How to quickly cook sun-dried tomatoes. Dried tomatoes at home: a recipe for the winter and not only

I hope you already know about the existence of the most delicious Italian snack - sun-dried tomatoes. Perhaps even had the good fortune to try them. But today you have a great opportunity to get into your own possession an easily feasible recipe for this delicacy.
Sun-dried tomatoes are a Mediterranean dish, where excellent tomatoes grow thanks to the warm sun and dry climate. Initially, they were dried in the sun (at a temperature of at least 30 degrees Celsius), turning from side to side every 3-4 hours, and brought into the house in the evening. Now more than half of all sun-dried tomatoes produced are dried in a simple oven.
To prepare a high-quality and aromatic product, you need to choose dense, fleshy vegetables. This means that the most ideal variety of tomatoes for drying is cream.
You can store sun-dried tomatoes in a simple bag in the refrigerator for 2-3 weeks. For longer storage, the tomatoes must be put in a jar, poured with vegetable oil, add various seasonings (olives, garlic, rosemary, thyme, lemon or lime zest, chili peppers).
If you chop such tomatoes together with a fragrant filling with a blender, you will get a very appetizing and fragrant pesto sauce that can be added to various dishes.
Preparing sun-dried tomatoes for the winter is quite easy and accessible to any housewife. And how many great dishes you can then cook using this Italian culinary masterpiece: salads, pizzas, pasta dressings and much more.
Sandwiches with soft cheese, herbs and this delicious preparation are a great snack. In general, the flight of your culinary imagination in this case is not limited.
We offer you two recipes for cooking sun-dried tomatoes in the oven, they almost seem to differ only in a set of herbs and in that according to one recipe we will cook sun-dried tomatoes in a peel, and peel the others.

Sun-dried tomatoes in the oven without peel

Taste Info Tomatoes for the winter / How to dry ...

Ingredients

Tomatoes (dense, fleshy, not large) - 1.5 kg
Garlic - 2-3 cloves
Vegetable oil - 100-150 grams
Parsley greens - a few sprigs
Spicy herbs - basil, savory, rosemary
Ground black pepper, regular salt (not extra), granulated sugar

And also will be involved: oven, baking sheet and baking paper.

How to cook sun-dried tomatoes in the oven without peel

Let's start our actions by putting a saucepan of water on the stove, let it heat up, and we will go to wash the tomatoes. After this task is finished, we will arm ourselves with a serrated knife and make a cruciform incision on each tomato.

This will later help us to easily remove the skin from the tomatoes. Of course, you can cook sun-dried tomatoes with a skin, but as for me, it will be clearly superfluous there. After all, our task is to make a real culinary masterpiece, so it’s worth trying a little. Moreover, it is not so difficult to do this.
Dip the tomatoes in boiling water, leave for literally half a minute.

Next, we take the tomatoes out of boiling water with a spoon and immerse them in a container of cold water. After this procedure, the tomatoes can be easily "undressed".

Cut the peeled tomatoes in half or divide into four parts (as you wish). Then, using a teaspoon, remove the seminal fluid.

Preparing the surface for drying. We take a baking sheet, line it with baking paper and put our quarters there.

Sprinkle with herbs (basil, savory), pepper, lightly sugar and add.

Then pour a drop of vegetable oil (olive or sunflower) on each piece of tomato.

And then we send the sheet to the oven already preheated to 100-130 degrees.

Tomatoes will dry with the fan turned on for 1.5-2 hours.
In the meantime, we will prepare fragrant oil, which we will subsequently fill in our workpiece. To do this, chop the parsley and finely chop the garlic.

Pour everything into a container and fill with vegetable oil.

Let's add some rosemary. Mix everything and the dressing is ready.

We return to the tomatoes, make sure that they are not overdried, because we need sun-dried tomatoes.

We take them out of the oven and begin to put them in a sterilized jar, seasoning the layers with flavored oil (it must necessarily cover the surface).

That's almost all, we coped with the task - sun-dried tomatoes without peel are sent to infuse in the refrigerator and wait in the wings. Almost a week later you can try, and store at least all winter.

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Sun-dried tomatoes at home in a peel

Ingredients:

2 kg tomato;
1 tsp provencal herbs;
salt;
3-4 cloves of garlic;
olive oil.

