Dried tomatoes in the vegetable dryer are incredibly appetizing. The process of preparing treats is not at all complicated. Most of the time is spent preparing the ingredients. The device will do everything else by itself, it remains only to control the degree of readiness of the tomatoes.
How to dry tomatoes in a dryer?
Dried tomatoes for the winter in an electric dryer are a pleasure to cook. It is important to properly prepare the tomatoes, place them in the pan of the appliance and go about your business. After a certain time, the delicacy will be ready.
- For drying, you need to choose dense tomatoes. Cream tomatoes are excellent.
- To make the drying process faster, the tomatoes are cut in half or into 4 parts, and then the inner part with the seeds is carefully removed with a spoon.
- Store sun-dried tomatoes only in the cold.
- For better preservation, tomatoes should be well salted before drying.
Sun-dried tomatoes with garlic in a vegetable dryer are very fragrant and appetizing. To keep them well, they are poured with hot oil, closed and cleaned in a cold place. These tomatoes can keep in the refrigerator for up to 6 months. In the process of drying, tomatoes decrease in size, and therefore about a half-liter jar of dried vegetables comes out of 3 kg of fresh tomatoes.
Ingredients:
- tomatoes - 3 kg;
- sea salt - 2 teaspoons;
- oil - 200 ml;
- garlic - 2 cloves.
Cooking
- Cut the tomatoes in half and carefully scoop out the flesh.
- The blanks are turned over, crushed with salt and placed in the dryer tray.
- Set the temperature to 70 degrees and leave the tomatoes for 6 hours.
- The oil is heated with chopped garlic to a boil.
- Pour oil into the bottom of the jar, put sun-dried tomatoes, then again oil, tomatoes and oil.
- Jars are sealed and kept refrigerated.
Italian cuisine is famous not only for pasta and pizza, but also for sun-dried tomatoes. There they are dried right in the fields under the scorching sun. At home, it is most convenient to cook sun-dried tomatoes in a vegetable dryer. For this, prepared tomatoes are sprinkled with oil, it is better if it is olive oil, sprinkled with Italian spices and dried at a temperature of 70-90 degrees - 5-7 hours.
Ingredients:
- tomatoes - 4 kg;
- Italian herbs;
- olive oil - 100 ml;
- garlic - 5 cloves.
Cooking
- Tomatoes are cut into 2 parts, the core is removed.
- Spray the blanks with oil, crush with spices and spread on a pallet.
- At a temperature of 80 degrees, sun-dried tomatoes in a vegetable dryer will be ready in 5 hours.
- Garlic is added to the remaining oil.
- Dried tomatoes are placed in Italian style in a jar, poured with fragrant oil, closed with a lid and cleaned in the cold.
Dried cherry tomatoes in the dryer
It takes a long time to cook sun-dried tomatoes in the dryer, although it is not at all difficult, but the result compensates for all the difficulties. Fragrant dried cherry tomatoes are added to a variety of dishes - sauces, pizza, focaccia. Even all kinds of fish and meat dishes with such an addition will sparkle with new colors.
Ingredients:
- tomatoes - 1 kg;
- basil - 100 g;
- salt - 80 g;
- garlic - 2 heads;
- oil - 200 ml;
- greens.
Cooking
- Cherry tomatoes are cut in half and the core is removed from them.
- Garlic is crushed in a mortar and mixed with salt.
- Spread the blanks on a pallet, sprinkle with garlic salt.
- At a temperature of 90 degrees, the tomatoes are dried for 4-5 hours.
- Ready tomatoes with herbs are placed in a jar.
- All this is poured with hot oil and corked.
Sun-dried tomatoes are very tasty on their own, but they will be even tastier if, after drying, they are placed in sterile containers mixed with basil leaves and garlic, and then poured with hot oil. It is best to use olive oil. If this is not the case, you can take odorless sunflower oil.
Ingredients:
- tomatoes - 2 kg;
- garlic - 5 cloves;
- basil;
- spices;
- sea salt;
- oil.
Cooking
- Tomatoes are washed, dried, cut in half, core removed.
- The blanks are laid on the pallet of the device, sprinkled with salt and spices.
