Sun-dried tomatoes for the winter

Sun-dried tomatoes for the winter

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Ingredients for Cooking Sun-Dried Tomatoes for the Winter


  1. Hard Tomatoes 1.5 kg
  2. Garlic 2-3 prongs or to taste
  3. Refined sunflower oil 50 for baking and for storage - how much is needed

Spices and herbs:

  1. Dry Basil 1/2 teaspoon
  2. Dried marjoram 1/2 teaspoon
  3. Oregano dry 1/2 teaspoon
  4. Dry rosemary 1 tablespoon
  5. Pepper mix (ground) 0.5 teaspoon
  6. Large-crystalline salt (without iodine) 1 tablespoon
  • Main Ingredients Tomato
  • Serving 1 serving
  • World CuisineItalian Cuisine


Teaspoon, Tablespoon, Oven, Non-stick baking tray - 2-3 pieces, Parchment or baking paper, Kitchen knife, Cutting board, Paper kitchen towels, Wooden kitchen spatula, Kitchen gloves, Plastic bag with zip zip lock or container with a lid, Half liter glass jar, Metal screw cap, Refrigerator, Freezer, Plate

Cooking sun-dried tomatoes for the winter:

Step 1: prepare the oven and prepare a mixture of spices with herbs.

First of all, preheat the oven to 70-80 degrees Celsius and cover the baking sheets with parchment or baking paper. Next, pour the desired amount of dried basil, oregano, marjoram, rosemary and a mixture of peppers into a small bowl or deep plate. We mix everything with a tablespoon to a homogeneous consistency and put coarse-grained salt with vegetable oil on the kitchen table.

Step 2: prepare the tomatoes.

Then we select dense, meaty tomatoes with a minimum amount of juice, for example, cream. We wash them under a stream of cold running water, dry them with paper kitchen towels and cut each into 2-4 parts.
Then, using a teaspoon, remove the seeds from them. We lay out the thick parts of the pulp on the prepared baking sheets, and use the tomato juice to prepare any other tasty dishes or preparations.

Step 3: dry the tomatoes.

Then sprinkle the tomatoes with a mixture of herbs and spices. Sprinkle them with vegetable oil and put in a preheated oven on 4-6 hours.
Do not close the door, leave a small slit 2-3 cm long, if there is a convector, use it, if not, then back it with a wooden kitchen spatula. Periodically visually check the readiness of tomatoes, they should be driedbut not burnt and by no means not brittle!

Step 4: prepare the garlic.

While the tomatoes are drying, peel the cloves of garlic. We rinse them, dry them, put them on a cutting board and cut them into layers, straws, cubes, slices, chop finely or even leave them whole, it all depends on your desire.

Step 5: keep the sun-dried tomatoes for the winter.

After the tomatoes are ready, we put on kitchen hand potholders. We rearrange the baking sheets on the countertop and cool them to room temperature. Then we decide which storage method is more suitable, you can put tomatoes in plastic bag or sealed container and send to the freezerthey will keep their taste throughout 8-9 months. In dry packaging they will be safe 12 months.

But there is a more interesting and very tasty option! In a small saucepan, we calcinate about 100-120 milliliters of refined vegetable oil over medium heat and cool it to room temperature. Then we put garlic with sun-dried tomatoes in a sterilized, dry, cold half-liter jar, it is better to do this in layers so that the vegetables are better saturated with the aroma of each other. Fill them with cooled oil, close with a tight-fitting screw cap and set in the fridgeso they can be stored sealed from 5 to 6 months, but open a couple of weeks.

Step 6: serve the sun-dried tomatoes for the winter.

Sun-dried tomatoes for the winter - a universal harvest.

Such tomatoes are added to salads, stuffing for pizza, pies, make sandwiches, casseroles with them or simply eat with a slice of fresh white or black bread. Enjoy it!
Enjoy your meal!

Recipe Tips:

- remove the first sample from the finished dish in about 1-1.5 weeks;

- very often in a jar along with garlic they put a couple of branches of fresh herbs, for example, dill, parsley or basil;

- a set of spices is not essential, you can use any that season dishes of vegetables;

- the drying time can vary from 4 to 9 hours, it all depends on the size of the vegetable, the thickness of the pulp and the temperature drops in the oven, so you need to carefully monitor the cooking process;

- if you decide to store tomatoes in a jar, then do not forget that the container should be thoroughly washed with soda or detergents with a minimum content of chemicals, and then sterilized in any convenient way. This can be done with a microwave, oven or stove. More detailed information can be found by clicking on this link;

- the oil left over from the sun-dried tomato is an ideal find for yeast spicy or fresh pastries, do not pour, it is better to cook focaccia or pizza.