Write tomatoes: 2 best and fast recipe with a detailed description

In this article, we will consider the simplest and most delicious recipes for dried tomatoes.

Content

Nowadays, almost any time of the year in the store, you can purchase juicy tomatoes. But dried tomatoes are a completely different pleasure. Nothing can compare with aromatic and juicy fruits, which were saturated with the smell of all kinds of spices and spicy herbs. Runned tomatoes will add a unique sour-sour note and fresh spicy aroma to any dish. And how to prepare such an exquisite treat at home, we will tell in this material.

Classic recipe for dried tomatoes in olive oil

Such a recipe will like those who are used to original combinations or not mind trying new taste solutions in cooking. Baked meat, vegetable stew, omelet and scrambled eggs, a salad with Mozarella or a pasta - this is only a small list of dishes that will perfectly complement dried tomatoes.

Prepare the following products:

small tomatoes or cherry - 0.5 kg;
olive oil - 500 ml, it may take a little more;
sugar - 2 tbsp. l.;
a mixture of dry herbs from thyme, rosemary and basil - 2 tbsp. l.;
garlic - 6 teeth;
large sea salt - 1 tsp. With a hill.

Tomatoes in oil are perfectly stored all winter — Wrived tomatoes in oil - a classic treat of Italian cuisine

Thoroughly my tomatoes under running water. We dry each tomato with a paper towel well. If there is a need, under the press we squeeze excess juice. In general, it will not hurt to press a little each tomato with a spoon.
We cut each vegetable into two parts. Now we will prepare a baking sheet, covering it with parchment paper for baking. And well lubricate the surface with olive oil. We spread the tomatoes so that the cut side is from above.
We heat the oven at 120 ° C. And before sending to the oven, we generously lubricate each tomato with olive oil. Sprinkle with salt and sugar on top. Sprinkle 1 tbsp evenly. l. grass and again spray tomatoes in spices with olive oil.
In the preheated oven, we leave tomatoes for 4.5-5 hours. By the way, be sure to put a small stick between the doors to create the effect of conversion. After taking out the baking sheet and give the tomatoes how to cool.
We lay out the finished tomatoes into pre -prepared glass jars and pour olive oil, periodically combining with the remaining greens of thyme. Keep in mind that the oil should completely cover them.
Tomatoes are stored only in the refrigerator, and according to this method, they will always be ready for use. By the way, olive oil with spices can be used separately as a dressing for a vegetable salad.

Important: Slid tomatoes in oil can be stored for no more than 3 months. If you want them to survive all winter, then it is necessary to sterilize products with a calculation of 0.5 liters of a bank - 20 minutes. The more containers, the more time it takes.

Piquant dried tomatoes with the addition of chili pepper and wine vinegar

It is very easy to fill the tomatoes in the oven yourself, the main thing is to give this process for several hours and be patient. Keep in mind that tomatoes must be chosen with ripe, but not too soft. In general, small and elastic cream or cherry will be an ideal solution. You can also regulate the severity of the dish according to your taste preferences.

You will need:

small tomatoes - 250 g;
large sea salt - 1 tsp;
ground black pepper - 0.5 tsp;
chili pepper - 2 pods;
sugar - 1 tbsp. l.;
olive oil - 300 ml;
wine vinegar or 6% table - 30 ml;
garlic - 5 cloves;
lavra sheet - 3 pcs.;
fresh basil - 70 g;
dried rosemary and thyme - 0.5 tsp. With a hill.

We wash the tomatoes well under running water and wipe dry with a paper towel. Cut the stalk with a knife. We cut each tomato into four slices.
Squeeze the unnecessary liquid from the tomato with a spoon and clean the seeds.
Heat the oven to 120 ° C. We cover the kitchen baking sheet with foil with the uterine side up and well lubricate with olive oil. We lay out the prepared tomatoes with a cut up. Sprinkle them with salt, ground pepper and sugar, additionally sprinkle with oil.
At this temperature, Tomim tomatoes for 2 hours. But be sure to keep the door a little ajar so that they do not bake. Then we reduce the temperature of the oven to 90 ° C and slurry tomatoes for another 3-4 hours. At the same time, do not forget that it is necessary to turn each slice of tomato at least 4 times.
And note that certain tomatoes can be ready from the rest. And keep in mind, the longer the tomato is in the spirit of the closet, the dry it will come out. If you do not want to overdose them, then check and remove the finished treats every 10-15 minutes.
The cooled tomatoes must be transferred to banks, alternating with a spicy mixture. To do this, chop the basil, grind the bay leaf and mix the rest of the herbs. Add chopped burning pepper and garlic to them.
Lay out in layers, watering abundantly with oil. In conclusion, fill in vinegar and clog with lids. Thanks to the latest component, the product will spin longer longer.