- At 80 degrees, tomatoes are dried for 7-8 hours.
- Spread the finished tomatoes in jars, alternating with basil and garlic.
- Fill the jars with oil to the top, cover the dried and garlic with a lid and clean in the cold.
Dried tomatoes in the vegetable dryer will be ready approximately 8 hours after the start of the drying process, if the temperature in the device is 80 degrees. After such a heat treatment, the tomatoes are not too wet, rather they come out dry. This is how they should be if you need to store them without adding oil.
Ingredients:
- tomatoes.
Cooking
- Tomatoes are cut into 2 or 4 parts, depending on the size, placed on the pallet of the device.
- At a temperature of 80 degrees, they are dried for 8 hours.
- Ready-made sun-dried tomatoes in the vegetable dryer are first completely cooled, then they are placed in a container, covered with a lid and put in the cold.
Dried green tomatoes in a vegetable dryer are different from red tomatoes dried in the same way. In this case, they are even prepared differently - green tomatoes are not peeled from the core, they are cut into slices. The composition of the spices in the recipe can be changed and supplemented to taste, here is a basic set of spices with which the workpiece comes out delicious.
Ingredients:
- green tomatoes - 1 kg;
- garlic - 4 cloves;
- jalapeno pepper - 1 pc.;
- salt, thyme, rosemary, dried basil;
- olive oil.
Cooking
- Tomatoes are cut into circles 5 mm thick.
- They are placed in a pan, crushed with salt, spices, sprinkled with oil.
- After 5 hours at 70 degrees, sun-dried tomatoes in the dryer for the winter will be ready.
- Spread them in a jar, alternating layers with garlic and pepper, pour hot oil and cork.
Dried yellow tomatoes
To cook sun-dried tomatoes in the dryer, you can use not only red, but also yellow vegetables. They are slightly different in taste - yellow tomatoes are more tender. Otherwise, there are no differences, they are also cut into pieces, the core is removed, crushed with your favorite spices and dried until tender.
Ingredients:
- yellow tomatoes - 2 kg;
- Italian herbs;
- olive oil - 300 ml;
- garlic - 1 head;
- thyme;
- salt.
Cooking
- Wash the tomatoes, cut in half, remove the pulp with seeds.
- The pallet is greased with oil, the halves of the tomatoes are laid upside down.
- Spread thyme and garlic on top.
- Sprinkle the blanks with salt and spices.
- Tomatoes are dried for an hour at 100 degrees, then the heat is reduced to 70 degrees.
- After 5 hours, sun-dried tomatoes in olive oil will be ready.
- Put them in a jar, fill with hot oil and cork.
And sprigs of rosemary are especially tasty and piquant. Spicy additives give the finished product an incredible flavor. The oil in which the sun-dried tomatoes with additives will be stored is not poured out. It can be used in salad dressings or added to a variety of pasta or pizza sauces.
Ingredients:
- tomatoes - 2 kg;
- sprigs of rosemary - 4 pcs.;
- garlic cloves - 4 pcs.;
- dry basil - 2 pinches;
- salt;
- oil - 100 ml.
Cooking
- Tomatoes are cut in half, the inside is selected with a spoon.
- Spread the blanks on a pallet, add some salt and sprinkle with basil.
- Tomatoes are kept in a vegetable dryer for 6 hours at 70 degrees.
- Part of the garlic and rosemary are placed in the jar, the tomatoes are laid and the layers are repeated.
- Pour the contents of the jar with hot oil, close the lid and put it in the cold.
In the dryer - a delicacy little known, but very fragrant and tasty. Ready marshmallow can be added to pizza, salads and used to make sandwiches. The only difficulty that housewives sometimes face is that the marshmallow is poorly removed from the pallet. In this case, it is left for a while. When it cools down a bit, it can be easily removed.
The abundance of fresh vegetables allows you to make preparations for the winter, for example, pickle or salt the fruits, or even completely dry them. It is about how to dry tomatoes that we will tell you step by step today, because in the dried state these gifts of nature are undoubtedly beautiful.
