How to cook sun-dried tomatoes at home: different methods and the most delicious recipes

You can easily find sun-dried tomatoes in oil in small jars from Italy on the shelves of hypermarkets. But this delicacy is not cheap. However, cooking on your own and then surprising your loved ones with delicious dishes is not as difficult as it might seem at first glance.

In the article you will find various methods and recipes for making sun-dried tomatoes at home.

Benefits and harms

Sun-dried tomatoes belong to that category of products, the benefits of which are limitless and the harm is minimal. This delicacy can cause damage to human health only when overeated.

Useful properties of the product

Sun-dried tomatoes are a medium calorie product. Therefore, the delicacy can be consumed in small quantities even by people who are watching their figure and those who, for health reasons, have to go on a strict diet.

We list the main beneficial properties of this dish:

• Coarse fiber. The value of this substance lies in the fact that it promotes the smooth and high-quality functioning of the gastrointestinal tract.
• Potassium. Without this microelement, the human heart is not able to function smoothly. In addition, due to a lack of potassium in the body, swelling appears.
• Serotonin. Another plus of the dish is the increased content of serotonin (“the hormone of happiness”). Dried tomatoes improve the functioning of the nervous system. They save our body from the destructive effects of stress and significantly improve our mood.

Sun-dried tomatoes help improve vision and brain function.

Contraindications

The harm from sun-dried tomatoes is negligible compared to the list of its advantages. If you overeat this dish, the oxalic acid contained in tomatoes will lead to the deposition of salts and the appearance of kidney stones. In addition, its excess provokes diabetes, obesity and liver disease.

Do not include sun-dried tomatoes in your diet if you have acute diseases of the gastrointestinal tract, pancreas, or high stomach acidity.

What fruits are suitable for drying?

For healthy and delicious sun-dried tomatoes, use small hollow tomatoes. Large and juicy tomatoes are not suitable - they have too much juice. The ideal option is plum and pepper tomatoes.

Choose fruits that are neither overripe nor underripe. Allowed to use Cherry tomatoes. The color can be any: red, yellow, brown. The best shape of tomatoes for drying is oval.

Sun-dried tomatoes decrease in size and weight, and almost all of their liquid evaporates. The more juice left in the dried fruits, the less they will be stored.

Preparing sun-dried tomatoes

The preparation process for this delicious Italian appetizer is quite simple. Its time depends on the chosen cooking method. To check if the product is ready, lightly press the vegetable. If the juice does not stand out, then the delicacy is ready.

Sun-dried tomatoes in the oven

This is a classic method and recipe for preparing an Italian tomato dish.

Ingredients:

• medium-sized fruits - 5-6 pcs.;
• garlic - 3 cloves;
• olive oil;
• salt - a pinch;
• sugar - 1 tbsp. l.;
• sprig of rosemary.

Cooking method:

1. On thoroughly washed fruits, make a small cut “crosswise”. Submerge the vegetables in boiling water for 2 minutes until the skins begin to peel off. Then transfer to cold water and remove the skin from the fruit.
2. Cut the tomatoes into quarters and remove excess juice and seeds with a teaspoon.
3. Place the tomatoes in a bowl, drizzle with olive oil and add sugar and salt. Stir gently and marinate for about an hour.
4. Place the slices on a baking sheet lined with baking paper. Top with chopped garlic and rosemary.
5. Dry at 180 degrees for about 20 minutes.
6. Reduce the oven temperature to 90 degrees and leave the dish to cook for another 2-3 hours. Turn the slices about every 40 minutes during the process.

Drying time depends on the size and juiciness of the fruit, as well as on what kind of dish you want to get. The less time the tomatoes are cooked, the softer they remain. If you want to get the dryest possible tomatoes, dry them for about 4 hours. You can immediately set it to 80 degrees, but the drying time will increase to 10-12 hours.

Attention! The lower the temperature in the oven, the more vitamins will be preserved in the finished product.

