How to cook dried tomatoes: 7 recipes

Dried tomatoes are considered to be a unique dish. With their help, you can always diversify the table. The product is often rolled up in glass jars and stored for years. Tomatoes are used as an independent snack, as an additional ingredient to salads, toppings for baking. Consider the recipes blanks dried vegetables in more detail.

Sun-dried tomatoes in a slow cooker

• Cherry Tomatoes - 530 gr.
• coarse salt - 10 gr.
• ground pepper - 9 gr.
• olive oil - in fact
• granulated sugar - 20 gr.
• garlic - 5 teeth
• dried herbs - to taste

1. Rinse the tomatoes with running water, wipe off with a towel, and allow the moisture to evaporate. Cut each fruit in half.
2. Combine sugar, pepper, salt, mix.Sprinkle the herbs with olive oil and apply on the tomatoes along with the seasonings.
3. Put the fruit in multi bowl, set the mode "Baking". Wait until the end of the procedure, do not open the cover.
4. Next, stew the vegetable for about 3 hours, setting the function "heating". At the same time, sterilize glass containers, put spices and garlic on the bottom.
5. Top with olive oil. After completion of the program lay out dried tomatoes in layers. Refill each row with oil and dried herbs.
6. Stuff a jar of vegetables to the brim. You do not need to roll up the container, close it with a tight lid, put it in a cool place.

Sun-dried tomatoes

• dried basil - 25 gr.
• Tomatoes variety "Plum" - 3.5 kg.
• lean oil - 600 ml.
• garlic - 2 teeth
• rosemary - 15 gr.
• bay leaves - 3 pcs.

1. Wash the fruit and remove excess moisture with paper towels. Cut the tomatoes into several pieces. It is necessary to get rid of a soft core.
2. After the operation, remove the excess moisture wipes again. Take a baking sheet, lay a sheet of parchment on it. Put the fruit slices up.
3. Send a baking tray with vegetables in a preheated oven.Its temperature should be 120-130 degrees. Wait 1.5-2 hours. Reduce the temperature by 20-30 degrees. Continue to dry the tomatoes for another 3 hours.
4. Chop the garlic and send it along with the spices to the bottom of the sterilized jar. After the time, remove the tomatoes from the oven, put them in the container.
5. Fill the containers to the top, then fill them with warm oil. Roll banks in the usual way, wrap a warm blanket. Keep the twist in a cool dark place.

Tomatoes in oil

• olive oil - in fact
• ripe tomatoes - 2.2 kg.
• rock salt - 20 gr.
• a mixture of dried herbs - to taste
• pea pepper - 15 pcs.
• laurel leaf - 2 pcs.
• garlic - 4 cloves

1. Spray the tomatoes with water, dry and chop. From the pulp should get rid of. Lay aluminum foil on a baking sheet, lay the fruit slices up.
2. Sprinkle salt on each slice. Heat the oven to 100 degrees. Place the baking tray for 3.5 hours. Next, send peas and herbs to the bottom of the glass container.
3. After a while, put the tomatoes in a jar in layers, alternating them with spices. Simultaneously heat the butter and chop the garlic into it.Fill the jar to the top.
4. Screw the cap tight. Wrap the container blanket, wait until complete cooling. Tara is allowed to store in the room.

Sun-dried tomatoes in an electric drier

• coarse salt - 13 gr.
• soy sauce - 55 ml.
• granulated sugar - 250 gr.
• ripe tomatoes - 1.5 kg.
• vinegar - to taste

1. Wash and spread the fruits, send them in a deep container. Sprinkle 50 gr. sugar and thoroughly shake the bowl so that the tomatoes are evenly covered with sand.
2. As soon as the tomatoes give the juice, fold them in a colander. Collect the resulting sweet liquid in an enamel pan. Pour in the remaining sugar, send the container to a slow fire.
3. Boil the syrup until smooth. With the first bubbles, add salt and mix thoroughly. Next, put the halves of tomatoes. Boil the tomatoes for 5-6 minutes.
4. After a while, repeat the manipulation and flip the vegetables into a colander. Wait until the syrup has run off completely. Get rid of the peel and put the tomatoes up in slices on a pan.
5. For each copy, you need to make a small incision, then add 8 ml. soy sauce. Sprinkle tomatoes with a little vinegar. Send the tray to the dryer.
6. Set the temperature to 65 degrees, cook the dish for about 2.5 hours. After a time, reduce the temperature by 15 units. Tomite dish for another 6 hours.

Drying tomatoes in the sun

• sea ​​salt - 80 gr.
• pink tomatoes - 1.9 kg.
• black pepper - 20 gr.
• dried garlic - 25 gr.

1. Wash the fruits thoroughly and wipe them with paper towels. Chop the tomatoes into 4 equal parts. Remove the core with a dessert spoon.
2. Put the tomatoes on a baking sheet covered with parchment, sprinkle them with a small amount of seasoning mixture. Next, cover the vegetables with a gauze cloth, folding it in several layers.
3. Depending on the number of sunny days, the procedure can take a long time. Readiness of tomatoes is determined by eye.
4. Vegetables are noticeably shrunk, but they contain enough juice. Bend the edge of the tomato: if a light band remains at the fold, the dish is ready.

Dried tomatoes in the microwave

• ripe tomatoes - 350 gr.
• olive oil - 50 gr.
• spices - to taste
• garlic - 5 teeth

1. Wash the tomatoes and spread them. Place the fruit in a deep heat-resistant container cut up. Apply a small amount of spices to each tomato.Next, pour them with oil.
2. Expose the maximum power of the microwave. Cook the dish for 6 minutes. After completing the operation do not rush to open the door.
3. Let the tomatoes brew for another 15 minutes. Pour the resulting juice into a separate container, add a little bit of rock salt.
4. Now the tomatoes need to be sent back to the microwave for 2-3 minutes. When time is up, place the tomatoes in a food container.
5. Add chopped garlic and cover the dish with the juice, cover the vegetables with a tight lid. Allow tomatoes to brew in the refrigerator for about 10 hours.

Sun-dried "cherry" in the oven

• Cherry Tomatoes - 900 gr.
• garlic - 6 teeth
• olive oil - 350 ml.
• fresh greens - 30 gr.
• edible salt - 17 gr.
• allspice - 10 gr.
• dried herbs - 20 gr.

1. Heat the oven to 90 degrees. Wash the tomatoes and dry. Cut it in half and place on a baking tray covered with parchment.
2. Sprinkle tomatoes with a little oil and sprinkle with a mixture of finely chopped garlic, pepper, salt and greens. Send the composition to the oven for 6 hours.
3. Allow the tomatoes to cool completely.Add olive oil, spices and prepared vegetables to sterilized glass containers.
4. After that, pour the required amount of the composition to the edge of the container. Close the tight lid, store in the refrigerator.

It is recommended to dry small-sized tomatoes. These varieties better accept the taste of spices and oil. At the same time, the cooking process is significantly reduced in comparison with large fruits. Ready tomatoes should not be over dried. It is important that they remain juice.

Video: how to dry tomatoes