt will accelerate the release of moisture. If there is no convector in the oven, periodically open the door to allow steam to escape.

While preparing, sterilize dry jars, in each put two cloves of peeled garlic, Provence herbs and tomatoes, pour warm oil. Ready-made fruits are ideal for salads, pastes and cakes, they can be stored dry, then pour oil 3-4 days before serving.

Sun-dried tomatoes in the dryer

Wash vegetables thoroughly, cut in half. In good meaty tomatoes, you need to remove the seeds. Place the halves on a wire rack and slightly salt them to taste. Dry 12-18 hours with a dryer at 500 watts. Change baking sheets every 3-4 hours and cool tomatoes periodically, if indicated in the instructions. When they are well dried, put them in sterilized dry jars. Add garlic to taste in every teaspoon of dried herbs. Heat oil before filling, but do not boil.

Pour the tomatoes and close the jars. Without pasteurization, they can be stored in the refrigerator for about 3-4 months, or in a cool place for several weeks, provided that they are completely filled with oil. If you want them to be stored even longer, they should be pasteurized for 7-8 minutes and stored in the pantry. Sun-dried tomatoes can also be frozen in tightly closed containers and poured with oil 3-4 days before consumption.

Sun-dried tomatoes in the sun

Cut the fruit into halves and remove the seeds. Place on a baking sheet covered with aluminum foil, always with the smooth side up. Arrange them tightly, during drying they are significantly reduced, carefully sprinkle with salt. Cover them with a breathable grill and a layer of gauze - this will provide excellent protection against all types of insects.

Take the prepared pan out into the sunny place.Dry tomatoes in the sun for about 5-6 days, the rays should fall on them all the time. Take them home in a dry place at night. When they are ready, put them in sterile dry jars. Add ½ teaspoon of salt to each jar, garlic to taste, a large pinch of Provence herbs. Pour with warmed oil and sterilize for 5-6 minutes, cover with lids and store in a cool, dry place.

On a note!

Sun-dried tomatoes do not have that recognizable taste right after cooking. It’s best to wait 2-3 days and then add them to your prescription dishes.

The preparation of this popular ingredient for sauces and salads will not take much time, even for a novice hostess. At the end of summer, tomatoes are inexpensive, and you can prepare this popular appetizer for the future to surprise homemade and guests with delicious Italian cuisine.