Sun-dried tomatoes for the winter: how to make them at home in the oven - a step by step recipe
Sun-dried tomatoes for the winter: how to make them at home in the oven - a step by step recipe
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August is the time to prepare, but you will always have time to spin the tomatoes according to your grandmother's recipe. But with sun-dried tomatoes, no worse than from sunny Italy, you will amaze guests all year round! They are ideal in salads, baked goods and simply as an appetizer with wine. How do you make them? Elementary! We publish a step-by-step recipe with pictures!

Sun-dried tomatoes for the winter: how to make them at home in the oven - a step by step recipe Vera Papkova

Vera Papkova author of the culinary channel KUROCHKA I DUROCHKA

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Now is the season - that short time of the year when you can buy relatively real, not "plastic" vegetables on the market. In particular, tomatoes of different varieties, table and for preparations. For drying, we need some kind of small cherry or cream.

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The main secret of the recipe is to remove as much water from them as possible before starting the actual drying process. To do this, they need to be skinned.

One caveat - you should not start with sun-dried tomatoes if they are less than three kilograms, so you do not need to pour boiling water over them all together, but dividing them into moderate-sized portions. Otherwise, their total mass will be too high, the temperature of the boiling water will quickly drop due to this, which will weaken the scalding effect, which ensures easy skinning.

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So: cut the tomatoes crosswise from the side of the stalk. Divide into portions, place in bowls and cover with boiling water, so that the water completely covers the vegetables. Drain off the water after a couple of minutes. Now the skin will be removed from the tomatoes in one motion.

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Now the tomatoes need to be covered with a mixture of salt (a little - 3 kilograms about a tablespoon with a small slide) and sugar (even less - half, or even a third of the amount of salt).

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Shake them, stir them so that each tomato gets salt.

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And leave it alone for a few hours.

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The property of salt to draw water out of vegetables, which is not at all happy in fresh salads, in this case comes in handy.

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So much water after this operation can be simply drained, which, as you understand, will greatly speed up the drying process.

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But that's not all! Now you need to remove their internal liquid contents from the tomatoes. All sorts of picking out with a spoon - for weaklings. Remember we made a cruciform cut in every tomato to skin it? If it was made from the heart, deeply, then the insides are easily squeezed out through it with one squeezing movement, described in the anecdote about Vasily Ivanovich: “Lemon, you say, was not there? So I squeezed the canary into the cognac yesterday …"

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All the moisture extracted from tomatoes in this way and the insides are in themselves a valuable semi-finished product. This juice makes an excellent base for a soup. And in the inner content of tomatoes, for example, you can perfectly marinate meat for stewing. Just remember that the salt is already there!

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Tomatoes, already somewhat reminiscent of dried apricots, now it's time to sprinkle with an Italian or French mixture of herbs.

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The oven rack was covered with baking paper. And let it be, if possible, just a grate, and not a baking sheet.

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After waiting for the start of a cheap time at a three-phase rate, put tomatoes on paper - you can tightly to each other, but in one layer.

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Turn on the oven on convection mode, for a start, at 150 degrees, and in some way leave the oven door ajar. You can, for example, clamp a rolling pin in the door.

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After an hour, reduce the temperature to 100, at about the same time or after an hour and a half, turn the tomatoes over for better drying.

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After two hours, reduce the temperature to 50 degrees, and after another hour the tomatoes are ready.

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Thus, we have a three-hour scheme: convection, the first hour - 150 degrees, the second - 100, the third - 50, turn it around in the middle of the process, the door is always ajar. If you have a different type of stove or a different variety of tomatoes, you will have to choose the mode yourself, following this scheme.

The finished tomato should resemble dried apricots, be dry enough, but not like gunpowder, not to the point of fragility, its body should remain plastic. Then it can be sent to a clean jar.

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The more tomatoes you put in the jar, the less olive oil you need to pour over them. And this, given the cost of good oil, is a significant saving. Help yourself with a fork, compacting them there, but without fanaticism - the tomatoes do not need to be pressed, the oil should penetrate between them freely.

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It is not necessary to sterilize, you can fill it with cold oil, you do not need to twist the jars, but you can simply close the lid. Tomatoes are still perfectly stored without any refrigerator.

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Do you remember when I said that you shouldn't start with less than three kilograms? These three kilograms fit into two small jars, minus a few things that were discarded during washing due to some of their imperfection.

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That's why this method is totally ingenious - no more water storage! No cluttering up your home with damned three-liter cans! And how delicious it is! I won't even tell you how delicious it is - I still won't tell you.

Bon Appetit!

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