Your attention is presented to several ways of drying at home, but each of the options is easy to implement and does not require any special effort. You will see for yourself when you try to dry at least one serving of fresh ripe tomatoes.
How to choose the right tomatoes for drying
High-quality raw materials guarantee you the same result, so the choice of tomatoes for drying should be approached very responsibly.
There are no supernatural requirements for the selection of tomato fruits, but there are standard factors that must be taken into account if you want to get excellent drying.
So, what to look for when buying tomatoes:
- The fruits should be firm, but not soft;
- Each vegetable should be medium in size;
- It is also important to take into account the fact that tomatoes must be used only ripe, without signs of mold and other damage (the surface must be exceptionally clean);
- There should not be much juice inside the tomatoes, that is, you should not choose too juicy ones;
- If there is a choice between soil and greenhouse fruits, then only the first option is worth choosing. After all, those tomatoes that are grown in natural conditions ripen more fragrant and tasty. If you grow vegetables yourself in your own garden, this is generally ideal;
- Also remember about nitrates - they simply should not be in the composition of tomatoes. Therefore, either grow tomatoes for drying yourself, or take them from those sellers who you absolutely trust.
How to dry tomatoes outdoors
This drying method is the longest, but it is he who gives you that amazing taste that sun-dried tomatoes are so fond of. If you are ready to wait 5 or even more days, then the method described below is for you.
You can dry the tomatoes whole or cut them into pieces - as you wish. Drying time is 5-10 days. Much depends on how full of juice your fruits are and what is the intensity of the "natural oven" - the sun.
If you want to get an impeccable result, then you should follow some more rules.
- We lay out the tomatoes on a sieve or wire rack, but the base of the base should not be metal. This is an important point, since the tomatoes are likely to stick to the metal base. Do not forget that a chemical reaction can occur with such a metal, as a result of which the drying will be filled with substances that are unsafe for health.
- It is important to lay the tomatoes at a certain distance from one another so that they do not stick together.
- To avoid damage to dried tomatoes, they should be sprinkled with sea salt (coarse) at the very beginning of drying, so that it evenly soaks all the tomatoes.
- While everything is drying, it is necessary to cover the blanks with ordinary gauze, in order to avoid attacking the drying of all kinds of insects.
- Tomatoes in the process of drying several times a day must be mixed and turned over so that the drying is thorough and the same in all places.
- At night, drying vegetables must be taken to the house without fail, because humidity may increase in the morning, for example, dew will appear.
Simple drying of tomatoes in an electric dryer
It is best to dry tomatoes outdoors if you live in a private house. If your place of residence is an apartment, then drying in one of the types of kitchen appliances, for example, in an electric dryer, is more suitable for you. We will talk about this step by step right now.
- My tomatoes, cut into rings or any other pieces in shape.
- We lay everything on pallets, respecting the space between the pieces. If you wish, you can season the future drying with spices such as thyme and black pepper.
- We dry the tomatoes in an electric vegetable dryer for 15 hours at a temperature of 80 degrees. Pallets in the process must be interchanged if you want to get evenly dried tomatoes.
This completes the drying in the appliance. As you can see, step-by-step instructions make everything easy, and the availability of modern technology only facilitates an already simple process.
But if you don’t have such a dryer, switch to a recipe designed for drying in the oven. This method is ideal for any hostess.
How to dry tomatoes in the oven for the winter
To dry the tomatoes in the oven, you first need to wash the fruits, wipe them with paper towels, and then cut into thin rings (the thinner, the faster and better it dries) and spread on a baking sheet. Next, you need to send it to a preheated oven. The degree at which the vegetable dries properly should not exceed 80 ° C.
Drying time is the same as in the electric dryer - 15 hours. It is imperative to stir the drying process in the process, otherwise it will burn or dry unevenly.
Tomatoes are dry enough, if dryness is already clearly visible, but the rings do not break.
How to store dried tomatoes at home
When the drying stage is over, it is worth considering the proper storage of the product. There are several ways that can preserve the finished ingredient of many dishes for a long time, we suggest that you familiarize yourself with some of them.
