Insanely delicious homemade sun-dried tomatoes

Cooking

Sun-dried tomatoes are an essential part of many Italian dishes. You can buy them at almost any store, but wouldn't it be better to make them at home? They're delicious, and best of all, they're preservative-free! Making your own sun-dried tomatoes is easy: a detailed recipe with photos will show you every preparation method.

What products are needed?

The best time to prepare sun-dried tomatoes is late summer, when the plum variety is ripe. These tomatoes are plump, firm, and delicious, not watery, and hold their shape well. They have few seeds and a lot of pulp, so the resulting product won't be dry.

Ingredients for 5 jars with a capacity of about 0.3 l:

2.5 kg tomatoes;
1 l of oil;
10 cloves of garlic;
salt to taste;
2 packs of Provencal herbs.

Note!

It is better to use refined olive or sunflower oil.

Sun-dried tomatoes in the oven

Wash the vegetables and remove the stems. Cut the cooked tomatoes in half. Place them on a rack in the oven, with a baking sheet underneath to catch the juices. Season with salt and bake in a preheated oven at 60°C (140°F) for about 4.5 hours. They should be firm but not soggy; the salt will accelerate the release of moisture. If your oven doesn't have a fan, periodically open the door to allow steam to escape.

While they're cooking, sterilize dry jars, place two cloves of peeled garlic, herbes de Provence, and tomatoes in each, and pour warmed oil over them. The finished fruits are ideal for salads, pastas, and cakes. They can be stored dry, then covered with oil 3-4 days before serving.

Sun-dried tomatoes in a dehydrator

Wash the tomatoes thoroughly and cut them in half. Remove the seeds from good, fleshy tomatoes. Place the halves on a wire rack and lightly salt them to taste. Dry them for 12-18 hours in a dehydrator at 500W. Change the trays every 3-4 hours and cool the tomatoes periodically if directed. Once thoroughly dried, place them in sterilized, dry jars. Add a teaspoon of dried herbs and garlic to each jar, to taste. Heat the oil before adding, but do not let it boil.

Pour the oil over the tomatoes and seal the jars. Without pasteurization, they can be stored in the refrigerator for about 3-4 months, or in a cool place for several weeks, provided they are completely filled with oil. For longer shelf life, pasteurize them for 7-8 minutes and store in the pantry. Sun-dried tomatoes can also be frozen in tightly sealed containers and covered with oil 3-4 days before use.

Sun-dried tomatoes

Cut the fruits in half and remove the seeds. Place them on a baking sheet lined with aluminum foil, smooth side up. Space them tightly; they will shrink considerably during drying. Sprinkle them carefully with salt. Cover them with a breathable rack and a layer of cheesecloth—this will provide excellent protection from all types of insects.

Place the prepared baking sheet outside in a sunny spot. Dry the tomatoes in the sun for about 5-6 days, making sure they are exposed to direct sunlight. Bring them indoors to a dry place at night. When they are ready, place them in sterilized, dry jars. Add ½ teaspoon of salt to each jar, garlic to taste, and a large pinch of Provençal herbs. Pour warm oil over the jars and sterilize for 5-6 minutes. Seal with lids and store in a cool, dry place.

Note!

Sun-dried tomatoes don't have that distinctive flavor immediately after cooking. It's best to wait 2-3 days before adding them to recipes.

Preparing this popular ingredient for sauces and salads won't take much time, even for a novice cook. Tomatoes are inexpensive at the end of summer, so you can stock up on this popular appetizer to surprise your family and guests with exquisite Italian dishes.