Cooking sun-dried tomatoes in the oven in a peel:

Rinse the tomatoes under running water, pat dry with paper towels, and cut each vegetable in half.

Remove the center from each tomato with a spoon, sprinkle with Provence herbs, salt, put on a baking sheet covered with baking paper.

Drizzle vegetables with vegetable oil and place them in the oven.
Cook sun-dried tomatoes for 6-12 hours (depending on the juiciness of the product) at a temperature of 70-90 degrees.

Put the finished tomatoes in a jar, add the garlic cloves.

Pour in olive oil and close the lid.

Our sun-dried tomatoes in the oven for the winter with garlic are ready, they need to be stored in the refrigerator.

Sun-dried tomatoes are a traditional dish of Italian cuisine, which is gradually gaining more and more fans in Russia. There are many recipes for sun-dried tomatoes, but they all ultimately come down to one thing - the almost complete evaporation of moisture from fresh tomatoes. This is achieved in many ways: drying in the sun, drying in the oven, cooking in the microwave or a vegetable dryer. Which of the above options is best? It is believed that sun-dried tomatoes are the most delicious. But in limited home conditions, you can cook this spicy dish in the oven. The main thing is to observe the correct temperature regime and add fragrant spices. And then sun-dried tomatoes, dried simply or with the addition of olive oil, will open you an extraordinarily delicious world of Italian cuisine.

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Dried tomatoes in the sun at home, recipe with photo

In order for you to understand how simple, but at the same time, an unusual gastronomic delicacy are sun-dried tomatoes, we suggest starting with a recipe in which tomatoes are dried in the sun. Ideally, vegetables are best dried somewhere outdoors in direct sunlight. But you can also cook delicious sun-dried tomatoes in the sun at home, the recipe with a photo of which you will find below, on an ordinary balcony.

Ingredients for Sun Dried Tomatoes

tomatoes - 2 kg
coarse salt - 3 tbsp. l.
pepper - 1 tbsp. l.
dried garlic - 1 tbsp. l.

Step-by-step instructions for a recipe for sun-dried tomatoes at home

First of all, you need to choose the right variety of tomatoes. The most suitable for drying are fleshy, juicy and sweet fruits, such as cream or pink tomatoes. Wash the tomatoes and pat dry with a paper towel.

Then the vegetables need to be cut into quarters and the stalks removed.

Carefully use a sharp knife to cut out the seeds and core in each piece.

Arrange the pastry and sprinkle with salt, pepper and garlic on top.

On a note! Be sure to take large and non-iodized salt, preferably sea salt. It is actively involved in the process of drying moisture, so the taste of the finished product largely depends on its quality.

Arrange the tomatoes on a wire rack or baking sheet lined with parchment paper.

On a note! If you are using a wire rack, place a container under it to ensure good air circulation during drying.

Be sure to cover the tomatoes with gauze folded in several layers and send in a sunny place. Further, the cooking process can take from a few sunny days to two weeks if the weather is changeable and cloudy. The readiness of tomatoes is easy to determine: they should significantly decrease in volume, but remain soft. In addition, if you bend the edge of the finished sun-dried tomato, then a light stripe will remain at the fold.

Delicious sun-dried tomatoes from Yulia Vysotskaya, recipe

With her amazing recipes collected from different cuisines of the world, Yulia Vysotskaya has long been instilling a refined culinary taste in our hostesses. There is also a recipe for delicious sun-dried tomatoes in her arsenal. Its main feature is the addition of olive oil during drying in the oven. Therefore, delicious sun-dried tomatoes from Yulia Vysotskaya, the recipe of which awaits you below, are very soft and fragrant.

Ingredients for sun-dried tomatoes from Vysotskaya

tomatoes - 1 kg
garlic - 1-2 cloves
rosemary
pepper
olive oil

Instructions for the recipe for sun-dried tomatoes from Yulia Vysotskaya

Wash the tomatoes, lightly dry on a towel.

Then cut into halves or quarters, depending on their size.

We remove the core with all the seeds.

Peel the garlic and squeeze it through a garlic press into the olive oil.

Put the tomatoes on a baking sheet with foil or parchment. Sprinkle with salt, pepper.