Method number 1: Storage in a bag in the cold
We put the dryer in a plastic bag, after which we put it in the refrigerator. If you put dry tomatoes on the shelf of the refrigerator, then the shelf life will be approximately 2 months.
When keeping the product directly in the freezer, the period can easily be extended to six months.
Method number 2: Storage of drying with seasonings and oil in a jar
If you transfer the dried vegetables to a pre-sterilized glass container, add some spices and spices to them (like basil, ground pepper, garlic and rosemary), and then pour everything with olive oil and seal tightly, then they will be stored for at least six months, or even a whole year.
Now you know whether and how to dry tomatoes with your own hands at home. By adhering to all the tips and secrets that we have revealed in this article, you will be able to dry your favorite vegetables without problems and hitches in order to enjoy them with the whole family in winter.
Good luck and be patient!
Dried tomatoes at home for the winter in our country they started making it not so long ago, but this dish quickly became so popular. Making sun-dried tomatoes at home is quite simple. Those who have never tried this product will definitely like it very much. This dish will definitely become one of your favorites.
Of course, you can buy them in the store. But homemade tomatoes are definitely much tastier. In every home there is the necessary device that will be required to create this culinary masterpiece. Below are simple sundried tomato recipes.
What do sun-dried tomatoes eat with?
Before we start cooking, let's discuss where sun-dried tomatoes can be added.
- This is a good addition to meat and fish dishes, even some vegetables.
- They are traditionally used in pasta and pizza.
- Very tasty in a salad, especially with the addition of arugula.
- It is added to the dough when baking bread and Italian focaccia tortillas.
- Sandwiches with cheese, ham and herbs, complemented by sun-dried tomatoes, will sparkle with new tastes.
- Used as an appetizer.
Required Ingredients
The main product in this recipe is, of course, tomatoes. For drying, you need to carefully approach the process of selecting tomatoes.
Although any variety can be used, ripe, fleshy, medium-sized plum fruits are the best choice.
It must be remembered that in the process the volume of tomatoes will greatly decrease. To get 1-2 kg of dry fruits, you need 15-20 kg of fresh tomatoes.
You will also need salt. It will remove excess liquid during drying. Moreover, if the tomatoes are dried in the sun, its use is mandatory. In other cases, it is added as desired.
Important! For the preparation of sun-dried tomatoes, it is best to use coarse sea salt.
Sugar will help soften the acid in those fruits that do not gain real sweetness in northern latitudes. Brown sugar will give the tomatoes a spicy flavor.
Herbs that are familiar to Italian cuisine are also used in the preparation of sun-dried tomatoes:
- rosemary;
- thyme;
- basil;
- savory;
- marjoram;
- oregano.
You will need refined oil, preferably olive oil. But high-quality corn, sunflower or grape seed will also work.
In the oven
The most popular cooking appliance is a gas or electric oven.
If a convection oven capable of maintaining a temperature of 40-60 degrees, then this will be the best choice. At a higher temperature, the tomatoes will turn out baked. But they will also be delicious.
Tomatoes must be cut according to their size. If they are medium, they can be divided into halves or quarters. Larger fruits are cut across into slices so that their thickness is 6-8 mm.
Whether it is necessary to cut the middle is a moot point. It contains a lot of liquid and such tomatoes take longer to cook, but the seeds will spice up the taste. In this case, the removal process will take a lot of time, but drying will be twice as fast.
Advice! The cores that will be removed from the fruit can be used to make adjika or tomato paste.
Place the sliced \u200b\u200bfruits with the open side up on a baking sheet or wire rack. You can cover the latter with special baking paper, then it will be easier to remove the fruits. Tomatoes are sprinkled with a mixture of ground pepper, salt and sugar in a ratio of 3:3:5. Spices are added to taste.
The exact time is difficult to determine, it depends on the oven and taste preferences.
- The gentle drying method is long, at a temperature of 50-60 degrees it will take 15-20 hours. But at the same time, all useful qualities will be preserved.
- At a temperature of 100-120 degrees, the fruits will be ready in 4-5 hours. This mode is considered by many to be optimal.
- If the temperature is higher, then drying will be faster, but the beneficial substances will evaporate. Under such conditions, the fruits need careful supervision, because they can burn.
