Dried tomatoes: what do they eat with, where can they be added? Dried tomatoes: recipe. How to cook dried tomatoes in oil

Sun Dried Tomatoes in Oil - 2 Italian Recipes

Dried tomatoes according to Italian recipes

Sun-dried tomatoes are a very popular preparation in southern countries. Where there is plenty of sun, tomatoes and olive oil, drying tomatoes is easy and inexpensive. They are simply laid out in the heat and do other things.

For us, this recipe is suitable when there is plenty of tomatoes and it’s not a pity to buy a bottle of olive oil, which, of course, can be replaced with ordinary vegetable oil (or vegetable oil with the addition of sea buckthorn, corn oil, walnut oil, sesame), but the taste will be slightly different. Olive oil is perfect here. It is saturated with the aroma and taste of tomatoes and spices. And in the cold it also thickens, becoming viscous and jelly-like. It is also very tasty, you can eat it with a spoon.

Which tomatoes are suitable for drying and drying

It is better to take dense tomatoes, in which thick walls and a little fluid core - oblong cream tomatoes.

Is it necessary to remove the liquid core when drying tomatoes

I took out the middle of the tomatoes, but, looking at Italian recipes, I realized that this is not necessary. Many housewives from Calabria and Puglia dry tomatoes just like that, cut into halves or quarters (when the tomato variety is not plum-shaped, but round). It's easier, less hassle.

Cut the tomatoes for drying (drying)

How to dry and dry tomatoes

There are 2 ways to dry and dry tomatoes:

• slow drying in the sun during 5.5-10 days(they are covered with clean gauze or another cotton cloth so that insects do not spoil, dust does not get in and there is shading). During drying, the tomatoes must sometimes be stirred and checked what is happening under the rag. The duration of drying depends on the weather and the properties of specific tomatoes. This is a traditional, classic way of curing and drying tomatoes.
• Drying in an oven(oven) at a temperature 80-120 degrees C during 4-10 hours 8 (the oven may be left ajar). 1 baking sheet contains about 1 kg of tomatoes. The lower the drying temperature, the slower it goes. The larger and juicier the tomatoes were, the slower they dry out. This is a method that is suitable for cloudy cool weather.

Then sun-dried tomatoes are put in jars, poured with olive oil (you can add spices). Close and store in the refrigerator for about 3 months. Or sterilized and the shelf life increases. Readiness comes no earlier than after 1-2 weeks of storage (all this time fermentation processes continue, the taste gradually changes from good to excellent).

Tomatoes without the liquid part on a baking sheet covered with baking paper

Which banks to take

I advise you to lay out the preparation of sun-dried tomatoes in small jars, they are consumed little by little, therefore, it makes no sense to make 1 large jar, you may not have time to use the open one. A few smaller ones are better.

Italian sundried tomatoes

I give 2 Italian recipes for harvesting sun-dried tomatoes with drying in the oven (recipe from Calabria and Apulia) and with drying in the sun (recipe from Sicily). Both recipes can be made in the oven or in the sun. The difference is only in the sharpness of taste (garlic, hot pepper and vinegar are added in the Sicilian recipe).

Tomatoes, oil, spices (basil) and salt. I also added garlic to simple sun-dried tomatoes.

1. Dried tomatoes in oil (in the oven, a simple recipe)

1.1. Ingredients

for 2 cans of 150 g. Cooking time 8-10 hours + 20-30 minutes for sterilization.

• Cream tomatoes - 2 kg;
• Olive oil;
• Salt;
• Sugar;
• Spices - dried basil, mint, oregano, garlic - optional.

1.2. How to do

• Wash and cut: Rinse the tomatoes, dry on a towel. To cut in half. Place on a baking sheet lined with parchment paper (cut side up). Sprinkle with a little salt and sugar. And put a little olive oil on each tomato.
• Dry the tomatoes in the oven: put in the oven and dry at a temperature 120 degrees C during 4-10 hours(the oven may be left ajar). 1 baking sheet contains about 1 kg of tomatoes.

Tomatoes are not dried at the same time, therefore, from time to time, check them for readiness and remove already dried ones from the oven (otherwise they will burn).