How to cook sun-dried tomatoes in the microwave

In a microwave oven, tomatoes are dried in almost the same way as in the oven. However, in terms of time it turns out much faster than in the oven. Tomatoes are dried in the microwave at the highest power for 15-25 minutes.

To make the drying process faster, the tomatoes are cut into four parts and the inside with the seeds is removed with a spoon. The cooking process itself consists of several identical stages.

The tomatoes on the plate are placed in the microwave for 5 minutes, after which the released juice is drained and the plate with vegetables is placed back.When the dish is ready, pour olive oil over it and store it in the refrigerator.

How to cook sun-dried tomatoes in a vegetable dehydrator

Cooking sun-dried tomatoes for the winter in an electric dryer is a pleasure. Place the vegetables in the tray of the device, set the temperature to 70 degrees and forget about them for a while. After 1.5-2 hours, check the readiness of the dish.

Sun-dried tomatoes in a slow cooker

In a slow cooker, the tomatoes are dried in the “Baking” mode for 1-2 hours. Set the cooking time depending on the desired result. If you want the tomatoes to be juicy, then just turn off the program after an hour, and if they are dry, then at least 3 hours.

How to dry tomatoes in an air fryer

This is also a relatively quick way to prepare jerky snacks. Cut the tomatoes into 4 parts, remove the core and seeds. Salt and pepper the tomatoes. Drizzle olive oil onto each one.

Place the tomatoes across the rack to prevent them from falling during the drying process. Set the temperature to 80 degrees and the timer for 2 hours. The exact cooking time depends on the variety of tomatoes.

How to dry tomatoes in the sun

This is exactly the method that was used before in sunny Italy.

The process is difficult and lengthy - from 4 to 10 days. Place the tray/baking tray with the tomatoes in a well-ventilated area outdoors. Cover vegetables from insects. Bring the tomatoes home at night. And do this for several days. All this time the weather should be warm and sunny.

Best Recipes

We offer several interesting recipes for making sun-dried tomatoes at home.

Spicy recipe with garlic

Ingredients:

• tomatoes - 500 g;
• salt - 1 tsp;
• sugar - 2 tsp;
• ground black pepper - 1 tsp;
• garlic - 3 cloves;
• olive oil - 2-3 tsp.
• dry spices (oregano, dill, marjoram, basil) - to taste.

This amount of ingredients is enough for a half-liter jar. If you want to do more, increase the amount of food and use all three possible surfaces: a bowl, a steaming plate and a steamer net.

So you will have 3 floors of vegetables and from one load you will get 3 jars of dried delicacy.

Cooking method:

1. Cut the washed and dried fruits in half.
2. Line the multicooker bowl with baking paper and place the vegetables cut side up in one layer.
3. Prepare the dressing: combine salt, pepper and sugar. Stir and season the tomato slices. Sprinkle the herb mixture on top and lightly drizzle with olive oil.
4. Set the “Bake” mode for 3 hours. The time is average and depends on the power of the multicooker and the size of the slices. Open the lid periodically and check the readiness of the dish. Vegetables should remain slightly moist and moderately soft. Dried fruits are used only for cooking stews and soups.
5. If you want to make a snack for the winter, prepare sterilized jars. Pour a few tablespoons of olive oil into the bottom and add a clove of chopped garlic. Add a layer of tomatoes and again add oil and garlic. Repeat this process until the jar is filled to the top. Close with a nylon lid and place in a cool, dark place (refrigerator or cellar).

Italian sun-dried tomatoes with rosemary and basil

Ingredients:

• tomatoes - 2 kg;
• garlic - 4 cloves;
• thyme sprigs - 2 pcs.;
• dry basil - 2 pinches;
• sprigs of fresh rosemary - 4 pcs.;
• sea ​​salt;
• olive or vegetable oil - 100 ml.

