Sun-dried tomatoes are an amazingly tasty and healthy dish borrowed by Russian chefs from Italians. Drying allows you to process a large harvest of tomatoes and stock up on vegetables for the winter, while they will not take up much storage space. The owners of modern apartments are interested in how to dry tomatoes in the oven, because for them this is the most affordable way of harvesting.
Interesting facts about sun-dried tomatoes
- Sun-dried tomatoes, like fresh vegetables, are rich in vitamin C and minerals. Only 100 g of the product contains 27% of the daily value of iron, 28% of fiber and 39% of potassium.
- Experts estimate that 50 g of sun-dried tomatoes and 100 g of boiled or fresh tomatoes contain the same amount of nutrients.
- For the prevention of complications of heart and vascular diseases for hypertensive patients, doctors recommend regularly using sun-dried tomatoes. They have been shown to lower cholesterol levels and blood pressure.
- Ripe tomatoes contain the antioxidant lycopene, which protects human cells from cancer. It is interesting that during the heat treatment of tomatoes, including drying, the level of this substance not only does not fall, but increases - after 15 minutes of heat treatment - by 1.5 times!
- Sun-dried tomatoes can be eaten as an ingredient in sandwiches, added to a variety of dishes: sauces, salads, pastas, served with meat, fish, vegetables.
First preparations
Before proceeding with the thermal processing of tomatoes, carefully select the raw materials.
This recipe for sun-dried tomatoes is designed for 5 kg of raw materials. Wash the tomatoes in running water and dry. Then cut the vegetables in half. With a teaspoon, remove the seeds and juice, leaving only the densest flesh adjacent to the skin. You can dry tomatoes!
Place the prepared slices of vegetables on a clean cloth with the skin on top and hold for 30 minutes so that the remaining juice flows out. Line a baking sheet with baking paper and spread the tomatoes on it, but now with the pulp on top, like plates.
Sprinkle a little olive oil or sunflower oil over each vegetable slice. For 5 kg of raw materials, you will take no more than three tablespoons. Combine a tablespoon of salt with a little freshly ground black pepper, seasoning to taste, and sprinkle over the tomatoes with the mixture. Place the baking sheet in the oven.
Important: in order to dry tomatoes in the oven, it must have temperature control and air circulation! Keep the baking sheet at a temperature not exceeding 40-80 ° C. If the oven is not equipped with convection function, 1 hour after the tomatoes start drying, slightly open the door to let the steam out.
Tomatoes will cook for 4-6 hours, depending on their size, and they will lose at least 60% of their original weight.
How to store sun-dried tomatoes
Sun-dried tomatoes can be kept in the refrigerator compartment in a clean plastic bag for three weeks. To store tomatoes for the winter, put them in linen bags and keep them at room temperature.
Alternatively, place the tomatoes in sterilized glass jars and top with sunflower or olive oil so that it completely covers the vegetables. Add a little citrus zest, chopped parsley, crushed garlic, olives, you can add seasonings to taste - thyme, rosemary.
Roll up the container, let it brew for a week or two in the refrigerator, and you can send the workpiece for long-term storage cool.