• Cool tomatoes and prepare jars: remove the dried tomatoes from the oven and put them on a wire rack to cool. While the tomatoes are cooling, prepare the canning jars. Wash jars and lids, dry, sterilize or pour over with boiling water.
• Place the dried tomatoes in a jar tightly in layers, dripping a small amount of olive oil on each layer. Cover the top layer with oil completely, making sure that there is 1 centimeter of space left from the edge of the jar. If air bubbles form in the jar, lightly crush or shake the jar so that the oil is evenly distributed over the jar and covers the tomatoes. Close jars with prepared screw caps (or plastic ones). Store in the refrigerator for about 3 months. For longer storage, sterilize.
• How to sterilize: Cover jars or regular iron canning lids. Put in a saucepan, the bottom of which is lined with a cloth (so that the jars do not slip). Pour water into a saucepan (up to the shoulders of the cans). Bring to a boil and sterilize the jars - 0.5 l - 20 minutes 0.75 l - 25 minutes 1 l - 30 minutes. Remove the sterilized jars from the water and, without moving the lids, close. Check for leaks, let cool to room temperature.
• How to store: sun-dried tomatoes in oil can be stored for approximately 3 months - if they are sterilized, then at room temperature, but cool, in a dry and dark place. Or unsterilized 3 months. in a refrigerator. Sun-dried tomatoes will be ready no sooner than in 1 week. Any open (started) jar should be stored in the refrigerator and eaten in about a week.

1.3. Oven drying option (temperature-time)

• Cut ripe and juicy tomatoes into quarters. Place on a baking sheet lined with baking paper. Salt, sprinkle with vegetable oil.
• Preheat the oven to 80-100°C. Dry the tomatoes with the door ajar for 4-7 hours.

You can also dry the tomatoes in the sun, then put them in jars and pour oil over them. And sterilized to increase shelf life.

2. Spicy sun-dried tomatoes in oil with vinegar (Sicilian recipe)

Sicilian sun-dried tomatoes have a bright, pungent taste that will remind you of a hot, sunny summer in winter. A very tasty refreshing snack!

2.1. Composition and proportions

Cooking time - 30 minutes + 5 days and 1 night drying to dry the tomatoes.

• Ripe cream tomatoes - 12 kg;
• Garlic - 4 cloves;
• Oregano (oregano) - 4 sprigs (or a pinch of dried);
• Bay leaf - 4 pieces;
• Chili pepper - 2 pods;
• Thyme (thyme, sold fresh in the supermarket, dried - in the pharmacy) - a small pinch;
• Water - 0.5 l;
• Wine vinegar white (or table 6%) - 0.6 l;
• Olive oil - 1 liter;
• Salt on vk mustache.

2.2. How to cook

• Dry the tomatoes: Wash the tomatoes, remove the stalks, dry. Cut the tomatoes in half. Lay cut side up on a wooden cutting board. Salt to taste. Leave to dry in the sun for 5 days(they should lie in the hot sun for at least 7 o'clock every day). After the first 6 hours of drying in the sun, a thin white layer appears on the tomatoes. It must be removed with a fork. In this way, you will help the tomatoes release excess internal moisture and dry them (to the state of dried, when they are slightly soft when bitten and bend at the bend without breaking. Or to the state of dried, when they break like chips).
• marinate: for Sicilian sun-dried tomatoes, you need to prepare a marinade. Combine water, vinegar and bay leaf in a tall saucepan. Bring to a boil, put sun-dried tomatoes there and cook for 12 minutes (if you dry less tomatoes, then cooking is shorter, by 2-3 kg - 5 minutes). Then throw the tomatoes in a colander, drain the water. Put the pickled tomatoes on a towel, leave to lie down overnight (9 hours) to dry.
• Prepare spicy dressing: the next day, chop the greens (if you have fresh oregano and thyme), finely chop the hot pepper (after clearing it of seeds) and garlic. Combine oregano, thyme, garlic and hot pepper and stir.
• Put snacks in jars alternating sun-dried tomatoes and dressing. Add a little oil to each layer. When the jar is full, add oil so that it covers the tomatoes completely. Close jars with lids (plastic or screw). If you want to keep for a longer time, then sterilize the jars, as in the first recipe. Then the jars should be covered with useful or screw caps, and closed hermetically only after sterilization.
• Available in 2 weeks. Only then will the sun-dried Sicilian tomatoes reach the condition.

