Sun-dried tomatoes for the winter at home - 10 step by step recipes

Sun-dried tomatoes are a healthy product that can be consumed as an independent snack or added to soups, main courses and salads. It is important to choose dense and fleshy vegetables and not spare any herbs and spices: this way tomatoes will acquire brighter shades of taste and aroma.

Sun-dried tomatoes in the oven for the winter at home

For harvesting sun-dried tomatoes for the winter, it is better to use cherry or cream tomatoes, which retain their shape better and are more easily impregnated with the aromas of herbs. The oil in which sun-dried tomatoes are stored is good to add to salads, giving the dishes a spice.

Cooking time: 4 hours 10 minutes.

Cooking time: 10 min.

Servings - 1.

• 
  Rinse and dry the tomatoes and basil on paper towels.
• 
  Cut the vegetables in half, cut out the place where the stalk was attached, and remove the seeds from the halves of the tomatoes. This is easy to do with a teaspoon.
• 
  On a baking sheet, lay the halves of the tomatoes, cut up, tightly to each other. Sprinkle vegetables with salt, sugar and freshly ground pepper.
• 
  Chop the basil and sprinkle over the tomatoes.
• 
  Add a little olive oil to each half of the tomato. Simmer the tomatoes for about 2 hours in the oven, turned on at 120 degrees, with the door ajar. After the specified time, reduce the heating to 100 degrees and continue to dry for about 2-3 hours.
• 
  Fold the prepared tomatoes into prepared sterilized containers and pour over hot vegetable oil so that it completely covers the vegetables. Cork tightly and refrigerate.

How to prepare sun-dried tomatoes in jars for the winter?

The taste of sun-dried tomatoes largely depends on the herbs and spices chosen for their preparation. If you want more spice, you need to add hot pepper, and spicy herbs add piquancy and brightness to the workpiece.

Cooking time: 14 hours 40 minutes.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Tomato - 1.5 kg
• Vegetable oil - 250 ml
• Salt - 1.5 tablespoons
• Dried rosemary - 2 pinches.
• Dried thyme - 1 tsp
• Garlic - 3 teeth.
• Balsamic vinegar - 2 tablespoons
• Hot red pepper - to taste.

Cooking process:

1. For the drying process, you should choose tomatoes with dense and fleshy pulp without damage. They need to be rinsed under running water and dried.
2. Tomatoes are cut in half lengthwise, freed from the core with seeds and laid out on a cutting board or other flat surface with cuts at the top. They need to be salted and left for half an hour to make the juice stand out. Then turn the tomato halves over onto a paper towel to drain the excess juice. Leave the vegetables for another 2 hours.
3. Put the prepared tomato halves on the drier trays and cook them with the lid closed and at a temperature of 70 degrees, changing the trays in the drier every hour for a more even drying process.
4. The drying process will take about 12 hours.
5. Heat the specified amount of vegetable oil, but do not boil, put chopped dry herbs in it for aroma, mix and leave to be saturated with smells until the oil reaches room temperature.
6. Put the finished tomato halves in jars, which are important to sterilize before, and put peeled garlic, cut into slices, and a few slices of hot pepper on the bottom of each. To keep the workpieces better, add a little salt and balsamic vinegar to the tomatoes. Pour vegetables with warm, scented oil and seal tightly.

Sun-dried tomatoes in an electric dryer for the winter

Sun-dried tomatoes can be cooked both in the oven and in an electric dryer. In the latter case, the process takes more time, and here it is important to closely monitor the degree of drying of tomatoes so as not to overdry the vegetables, but only to achieve the desired consistency and taste.

Cooking time: 9 hours 40 minutes.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Tomato - 4 kg
• Sea salt - 1.5 tsp
• A mixture of Italian herbs - 2 tsp
• Garlic - 1.5 heads.
• Olive oil - 250 ml

Cooking process:

1. For the drying process, it is better to take fleshy and medium-sized varieties of tomatoes 4-5 cm long. They are washed and dried with paper towels.
2. Tomatoes need to be divided into halves and the inner part with seeds should be taken out so that the drying process goes faster, and then get rid of excess liquid by putting the peeled halves on paper napkins for 15-20 minutes.
3. Put tomato slices with the cut upwards on the trays of the electric dryer, sprinkle with coarse sea salt and a mixture of Italian herbs.
4. Dry vegetables, turning on the device at 70 degrees, for about 8-9 hours. When cooking in an electric dryer, the trays with tomatoes must be periodically changed in places so that they fade more evenly. It is important that the tomatoes remain soft during the drying process, and excess liquid simply comes out of them.
5. Cut the garlic into thin strips or slices. In a saucepan, heat the olive oil with the addition of garlic, but do not boil it.
6. In prepared containers for storing tomatoes, lay the tomatoes in layers, pouring each layer with heated oil so that the sun-dried vegetables are completely covered with it. Cork the workpiece tightly and store in a cool place.