Cooking method:

1. Wash the tomatoes and cut them into 2 halves lengthwise.Use a teaspoon to scoop out the seeds.
2. Place the slices on a baking sheet lined with baking paper, cut sides up. Season with basil and salt.
3. Place the vegetables in the oven, preheated to 70-90 degrees, until the moisture evaporates. In sunny weather, it is better to cover the baking sheets with gauze and place them under the sun for the whole day - this is exactly how the Italians prepare this dish. Ready tomatoes are firm and flexible.
4. Peel the garlic and cut into slices, wash the herbs, dry and separate into sprigs.
5. Layer garlic, herbs and tomatoes into a sterilized jar until the entire volume is filled.
6. Pour oil into the jar until it covers all layers. Close the lid and put it in the refrigerator for 2 weeks.

With basil and garlic

Sun-dried tomatoes will be even tastier if, after drying, they are rolled into jars with garlic and basil leaves.

Ingredients:

• tomatoes - 2 kg;
• garlic - 5-6 cloves;
• fresh basil - a few leaves;
• spices - to taste;
• sea ​​salt;
• olive oil - enough to fill a jar of tomatoes to the top.

Cooking method:

1. Cut the washed and dried tomatoes in half and remove the core.
2. Place on the electric dryer tray. Sprinkle with salt and spices and leave for 7-8 hours at 80 degrees.
3. Place the finished tomatoes in layers, alternating with garlic and basil, in prepared jars. Pour hot oil on top, twist and put in a cool place.

Sun-dried tomatoes with thyme and red onion

These tomatoes are good to add to salads, pizza, omelettes, vegetable stews, and risotto. Or serve as a side dish for meat or poultry.

Ingredients:

• Cherry tomatoes - 500 g;
• red onion - 1 pc.;
• sugar - 1 tbsp. l.;
• thyme - 3-4 sprigs;
• olive oil;
• salt, pepper - to taste.

Cooking method:

1. Line a baking tray with baking paper and grease with oil. Preheat the oven to 120 degrees.
2. Cut the washed and dried tomatoes in half. Place them cut side up on a baking sheet.
3. Sprinkle tomatoes with salt, pepper and sugar. Place thyme on top and drizzle with olive oil.
4. Dry the tomatoes in the oven for 2 hours. Then let it cool.
5. Cut the onion into rings. Place the dried fruits in a sterilized jar in layers, alternating with onions. Pour olive oil over everything.

With balsamic vinegar

Try making sun-dried tomatoes with balsamic vinegar in the oven. This delicacy can be stored for a long time in a cool place.

Ingredients:

• tomatoes - 1.5 kg;
• fresh basil;
• salt, pepper and sugar - to taste;
• Provencal herbs;
• balsamic vinegar - 1 tsp;
• olive oil (you can use vegetable oil).

Cooking method:

1. Cut the tomatoes into slices and place on a baking sheet.
2. Sprinkle with a mixture of spices and place in the oven to dry for 6-8 hours.
3. Place a fresh basil leaf in a glass container. Then lay out the dried slices in layers, sprinkling each layer with Provençal herbs. Finally add oil.
4. Pour balsamic vinegar on top.

Seal the jar and store in a cool place.

Simple sun-dried tomatoes in oil for the winter

Sun-dried tomatoes with garlic in a vegetable dehydrator turn out very aromatic and appetizing. To keep them well, they are filled with hot oil.

Ingredients:

• tomatoes - 3 kg;
• sea ​​salt - 2 teaspoons;
• garlic - 2 cloves;
• olive oil - 200 ml.

Cooking method:

1. Cut the tomatoes in half and carefully remove the pulp.
2. Turn the pieces over, add salt and place on a drying tray.
3. Set the temperature to 70 degrees and leave the snack for 6 hours.
4. Bring the oil with chopped garlic to a boil.
5. Next, lay it out in layers in a sterilized jar: pour oil, add dried fruits, then oil again, tomatoes and oil.
6. Seal the jars and store in a cool place. In the refrigerator, such a snack will not spoil within six months.

Attention! During the drying process, tomatoes decrease in size. From 15-20 kg of fruits you will get 1-2 kg of the finished product.

Sun-dried green tomatoes

Sun-dried green tomatoes differ from dried red tomatoes both in taste and in preliminary preparation.