Sun-dried tomatoes according to Italian recipes. A photo to illustrate how real Italian dried tomatoes look like in Sicilian and regular ones - from the sites verdepeperone.it, buttalapasta.it, vizionario.it

At night, tomatoes should be put in a dry place. When drying, tomatoes should be rotated to follow the movement of the sun so that they are always exposed to it, and not covered in shadow when the sun goes from east to west.

There are delicious and at the same time healthy food combinations that not everyone knows about. A selection of key vegetables, fruits, nuts, etc. that work great together to improve our health is in this article (based on material published by Health.com).

Black beans and sweet bell peppers

Black beans are a good source of complete plant-based protein and iron. But iron from plant foods, including beans, is not absorbed very well - only from 2 to 20%. But vitamin C, found in large quantities in bell peppers, improves the absorption of iron from beans by 6 times.

Whole grain foods along with garlic and onions

Whole-grain products (wholemeal bread, cereals, etc.) contain elements such as iron and zinc in sufficient quantities, but their full digestibility is difficult. The addition of garlic and onions, rich in sulfur, helps the body to take a maximum of useful macro- and microelements from bread and buckwheat, rice and pasta.

As you know, tomatoes contain lycopene, which has antioxidant activity and helps the body fight various diseases and reduces the risk of developing malignant tumors. The concentration of lycopene increases during the heat treatment of tomatoes, as well as when olive oil is added to raw and stewed tomatoes (but sunflower oil does not have such an effect).

Salmon with greens and kale

Our bones and joints, skin and hair, muscles and tendons, nerves and blood vessels, internal organs need calcium, which enters the body with dairy products and fish, vegetables and nuts, cereals and legumes. For the full absorption of calcium, vitamin D is also needed, which is contained in seafood, some animal fats. Vitamin D is also formed when sunlight hits human skin.

But what if there are very few sunny days a year or sunbathing is contraindicated? Proper nutrition and such a healthy combination as, for example, eating salmon along with greens and kale will help. Salmon contains a sufficient amount of vitamin D, while greens contain a high content of calcium. The joint use of these products several times a week will help maintain normal bones and joints, warn the skin, strengthen the heart and blood vessels, nervous system and immunity.

Broccoli and tomatoes

Another healthy food combination that helps the body fight cancer cells is broccoli and tomatoes. This effect is due to the high content of: diindolylmethane, indole-3-carbinol and glucoraphanin in broccoli and lycopene in tomatoes.
A study by scientists conducted back in 2007 showed that the addition of tomatoes to animals with experimental prostate tumors causes a decrease in neoplasm by 34%, broccoli - by 42%, and when these products are used together - by 52%.

So fried in olive oil or stewed vegetables (tomatoes, broccoli, herbs) will help us, reduce the risk of developing malignant tumors and also add another tasty dish to our diet.

Green tea with black pepper

A beneficial combination of natural antioxidants is found in green tea (EGCG) and black pepper (piperine). This is a real double blow to cancer cells lurking in the human body. Regularly drink freshly brewed green tea with black pepper, garlic and ginger and you can increase your efficiency, strengthen your health and immunity.

Already known to us, piperine, contained in black pepper, improves the body's absorption of the antioxidant curcumin from turmeric, which has an antiseptic and anti-inflammatory effect. This combination helps fight infections and has a general strengthening and stimulating effect on the body. Try the baked chicken breast flavored with turmeric and black pepper - it's delicious and healthy.

Brussels sprouts with olive oil

Small sprouts of Brussels sprouts contain a lot of vitamin K, which regulates the process of blood clotting and is necessary for the normal functioning of the musculoskeletal system. This vitamin belongs to fat-soluble compounds and of course it is better absorbed in the presence of fatty acids in food. And here, olive or sunflower oil will be most welcome. You can quickly prepare a salad of Brussels sprouts with vegetable oil, bake or stew cabbage, make pies or a pie for family members and your guests. It is tasty and will help protect your heart and blood vessels from the development of atherosclerotic process.

