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How to make dried tomatoes at home


Dried tomatoes are a fairly well-known product. The first to eat them began the Italians. Among other nations, he gained popularity quite recently, but true gourmets have already managed to appreciate him. Drying is one of the surest ways to preserve the fresh, natural aroma and taste of homemade tomatoes, and dishes that have a wonderful “spice” are added are starting to play with new colors. One of the important advantages is also the long storage of such tomatoes without losing their taste. Like other vegetables, tomatoes contain a large amount of useful vitamins and elements necessary for the body. It's time to learn all the subtleties of drying!

The specifics of cooking dried and dried tomatoes at home

Not all types of tomatoes are suitable for drying and drying. Juicy tomatoes are difficult to dry to the desired state. But the fleshy, with the most dry flesh, and thin skinned - ideal.

A good grade for drying and drying, because contains more pulp than juice

From the Russian varieties suitable "Argentine miracle", "Roman candle" and "plum". But for the observance of all traditions with an accuracy of up to 100%, classic Italian tomatoes of the Marzano and Prince Borghese varieties are ideal. But because of their inaccessibility, you can use any suitable analogues.

The differences between dried and dried tomatoes are quite noticeable. Sun-dried tomatoes are sweeter and more tasty, they are usually dried for a long time with constant exposure to air. In these tomatoes, the percentage of moisture content is higher than in dried ones.

Round tomatoes can be cut into circles

Dried tomatoes cook a little easier. Especially if the oven is used. When drying, the main task is to remove as much moisture as possible from the product, then its shelf life increases, but at the same time the maximum amount of beneficial vitamins is preserved.

To prepare for drying, they should be thoroughly washed under running water, checked for cracks, mold, remove green and overripe fruits. It is very important. For drying you need to send only good quality tomatoes.

The most popular methods

Every year the methods of drying products becomes more and more. Each cook has its own subtleties and secrets of cooking. But still highlight the most common methods is not difficult.

Drying in the fresh air

The process almost does not require constant participation. In the case of the oven, it is worth being more careful, as the tomatoes will need to be mixed frequently and constantly monitor the temperature, otherwise the fruit may dry out unevenly. Dried Solanaceae are distinguished by their bright taste. Especially if you use the home-grown fruits in the open-air beds.

But this method is not recommended for residents of the city, multi-storey buildings, because the sun's rays are not always intense and may not dry the fruit pieces.

In the oven

Washed and sorted fruit should be cut into the desired number of parts. The oven is heated to a temperature of 80 degrees. When choosing dishes should be preferred cups of safety glass or earthenware.

Halves will dry longer

Aluminum trays will not work, as the acid of a vegetable can react with aluminum, and spoil the taste of the product, or even make it dangerous for human consumption.

To dry and wither tomatoes need at a temperature of 80 degrees for 3.5 hours. Then they are mixed, turned over, evenly distributed over the dishes and dried for another 3-4 hours, but at a temperature of 130 degrees. Then mixed again. The drying process takes about 12 hours. Long, but not laborious.

In the dryer

This method differs from any other in its convenience and space saving. Several tiers allow you to cook a large amount of product at once. There is also a very small chance of various insects, dust particles and other not very pleasant things falling into the vegetable segments.

Cleaner cooking method

The process of preparing tomatoes in principle is no different from the previous one. For a pronounced tomato flavor and taste, you can mix in a separate cup salt, pepper, Italian herbs and a little sugar if desired.

This mixture of vegetables sprinkled right before drying. You can drizzle with a small amount of unscented olive oil. In the electric dryer, for example VOLTERA 1000 Lux, slices are sent in slices to the outside. Plus cooking this way - less time consuming.

The dryer has less power

Tomatoes are dried in an electric dryer for about 7-9 hours. The only thing that needs to be done is to change the trays with tomatoes in places every hour and a half, turn them around to dry evenly. The finished fruit does not produce juice, but it remains a bit soft to the touch.

In the microwave

This is a quick method of cooking, and the processing is the same. But it is worth considering one nuance - the seeds and liquid flesh from the fruit must be removed. This is an extra liquid, which requires extra time to evaporate.

More time saved cooking

Representatives of Solanaceae are placed on a regular plate without patterns, chips and cracks, cut up. First, at maximum power, the tomatoes “dry” for about 5-6 minutes, then, without opening the microwave door, another 15-20 minutes. After that, you need to get a plate of pieces, drain the selected moisture, pour with olive oil and sprinkle with spices as desired.

Then everything goes into the microwave for another 5 minutes, and if it is not ready, you should add another 2-3 minutes to the cooking time and carefully monitor the preparation, otherwise the tomatoes may burn or dry.

In convection oven

Fresh air must be maintained.

Consider cooking dried tomato prescription step by step. Pre-washed and sliced ​​tomatoes are laid out on the grill grate. Also, if desired, they can be salted, sprinkled with spices.

Under the cover of the convection oven, you need to put a few sticks or skewers, so that there is free convection of air inside and outside, there is no condensation, and allowed the tomatoes to wilt. At a temperature of 95-98 degrees, at maximum speed, with proper observance of the instructions, tomatoes are prepared for about 3-3.5 hours. Time depends on the size.

Check whether the tomatoes are ready, you can push on one of them. Juice should not stand out from the lobule, but its elasticity should remain.

In the sun

The cheapest way of all listed. Does not require equipment costs, but completely depends on weather conditions in order to dry well or wither slices. there must be a sun and a little wind.

On the street, tomatoes are better covered with gauze

Processed tomatoes are refilled with nothing but salt. They need to lay on the pan, and cover with gauze or bandage. This is required so that insects and dust do not fall on the product.

Drying takes 4 to 10 days. This is the longest way. Tomatoes are turned over as many times a day as necessary to ensure even drying. At night, they are brought into the room so that moisture or dew will not spoil the dried tomatoes.

The denser the laying of the tomato on the baking sheet, the longer the drying time. To pasteurize the already dry tomatoes, they can be "fried" a little in the oven.

Proper storage and use of dried tomatoes

To save dried or dried tomatoes for a long time, many cooks recommend putting them in a jar, and pour oil. And in olive oil, they are stored longer than in sunflower. Shelf life - about 6-7 months. Just dried fruit should be stored in a package in a dark, dry place to prevent mold.

Keep the need in the refrigerator in a glass container

Dried tomatoes are used as a seasoning for meat, pasta dishes, added to sauces and broths, casseroles and potatoes. Even just with white bread tomatoes in butter is already a separate dish.

Everyone is simply obliged to try at least once to make dried or dried tomatoes at home. Abandon them - it will be almost impossible!

In addition to tomatoes, you can also dry other vegetables for the winter: carrots, bell peppers, garlic, zucchini, etc.