Mediterranean cuisine is full of recipes, complemented by sun-dried tomatoes, without which the dishes lose their proper taste. We have such a procurement is not cheap, and few can afford to buy such a delicacy. But it is quite possible to prepare it yourself at home. And the cost price of dried tomatoes turns out to be scanty, especially if you compare it with the amount on the price tag to a similar product in the store.
How to make sun dried tomatoes in oil for the winter in the oven?
Ingredients:
- tomatoes ripe varieties "Slivka" - about 1,2-1,6 kg;
- a freshly ground mixture of peppers - 2 pinch;
- stone coarse salt;
- fresh or dried rosemary;
- oregano dried - to taste;
- garlic teeth - 2-3 pcs. or to taste;
- Vegetable without the fragrance of oil or olive Extra Virgin .
Preparation
For drying, it is necessary to choose medium-sized tomatoes of fleshy, not juicy varieties. Perfectly suitable ripe tomatoes variety "Slivka". We rinse the fruits under running water, wipe them dry and cut them first in half. We then extract the seeds with the inner wet pulp, and cut the remaining halves into two parts. We put the received quarters on a lattice or a baking sheet, preliminary having covered it with a cut of parchment paper. We pick up tomato billets with a large salt and sprinkle with a slightly freshly ground mixture of peppers. If the tomatoes are quite acidic, then you can additionally sprinkle them with a little sugar. For each slice a drop of additional drops of vegetable oil.
The preparatory stage is completed, it's time to start directly to dry. In this case, we will use the oven for this. We warm it up to 70 degrees and have an average pan with our billets on the middle level. During the drying process, the oven door must be slightly ajar, so that all moisture after evaporation can leave immediately.
The drying cycle can take depending on the size of the fruit and the capacity of the oven from five to eight hours. Finished tomatoes should bend well, but do not secrete the juice when bending. We also watch that they do not overdry, otherwise instead of a delicious dried product will get dried brittle skins. After five hours of cooking, we are reviewing the blanks. Perhaps some specimens are already ready, and then we extract from the oven, leaving the others in it for a while.
Sun-dried tomatoes can be made in the dryer by placing them on the pallet of the device and leaving it to the desired degree of drying.
While the tomatoes are drying, we will prepare the ingredients for their further preparation. We clean and cut thin plates with garlic teeth, and also, if fresh rosemary is used, we disassemble it into needles.
At the bottom of a dry and sterile jar we put a little rosemary, oregano and garlic, and then we lay out dried tomatoes, adding garlic and fragrant herbs in the process. Now sunflower without flavor or olive oil warm up a little to a temperature of about fifty to sixty degrees and pour it into a container with tomatoes, pressing the workpieces with a fork and releasing air bubbles. All tomatoes should be hidden by oil, so do not put them under the string, and it is better to fill the can on the hangers.
Sun-dried tomatoes in a microwave oven
Much faster can be prepared sun-dried tomatoes in a microwave. To do this, prepare the fruit as in the previous case, spread it on a dish suitable for use in a microwave oven, season with salt, spices and butter and place it in the device at maximum power for five minutes. After the signal, let the tomatoes stand in the oven for another ten minutes, after which we pour juice and butter from the dish, and return the tomatoes to the device and turn on the timer for another two to three minutes. After that, put the ready dried tomatoes in a jar of juice and butter, transferring garlic and dry herbs, add oil to completely cover the tomatoes and leave the workpiece for at least 12 hours insist.