Kale and almonds

Popular in the US and other countries, kale is a good source of protein and calcium, vitamins E and K. Here, as in the previous case, fats are needed for better absorption of fat-soluble vitamins. And nuts and in particular almonds will help in this case. A very healthy combination of plant foods, especially when it comes to vegetarians.

Black chocolate with apple

With the joint use of dark chocolate and apples, the flavonoid quercetin and antioxidants (catechins) contained in cocoa enter the body. This combination prevents the deposition of atherosclerotic plaques in the vessels, prevents the development of hypertension and coronary heart disease. For information: most of all quercetin is found in the peel of apples, and catechins - in dark, not milk chocolate.

Salmon with garlic

Research scientists show that the combination of fish oil contained in salmon (and other sea fish) with garlic helps to significantly reduce blood cholesterol levels, and thus prevent the development of atherosclerosis and related diseases of civilization - coronary heart disease, heart attacks and strokes.

As you can see, in the above useful combinations that work well in pairs to maintain and promote health, we can highlight the main products that should be on our table every day. These are cabbage (white, Brussels sprouts, kale, broccoli), sweet peppers, garlic and onions, cereals and legumes, tomatoes and apples, turmeric and black pepper, salmon and olive oil, green tea and dark chocolate. Do not forget about these healthy products and use their combinations to improve your health, the health of your family and friends.

Our national tradition is to cook at home, rather than relying on lunch at a restaurant or buying ready-made meals in plastic containers. To diversify the family menu, let's learn the technology of how to cook sun-dried tomatoes, the recipe for which at home is very easy to implement! This delicious vegetable dish is perfect for a gourmet appetizer or side dish, and as an ingredient in salads, the perfect aftertaste!

Dried tomatoes can be cooked in several ways, you can even roll up for the winter. In any case, this is an incredibly tasty vegetable dish! They can be used for sandwiches, as a component of salads, in gravies and sauces, or you can eat "as is", i.e. all recipes for dishes with sun-dried tomatoes have an indescribable zest! After looking at our recipes, you will want to implement each of them! Without a doubt!

Sun-dried tomatoes - a classic recipe

Ingredients

• — 15 pcs. + -
• - 2 tsp + -
• - incomplete h. l. + -
• Provence or Mediterranean herbs- 2-3 tsp + -
• - 1 clove + -
• - for filling + -

Cooking

Tomatoes according to this recipe are perfect for sandwiches and salads, sauces and pasta ... yes, they are suitable for any dish! You can simply put them on a plate and eat like a delicacy worthy of the gods!

• Carefully wash the tomatoes (each fruit separately in the hands) and wipe the moisture with a towel. They must be dry.
• We cut the tomato into 4 slices, remove the stalks and clean the seeds and juice with a coffee spoon, keeping the partitions.
• Lay the slices on a baking sheet covered with parchment paper. We lay them tightly to each other.
• Sprinkle the laid out tomatoes with salt, herbs and water the vegetables in a thin stream so that a drop gets into each slice.
• We heat the oven to 60-80 degrees, place a baking sheet with tomatoes in it. Leave the oven door ajar to allow evaporating moisture to escape. Dry the vegetables for about 6-8 hours. If there is a convector in the oven, then periodically you need to turn it on. It is important not to overdry the tomatoes!
• Ready-made sun-dried tomatoes still contain moisture, become elastic, and bend easily. They lose in volume by about 2-2.5 times. Take them out of the oven and cool.
• Now we need to save our dish for future use.
• Fill the bottom of a clean sterile jar with a small amount of oil, put in it a few leaves of oregano or a sprig of rosemary, as well as a few garlic cloves. We fill the jar with tomatoes by a third of the volume, pour over with oil (a little) and shift with herbs and garlic.
• Next, repeat the bookmark of tomato slices and spices, pouring them with oil. After filling the jar to the top, we tamp the tomatoes and spices a little with a spoon and pour oil so as to completely cover the dried slices. The oil in this case serves as a preservative component.
• We lay out all the tomatoes in jars in this way, close them with tight sterile lids and take them out to the cold. You can store in the cellar or in the refrigerator. The place should be cool and dark