In any case, for ventilation, you need to leave the oven door slightly ajar.
If cooking is happening for the first time, then you need to be more careful. It is better to check readiness every hour. It is impossible to accurately determine the drying time, you need to monitor the condition of the fruit. They should be elastic and bend well, wrinkle and darken. But do not bring them to the state of chips.
Important! During the drying process, the tomatoes need to be turned over 1 time so that they are dried evenly.
You can increase the volume of the cooked product by placing all the available trays and racks in the oven. But then the cooking time will increase by 30-40% due to the greater load.
A convection oven will speed up the cooking process by almost 2 times.
Cut the garlic into small pieces and fry in oil. We put sun-dried tomatoes and garlic in layers in jars, pour olive oil and cork everything.
Watch the video! Sun-dried tomatoes "Italian"
in the microwave
If time is running out, a microwave will help out. The tomatoes will be drier than dried, but they will still taste great.
Advice! Cocktail varieties and cherry tomatoes are the best choices for microwave cooking.
Prepare like this:
- Cut the tomatoes in half, remove the middle, salt and pepper, add sugar if necessary, drizzle with oil and add seasonings if desired.
- On a flat plate, tomatoes are sent to the microwave for 5-7 minutes at maximum temperature.
- After this period, it is necessary to drain the liquid, leave the fruits to cool for 15 minutes.
- Then put in the microwave for another 5 minutes.
- Leave in the switched off oven for 10 minutes.
- This procedure should be repeated 3-4 times, regularly checking readiness so as not to overdry the tomatoes.
- Next, cut the garlic into small pieces and fry in oil.
- We put sun-dried tomatoes and garlic in layers in jars, pour olive oil and cork everything.
Watch the video! Dried tomatoes in the microwave
In an electric dryer for vegetables
It is in an electric dryer that sun-dried tomatoes will turn out best, especially in a dehydrator. It blows evenly, and the drying process does not use a pallet. In this case, you can cook a large number of tomatoes at one time.
In these dryers, the minimum temperature regime is 35 degrees, at which cooking will be gentle, and useful substances will be preserved. At a temperature of 40-50 degrees, drying will take 12-15 hours, and at a temperature of 70-80 degrees - 6-8 hours.
With this cooking method, you don't have to worry about the tomatoes burning. The dryer can be run and go about your business.
We put sun-dried tomatoes in sterilized jars, fill them with olive oil in layers and close the lids.
Watch the video! Sun-dried tomatoes in an electric dryer
How to do sun-dried tomatoes
Such fruits are the most delicious. But this method will take a long time. Drying in the sun is possible in those regions where there are many sunny days. If weather forecasters promise a temperature of + 32-34 degrees within 7 days, then you can read it.
Pallets and baking sheets on which you need to put paper will come in handy. Quarters or halves, which are processed in the usual way, are laid out on them. The pulp with this method of drying is better to remove
Important! With this method of drying, salt must be used so that the fruits do not become moldy.
Pallets with tomatoes must be placed in the sun, covered with gauze to protect against insects. At night, before sunset, they should be brought indoors or into a greenhouse to maintain the temperature regime. In the morning they are returned to the sun. During the day, you need to turn the tomatoes 1 time, but this is not necessary.
After 6-8 days, sun-dried tomatoes will be ready. For storage use paper or cloth bags. Can be placed in earthenware or glass containers with lids.
If there is a greenhouse, then the process will be easier and faster. Then they will not need to be hidden for the night, but only close the doors and windows.
How to store
The Italian delicacy is stored in the refrigerator, in the absence of a cellar. If thermally hardened oil was used, the fruits can be stored for 2-3 years. If the oil is not hardened - 6-8 months.
Interesting! In botany, a tomato is considered a berry. But people still attribute it to vegetables, and in many countries.
If there is a cellar, then it is better to store it in it. Then you can make more cans, and the temperature there is just right.
