Sun-dried tomatoes flavored with aromatic spices and drenched in golden olive oil are one of the main delicacies of traditional Italian cuisine. According to the classical technology, sun-dried tomatoes are prepared by drying ripe fruits in the open sun, but if weather conditions do not allow this, then an equally tasty product can be obtained using household appliances.
To cook tasty and healthy sun-dried tomatoes at home, first of all, you should pay due attention to the quality of the original ingredients: tomatoes must be ripe, with thick skin and dense pulp. It is important to remember that tomato varieties are not suitable for drying, the fruits of which have many grains and produce a large amount of juice when cutting and cooking. Such varieties as “cream”, “black moor”, “slavianka”, “barrel of honey”, “shuttle” have proven themselves well.
How to cook sun-dried tomatoes in the oven
In central Russia, where the temperature regime and the number of sunny summer days do not allow harvesting sun-dried tomatoes in the open air, housewives prefer to use the wide possibilities of ovens. The disadvantage of this method is the length of the process and the need to regularly check the condition of the tomatoes: if the heat is unevenly distributed in the oven, then some of the fruits may burn and acquire an unpleasant aftertaste.
To wither the tomatoes in the oven, cut the fruits, washed and dried with a paper towel, into quarters. With the help of a coffee spoon, the grains and juice are removed, keeping the partitions intact, after which the tomato slices are cut upside down on a baking sheet, previously covered with a sheet of special baking paper. Tomatoes are placed quite tightly, you can even overlap - in the process of evaporation of moisture, the slices will greatly decrease in size.
Sugar, salt and ground black pepper are mixed in a small container in a ratio of 5: 3: 2, after which each slice is sprinkled with this mixture and the baking sheet is sent to the oven heated to 60-90 degrees. The cooking process can take 4 to 8 hours. It is recommended to periodically check the condition of the tomatoes: some of the fruits may be ready before the rest. These slices must be removed to avoid overdrying.
If the design of the oven does not provide for the use of convection mode, then the oven door must be ajar. In the presence of a convector, sun-dried tomatoes are cooked for about 2, 5 - 3 hours at a temperature of 120-130 degrees, with a tightly closed door.
A sign of tomato readiness is their condition, in which the fruits have lost most of their moisture, but remain flexible and elastic - much like dried fruits look like. When the tomatoes reach the desired condition, they are removed from the oven, cooled and placed in sterilized jars.
Each layer is sprinkled with a mixture of herbs: oregano, basil, rosemary, parsley, etc. Finely chopped slices of garlic can be added to add a spicy taste. Sun-dried tomatoes are poured with good vegetable oil: ideally, olive oil, but you can also use sunflower oil. To add a spicy taste to the appetizer, add a little balsamic vinegar to the oil - no more than 1-2 teaspoons.
How to make sun-dried tomatoes in the microwave
The method of cooking sun-dried tomatoes in the microwave is not much different from traditional methods that involve the use of the oven, however, such tomatoes will taste more like baked ones than dried ones. The advantage of this method is the significant time savings.
Cooking technology:
- small fruits are cut into quarters and cored;
- tomatoes are placed in a special dish for the microwave, each slice is sprinkled with vegetable oil, sprinkled with salt, sugar and pepper;
- dishes with prepared tomatoes are placed in the oven, in the settings of which they set to work at full power for 5-7 minutes;
- after the timer has triggered, the microwave door is opened to release steam, the juice is poured out of the dishes, the tomatoes are allowed to "rest" for 2-3 minutes and the procedure is repeated 2 more times - depending on the readiness of the fruit;
- ready-made sun-dried tomatoes are placed in layers in jars, garlic slices are added and poured with hot oil.
How to use sun-dried tomatoes
The popularity of this appetizer lies primarily in its spicy taste. But besides the unique aroma and excellent taste, sun-dried tomatoes are also valued for the fact that they preserve all vitamins and microelements to the maximum; are a source of fiber necessary for proper digestion; suitable for sports or dietary meals.
The possibilities of using this appetizer are quite wide: sun-dried tomatoes can be used for making pizza, various sauces and salads; as an addition to classic or hot sandwiches or as an original dough additive for savory pastries.
Also, gourmet tomato slices are often used for frying and stewing meat, for cooking spaghetti, soups and omelets.
Fragrant vegetable oil, in which sun-dried tomatoes were infused, can later be used for dressing vegetable salads.