• Choose tomatoes with fleshy walls. Thin-walled tomatoes dry out quickly and lose their appearance and taste.
• Salt, pepper and herbs, put according to your taste preferences. The exact amount may not be adhered to. Table salt can be successfully replaced with sea salt - only you need to put it less!
• Sun-dried tomatoes, the recipe of which we have given you, is not a dogma. Basil is very suitable for this method of harvesting tomatoes. You can use it both for sprinkling before drying, and for storage in jars.
• Many recipes call for extra virgin olive oil. But it can be painlessly replaced with refined sunflower without loss of taste and quality.

Dried tomatoes - a quick recipe

Wash tomatoes with dense pulp and make cruciform cuts at the stalks. We lower the vegetables into boiling water for 20-30 seconds, then into cold water. We remove the skin from the tomatoes and cut each fruit into 4 parts, clean the seeds and juice with a spoon.

We spread the quarters cut side up on a baking sheet covered with parchment, salt, sprinkle with chopped parsley, oregano and basil. Preheat the oven to 100 degrees and dry the tomatoes for 1.5 hours.

We put the finished product in a sterile jar, ram it a little and fill it with oil. Close tightly and store refrigerated. Sun-dried tomatoes are completely ready for use in 2-3 days.

Dried tomatoes for the winter

Recipes for dishes with sun-dried tomato quarters always amaze with their original taste. Therefore, having a couple of jars with such a delicacy in stock will allow you to prepare a real gastronomic masterpiece, surprising even the most demanding gourmets.

Ingredients

• Tomatoes of the "cream" variety - 3 kg
• Ground black pepper - according to your preferences
• Dried basil - 2 tsp
• Oregano - 6-8 leaves
• Rock salt - to taste
• Olive oil or sunflower oil - 600 ml or a little more
• Garlic - to taste or 4-6 cloves

Cooking

1. We cut clean and dry tomatoes into quarters, select the seeds and pulp (we leave the partitions), fold them tightly with slices up in a baking dish.
2. Sprinkle the quarters generously with salt, pepper, herbs and chopped garlic. Fill with oil so as not to completely cover the tomatoes, but only 3/4 of the volume of the form.
3. We put the form with tomato quarters to languish in the oven. We heat the oven to about 100 g. We open the door so that the moisture evaporates. We cook until the contents of the form with tomatoes are reduced in volume by 30%.
4. Carefully lay out the finished sun-dried tomatoes in a sterile container, pour hot oil (the one in which they languished) and roll up with sterile lids. Store in a dark and dry place.

How to cook Sun Dried Tomatoes in the Microwave

A very simple and quick recipe for those who love quick cooking.

1. We prepare the tomato slices, put them on a flat dish with low sides (special dishes for microwave appliances). We put it in the microwave. We program full power for 5 minutes. After 5 minutes, turn off, but do not remove the dish from the oven, but leave it for another 10 minutes (do not open the oven!).
2. We take out our blanks and drain the released juice (hold the tomatoes with a lid) into a separate bowl. Salt, sprinkle with dried basil and ground pepper (preferably a mixture of peppers). We put in the microwave, let it dry for another 3 minutes at maximum power. And for another 2-3 minutes we leave them in the chamber of the device.
3. Peel 1-2 cloves of garlic, cut it into slices. We begin to put the quarters in a dry sterile jar, sprinkling with garlic. Pour the filled jar with the juice that we poured from the dish.
4. And our last action will be pouring tomato quarters in their own juice with olive oil. Pour in a thin stream 1 cm above the contents of the jar. Close with a sterile lid. You can try again in a day. Especially delicious with cheese on toast.

All our sun-dried tomato recipes will give you the opportunity to diversify the usual recipes for dishes with tomatoes, adding a piquant touch of taste and aroma to them. Try it! You will be amazed!

Tomatoes are a popular and healthy vegetable, an indispensable ingredient for salads, soups, and homemade preparations. But have you ever thought that something unusual and spicy can be made from familiar tomatoes? For those who love original snacks, we can offer a wonderful Mediterranean delicacy - sun-dried tomatoes.

