Dried tomatoes are an integral part of many recipes of classic Italian cuisine, in recent years, the much-beloved Russian soul.
Italian-made tomatoes presented in stores are quite expensive, and preparing them yourself is not so difficult, you just need to choose the right vegetables and adhere to the technology, because this was not a gourmet dish, but it was the usual home-made food for the winter Italian hostesses.
Selection of perfect tomatoes
The pledge of the fact that the favorite delicacy of the Italians will be tasty is the right choice of tomatoes for drying..
It should be small fleshy varieties with dense, not too juicy pulp..
Also good in dried ladies finger and grape varieties.
You can often find recipes of dried tomatoes for the winter using a variety of “cherry”, but they are obtained too dry, so they can be used only for drying in the oven.
Preparation for drying
Tomatoes should be washed under running water and cut into halves.
From each half teaspoon gently get the juicy flesh and seeds.
For drying is used exclusively dense flesh, which is adjacent to the skin.
Peeled halves are laid out on a clean cloth or paper towel with pulp down for half an hour, so that juice finally comes out of the vegetables.
We turn to the most interesting stage, where we consider step-by-step recipes of dried tomatoes for the winter.
|Tomatoes –||10 kg|
|Sea salt –||5 tbsp. spoons|
|Vegetable oil –||250 ml|
|Time for preparing: 10080 minutes||Calories per 100 grams: 37 Kcal|
The most important aspect when drying tomatoes in the sun is the weather forecast.!
First, in the next week there should be no precipitation, and secondly, the temperature should not fall below 32-34С, otherwise the vegetables will grow moldy.
First of all, you need to properly prepare the products and the workplace..
A large, flat surface should be covered with clean kitchen towels..
Tomatoes quickly absorb odors, so it is very important that there is no powder smell on the towels..
Also, you need a bowl for waste, a sharp knife and a teaspoon.
So, the vegetables must be washed, dried, cut in half lengthwise and remove the seeds and partitions.
After that, put them cut down on the prepared towel and wait for the excess liquid to drain and be absorbed into the fabric..
Trays should be covered with parchment and smeared with vegetable oil, ideally olive oil. Then put the tomatoes on them sliced up.
After that, they should be salt, it is necessary in order to help out moisture.
Then trays with blanks for the winter of dried tomatoes need to cover with gauze and leave in the sun.
In the evening, they need to be transferred to a warm dry room – the fact is that the dried products are highly hygroscopic and easily absorb nighttime moisture..
In the morning they need to be put in the sun again..
The appetizer is dried for about a week until practically all the moisture comes out of the halves..
Readiness is a whitish cut color..
Consumption: out of 10 kg of fresh tomatoes, about 600-800 grams of dried are obtained, while slightly less than half of the losses are due to waste, the rest of the weight loss is due to shrinkage.
Sun-dried tomatoes for the winter in this way are not recommended to be placed in butter, this will make them tough and tasteless..
They should simply be folded into clean glass jars with tight lids..
Due to the low moisture content (less than 10%), they can be stored for a year..
Proven dried tomatoes in the oven
The name of the billet was due to the presence in the recipe of aromatic Provencal herbs..
You can take any, focusing on your own taste sensations, the main thing – do not overdo it.
The taste and smell are really impressive.!
- Tomatoes – 5 kg.
- Dried Provencal herbs (marjoram, basil, thyme, rosemary, etc.).
- Vegetable oil – 3 tbsp. spoons.
- Freshly ground black pepper.
- Salt – 1 tbsp. spoon.
Wash and dry vegetables.
Cut into halves and a teaspoon to remove the middle with seeds, they have too much moisture, which will evaporate for a very long time.
Place the blanks on a wire rack or a parchment-laid pan with a cut up.
Mix herbs with salt and pepper and sprinkle with each mixture..
Lightly sprinkle a future snack with butter..
The most convenient way to use a special kitchen spray, but if it doesn’t, a silicone brush will help..
You can now send the baking tray to the oven..
The temperature should not exceed 80 degrees, otherwise the tomatoes will not dry, and baked.
Also, to avoid excessive moisture in the oven, air circulation is necessary..
Optimally, if it is equipped with a convection function, if it is not, you can slightly open the oven door and steam will come out.
The door should be opened after about an hour of cooking and the next 4-5 hours to keep it ajar.
Depending on the size of the fruit, the drying process will take from 4 to 6 hours.
During this time, tomatoes lose at least 60% of their own weight..
Consumption: from 5 kg of fresh tomatoes it turns out about 1-1.5 kg of dried.
You can store them either laid in a canvas bag at room temperature, or in addition can be preserved in fragrant oil.
Although the cooking process takes a lot of time, but in the end you will be happy with your “works”, because you get such a yummy, just like in the video:
Recipe for canned dried tomatoes
- Dried tomatoes – 0.5 kg.
- Fresh basil leaves.
- Refined vegetable oil – 0. 5 L.
The first step is to sterilize the banks..
Wash and dry the basil leaves, peel the garlic and cut into plates..
Tomatoes (already prepared by the above described method) are placed in a jar in dense layers.
Garlic and basil are placed between them..
Oil can be used both traditional for Italy – olive, and more usual sunflower.
Whether the oil should be heat treated before pouring should be decided on the basis of the method and duration of the intended storage – if the jar is stored in the refrigerator for less than a year, there is no need to calcine the oil, for longer storage, the oil should be calcined and the fresh basil should be replaced with dried.
After the container is filled to the top with vegetables, it should be tilted a little and neatly poured oil along the wall, then it will fill all the voids.
Jar tightly close and turn.
And here is a video with this method of making dried tomatoes for the winter:
And dried appetizer, and an unusual additive to the dishes!
The use of dried tomatoes in cooking is much broader than the usual pizza and pasta sauce.
They can diversify salads, homemade sauces, goulash and even soup.
And fragrant canned in butter are great as a snack..
Even an ordinary sandwich made from a slice of crispy toasted bread and a slice of cheese can become a culinary masterpiece if you add to it a sprig of basil and a slice of dried tomato.
For those who follow the figure, it is important to remember that the calorie of dried snacks increases significantly if tomatoes are placed in butter.
If 100 g of dried vegetables contain only 40 kcal, then when preserved in oil – about 270 kcal / 100 g.
You can watch one of the most delicious recipes right now in the video below:
Useful tips for cooking and storage
In addition to adding flavor, salt is a preservative, so when dried in the sun it is an essential ingredient.
Large-scale sea salt is ideal for drying – large crystals do not pass through the skins and the risk of over-salting tomatoes is reduced..
However, even coarse salt cannot be added too much, otherwise they will lose sweetness and taste..
To fill you need to take refined, odorless oil.
Italians use olive first cold pressed.
Sun-dried tomatoes are delicious, exotic and give the dishes a unique flavor, and it is not very difficult to cook them yourself for the winter, you just need to be patient and follow the suggested recommendations..
We invite you to find out more information about this winter preparation: about its useful properties, methods of preparation, use in dishes and much more interesting: