With the approach of cold weather, more and more want warmth and home comfort. For many, these concepts are associated with homemade cakes, magical aromas that come from the kitchen, delicious summer pickles. Canned and frozen fresh vegetables, fragrant greens and fragrant spices will be the best solution for this. In our article we will look at such an important issue for housewives how best to make dried tomatoes at home, and most importantly, where to add them, so that your kitchen will always be filled with unique aromas, comfort and warmth of tomatoes heated by the summer sun.
The advantages and disadvantages of drying tomatoes
About ripe tomatoes heated by the summer sun was not just said so. It turns out that the ancestor of dried tomatoes is sunny Italy, where on the shores of the Mediterranean Sea this delicacy was produced under the scorching rays of the sun, and most importantly: using a very simple technology, when the fruits are cut in half, laid out on large metal trays and exposed with a gauze cape, they get maximum solar energy and languish in their own juice. In our latitudes, this method of drying is not available due to the fact that the sun is "not right."
But our housewives came up with a lot of recipes and technologies for home-made dried tomatoes, to prepare them for the winter and then use them to make dishes that are unforgettable to taste. But before we go directly to the recipes, let's understand the advantages and disadvantages of dried tomatoes. About the benefits of dried tomatoes for the human body can talk for a long time. One of the first indisputable facts in favor of this method of cooking tomatoes is that they retain all the useful trace elements. In addition, we tried to highlight the most important points from the extensive list of the favorable influence of this type of tomato, namely:
- the presence of many beneficial vitamins and amino acids, many of which are essential for our body;
- high content of coarse fiber, contributing to the improvement of digestive processes and positively affecting the work of the gastrointestinal system;
- restoration of brain activity and memory improvement;
- promoting better vision;
- reducing the likelihood of blood clots in the blood, purifying the circulatory system and maintaining the heart;
- richness of potassium content, fruitfully affecting the heart.
Did you know? Sun dried tomatoes are rich in serotonin, which is also called "the hormone of happiness". Due to its effects, this type of tomato is an excellent antidepressant.
This is not a complete list of the positive effects of such tomatoes on humans. But one thing is for sure: dried tomatoes can and should be eaten at least once a week, especially during the period of beriberi (spring and autumn), when our body most needs support with additional vitamins and minerals. Contraindications and harm these tomatoes practically do not have. The most important thing in their eating is to know when to stop and not to overeat. From the fact that you eat a few tomatoes, you definitely will not feel bad, but if you single-handedly consume a whole jar or even more, then stomach problems and a negative reaction of the liver will definitely not be avoided.Important! In dried tomatoes, a high concentration of oxalic acid, a glut of which promises cuttings in the stomach and deterioration of the liver. Therefore, when using such tomatoes, it is important to know when to stop and not to overeat.Also to contraindications to the use of this type of conservation can be attributed to certain diseases, among which emit acute diseases of the gastrointestinal tract (eg, an ulcer or gastritis), diseases of the liver and pancreas. In other cases, if you do not overdo it, then dried tomatoes will only benefit you. A little later, we will look at how to properly prepare sun-dried tomatoes for the winter, so that they do not sour and retain maximum flavor and aroma, becoming an indispensable ingredient in many interesting dishes. In the meantime, let's find out which fruits are best suited for curing and why.
What fruits are suitable for drying
If you are already eager to start the early preparation of Italian delicacies, then you should be aware of the varieties and qualities of tomatoes that will allow to dry and get the best result. So, the main parameters for choosing a tomato are its fleshyness and small size. Ideally, of course, use Italian varieties of tomatoes, which have a special, unique taste, both fresh and dried.
You can also pickle, ferment, freeze and pickle tomatoes for the winter.These varieties include Principe Borghese ("Prince Borghese") and San Marzano ("San Marzano"). But if there is no such possibility, then our domestic varieties will come to replace the Mediterranean tomatoes, which include: "Amber Cup", "De Barao", "Date", "Roma", "Kolokolchik", "Kaspar", "Ustinya" , "Shuttle" and "Slavyanka". If you take cherry tomatoes or lettuce varieties, then as a result of preparing one of the recipes of dried tomatoes at home, using, for example, a vegetable dryer or an oven, you will receive only vegetable skins and a handful of seeds. Therefore, the main thing: buy fleshy tomatoes of medium size and with the least amount of seeds. Then your dried tomatoes will be unique and will appeal to everyone who tries them.
