Dried tomatoes in the oven. Dried tomatoes in the oven - only homemade recipes

If, like me, you don't like to buy expensive ready-made preserves, you will definitely want to make sun-dried tomatoes at home - the recipe has become more and more popular lately!

Sun-dried tomatoes are an excellent addition to meat and cheeses, they are often included in bruschetta, bread is baked with them (ciabbata, focaccia), added to sauces, and even ordinary pasta, sun-dried tomatoes are turned into a gourmet dish.

You can dry tomatoes at home in different ways, let's deal with each of them, and you choose the best one or implement everything in order. Let's get started!

Sun-dried tomatoes in the oven - a classic

Ingredients:

• thick-skinned tomatoes 1 kg
• garlic 2 small cloves
• salt 1 tbsp. l. topless
• freshly ground black pepper ½ tsp.
• Mediterranean herbs (thyme, rosemary, basil, oregano, savory, marjoram)
• olive oil for pouring

How to cook sun dried tomatoes in the oven

1. Soak the tomatoes for 15 minutes and then wash each one thoroughly and pat dry.
2. Cut into 2 or 4 parts depending on the size of the fruit: if the tomatoes are small, you can cut them in half. Scoop out the seeds with a spoon, leaving the fleshy partitions
3. Line a baking sheet with parchment paper and place the tomatoes on top. Try to keep them close to each other. Sprinkle with herbs on top and pour with oil (quite a bit, you can drop or two on each slice).
4. Prepare the oven, warm it up to 90-100 degrees. Place a baking sheet with tomatoes in the oven and leave the oven slightly ajar (you can use a wooden spatula to make a gap). Or use the convection mode - we need the evaporating moisture to come out. Valte until ready. It takes me 5-6 hours to do this. Don't overdry!
5. How do you know if tomatoes are withered? Reduced in volume by about half. In addition, the finished ones retain some juiciness and flexibility, they are not dry.

It is not necessary to dry with herbs. You can add herbs directly to the jar, but then put more of them.

How to save sun-dried tomatoes at home?

We prepare sterile jars, pour a little oil on the bottom, put a couple of sprigs of grass and a couple of slices of garlic, as in a preparation of cucumbers or tomatoes. Then we put the sun-dried tomatoes in a jar about a third and once again shift with garlic and herbs.

We make the next layer: tomatoes - herbs and garlic - oil. We fill to the very top, seal and fill with oil under the very neck. Oil is a preservative, it is important that it covers all the tomatoes.

We keep it in the cellar. An open jar in the refrigerator. Remove the slices from the jar with a dry fork, otherwise they will become moldy.

Dried tomatoes in a quick way in the oven and microwave

What just do not come up with lazy people! It turns out that there are a couple of recipes for drying tomatoes at home literally for an extreme situation, when guests are on the doorstep, at least they will come tomorrow! The first is in the oven, the second is in the microwave.

How to quickly wither tomatoes

1. Cooking fast is also cooking fast. So, we make cruciform cuts on each tomato and dip first in boiling water for half a minute, and then in cold water. This is a well-known method that allows you to quickly remove the skin from tomatoes.
2. Peeled tomatoes are cut into quarters and freed with a spoon from the juice and seeds - we only need the pulp.
3. Line a baking sheet with parchment. We heat the oven to 120 degrees. We distribute the slices on a baking sheet cut up, salt and season with dry herbs. We send it to the oven for 1.5 hours.
4. After the specified time, we remove the baked tomatoes from the oven (they are not completely dried). We tamp the clean, dry jar in layers, fill it with oil. We try in 2 days.

Dried tomatoes in the microwave

1. We prepare the tomatoes, cut them into quarters, put them on a dish for the microwave oven and put them in the unit for 5 minutes. Set to full power. And then keep in the switched off microwave for another 10 minutes. During this time (5 + 10 minutes), the tomatoes dried out.
2. In the next step, drain the juice that formed while the tomatoes were in the microwave, salt, season with dry herbs and put in the unit for another 5 minutes. Then we leave it in the chamber for another 5-10. That's all you need to know about microwave-drying tomatoes - pretty easy.
3. It remains for us to put the tomatoes in sterile jars, in layers, as described above, sprinkling them with garlic slices and dry herbs. Then fill the jar with the juice and oil remaining from drying. Under the neck so that all the slices "drown". We close the plastic lid and treat ourselves in a day.

Dried tomatoes for the winter

Sun-dried tomatoes at home for the winter differ from those cooked in a quick way with a slightly more sophisticated technology. In this case, we do not just dry the tomatoes, but bake them in oil. Be sure to close a few jars, you will appreciate your workpiece in the winter and will be happy to add sauces and pasta to pastries and salads, put it on top of a sandwich and enjoy “just like that”.