In the middle of each piece we drip a little olive oil and send the baking sheet to the oven preheated to 60 degrees for about 4 hours.

We put the finished tomatoes in a clean jar, add a couple of sprigs of rosemary and pour olive oil with garlic so that it completely covers the tomatoes.

Dried tomatoes in oil for the winter, recipe

Want to pamper your taste buds with a fragrant summer snack in winter? Then be sure to prepare sun-dried tomatoes in oil for the winter, the recipe of which we offer you below. Such sun-dried tomatoes can be stored for up to 12 months, but only in the refrigerator.

Ingredients for Winter Dried Tomatoes

tomatoes
vegetable oil
basil
oregano
garlic

Instructions for cooking sun-dried tomatoes in oil for the winter

Cut washed tomatoes in half. Use a spoon or knife to remove the inner part with seeds.

Arrange the blanks on a baking sheet with parchment paper, sprinkle with salt, dry basil and oregano.

Send to the oven, heated to 80 degrees for 4-5 hours.

Put the finished tomatoes in a jar with a centimeter layer of oil. Approximately every 5 cm, tomatoes should be alternated with garlic and oil. The last layer should be oil. Close the lid and keep refrigerated.

Quick Sun Dried Tomatoes in the Microwave Recipe

Sun-dried tomatoes can be cooked quite quickly if you use the help of a microwave oven. But this method has its own nuances. For example, quick sun-dried tomatoes in the microwave, the recipe for which is waiting for you further, after cooking, you will still need to marinate in oil and tomato juice.

Ingredients for Instant Sun Dried Tomatoes

tomatoes - 500 gr.
olive oil
pepper mix
garlic

Instructions on how to dry tomatoes in the microwave

The preparatory stage with washing and cutting vegetables does not differ from previous recipes.

Sliced tomatoes, already salted and peppered, should be laid out tightly in a glass container with high sides.

Send the tomatoes in the microwave for 10 minutes at the strongest power.

At the end of the program, drain the juice and send the blanks to dry again, but for 5 minutes.

Remove and drain the juice again, then put the tomatoes for 3 minutes.

Transfer the finished tomatoes to a clean jar, add the garlic and pour over the mixture of oil and tomato juice, which was obtained during the cooking process.

Send to the refrigerator for 12 hours.

How to cook sun-dried tomatoes in a vegetable dryer, video recipe

Cooking sun-dried tomatoes in a vegetable dryer (video recipe) is as easy as shelling pears. You will learn how to do it right and get delicious sun-dried tomatoes from the video below.

Dried tomatoes come, of course, from sunny Italy. In their native country, they are added to pasta, salads, traditional pizza, and before that they are dried for several days in the open sun. We can do it at home using an oven, electric dryer, slow cooker or microwave. The absence of a burning sun does not hurt much.

Cherry, Cream and other tomatoes suitable for drying

Not all varieties are suitable for drying. You should not take too juicy or large vegetables - they will have to be dried in the oven for too long.

For a special taste of sun-dried tomatoes, you need to take "your" vegetable grown in the country or in the village, but not store-bought, from the greenhouse.

Fruits are chosen with a thick skin, fleshy and dense, even greenish. Tomatoes of the “cream”, “watercolor” or “red date”, “Königsberg” varieties are well suited. You can also dry cherry tomatoes. It is important that they are absolutely fresh and healthy, without rotten places and "vegetable" diseases.

It is better to dry tomatoes of elongated varieties

What do sun-dried tomatoes eat with?

They make very nice canapé sandwiches (with olives and mozzarella). Such tomatoes are added to salads, pasta, pizza, used as an addition to a side dish or a separate snack.. With this blank, sauces are prepared for many dishes. Sun-dried tomatoes are suitable for both fish and meat or vegetable dishes. They add spiciness and spice.

Sun-dried tomatoes are harvested for the winter, or served on the table after 2 days.

Freshly baked or toasted bread with sun-dried tomatoes - a traditional Italian appetizer

Ways to make sun-dried tomatoes at home - recipes with photos

We offer you a selection of recipes for preparing this amazing appetizer. Choose to your taste.

Oven is the best option

Not every housewife has a slow cooker or an electric dryer in the kitchen, and an oven is always at hand.