Ingredients:

• green tomatoes - 1 kg;
• jalapeno pepper - 1 pc.;
• garlic - 4 cloves;
• salt, rosemary, thyme, dried basil;
• olive oil.

Cooking method:

1. Cut the tomatoes into circles 5 mm thick. The core of green fruits is not peeled.
2. Place them in a tray and add salt and spices. Sprinkle a little oil on top.
3. At 70 degrees, sun-dried tomatoes in the dryer will be ready in 5 hours.
4. Place the appetizer in sterilized jars, alternating layers with pepper and garlic, and fill with hot oil. We close the jars for the winter.

Sun-dried tomatoes with cheese

This savory snack is not for long-term storage.

Ingredients:

• tomatoes - 0.5 kg;
• hard cheese - 200 g;
• bell pepper - 2 pcs.;
• black pitted olives - 100 g;
• olive oil;
• oregano;
• salt - to taste.

Cooking method:

1. Dry the tomatoes in the oven. Then let them cool.
2. Place the tomatoes in a jar in layers.
3. Between each layer we put a layer of cheese sprinkled with herbs, a layer of sliced ​​Bulgarian pepper and a layer of olives cut into rings.
4. Pour olive oil over the finished dish.

Olive oil in the recipe can be replaced with sunflower oil, but this will shorten the shelf life of the dish. Sun-dried tomatoes with cheese and olive oil are stored in the refrigerator for about two weeks, and with sunflower oil - for one week.

How to store a snack

Sun-dried tomatoes in oil are stored in the refrigerator or a cool place, such as a cellar. Store dried tomatoes without oil in fabric or paper bags, or in glass jars with nylon lids.

It is best to place the can of dried tomatoes in the bottom compartment of the refrigerator where fresh fruits and vegetables are usually stored. This Italian dish should not be stored in the freezer.

Low temperatures will negatively affect the taste of tomatoes and the integrity of their structure. The optimal temperature range is from 0 to 10°C. In such conditions, the twist can be stored for 6-8 months. The delicacy will not be stored in pantries in apartments for longer than 3 months.

What do you eat with and where can you add sun-dried tomatoes?

Homemade sun-dried tomatoes are used in the preparation of salads, Italian pasta, pizza and various snacks and canapés. This preparation is served with tuna, mozzarella and ricotta. The appetizer goes well with olives, zucchini and eggplants.

Sun-dried tomatoes are added to sauces and stewed with meat or vegetables. They also help add piquancy and spiciness to fish dishes.

Chefs use this ingredient in preparing various delicacies: they bake rabbit fillets and chicken breasts with it, add them to muffins, etc. Don’t be afraid to experiment with different flavor combinations. Sun-dried tomatoes go well with almost any dish.

Recommendations

Note to housewives:

• For drying and storage, use either cold-pressed olive oil or vegetable oil.But always choose refined and deodorized - then the tomatoes will retain their natural aroma.
• Replace regular sea salt. Its crystals are large and do not dissolve completely, so the snack will definitely not be over-salted.
• Watch the degree of drying - it affects the texture of the snack and its taste. Drying for a short time will preserve the delicate texture and make the snack lighter. But the longer the drying process, the drier the tomatoes will turn out, and the richer their taste will be.
• If the skin of the fruit is too thick, remove it by pouring boiling water over the tomato. But in this case, the evaporation of the juice will be more rapid, and the fruits themselves after drying will be small.
• To achieve the perfect snack texture and speed up the drying process, cut the vegetables into halves or quarters and remove the seeds and excess juice.
• Use a variety of spices and herbs to give tomatoes a unique, pleasant aroma. It is better to chop fresh herbs and add to the oil. But sprinkle dried herbs on the tomatoes themselves.

Conclusion

Sun-dried tomatoes can conquer any gourmet. They will turn even ordinary scrambled eggs into a masterpiece of culinary art. They take a long time to prepare, but are worth it. Be sure to try this Italian delicacy.