Every hostess wants to constantly surprise her loved ones and guests with something new and tasty. Fragrant and tender sun-dried tomatoes are a great recipe for your collection of culinary masterpieces.

The dish is easy to prepare, we will tell you about all the intricacies of the process, as well as what they eat with and where it is better to add sun-dried tomatoes.

How to wither tomatoes at home

Tomatoes can be withered in the oven, microwave or outdoors. The easiest way is to dry in the fresh air. First step: choosing the "right" tomatoes. This is a very important point, the final result and the taste of the dish depend on it.

• Choose home grown tomatoes over greenhouse tomatoes.
• Vegetables should be ripe, fleshy and not large. Cream or cherry varieties are best suited.
• Tomatoes should not be stained, and the skin should not be damaged.

Drying outdoors

This natural process occurs when exposed to sunlight.

The recipe is very simple:

1. Wash the tomatoes in cold running water, dry, cut each vegetable into two parts, remove the insides.
2. Line the bottom of the container where the tomatoes will be laid out with parchment. Place the vegetables cut side up on it.
3. Sprinkle each half with salt, place the container in the sun, cover with gauze. In the evening, it is better to clean the tomatoes in a warm room.
4. The withering process lasts about 8-10 days, until the moisture completely evaporates from the vegetables. The air temperature must be at least 32 degrees.

Pay attention to the slice of tomatoes: if it turns white, then the appetizer is ready.

You will need: tomatoes, salt, parchment, a container for vegetables (tray, wire rack, baking sheet).

If you do not have the opportunity to prepare a delicious treat on the street, there is no time, or the weather conditions are not suitable for drying, then you can use an equally successful recipe for dried tomatoes. This dish can be cooked in the microwave or oven.

From 15-20 kilograms of fresh tomatoes, approximately 1-2 kilograms of dried tomatoes are obtained.

Drying in the oven

No less simple, but quick way to cook sun-dried tomatoes.

1. Rinse vegetables, dry, cut into two halves, remove the core.
2. Line a baking sheet with parchment, put the halves of the tomatoes in it, denser to each other.
3. Separately, mix sugar, salt, pepper and sprinkle each slice of vegetables with this mixture, then sprinkle them with spices.
4. Spread the peeled garlic cloves evenly on the baking sheet.
5. Drizzle with olive oil.
6. Send the baking sheet to the oven, heated to 130 degrees and dry for 4-5 hours.
7. Cool tomato slices, arrange in glass jars in layers, alternating a layer of tomatoes with a layer of chopped garlic and aromatic herbs.
8. Fill the jar with olive oil so that all voids are filled.

You will need: tomatoes - 2 kg., Sugar - 25 gr., 50 gr. dried herbs, salt and pepper to taste, 30 ml. olive oil, a few cloves of garlic.

Drying in the microwave

Tomatoes dried in this way have a delicious spicy taste and aroma.

1. Prepare vegetables: wash, dry, cut in half, remove the insides.
2. Lay the halves on the grill with the cut side up, sprinkle each of them with spices, pour olive oil so that it reaches the middle of the tomatoes.
3. Send a tray of tomatoes to the microwave for 5-6 minutes, setting the maximum power.
4. Reduce the power and cook the snack for another 10 minutes.
5. Drain the juice into a separate container, salt the vegetables.
6. Lay the tomatoes in layers in a glass jar, adding crushed garlic to each layer. Pour the drained juice, if it is not enough, then add a jar of olive oil to the neck.

Oil-dried tomatoes can be stored in a cool, dry place for a long time.

You will need: tomatoes, olive oil, salt, garlic, spices (you can use a mixture of peppers, oregano, basil, oregano).

For drying, it is better to use not overripe, but hard fruits with thick skins: they will cook faster

Where can you add sundried tomatoes?

In fact, this excellent snack can be added almost anywhere. It will successfully emphasize any dish due to its aroma and spicy taste. We will tell you how to use dried vegetables.