You will need:

tomatoes - from 4 kg 2 jars of 0.5 liters are obtained;
ground pepper (black peas or ground, red ground or a mixture of peppers);
salt (coarse, preferably sea);
oil (from sunflower seeds or olive);
garlic (2 or 3 cloves);
herbs and spices (original Italian recipes use "herbs of Provence" - rosemary, basil, thyme, marjoram, oregano; you can also combine fresh or dry herbs with chili peppers).

The taste of tomatoes will be brighter, richer and sharper if you add chili pepper and oregano during drying. The fresh herb is added to the oil, and the dried herb is sprinkled over the tomatoes before being placed in the oven.

Basil, marjoram, oregano are ideal partners for sun-dried tomatoes

Cooking:

Wash and dry the vegetables on a clean waffle towel, cut lengthwise into two or four parts.
Cut the tomatoes in half or quarters
Remove the stalks and seeds from the tomatoes (this is not necessary for the "cream" variety - the seeds will give the tomatoes a special aroma and exquisite taste).
Remove seeds from tomatoes, but leave fleshy partitions
Cover a baking sheet or grate with parchment, put the pieces close to each other, sprinkle the tomatoes with salt and pepper, add sugar. Drip oil into each half (or quarter) of tomatoes - they will become softer and more fragrant.
Drip oil into each half of the tomatoes and add dry herbs.
Send the baking sheet to the oven, preheated to 40 ° C. The lower the temperature in the oven, the tastier the tomatoes will wither. You can also leave the oven at 60 °C, but a low temperature is preferable. Leave the door ajar so that moisture evaporates more freely, air enters and the tomatoes “breathe”.
Leave the oven door ajar while the tomatoes are drying.
Keep the fruits in the oven for 5 to 12 hours. You can experiment and change the temperature of the oven. You also need to turn the baking sheet with tomatoes so as not to overdry them. Ready and well withered, they remain flexible and bend, overdried - dry and brittle.
Properly withered tomatoes should be flexible
Remove the cooked tomatoes from the oven.

How to store a snack all winter

You can serve ready-made vegetables for dinner immediately after removing them from the pan, but it is better to pour them with olive oil so that they are infused, and then eat them two days later or leave them for the winter:

Prepare jars - wash, wipe dry (you can not sterilize).
Fill the bottom of the jar with oil, put the selected herbs and chopped garlic.
Fill a third of the jar with dried fruits, sprinkle with oil, sprinkle with herbs.
Repeat the layers until the jar is full, pour the last layer of olive oil, completely covering the tomatoes.
Tighten the jar with a lid and put in a dark cool place or in the refrigerator.

For storage, sun-dried tomatoes are placed in a jar, alternating layers: oil and herbs - tomatoes

You can store dried tomatoes in the oven for up to 6 months. Opened - 2 weeks and only in the refrigerator.

How to dry tomatoes in an electric dryer

Tomatoes take longer to cook in an electric dryer:

Wash, dry and cut the tomatoes into halves or quarters.
Remove seeds and stems.
Turn the pieces on napkins or paper towels, cut side down, stand for 5 or 8 minutes to remove excess juice.
Sprinkle with salt and pepper, add sugar.
Arrange on a wire rack cut side up, turn on the dryer, setting the temperature to 40 ° C.
Leave to dry for 10 to 16 hours. The larger the pieces, the longer they need time for the moisture to evaporate. If there are several pallets in the electric dryer, they should be swapped so that the fruits dry evenly. You also need to monitor the drying process and remove already dried slices.
Check the tomatoes: if the juice does not stand out when pressed, they are withered.
Pour oil into a jar, add balsamic vinegar and a little garlic, as well as selected herbs.
Put the tomatoes tightly, alternating layers: tomatoes - oil with herbs and garlic - tomatoes - oil. The last oil layer should cover all the tomatoes.
Screw on the lid and put the tomatoes in the refrigerator.

Dried tomatoes can be cooked in an electric dryer

Dried tomatoes in the electric dryer will be ready in 5 days. Store in a dark, cool place or in the refrigerator for up to six months.

How to cook Sun Dried Tomatoes in the Microwave

In the microwave, tomatoes are more baked than dried. This preparation takes much less time.