Watch the video! sun-dried tomatoes
In contact with
Among the usual ways of harvesting tomatoes for the winter, sun-dried tomatoes stand out. This dish comes from Mediterranean cuisine. A ready-made jar from the store is not cheap, and in season you can easily make this blank with your own hands. Drying is based on the most ancient way of preserving fruits for the winter - drying. The fastest and easiest way to prepare sun-dried tomatoes is in a modern electric vegetable dryer.
Traditionally, vegetables were dried naturally in the sun. Today, home conditions in most regions of Russia do not allow this to be done efficiently. In order to dry tomatoes outdoors, you need a stable temperature of at least 30 degrees for several days, low humidity and the absence of insects. This method is used only in sunny areas and in your yard or backyard.
Tomatoes are also dried in a conventional gas oven, but in this case they often burn, dry out, since the device is not able to maintain the desired temperature. In addition, a stove that works for several hours creates heat in the room, which is especially unpleasant in summer.
A good option is an electric stove, even better - with convection. It makes it possible to set the temperature to about 100 degrees and maintain it until the tomatoes are ready. Of the minuses - such a device consumes a lot of electricity and can also raise the air temperature in the room.
If home preparations are made regularly, the best solution would be to purchase a special electric dryer. Its advantages:
- quickly brings the fruits to the desired state;
- saves energy;
- can be used at home or in the country;
- has several modes, thermostat for different workpieces.
Selection and preparation of the main ingredient
For drying, small tomatoes are suitable - cherry, cocktail or fine cream. They should be ripe, firm and fleshy.
Tomatoes must be thoroughly washed and dried, the stem removed, cut in half. In some recipes, it is recommended to completely remove the inside with seeds and partitions, leaving only the walls of the fruit for drying. In order for the mass of the finished product to be larger, only seeds with liquid are taken out with a teaspoon.
How to choose a dryer
When buying an electrical appliance, you need to focus, first of all, on your needs. All dryers are divided into convection, where vegetables dry by heating and blowing, and infrared. The latter are an order of magnitude more expensive, but they use low temperatures in their work and retain more useful substances from fresh gifts of nature.
An important parameter is power. For home use, a 350-400 W unit is suitable, stronger ones are able to cope with a large mass of products in a short time, while consuming a lot of electricity. To make several preparations per season from your garden, a powerful dryer is not needed.
You also need to pay attention to the way the device is controlled, the number of modes, the presence of a thermostat (important!) And the volume of pallets.
For safety, modern appliances are equipped with automatic shutdown after a certain time, protection against interruptions in electrical systems, from overheating.
Training
First of all, you need to select all the ingredients according to the recipe, sort out the tomatoes and greens, make sure of their quality, and weigh them.
Vegetables
Tomatoes are washed, dried with paper or cloth towels, cut into halves, and the pulp is removed.
Spices
In the drying process, salt, ground black pepper, dried spices are used. Basil, thyme, oregano, rosemary, traditional for Mediterranean cuisine, are suitable for tomatoes. Ground paprika, coriander, celery root are also used. It is convenient to take a ready-made mixture of ground Provence or Italian herbs.
If you plan to store sun-dried tomatoes in oil-filled jars, you can add fresh garlic and basil there. For dry harvesting, garlic powder is used.
The process of drying tomatoes for the winter
Sliced fruits are laid out on pallets of the dryer cut up. Another advantage of the technique is that foil, parchment or other material is not needed for drying. Tomato slices are salted, sprinkled with spices according to the recipe. There must be free space between them for air circulation. The required temperature is 70-80 degrees. Time - 6 hours.
The main point in the drying process is to get vegetables on time. Cooking time depends on the moisture content of the fresh tomatoes, the size of the slices, and the particular dryer model. After 6 hours, you need to open the device and inspect the tomatoes, remove the already prepared ones and continue drying for another 2-3 hours. The finished slice should be elastic, but without moisture content, while not crispy, not overdried. When pressed, the pulp should not leave a notch.
It is especially important to choose the right time to cook sun-dried tomatoes without pouring. The oily liquid has preservative properties, and dry slices are more prone to mold if left uncured. Overdried tomatoes will be tasteless.
If the tomatoes are dried in the appliance on several pallets, it is recommended to change their positions every 2-3 hours, as the heating at different levels may be uneven.
