Sun-dried or dried tomatoes are considered to be a wonderful Italian aperitif, which has a unique taste and, in combination with aromatic basil and garlic oil, is the quintessence of summer taste. Originally invented as a way to preserve food for use in the winter, dried in the sun or in the oven, dried tomatoes carry the same nutritional value as fresh equivalents. In particular, they contain lycopene and antioxidant acids, as well as calcium and iron.
Now this luxury item is used as an addition to salads, toppings, pastas, soups and sauces. They also perfectly complement the taste of pizza or omelet. You can buy a jar of prepared dried tomatoes or make a harvest yourself.
Tomatoes can be dried in the oven or in the sun. It is not recommended to dry tomatoes in the microwave, as the cabinet door must be slightly open to remove moisture. You can store such tomatoes in the freezer or in cans in olive oil in the refrigerator.
To prepare dried tomatoes at home, you need to take the appropriate fruits. The best species are those that have a fleshy middle and a relatively small amount of water and seeds. Such mid-ripening varieties as Sprint Timer, Bull Heart, Pink Giant and others are suitable. You will also need vegetable and olive oil, herbs and spices - oregano, basil, garlic, apple or grape vinegar, as well as salt.
Wash and dry the tomatoes, cut them in half, cut the stem and remove the seeds with a spoon. Put the halves of the tomatoes on the baking paper and place the pan in the oven, heated to a temperature of 800C. Tomatoes should dry on average about 3-4 hours. However, you need to check the condition of dried fruit. Dried tomatoes should reduce their size by about ¼, be wrinkled on top, but still keep their natural red or pink color. Do not let the tomato dry to the state of chips. Next, you need to prepare the banks, wash them thoroughly and sterilize. Put there a layer of dried tomato halves, then sprinkle with salt and pepper, add peeled and chopped garlic, fresh basil or oregano and put the next layer of tomatoes. Pour a full jar of oil. After pouring by pressing with your fingers, you need to remove air bubbles in the bank.
Or you can shift the dried tomatoes into a bowl and immediately mix with the selected herbs and spices. Banks should be closed and refrigerated for several months. You can also sterilize the jar for 30 minutes, roll up and turn upside down for cooling. Tomatoes in the jar need to be laid loosely - about 3/5 of the entire container, because they will subsequently significantly increase their volume in contact with oil.
Drying tomatoes in direct sunlight at a temperature of at least 200 ° C is necessary for one week. At night, racks with slices of tomatoes should be brought into the room to prevent dew formation. Tomatoes are ready when the peel is dry and the middle is dense.
Tomatoes are ready for use within a few hours after sterilization and can be stored for a very long time. Before using in the sun, dried tomatoes should be allowed to lie in warm water for half an hour until they become soft. After that, they need to be filtered, dried and used according to the recipe. And the liquid is quite suitable for flavoring sauces or soups.
Sun-dried tomatoes add flavor to any dish, including appetizers. Try making a salad with dried tomatoes, which will require a sauce of olive oil, fresh basil, capers, garlic and balsamic vinegar. You can also combine dried tomatoes with fresh tomatoes and mozzarella cheese, add olive oil to everything - this salad can be stored in the refrigerator for 2 or 3 days.