Fragrant tomatoes, dried with garlic for the winter

Garlic adds an appetizing aroma to sun-dried tomatoes and allows you not only to cook other dishes with them, but also use them as an independent snack with cheese and wine.

Cooking time: 14 hours 20 minutes.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Tomato - 5 kg
• Olive oil - 1.5 l
• Garlic - 1 head.
• A mixture of Italian herbs - 3 tablespoons

Cooking process:

1. Wash and dry the tomatoes, cut into halves and remove the pulp with seeds.
2. Arrange the chopped tomatoes, cut side up, on the drier trays, sprinkle with salt and seasoning.
3. Dry vegetables at 70 degrees for about 12-14 hours to get soft tomatoes with dried edges in the middle.
4. Heat the oil for the preparation in a saucepan, but do not boil, adding chopped garlic to it.
5. In sterilized jars, fold the sun-dried tomatoes in layers, sprinkling them with slices of garlic and herbs, pour over heated oil and seal tightly. Store the workpiece cold.

Delicious sun-dried tomatoes in oil for the winter

To prepare sun-dried tomatoes for the winter, it is better to use virgin olive oil. It should be noted that extra virgin olive oil is not suitable for these purposes, since this type of oil is not recommended for heat treatment.

Cooking time: 6 hours 15 minutes.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Tomato - 2 kg
• Salt - 1 tsp
• A mixture of Italian herbs - 1.5 tablespoons
• Garlic - 1 head.
• Olive oil - 400 ml

Cooking process:

1. Wash the tomatoes and cut them lengthwise, and then use a teaspoon to remove the pulp and seeds.
2. Peel and cut the garlic into thin slices. Arrange the pieces of garlic in the resulting "boats" of tomatoes.
3. Sprinkle the workpiece with salt and a mixture of Italian herbs.
4. Spread the halves of the tomatoes on a baking sheet covered with parchment and keep in the oven at a temperature not exceeding 100 degrees for about 4-6 hours. The oven door must be kept open during the drying process to provide air access to the vegetables. Tomatoes do not need to be turned over during cooking, and the finished product is considered when the vegetables remain soft and elastic, but lose most of their moisture.
5. Put sun-dried tomatoes in sterilized dry jars and pour olive oil, which should completely cover the finished product. We seal tightly with lids and store in a cold place. The aromatic oil can then be used as a fragrant dressing in salads and snacks.

Dried tomatoes for long-term storage without a refrigerator

Home-dried tomatoes can be stored without a refrigerator. In this case, they are dried well, seasoned with spices and herbs, and stored in this form in linen bags in a dark place or, filled with hot vegetable oil, are tightly sealed in jars.

Cooking time: 4 hours 20 minutes.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Tomato - 2 kg
• Coarse salt - 1.5 tsp
• Sugar - 1 tablespoon
• Ground black pepper - to taste.
• A mixture of Provencal herbs to taste.
• Ground chili pepper - to taste.
• Garlic - 5 teeth

Cooking process:

1. Dense and fleshy small tomatoes, wash well and dry, and then cut into two halves and carefully select the pulp with seeds with a spoon.
2. Put the prepared vegetables on a baking sheet with parchment paper spread on it.
3. We mix in a separate container the required amount of salt, sugar and Provencal herbs. You can add a little chili powder for flavor.
4. We keep the tomatoes in an oven preheated to 110 degrees for about 4 hours, after leaving the oven door ajar. The finished product must remain firm and not too dry. At this point, it can be transferred to suitable pouches and stored at room temperature in a cabinet.
5. Heat the oil in a suitable sized saucepan, but do not let it boil. Add finely chopped garlic to it and stir.
6. Put the sun-dried tomatoes in a glass container, fill them with hot aromatic oil and close tightly. Bon Appetit!

Fragrant sun-dried tomatoes with Provencal herbs

Provencal herbs - basil, thyme, rosemary, mint, sage - emphasize the taste of sun-dried tomatoes and make them more aromatic and tasty. At the same time, during cooking, you can vary the amount of added herbs, and get exactly those shades of taste that you like more.

Cooking time: 4 hours 20 minutes.

Cooking time: 10 min.

Servings - 1.

Ingredients:

• Tomato - 1 kg
• Olive oil - 300 ml
• Coarse sea salt - to taste
• Garlic - 3 teeth.
• A mixture of Provencal herbs (thyme, sage, mint, basil) - to taste.
• A mixture of ground peppers to taste.
• Dried rosemary - 1 pinch.