Preparation of filling and laying in a jar
Dried tomatoes are allowed to cool and placed in sterilized jars. It is optimal to take small containers of 300-500 ml. The slices are tightly stacked, layered with garlic, cut into thin slices, basil greens and a sprig of rosemary (one per jar) if desired.
The blank is poured to the top of the jar with oil. Olive oil is traditionally used, but the usual and less expensive sunflower oil will work just as well. Banks are closed with nylon or screw caps and put in a cold place. After 3-4 weeks, the tomatoes will infuse and be ready to eat.
Sun-dried tomatoes in filling have a wide range of uses in home cooking. They are good on their own, as an appetizer, addition to sandwiches. Can be used in salads, second courses. Fragrant oil is not thrown away, it is also good as a dressing for many dishes.
Further storage
Jars of sun-dried tomatoes in oil are stored in a refrigerator or cellar with an air temperature of no more than 5 degrees. Well-dried fruits without fresh garlic can be stored for up to six months at room temperature, so that direct light does not fall on them.
Another invention of Mediterranean cuisine - sun-dried tomatoes are rapidly gaining popularity among our consumers. And this is not surprising. Having tried once this spicy product with an unusual, but very pleasant taste and amazing aroma, you will forever remain among its fans.
You can, of course, buy a treasured jar in one of the large supermarkets, but it is much more pleasant to absorb a delicacy prepared by yourself, saving a decent share of the money. After all, such a product in the distribution network is unreasonably expensive.
Sun-dried tomatoes can be used as an independent snack or supplemented with them, pastries and other dishes. And spicy oil will be an excellent component of salad dressing, making the taste of the finished dish simply irresistible.
Below we will explain in detail how to cook sun-dried tomatoes in a vegetable dryer.
Dried tomatoes for the winter - a recipe in a vegetable dryer
Ingredients:
- tomatoes;
- ground pepper (mixture) - to taste;
- sea salt - to taste;
- rosemary - to taste;
- - taste;
- garlic - to taste;
- refined vegetable oil or extra virgin olive oil.
Cooking
You can dry-dry any ripe tomatoes, but the ideal option would be fleshy, elastic and small fruits of the Cream variety or the like. Be sure to thoroughly rinse the tomatoes with cold water, dry or wipe dry and cut in half or quarters depending on the size. We extract the seeds with pulp and liquid, they can be used to prepare various sauces and other dishes.
Salt the tomatoes with coarse sea salt, pepper if desired and place on the dryer grate. We turn on the device and keep the tomatoes to the desired degree of drying. Here it is very important to find, as they say, the golden mean, not to overdry the tomatoes and get a moderately dried product with a rich taste. Ready tomato halves should ideally be flexible and slightly moist, but not release any juice. It is difficult to say how much your tomatoes will dry, because the fruits differ in juiciness and variety. On average, this may take about eight hours.
While the tomatoes are drying, prepare the container and spices. We sterilize the jars in any convenient way and, if necessary, dry them, and also boil the lids.
Spices can be taken both ready-made dried and fresh, which, of course, is preferable. Rinse fresh branches and be sure to dry thoroughly. Peel and cut the garlic into slices. Shortly before the completion of the drying process, heat vegetable or olive oil to a boil.
At the bottom of the jar we lay several plates of garlic and some prepared spices - oregano and rosemary. Now we begin to fill the container with ready-made sun-dried tomatoes, alternating layers with herbs and garlic.
Pour the container filled up to the shoulders with hot, but not boiling vegetable or olive oil and press a little with a sterile fork to remove air bubbles and better penetration of the oil, which should completely cover the tomatoes. Then we cork the container with the prepared lid, thoroughly 
We wrap it up until it cools completely, and put it in storage in any convenient place. Usually, such a blank, when properly prepared, is stored all winter at room temperature, but for greater reliability, you can place it in a refrigerator, cellar, or any other cool place.
As you can see, cooking sun-dried tomatoes in a dryer is not very burdensome, and it takes a little time only to prepare the products and preserve the workpiece. A useful device creates itself optimal conditions for obtaining a good result. You only need to periodically observe the process to determine the degree of readiness.
