Sun dried tomatoes for winter can be harvested in several ways: from the use of sunlight and heat (that is, do it, for example, on the roof) and ending with more high-tech devices (oven, microwave or special vegetable drier). As for the recipe itself, it usually does not depend on the drying method and can differ only in spices and cooking time.
Recipe for dried tomatoes for the winter in the microwave
The number of components used in this case is indicated based on the average capacity of the device. At 8 medium tomatoes take a little salt, 3 cloves of garlic, dried basil and oregano and 4 tablespoons of olive oil.
Before preparing sun-dried tomatoes for the winter, they are washed, cut in half and take out the seeds (they are not used in this case). Prepared tomatoes are rammed into a deep bowl, which can be put in a microwave, sprinkled with seasonings and salt, include a maximum power of 5 minutes. Then they should be cooled for 10-15 minutes, drain the liquid into another container and add oil. Tomatoes are again placed in a microwave, but for 3 minutes with maximum power. After cooling, tomatoes can be put in a sterile jar, filled with liquid and covered with a lid. Keep them better in the refrigerator. This method of drying tomatoes is the fastest, but they are stored exclusively in the cold, and taste qualities are much inferior to others. So if you have enough time, it's better to use another option.
Sun dried tomatoes for the winter in the oven
This longer method of harvesting tomatoes can be considered classic for Mediterranean cuisine. The proportion of the ingredients will be the same as in the previous case, only about 100 ml will be needed. Tomato in the oven will fit more than in the microwave, so that the number of products can be increased by 2-3 times. Tomatoes, as in the previous case, are washed, cut and freed from seeds. Then they lay out on oiled otne skin down, salt, sprinkle with spices and send to dry. Do this in a moderately hot (up to 100 degrees) oven for 3-4 hours. After it is turned off, it is better to leave the pan inside until it cools down completely. At the bottom of a sterile glass jar, put a slice of garlic, a little pepper peas, a bay leaf, and then spread the sun-dried tomatoes. For the winter they are left to be stored in a cold place, filling with vegetable oil and tightly closing the lid. During cooking vegetables lose almost all the moisture, due to which they greatly decrease in volume, so that from 2-3 kg, in the end, only a small jar of the final product is obtained.
Sun dried tomatoes
Owners of this device will not have to take the oven for a long time (which is the main inconvenience). Prepared tomatoes (washed, cut and removed seeds) are laid out in a dryer in 1 layer. The more thoroughly the core is selected, the less time will be left for the drying process. The device is then turned on and waited until the tomatoes become sufficiently dehydrated (they should not break down). When using the dryer, the spices are added after the tomatoes have reached the desired consistency. They are laid in layers in sterile dishes, pouring salt, herbs and chopped garlic. Top with oil and close. Store, as in the previous case, in the cold. Tomatoes cooked in the dryer are no different from the previous version. The only difference is that during the drying process, the landlady can use the oven.