Tip: choose tomatoes with a rough skin, low-juicy and low-seeded, but fleshy. Herbs - up to you. I love oregano, thyme and basil.

Ingredients:

• tomatoes,
• herbs to taste
• garlic,
• salt, freshly ground pepper
• refined vegetable oil

How to cook:

1. Wash tomatoes and dry well. We free from seeds and juice, leaving fleshy sides and partitions.
2. We prepare a baking sheet with high sides, you can ceramic. Arrange the tomatoes cut side up. We try to arrange them tightly.
3. Season, salt, distribute garlic cloves on top and pour vegetable oil, but do not cover the tomatoes completely, but about ¾.
4. We turn on the oven at 100 degrees. We put a baking sheet, slightly open the oven so that the air circulates. Simmer until the volume is reduced by a third. This takes 4-5 hours.
5. Sterilize jars and lids. We lay out the tomatoes in hot jars, pour hot oil and immediately roll up. Store at room temperature in a dark place. We keep the opened jar in the refrigerator.

View this post on Instagram

Dried tomatoes in a vegetable dryer

If you have a dryer, you know that about 1 kg of vegetables is placed on one sheet (tray). I will not list the ingredients, they are the same everywhere. Let me just remind you that you do not need to overdo it with garlic. Count 5-7 cloves per kilogram of tomatoes, then the taste will be excellent. As for the shape of the cut, it is not necessary to cut the tomatoes for drying into slices - you can do it in circles, just right for the recipe in the electric dryer!

1. So, wash and dry the tomatoes, cut them into circles 1 cm wide. We try to make the same thickness, then they will dry evenly.
2. We lay out the mugs on the trays of the electric dryer. Scatter thinly sliced ​​garlic on top. Sprinkle with dried herbs. For example, celery, cilantro and parsley. Salt the tomatoes.
3. The question whether or not to separate seeds and juices from the pulp is debatable. I tried it both ways, and in a different way, it turns out well in any case, it just takes a different time.
4. Dry at maximum temperature (mode for apples). Readiness is determined by the absence of juice. Don't overdry! Dried tomatoes retain their softness and flexibility.
5. Ready-made sun-dried tomatoes are laid out in sterile jars, poured with boiling oil, you can additionally add a little garlic. Close with nylon lids, cool.

Such homemade sun-dried tomatoes from an electric dryer are good in winter.

sun-dried tomatoes

The recipe is suitable for summer residents, those who grow vegetables on their site and roll up blanks there.

So, what do we have: tomatoes, salt, pepper, garlic, herbs.

1. Wash and dry vegetables well. Remove the juicy seed part.
2. We spread the tomatoes on pallets and baking sheets or other surfaces covered with parchment-type paper. We try to place the pallets in a draft, but we close them from insects with woven curtains or mosquito nets. Don't forget to bring it indoors at night.
3. With good sun and wind, the tomatoes will wither to the desired condition in 4-5 days. The criterion for readiness is the elastic structure of tomatoes. They should never break!
4. We lay out the finished tomatoes in sterilized jars and pour them with pre-prepared oil (mix hot oil with garlic, pepper, dry crushed herbs). Lay in layers. We seal, make sure that the oil closes the entire contents of the jar to the neck.

You can eat within a week.

Dried tomatoes in a slow cooker

Let me point out the exact ratio of the ingredients here. We have a long business ahead of us because of the small area of ​​\u200b\u200bthe “container”, it is convenient if you have a small amount of tomatoes and there is no way to dry it in another way.

Ingredients and preparation

• tomatoes 1 kg
• salt ½ tsp
• milled peppers ½ tsp.
• sugar 1 tbsp. l.
• spices to taste
• vegetable oil
• garlic 6 small cloves

1. Prepare the tomatoes (wash, dry thoroughly).
2. We lay out the working bowl of the multicooker with parchment and distribute the tomatoes in one layer.
3. Season with a mixture of spices, salt, add sugar and sprinkle with oil.
4. Vyalim in the "Baking" mode for 5-6 hours. We leave the device in the “Heating” mode when it goes into it. To allow air to circulate and moisture to evaporate better, remove the valve from the lid.

About Ingredients

Tomatoes. Choose low-juicy, low-seeded fruits with a hard crust and a lot of "meat". The fleshy varieties include varieties "cream", "cherry". Choose tomatoes that are firm and ripe.

Tomatoes are cut into slices in half, three times, four times, sometimes in rings. Small cherry tomatoes are dried whole. The issue of removing seeds and juice inside the fruit remains debatable, but more often they are removed, otherwise drying will take longer.

