Sun-dried tomatoes for the winter can be harvestedin several ways: from using sunlight and heat (that is, to do it, for example, on the roof) and ending with more high-tech devices (oven, microwave or a special dryer for vegetables). As for the recipe of this blank, it is usually not very dependent on the method of drying and may differ only in spices and cooking time.
Recipe dried tomatoes for the winter in the microwave
The number of components used in thiscase, indicated based on the average capacity of the device. For 8 medium tomatoes take a little salt, 3 cloves of garlic, dried basil and oregano and 4 spoons of olive oil.
Before cooking dried tomatoes for the winter,they are washed, cut in half and removed the seeds (they are not used in this case). Prepared tomatoes are rammed into a deep dish, which can be put in a microwave, sprinkled with seasonings and salt, turn on the maximum power for 5 minutes. Then they should be cooled for 10-15 minutes, drain the liquid into another container and add oil. The tomatoes are again placed in the microwave, but for 3 minutes with maximum power. After cooling, the tomatoes can be put in a sterile jar, pour liquid and close the lid. Keep them better in the refrigerator. This method of drying tomatoes is the fastest, but they are stored exclusively in the cold, and their taste is much lower than the others. So with enough time, it’s better to use another option.
Sun-dried tomatoes for the winter in the oven
This longer way to harvest tomatoescan be considered classic for Mediterranean cuisine. The proportion of ingredients will be the same as in the previous case, only oil will need about 100 ml. In the oven, the tomatoes will fit more than in the microwave, so that the amount of food can be safely increased by 2-3 times. Tomatoes, as in the previous case, wash, cut and free from seeds. Then they are laid out on a greased baking sheet with the skin down, salted, sprinkled with spices and sent to sulk. Do this in a moderately hot (up to 100 degrees) oven for 3-4 hours. After it is turned off, it is better to leave the pan inside until it cools completely. At the bottom of a sterile glass jar, put a clove of garlic, a little peppercorns, bay leaves, and then lay dried tomatoes on top. In the winter they are left to be stored in a cold place, filled with vegetable oil and tightly closed with a lid. In the process of cooking, the vegetables lose almost all the moisture, due to which they are greatly reduced in volume, so that from 2-3 kg only a small jar of the final product is obtained.
Sun dried tomatoes in the dryer
Owners of this device will not have tooccupy the oven for a long time (which is the main inconvenience). Prepared tomatoes (washed, cut and removed with seeds) are laid out in a dryer in 1 layer. The more carefully the core is selected, the less time it takes to dry. Then the device is turned on and waited until the tomatoes become sufficiently dehydrated (and they should not break). When using the dryer, spices are added after the tomatoes have reached the desired consistency. They are placed in layers in a sterile dish, sprinkled with salt, herbs and chopped garlic. Pour oil on top and close. Stored, as in the previous case, in the cold. Tomatoes cooked in a dryer are no different from the previous version. The only difference is that in the process of drying the hostess can use the oven.