• Cooking sandwiches. It can be either hot or cold sandwiches. For the latter, it is enough to use bread spread with soft cheese - an appetizer is placed on top of it.
• Macaroni, pasta. The combination of any pasta and sun-dried tomatoes will please you with an unusual, rich and harmonious taste.
• Pizza. If you add dried tomatoes to the pizza instead of ordinary tomatoes, the dish will acquire a brighter taste and a unique zest.
• Bakery. A finely chopped snack can be mixed with dough for bread, savory buns - this will add spice.
• Roasting for soups, gravies, sauces. Tomatoes can be safely added to any kind of gravy and sauces.
• A variety of salads, which include tomatoes.
• Second courses. Withered vegetables are perfect for fish, meat, poultry.
• Fried eggs, scrambled eggs will turn into a royal dish if you add sun-dried tomatoes and greens to them.

Any salad will acquire a unique taste if you add oil in which sun-dried tomatoes are stored as a dressing.

Dried tomatoes can always be added to dishes where these vegetables are used fresh or in the form of a paste.

Best Dried Tomato Recipes

We will offer you some original and simple recipes in which you can use sun-dried tomatoes.

Salad with chicken

Finely chop the sun-dried tomatoes and arugula, cut the meat into strips, cheese into small cubes, olives into rings. Mix the prepared ingredients in a large container, pour olive oil and lemon juice, salt and pepper.

You will need: 200 gr. sun-dried tomatoes, 500 gr. chicken fillet, 200 gr. feta cheese or soft cheese, 100 gr. olives, a bunch of arugula, lemon juice, olive oil, salt and black pepper to taste.

hot sandwiches

Finely chop the garlic and basil, chop the tomatoes, mix the chopped ingredients, pour the mixture with balsamic vinegar and olive oil, salt, let it brew for 10 minutes. Cut the bread into slices and dry in the oven for a couple of minutes. Put the filling on the resulting toasts, sprinkle with grated cheese and put in the oven for another five minutes. Serve hot sandwiches.

You will need: one baguette or loaf, 120 gr. dried in oil and 550 fresh tomatoes, 50 ml. olive oil, 4 garlic cloves, 20 ml. balsamic vinegar, cheese, a few sprigs of basil, salt to taste.

Dried tomatoes can easily turn any dish into a culinary masterpiece.

Spaghetti with Sun Dried Tomatoes

Boil spaghetti until done. Finely chop the basil greens and sun-dried tomatoes, mix with spaghetti. Add olive oil, grated cheese, salt and pepper to taste. Any hard cheese can be used. Mix well before serving.

You will need: 300 gr. spaghetti, 35 ml. olive oil, half a glass of grated cheese, 130 gr. sun-dried tomatoes, a few sprigs of basil, salt and pepper to taste.

Remember that in any recipe, plain olive oil can be replaced with the one in which the tomatoes were cooked.

Dishes with sun-dried tomatoes are very healthy and extremely tasty. With the help of our tips, you can easily cook this delicacy yourself. Do not be afraid to experiment: prepare more dried vegetables and create your own unique culinary delights.

Making sun-dried tomatoes at home turned out to be quite easy, and the result exceeded all my expectations.

It turns out dry tomatoes in olive oil with aromatic herbs.

Where can they be used? Well, first of all, they are extraordinarily tasty on their own.

In addition, they can be added to pasta and risotto. They go well with cheese and toasted bread, and they will also decorate many salads.

For example, a simple and my favorite option: lettuce, goat cheese, sun-dried tomatoes and pine nuts.

Here you can give free rein to your imagination and experiment endlessly.

For cooking, you need an oven preheated to 100C and 4-5 hours of time.

We will need:

tomatoes
coarse sea salt
Dry Provence herb mix

Firm, fleshy fruits that are ripe but firm are ideal. I use "cream", they are less watery.

Tomatoes need to be cut into 2 halves lengthwise and take out all the pulp and seeds.

Leave for 10 minutes for the juice to drain.

Then, dip the tomatoes in coarse sea salt and a mixture of herbs.

And lay it cut side down on a wire rack, which we place on a baking sheet lined with foil.

We put the whole structure in the oven, preheated to 100C.

Cooking 4-5 hours, you need to look at the situation. Some fruits will be ready earlier, take them out and dry the rest.

Ready tomatoes need to be allowed to cool, then put them in jars. Top with extra virgin olive oil.

It is better to store in the refrigerator.