Types of drying (drying) of fruits
The main types of cooking dried tomatoes are natural and artificial. In the first case, the energy of the sun is used in hot summer days. It is this method that is widely practiced in Italy and is most conducive to imparting the desired aromas and tastes to a future snack. The process of natural drying under the sun is quite long and requires considerable attention, since tomatoes need to be exhibited only in the morning and evening hours, when the intensity of ultraviolet radiation is minimal, but it is enough to evenly dry the red fruits.
Important! Remember, to cook 1-2 kg of dried (dried) tomatoes, you will need 15-20 kg of fresh.Agree to decompose 15-20 kilograms of fresh fruits, you will need several baking sheets (their number depends on their size and on the size of the tomatoes you have chosen). If you decide to prepare a large batch, then it will be rather inconvenient to remove and expose a dozen metal containers in the sun, considering that the process of complete drying takes up to several weeks (provided there are no overcast or rainy days).
Thus, drying can take a long time and you will spend a lot of time on it. In addition, there is a danger of dry or dry the tomatoes. In the first case, your snack will be solid and lose its taste, and in the second - the likelihood of rotting or mold development appears. Therefore, the preparation of dried tomatoes in a natural way under the sun's rays, although cheap, is laborious and requires a special recipe and compliance with the instructions to obtain the desired result. The second way - drying in the oven or dryer for fruit - simplifies your task, as it is possible to set the temperature and check the time according to the recipe. 
Here, the drying process takes place more uniformly, and you do not need to expose and remove the baking sheets from the sun several times every day and wait for weeks to correctly harvest the fruit. You can influence the course of drying in real time right in your kitchen, diminishing or adding degrees in the oven. And although the artificial method seems to be much simpler, such tomatoes cannot be compared with those prepared under the rays of the sun. The flavors and tastes of the latter will be much richer and brighter. But if you are new to this business, then it’s still worth exploring dried tomatoes with cooking in the oven or electric drier, following the recipes.
Variants of cooking tomatoes at home
No matter how you decide to cook dried tomatoes, the results will definitely please you. To facilitate your task, we will describe seven basic recipes for the preparation of tomatoes, each of which has its own invaluable advantages and, at the same time, nuances.
Drying tomatoes in the sun
You have already learned a little about this method of cooking tomatoes from the preceding paragraphs of our article, but when dried in the sun it is very important to follow a certain recipe, the secrets of which we now consider. So, for the preparation of one kilogram of dried tomatoes, you will need 10-12 kg of fresh, dense tomatoes, such as "cream", several metal baking trays or racks on which you put the fruit cut in half. Next, pallets with tomatoes must be covered with gauze and put in the sun. Depending on the temperature and duration of exposure to the sun, your tomatoes will be ready within 5-14 days. Besides the fact that you need to put the tomatoes in the sun in the morning, clean for the time of a hot afternoon, and put them out again in the evening, you need to turn over the halves of the fruits to achieve even drying. You need to turn over several times a day (for example, once during the morning drying, then turn over when you remove the trays at noon, and after once during the evening sun).
Important! Before you put the tomatoes in the sun, they need a good salt to avoid rotting or mold.At night or in the rain tomatoes need to be cleaned under a canopy, since at night dew may fall, which will spoil the whole process. And the more densely laid out tomatoes, the longer they will have to languish. To enhance the flavor, you can add spices and fragrant herbs to the pans, for example, thyme, thyme, marjoram, turmeric, or bay leaf. You can also add black allspice or garlic (but this is optional).
Traditional dried tomatoes in the oven
The ratio of fresh tomatoes at the start to dried at the finish is about the same as in the case of sun-drying. Fruits need to be cut in half and put in a pan. Next, add spices and salt to taste, you can enter the seasonings, herbs and spices that you like best. The very process of drying in the oven can take 9-16 hours at a temperature of about 80 ° C. At 100 ° C, the time the fruits stay in the oven will be slightly reduced to 5-11 hours, because the higher the temperature, the less time the tomatoes will need to be in the oven.
But, the higher the temperature, the more likely it is to produce caked coals at the output, rather than dried tomatoes. During cooking in the oven, it is important that the fruits do not overdry or caked, namely dried, so the lower the temperature, the better you will get the result. If we talk about how to dry tomatoes in the oven with convection on two sheets at the same time, then there is one important nuance: the time that will be spent on stewing tomatoes in the oven while processing two trays will increase by 30-35%. One of the traditional recipes for making dried tomatoes in the oven is shared with us by Julia Vysotskaya, a popular actress and cook.
