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Sun-dried tomatoes

Sun-dried tomatoes


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I used long, well-ripened tomatoes, which once washed, I wiped and cut, depending on the size, in four or two. I dried them for almost three days in the sun, on trays, placed on baking paper, covered with gauze to protect them from insects.

During this time I kept checking the tomatoes, so as not to dry them too much; pieces that are too big can mold, so a little care is needed.

As I finished the "drying" operation, I placed alternative layers of tomatoes in jars; between the layers of tomato slices I sprinkled sea salt, I put from time to time mosaic pepper (berries), and garlic (I put a little more, because I really like canned garlic ...)


I poured olive oil over the tomatoes (sunflower also works), until I covered them, I put some basil leaves and I closed the jar.

I kept it in the fridge.

I mention that during the preparation I did not include dry land in the sun: D


What to serve with Farro salad:

  • If you can't find farro, you could use barley, quinoa, whole wheat couscous, brown rice or even whole grain macaroni instead.
  • If you don't like feta, go over or under goat cheese.
  • Add extra vegetables, such as fried red peppers or chopped spinach.
  • Change sun-dried tomatoes for fresh cherry or grape tomatoes.
  • Replace mint or parsley with basil.
  • For extra flavor, add freshly chopped garlic or kalamata olives.


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    Published by Ligia Pop

    Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all Ligia Pop's articles

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    Dried tomato pasta offers the following ingredients:

    • Pasta, 200 grams
    • Canned tuna-1 bench
    • dried tomatoes 100 g
    • Onions in a quantity of 1 pc
    • Hard cheese
    • fresh greens.

    Duration 30 minutes. Serve 2.

    • Using the instructions printed on the package, boil the pasta.
    • Remove from onion peels. It must be cut into half rings. According to the recipe, sun-dried tomatoes should be cut into straws.
    • Fry the onion in a pan until it begins to acquire a golden hue. Put the garlic and then about a minute. Now, put the dried tomatoes and stew them for about a minute.
    • Tuna, divided into pieces, put in fried vegetables. Stir thoroughly and turn the heat off.
    • dishes prepared eaten with sauce.

    Dehydrated tomatoes in olive oil

    We really like dehydrated tomatoes and we use them in various salad recipes, in pasta recipes, so we put a few jars of dehydrated tomatoes in olive oil.

    Tomatoes can be dehydrated in the sun, in the oven, or with the help of a dehydrator.

    We do not have a dehydrator, but we have a large fryer with a dehydration program.

    Also with its help we dry vegetables for homemade vegetables & # 8211 See the Recipe Here!

    Dried vegetables are very good, they are known to be more flavorful than fresh ones!

    Tomatoes should be chosen from the least juicy. Long tomatoes, called plums, are recommended.

    We used the ones we had, but we chose them less cooked.

    Sprinkled with a little olive oil and sprinkled with garlic and oregano become pleasantly flavored.

    Among the dried tomatoes I also put some preserved capers, for an extra taste.

    * Remember that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.

    * You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with dishes from the blog. We will be able to discuss menus, food recipes and much more.


    Dried tomatoes packed in oil

    these fancy tomatoes can be used directly from the jar. The best ones are packed in extra virgin olive oil, which makes it a killer addition to dressings and eggplant. To use these tomatoes, you just need to drain them and dry them with a paper towel if you want to remove excess oil. . Some gourmet markets sell dried tomatoes packed with garlic, herbs and even tuna. So make sure you read the labels.,


    Dried red tomatoes in the oven: a recipe with photos

    The oven, gas or electric, is the most popular place to cure tomatoes.

    Well, in the case of convection oven, able to maintain a temperature of 40-60 ° C, otherwise it does not get the classic dried tomatoes, but rather ripe. In any case, they will be very tasty.

    The method of slicing tomatoes depends on their size. The shore and middle of tomatoes are usually cut in two halves, sometimes into quarters. Larger fruits are best cut into slices about 6-8 mm thick.

    There is much controversy about the need to prune the seeds before drying. It concentrates the maximum amount of liquid and without it the tomatoes will be prepared much faster. But the seeds often give an additional taste to the finished food. So I choose you. Keep in mind that removing the medium from the cut tomatoes will also take quite a lot of time and effort, but the drying process will take twice as fast.

    Careful! Remote hearts can be used to make tomato paste, adzhika and other dishes.

    The cut tomatoes are placed face down on trays or shelves. The latter can be covered with baking paper, so that it is easier to remove the finished fruit. After putting the tomatoes sprinkled with a mixture of salt and sugar, to which are often added chopped dry spices. The ratio of salt, sugar and black pepper is 3: 5: 3. The amount of spices used is governed exclusively by your taste.

    The cooking time of dried tomatoes depends only on the capacity of the oven and your own choice.

    • Long but delicate (keeping all the useful substances) will be heating the oven to 50-60 ° C and drying the tomatoes for 15-20 hours.
    • If the minimum temperature in the oven is 100-120 ° C, then for many this is the optimal way, because tomatoes can iron in 4-5 hours.
    • At a higher temperature, drying lasts only a few hours, but you need to watch the tomatoes more closely: they can burn easily, and nutrients evaporate at the same rate.

    When choosing a drying mode, the oven door should be slightly open for ventilation.

    In addition, if you are drying tomatoes for the first time, you need to constantly monitor the process and check the condition of the fruit almost every hour. Because the drying time cannot be specified exactly, you need to focus on the condition of the dried fruit. Tomatoes need to sink, they get darker. But we also do not recommend bringing them to the chip state. They should remain slightly elastic, bend well, but not break.

    Careful! During drying, the tomatoes can be rotated once, so that they dry more evenly.

    To increase the number of dried tomatoes, you can use the maximum number of pallets and grills that are available in your kitchen. But keep in mind that as the number of simultaneous loads increases, the drying time can also increase by 30-40%.

    The presence of convection mode in the oven allows you to reduce the cooking time of dried tomatoes by 40-50%.


    Useful tips for cooking and storage

    In addition to the added flavor, salt is a preservative, so when dried in the sun, it is an essential ingredient.

    Large-scale sea salt is ideal for drying & # 8211 large crystals do not pass through the skin, and the risk of upset tomatoes is reduced.

    However, even coarse salt cannot be added too much, otherwise they will lose their sweetness and taste.

    To fill, you need to take refined and odorless oil.

    The Italians use the first cold-pressed olive.

    Sun-dried tomatoes are delicious, exotic and give the dishes a unique flavor and it is not very difficult to cook them for the winter, you just have to be patient and follow the suggested recommendations.

    We invite you to learn more about this winter preparation: about its useful properties, methods of preparation, use in pots and much more interesting:


    Recipe for canned dried tomatoes

    1. Dried tomatoes & # 8211 0,5 kg.
    2. Fresh basil leaves.
    3. Refined vegetable oil & # 8211 0,5 L.
    4. Garlic.

    The first step is to sterilize the banks.

    Wash and dry the basil leaves, peel the garlic and cut into plates.

    Tomatoes (already prepared by the method described above) are placed in a jar in dense layers.

    Garlic and basil are placed between them.

    The oil can be used both traditionally for Italy & # 8211 olives and for ordinary sunflower.

    Regardless of whether the oil needs to be heat treated before pouring, it must be decided based on the method and duration of intended storage & # 8211 fresh basil should be calcined and dried.

    After the container is filled to the brim with vegetables, it should be tilted slightly and cleaned with olive oil along the wall, then it will fill all the gaps.

    Jar approaches tightly and turns.

    Here is a video with this method of making dried tomatoes for the winter:


    Video: sonnengetrocknete Tomaten einlegen


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