Wash, dry, cut tomatoes into slices.
Mix herbs, salt, olive oil and sugar in a separate bowl, you can grind them in a mortar.
Coat each half of the tomato with spicy oil.
Place the tomatoes in a heatproof microwaveable dish (it is better to choose with high sides).
Put the tomatoes in the microwave, turn it on at maximum power (800 W) for 5 minutes.
Leave the dish with tomatoes in a closed oven for 10-15 minutes.
Remove the dish with tomatoes from the microwave, pour the juice that has stood out into a separate container.
Salt the tomatoes again and cover with herbs and pepper, put in the microwave for 3 minutes, setting the maximum power.
Turn off the oven, leave for 3-5 minutes.
Peel and cut the garlic.
Put garlic and tomatoes from the microwave in a clean jar in layers, and when the jar is full, pour the tomatoes with juice, which was previously drained into a separate container.
Add olive or vegetable oil so that all the fruits are under it, tighten the lid.

In the microwave, you can cook sun-dried tomatoes in half an hour

Microwave-dried tomatoes are stored in a dry and dark cool place, closed for six months.

Dried tomatoes in a slow cooker - the fastest recipe offered.

Wash the vegetables, dry and cut into pieces, peel the garlic.
Cover the bottom of the multicooker with baking paper and put the garlic sliced \u200b\u200bin slices or slices, then the tomato halves cut up, sprinkle with vegetable or olive oil on top.
In a separate bowl, combine salt, sugar and pepper (for 2 parts of salt - 5 hours of sugar and 0.5 hours of pepper), sprinkle the fruits with this mixture.
Set the slow cooker to the "Baking" mode, set the time depending on which tomatoes you like - more dried or less. If you want the tomatoes to remain juicy, one hour is enough, dry - you can leave for three hours or more. Temperature - not higher than 100 °C.
You can serve immediately, or you can twist it into jars, as described earlier.
To increase shelf life, add up to 2 tablespoons of vinegar to each half-liter jar.

One of the fastest ways is to dry tomatoes in a slow cooker

Vegetables dried in a slow cooker can be stored in the refrigerator for no more than 6 months.

Everyone knows what canned tomatoes look like: pot-bellied rounds float in brine among dill sprigs and easily burst when pressed on a thin skin, under which a watery, salty flesh is hidden. This is how our grandmothers preserve tomatoes, and we know how to handle such tomatoes: turn them into a paste, add them to salads, just eat them as a snack, remembering the summer. But Italian grandmothers and quite young women store tomatoes differently. They dry tomatoes and certainly know exactly how to use dried tomatoes. Italian cuisine would lose a lot if it were not for dishes with dried tomatoes.

Recently, this uncomplicated, in general, product has also appeared in our grocery baskets. Attracted by an unusual product and the new culinary possibilities that it opens up, we completely forgot that we absolutely do not know how to use dried tomatoes in cooking and simply do not know recipes with dried tomatoes. The easiest way to solve this problem is to look at where the inhabitants of the Mediterranean countries put dried tomatoes. Turns out they use dried tomatoes as often as possible. And they even know how to dry tomatoes at home. Learning all this is easier than it seems at first glance.

How are tomatoes dried? Properties of dried and sun-dried tomatoes
Let's start by clarifying a small but persistent misunderstanding that arose after the appearance of dried tomatoes in our country. In their historical homeland, in Italy and nearby regions, dried tomatoes are called "pomodori secchi", and this is exactly what is written on the cans with this imported product. For some reason, the translators decided to interpret this phrase as "dried tomatoes", but the contents of the package did not change from this. So all sun-dried tomato recipes work with sun-dried tomatoes, and vice versa. But before you use dried tomatoes, you need to learn some more subtleties:
In our realities, these conditions correspond to the maximum with tomatoes of the “cream” variety. Wash them, dry them and remove the stems. Cut in half, remove the seeds and the main amount of juice, and then cut into semicircles and place in a vegetable dryer for 12-15 hours at a temperature of ≈50°C. Or head to the store to buy dried tomatoes and use them to your liking.