Learn how to make tomato jam, salad for the winter and tomato juice.For the preparation of dried tomatoes for her recipe you will need (based on one liter of ready-made tomatoes): 2 kg of tomatoes (cream), a generous handful of sea salt, extra virgin olive oil, herbs: thyme, rosemary, oregano, and a few cloves of garlic. Further, the cooking process is quite simple: it is necessary to cut the fruit in half or into four parts (if the tomato is large). Carefully remove the core along with the kernels using a teaspoon. Cover the baking sheet with parchment paper or foil, sprinkle with coarse sea salt and ground black pepper. Next, arrange the tomatoes with the peel down and pour olive oil inside, filling the tomato to the brim. In the oven warmed to 80-100 ° С send the billet.
Did you know? To make your tomatoes faster, the oven door can be kept ajar. So excess moisture will evaporate faster and the drying process will accelerate. Do not be afraid of insufficient temperature: a narrow gap from the door ajar will not interfere, but, on the contrary, will help the proper weeping of tomatoes in their own juice.After 4-5 hours, remove the ready-made tomatoes from the pan and let them cool. When this happens, oily fruits can be packaged in a jar, interspersed with spices and herbs, as well as adding cloves of garlic (adjust the number of slices depending on your preferences). Top with olive oil so that the extreme tomatoes are completely covered, otherwise they may start to deteriorate. In this form, tomatoes can be stored up to six months in the refrigerator. Now you know how to cook dried tomatoes at home according to the recipe from Julia Vysotskaya.
Unusual dried tomatoes "Openwork" with Italian herbs in the oven
This recipe is designed for a portion of one kilogram of fresh tomatoes, so if you need to increase their volume, all other ingredients will change proportionally. Before you start cooking (for a couple of hours), you need to fill rosemary, thyme, marjoram, Italian herbs, and others according to your desire in a container, then pour the extra virgin olive oil. Put this pot in a warm place until it is needed.
In this way, you will prepare the fragrant olive oil. Now we start to work with tomatoes. They need to be washed, wiped dry with a towel or allowed to drain on a paper napkin. Slice the tomatoes into 4-6 pieces, depending on the size of the fruit. Now pour the slices with fragrant oil (now we do it in the pot, not on the baking sheet), then add the garlic, passed through the extruder. For one hour, leave the mixture thoroughly mixed at room temperature. Preheat the oven to 100 ° C and place the tomatoes on a baking sheet.
Spot about 6 hours later your tomatoes will be ready. In this case, the oven door can also be left ajar. Put the finished tomatoes in cans and cover with hot olive oil. Such preservation is stored for 6 months in a refrigerator or cellar. So, you have learned another way to cook dried tomatoes in the oven for the winter according to the recipe using olive oil. Such simple actions will help you to enjoy the unforgettable aroma and taste of Mediterranean delicacy.
Microwave Recipes
The microwave recipe is notable for its quickness. Only 5 minutes - and your snack is ready. Put tomatoes on 3-5 slices on a dish, sprinkle them with extra virgin olive oil, sprinkle with coarse sea salt or medium ground, and also with herbs to taste. Next, send the workpiece in the microwave, set the maximum temperature and cook it for 5 minutes (maybe less, depending on the size of the tomato). The drying process must be constantly monitored in order not to overdo it. When the microwave is turned off, do not rush to get tomatoes. Let about ten minutes later. Then drain the extracted juice and excess oil and send the dish back to the microwave for a couple of minutes. After they are ready, send the tomatoes to a jar, interspersed with spices and chopped garlic slices. Once the jar is full, pour olive oil into it so that all the tomatoes are covered with it. You can store the workpiece in the refrigerator for six months. Such a simple recipe for dried tomatoes in the microwave will help you quickly prepare and roll up a few jars of delicacy for the winter.
Recipes for Multicookers
In a multicooker, the cooking process is about the same as in previous methods. Washed and dried vegetables cut into slices and put in a bowl, you can also use the capacity of a double boiler to increase the yield of ready-made tomatoes. Fruits should be sprinkled with medium sea salt, mixed with a few teaspoons of sugar and black pepper. Also add dried marjoram, basil, oregano or a mixture of Italian herbs. For lovers of oriental cuisine, these spices can be replaced by hops-suneli.
