If there is a need to save vegetables for the winter, you can use different methods: marinating, pickling, sterilization and others. However, in recent years, such a method of conservation as climbing is gaining popularity, and it is no coincidence. Since vegetables are practically not subjected to heat treatment, they retain a maximum of vitamins. This method is completely unnecessary: time and effort require a minimum, the funds also go a little. Veal can be various vegetables, but most often in this way they keep sweet peppers and tomatoes. Tell you how to cook sun-dried tomatoes for the winter.
Vejalim is simple
The easiest way to prepare such blanks, using a special technique. Deliciously obtained dried tomatoes (the recipe is not very complicated), prepared for the winter in the dryer.
Ingredients:
- autumn fleshy tomatoes - 2 kg;
- salt sea large - 1 teaspoon;
- a mixture of dried herbs (to taste) - 1 teaspoon;
- olive oil of the first extraction - 2 tbsp. spoons.
Preparation
To cook sun-dried tomatoes for winter at home, my and sort through the vegetables. Dented and damaged fruits, of course, delete. Wipe the tomatoes dry, cut into circles, spread on special napkins, parchment paper or paper towels. Sprinkle tomato slices with butter. We combine the salt with herbs and sprinkle tomatoes on this mixture. We lay out the resulting blanks on the grate of the dryer and, according to the instructions, dry the vegetables.
Such a snack can be used immediately as food, but often there is a question, how to prepare sun dried tomatoes for the winter? To do this, it is enough to prepare the filling: mix olive oil with salt, pressed garlic and spices to taste and desire. We put slices of tomatoes in a glass or enameled container, fill it with oil and close tightly. Sun-dried tomatoes are perfectly preserved in the refrigerator throughout the cold months.
We fade in differently
If there is no dryer, you can cook sun-dried tomatoes for the winter in the multivark. This modern device also saves time and effort.
Ingredients:
- cherry tomatoes - 1 kg;
- freshly ground pepper (mixture of black and red) - ¼ tsp;
- salt iodized coarse - 1 teaspoon without a slide;
- olive oil Extra Virgin - 1 tbsp. a spoon.
Preparation
Since the fruits of the cherry are rather small, it is enough to cut the tomatoes in half (by themselves, first wash them and wipe them dry). We cover the cup of the multivark with parchment, tomatoes are spread on it, we lubricate them with oil (we use a silicone brush), salt, pepper. We put the second batch in a container for cooking food for a couple. It remains to close the lid, set the "Baking" mode for 40 minutes and do not forget about the valve. If you do not open it, tomatoes do not fade. The finished tomatoes are placed in cans and stored in a cool place.
Sun-dried tomatoes in a microwave oven
If there are few tomatoes, you can cook sun-dried tomatoes in a microwave, for the winter they are also perfectly preserved in oil.
Ingredients:
- tomatoes ripe - 1 kg;
- salt - ½ tsp;
- olive oil Extra Virgin - 1 tbsp. a spoon;
- pepper peas black - 5-6 pcs .;
- rosemary, oregano , dried basil - 1 teaspoon;
- garlic - 2 cloves.
Preparation
You can get delicious dried tomatoes using this recipe, and just keep them for the winter, but the Italian recipe involves the use not only of very high quality olive oil, but also a special set of herbs. The technology is simple: mine, wipe and cut tomatoes into slices, from salt, pepper, herbs, garlic and butter, prepare a homogeneous mush, rubbing all the ingredients in a mortar. We distribute this mixture on tomato slices and put them in a microwave oven. The drying time depends on the model of the stove, it is better to calculate according to the instructions, the tomatoes are dried like dry croutons. However, you can simply wither tomatoes, and spices and salt to lay in the oil fill. In this case, the oil will need more - about 100 ml.