How can dried tomatoes be used?
Dried (dried) tomatoes are a versatile product, ready to be eaten as a snack or processed as part of more complex dishes. As a rule, the knowledge and imagination of most housewives is only enough to use dried tomatoes as a seasoning. But these tips allow you to significantly expand the range of culinary possibilities:

Restoring dried tomatoes is easy, just fill them with drinking water 1:1 and leave for a few hours or overnight. During this time, dried vegetables will absorb almost as much moisture as they lost during the harvesting process, the core will become soft again, but the taste and aroma will remain rich and sweet, like sun-dried tomatoes. By the way, soaking will remove excess salt from sun-dried tomatoes.
There is an accelerated method for restoring dried tomatoes with vinegar. To do this, a tablespoon of vinegar is dissolved in a liter of water and brought to a boil. Then dried tomatoes are dipped in boiling water for just a couple of minutes, during which the vegetables become soft, but remain dense. You can do without vinegar, but then it will take a little longer to cook dried tomatoes: 3-4 minutes.
Ground dried tomatoes are made even faster in a blender or coffee grinder. It is advisable to do this just before using dried tomatoes, adding the resulting powder, along with other spices, to salad dressings, pastries, soups, omelettes, stews and other vegetable and meat dishes.
Pickled dried tomatoes are better to cook on your own than to buy in tins or glass jars. Moreover, it is so easy to do this: put sun-dried tomatoes in a bowl with a lid, sprinkle with dried herbs (traditional Italian basil, oregano, bay leaf, etc.), add a few peas of allspice and garlic cloves (if you bake them beforehand, it will fabulous!). Heat the olive oil and pour over the tomatoes to completely cover them. Close and leave in the refrigerator for a day.
Dried tomatoes in butter with cheese is the secret of the most experienced Italian housewives. It consists in putting a leaf of fresh basil on each piece of sun-dried tomato, on it a slice of hard mature goat (Pecorino or similar) or cow (Parmesan or Grana Padano) cheese, and top with a second piece of sun-dried tomato. Such compositions are placed in a jar, poured with warm olive oil and marinated for about a day.

Sun-dried tomatoes marinated in oil are a classic of Italian cuisine, which became popular thanks to antipasto, that is, a light appetizer-aperitif. Dried tomatoes, along with other dried vegetables (eggplant, sweet peppers), thinly sliced smoked meat, cheese and toasted bread, are extremely appetizing and allow for many variations and combinations.

Where do dried tomatoes go? Dried Tomato Recipes
Dried tomatoes in oil are the most common, but far from the only way of pickling and processing in general. Let's say more: even the Italians themselves fell in love with sun-dried tomatoes only in the 18th century, and since then they have continued to experiment with recipes. So it's possible that you can figure out how to use sun-dried tomatoes in your own way. In the meantime, for inspiration, check out the most successful of the existing recipes for dishes that use dried tomatoes:

Bruschetta with sundried tomatoes. For 1 baguette, take half a cup of sun-dried tomatoes previously marinated in oil, 5 fresh medium ramzer tomatoes, 200 grams of Mozzarella cheese, 4 tablespoons of extra virgin olive oil, 3 cloves of garlic, a bunch of fresh basil, 1 tablespoon of balsamic vinegar and a pinch of salt and freshly ground pepper. Cut the baguette crosswise, into slices about 3 cm thick. Place in a single layer on a dry baking sheet and dry in the oven for 2-3 minutes. Meanwhile, chop fresh tomatoes, mix them with dried tomatoes, crushed garlic, chopped basil, olive oil, balsamic vinegar and spices. Put tomato mass and grated cheese on toasted bread. Return to oven and bake for 5 minutes. When the cheese is melted, take it out and serve hot or cold.
Pesto sauce with dried tomatoes. For 100-150 grams of sun-dried tomatoes, take 1 large fresh tomato, 50 grams of hard mature cheese (such as Parmesan), 50 grams of nuts (pine, almonds or walnut kernels), 5 tablespoons of Extra virgin olive oil, 1 garlic clove, a pinch of fresh leaves basil, a pinch of ground paprika. Randomly chop the dried and fresh tomatoes, grate the cheese, peel and chop the garlic. Place the tomatoes, nuts, herbs and garlic in a blender and puree, gradually adding the olive oil and grated cheese. If desired, the components can be changed and / or added, for example, capers, arugula, oregano, soft cheese, dried peppers and even anchovies.
Pasta with dried tomatoes. For 500 grams of dry pasta (preferably penne or penne), take 1 cup of dried tomatoes, 1 cup of cream, 500 grams of chicken fillet, a bunch of fresh basil, 2 sweet peppers of any color, 4 garlic cloves, 2 tablespoons of extra virgin olive oil virgin and ground chili on the tip of a teaspoon. Cut the meat into small cubes and fry in a greased frying pan. Peel and chop the garlic. Peel the sweet pepper from the core, cut into strips and bake in the oven until soft. Grind dried tomatoes in a blender. Add the garlic to the fried meat, after a minute put the roasted and finely chopped peppers, tomato puree, garlic, chopped basil and pepper into the pan. Pour in the cream and simmer covered over low heat for half an hour until thickened. Meanwhile, cook pasta until al dente, drain and divide among serving bowls. Place hot sauce on top of pasta.