Далее включите режим выпечки и обязательно откройте клапан, чтобы лишняя влага быстрее испарялась. В таком формате помидоры должны томиться около часа, возможно, больше, в зависимости от сочности вашего сорта. Когда плоды будут готовы, засыпьте их в стеклянную банку, добавляя слайсы чеснока и горошины душистого перца, а после залейте все оливковым маслом холодного отжима. In this form, tomatoes are stored in the refrigerator for up to six months.
Recipes for electric drier
Cooking dried tomatoes on an electric drier is almost the same as the previously described methods. Here the stages are similar: cut tomatoes into slices, remove seeds with a teaspoon, arrange in containers, sprinkle with olive oil, sprinkle with sea salt and spices. Cooking time - up to 9 hours at 70 ° C. In this mode, tomatoes will retain all the beneficial trace elements, and their texture will remain soft and pleasant. The flavors that prevail in your kitchen will make you try the delicacy immediately after cooking, but it is better to send the tomatoes to the jar, complementing them with garlic and the bay with heated olive oil. It is possible to store such dried tomatoes for the winter outside the refrigerator, as the recipe uses hot oil that sterilizes vegetables.
Recipes for aerogrill
Here we come to the final recipe of tomatoes on aerogrill. Oddly enough, but the cooking technology remains unchanged. Tomatoes are cut, laid on the grill grate, salted, pepper, add a mixture of aromatic herbs and spices, then sprinkled with olive oil and boiled on the fire for 3-4 hours at a temperature of 95 ° C. On each piece of tomato you can put a thin slice of garlic. Under the cover of the convection oven, you need to put wooden sticks so that the water evaporates faster. When ready to put tomatoes in a jar, pour olive oil, add a sprig of thyme and allspice peas. After clean in the fridge.
How to store vegetables at home all winter
Proper preparation is the key to long storage. Thus, during canning, the jars must be thoroughly sterilized with boiling water, and the lids must be boiled in water for several minutes in order to disinfect their surface. The tomatoes themselves must be thoroughly washed and dried. Cooked vegetables should be cooled before putting in jars. When this happens, send the fruit into glass containers, cover with olive oil, add a sprig of thyme or rosemary and be sure to add a couple of garlic cloves, and then seal the cap tightly. During the day, banks should be stored in a dark place (not in the refrigerator) until they infuse. Then remove the banks in the refrigerator, where their shelf life will be up to 6 months. If you cook tomatoes in August-September, then until next summer you will be able to enjoy their unique flavor.
What to eat and add to which dried tomatoes?
So, with questions about how to dry tomatoes in the oven, microwave, dryer, aerogrill and even in the sun, as well as how to store them, we figured it out. Now let's find out how dried tomatoes are eaten at home and in which dishes you can add them. Just imagine, you take a slice of freshly baked bread, take a treasured delicacy from the jar, which is full of spices and spices, put a tomato on bread and enjoy this extravaganza of taste ... Well? Like this picture? This is the fastest way to get rid of dried tomatoes, but no less pleasant.
But if you want to show your culinary talents and smash the household with amazing Italian cuisine masterpieces, then you will learn how to combine this Mediterranean delicacy with what. Dried tomato can be added even to the dough, getting bread with a very interesting and even exotic taste. In addition, this vegetable is perfect for salads, appetizers, as a side dish or one of the ingredients of meat dishes. It is added to pasta, risotto, soups and many other dishes of the national cuisine of Italy. Also, do not forget about the masterpiece of Italian cooking - pizza. In it, dried tomatoes will be perfectly appropriate, and the taste of your favorite pastry will change beyond recognition, acquiring a rich palette of new unique tastes and aromas.
Summarizing, we can say that dried tomatoes in any way of their preparation will be an excellent ingredient for a variety of dishes, and also become a real delicacy for those who try them for the first time. In addition to the amazing taste, they have a high usefulness for our body, and do not cause any contraindications or harm (just do not forget to stop in time, while the bottom of the can is not yet visible). In short, you just have to try what a dried tomato is, and then you will strive to add it wherever you can. So try, cook and do not forget to experiment! Perhaps you will discover new dishes that blend perfectly with this Mediterranean delicacy.