Cooking process:

1. Rinse and dry small and fleshy tomatoes. Cut them in half and remove the pulp with seeds, then place on paper towels to dry a little.
2. On a prepared baking sheet lined with parchment, place the prepared tomatoes tightly to each other. Sprinkle them with salt and dried herbs on top, drip a little olive oil in the middle of each slice.
3. Place the baking sheet in the oven and heat the vegetables for several hours at a temperature not exceeding 100 degrees. It is important to ensure that the tomatoes do not dry out and retain their firmness. The slices should not break in your hands, but rather turn into lumps.
4. Place the garlic cut into slices in prepared small glass containers, put the tomatoes and sprinkle with Provencal herbs. Pour over the tomatoes with heated vegetable oil.
5. Close the jars tightly and store in a cool place. The billet becomes most fragrant after 6 months from the moment of clogging. Enjoy!

A simple and delicious recipe for sun-dried tomatoes with basil

Basil with tomatoes is a classic combination in Italian cuisine that has won more than one gourmet heart. It is better to choose fresh basil of the most fragrant varieties so that the preparation is as appetizing and fresh as possible.

Cooking time: 6 hours 20 minutes.

Cooking time: 10 min.

Servings - 1.

Ingredients:

• Cherry tomato - 1 kg
• Olive oil - 4 tablespoons
• Garlic - 10 gr.
• Salt to taste.
• Ground black pepper - to taste.
• A mixture of Provencal herbs to taste.
• Ground paprika - to taste.
• Basil - 1 bunch.

Cooking process:

1. Wash and sort the cherry tomatoes, removing any crushed tomatoes or stained vegetables.
2. Cut them into halves, the pulp with seeds can be left on.
3. Line a baking tray with parchment paper and place the halves of the vegetables tightly together. Sprinkle them with the desired amount of salt, herbs and spices, lightly drizzle with oil.
4. Place the vegetables in the oven and heat for about 6 hours, keeping the temperature at 90 degrees and opening the door. It is important that the tomatoes do not dry out and burn. They should simply decrease significantly in size due to the evaporation of the liquid.
5. Rinse the basil, dry and cut into small strips. The garlic needs to be peeled and cut into thin, practical, clear slices.
6. Put tomatoes, garlic and chopped basil leaves in layers in prepared small jars. Pour the specified amount of olive oil on top and close the lid tightly. Bon Appetit!

A very quick way to dry tomatoes in the microwave

The process of drying tomatoes in the microwave takes much less time than using an oven or electric dryer. At the same time, tomatoes are tasty and filled with aromas of spices and garlic, and you can cook them any time you need such a product.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 1.

Ingredients:

• Creamy tomato - 150 gr.
• Olive oil - 10 gr.
• Garlic - 1 tooth
• Salt to taste.
• Dried spicy herbs (Provencal, green onions, parsley) - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash dense and fleshy tomatoes, dry and cut lengthwise into halves or quarters. Extract pulp and seeds from them.
2. Place prepared vegetables on a flat plate that fits in the microwave.
3. Grate the garlic on a fine grater and spread over the surface of the tomato slices, salt and season with spices and herbs to taste.
4. Turn on the oven at maximum power and cook the tomatoes in this mode for 5 minutes. After that, keep the product in the oven without removing it for another 5 minutes. Then turn on the microwave again and repeat the procedure. Place the cooked tomatoes in a suitable container and season with olive oil.
5. You can eat them straight away, add them to meals, or leave them in a sealed glass container for storage in the refrigerator.

Homemade sun-dried tomatoes with vinegar for the winter

For the preparation of such tomatoes, wine vinegar and brown sugar are used, which gives the product a bright taste and aroma, and adds a touch of piquancy to the tomatoes. Suitable to be consumed neat as a complement to a cheese or meat plate and wine.

Cooking time: 4 hours 20 minutes.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Tomato - 1.5 kg
• Rosemary - 2 sprigs.
• Thyme - 1 branch.
• Garlic - 3 teeth.
• Wine red vinegar - to taste.
• Olive oil to taste.
• Brown sugar - to taste.
• Coarse sea salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Tomatoes for this recipe are better to take oblong and dense, for example, "cream" varieties. After washing, they need to be cut into longitudinal halves and all pulp with seeds must be removed.Put them on a flat surface, sprinkle with salt and sugar, turn them upside down and leave for half an hour to get rid of excess liquid.
2. Place prepared tomatoes on a baking sheet lined with baking paper.
3. Remove the rosemary and thyme leaves from the twigs, cut the garlic into thin slices. Put some chopped herbs and garlic on each tomato slice, sprinkle with olive oil.
4. Cook the tomatoes in the oven at 120 degrees for 2 hours, slightly opening the door, then turn over the tomato slices and continue to dry them for another 2 hours.
5. Put the finished product in sterilized small jars, pour with vinegar and vegetable oil. You can store such a product in the refrigerator for about 2 weeks. Bon Appetit!