In addition to these classic recipes, you can use dried tomatoes in oil for salads and marmalade, and chopped dried tomatoes in bread dough. You can store sun-dried tomatoes for a whole year, so feel free to dry them in the summer and be sure that until the next harvest you will be provided with tasty and healthy preservation. By the way, the oil in which dried tomatoes were marinated absorbs their aroma and becomes a full-fledged dressing for cereals and salads. What is there to say! All dishes with dried tomatoes are good, it remains only to choose your favorite.

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We take fleshy tomatoes, round or "cream", wash, cut into quarters, remove the white part that is at the stalk, remove the seeds, put on the wire rack. Sprinkle the tomatoes with salt, a little, but it is necessary, as the Italians taught me. at the same time, the fruits dehydrate faster and are guaranteed not to turn sour. In our non-hot realities, I also recommend sprinkling a little sugar, not the sweetest tomatoes we have. If you are going to do it in the oven, then T - 40C. Of course, not in the sun, but in the absence of fish ... Put the grate over the baking sheet. In no case do not sprinkle with spices - this is nonsense, they will die while the tomatoes wither. recommendations with sugar and salt are the same. You can pour oil into a baking sheet (this is so that the juice mixes with the oil), but it is not at all necessary. A good olive will not benefit at all, and a bad one should not be used. Sunflower is quite suitable, it is with it that tomatoes are made in Bulgaria and budget options in Italy. And then the most interesting. Those tomatoes that are on sale are not dried at all, but dried. dried ones are perfectly stored, they take up much less space, and if you need it in oil, then I’ll just quote a familiar Italian “I put a pot of water and vinegar on fire in a ratio of 2/3 water 1/3 vinegar. I let it boil. I put tomatoes there. I keep them there Literally 2-3 minutes.I pour it into a colander.(The use of vinegar was suggested to me by one Italian peasant :-) He claimed that with such blanching with vinegar, the "pores" of the tomatoes open :-) and the oil penetrates better.I don't know, the pores or not, the result is softer tomatoes, and that's the only thing I've done ever since.

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I prepare jars (glass, just clean, no sterilization, etc. is needed). Preparing what I will add there. I like 2 options the most: rosemary with garlic and pepperoncino (chili) with oregano. You can do it with dried basil, but in my opinion it’s easier ... dried tomatoes have a different taste than fresh ones and the basil is somehow lost with them. Then I do this. I pour a little oil into the bottom of the jar. I add a "filler" - for example, a few rosemary needles and a few pieces of garlic (I cut it into pieces / slices), then I put a few tomatoes, and so on, sprinkling with spices. Having stuffed the jar properly, I begin to fill in the oil. Olive, Naturally. In this case, you can use not the brightest and most luxurious oil. :-) I press the tomatoes with a fork handle as it should, so that the air comes out (while the bubbles rise, I try to insist, gently pressing ....). There should be enough oil so that the pieces of tomatoes do not stick out :-) I close it tightly with a lid and forget it for at least 2 weeks. I store outside the refrigerator. The oil that remains in the tomato jar goes wonderfully into salad dressings, pasta sauces, etc. Very good. delicious to make "tomato pesto" from these tomatoes. just run the tomatoes with a little oil in a blender until you get a paste, then add some pasta water before dressing and season. It is also very tasty to make the filling in pies from cottage cheese and these tomatoes in small pieces .... and in general .... delicious :-) "This is how I do it, I dry it on a hike in the summer, in the oven in the fall. And then follow the instructions. I hope and you will like it.

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