Oil is used most often olive cold (first) extraction. This oil has a specific taste, and not everyone likes it. In this case, I recommend replacing unrefined olive oil with refined oil or using sunflower oil.

Herbs - any of the Provencal or Mediterranean in any combination (thyme, rosemary, basil, marjoram, oregano, etc.)

How to store sun dried tomatoes

1. Since sun-dried tomatoes are prepared in the same way as any dried fruit, they can be stored in the same way - in cotton fabric bags. Shelf life - 6 months.
2. Another method is described above: in sterile jars filled with olive or any other vegetable oil. These jars are worth at least 1 year.
3. Finally, you can store home-made sun-dried tomatoes in the freezer in a plastic container. Soak overnight in salted water before use.

Where do they add what they eat sun-dried tomatoes

Sun-dried tomatoes are very good with meat, as part of pastries (both on pizza, and in pies, and in muffins are equally great!), And the salad with sun-dried tomatoes is a classic! Try adding them to pasta and scrambled eggs, to sauces (such as tapenade), and simply to sandwiches or cheese.

And about the benefits

Dried and baked tomatoes retain many of the vitamins found in fresh tomatoes. The main thing is potassium and lycopene, which are so important for the cardiovascular system and maintaining normal cholesterol. Dried tomatoes contain a lot of coarse fiber, which contributes to good digestion. And if your mood improved after you treated yourself to sun-dried tomatoes, don't be surprised - it should be so.

It is easy to find dried tomatoes in oil filling in the store, but they cost a lot. It is much cheaper to cook incredibly delicious sun-dried tomatoes in the oven at home. The process does not require much effort, and the finished product will decorate any dish. Properly cooked, they will stand in the refrigerator until the next harvest.

These sun-dried tomatoes are my favorite. I use them infrequently, mostly I add shurpa, pilaf and pizza to soup. One jar of 0.7 liters is enough for me until next summer.

Ingredients

• 2 kg tomato;
• 3-4 cloves of garlic;
• a third of a teaspoon of salt;
• a third of a teaspoon of sugar;
• vegetable oil (extra virgin olive oil is better, it is more healthy and will give a pleasant flavor. If this is not the case, then you can use the usual sunflower oil (refined, light, odorless));
• 3 sprigs of rosemary or dry herbs (Italian mixture is better);
• ground black pepper (for spicy lovers).

This amount of tomatoes will just fit on one baking sheet.

Yield: 0.7 liter jar.

Which tomatoes to choose?

For harvesting, you need fleshy, dense, not overripe tomatoes. The ideal option is everyone's favorite “cream”. Dried and miniature Cherries also look beautiful.

It will take a lot of tomatoes, because during cooking all the pulp is removed from them, and then they dry out in the oven. Therefore, they need to be dried at the height of the season, when vegetables are plentiful and inexpensive. The ideal time is August, September.

Cooking process

At what temperature to dry tomatoes

The oven must not be overheated. Moisture should not evaporate quickly, then the tomatoes will remain soft, they will retain their taste and benefits. You need to dry the vegetables at 90-100 degrees, periodically checking the readiness so that they do not dry out and turn into chips.

The time depends on the variety of tomatoes and the desired degree of drying. To get softer tomatoes, bake in the oven for 2.5-3 hours, for a drier version, about 5 hours.

I dry the tomatoes in a convection oven at 100°C for 5-6 hours.

To dry the tomatoes faster, you can cheat and dry them for the first 15-20 minutes at 180 degrees. In this case, every 5 minutes, the slices should be turned over. Then dry at 90 degrees until cooked.

How to store

After cooking, cool the tomatoes; they cannot be folded while hot. If you just collect them in a container, they will only last a couple of days in the refrigerator. For longer storage, sun-dried tomatoes should be preserved with olive oil.

First, put a layer of tomatoes on the bottom of the jar, pour over with oil, put chopped garlic, herbs, and so alternate the layers to the top of the container.

At the same time, tamp a little so that voids with air do not form. Finish with a protective layer of oil. In order to save money, refined sunflower is suitable; it does not become cloudy in the cold.

Advice! The oil in which dried vegetables were stored is very fragrant, it is useful for dressing salads.

It is not necessary to keep dried tomatoes in oil in the refrigerator until the next harvest. Suitable cellar, any dark cool place (temperature not higher than 20 degrees).

Dishes with Sun Dried Tomatoes

Italian-style sun-dried tomatoes are a versatile ingredient. They are suitable for various dishes, incl. and for decoration. Vegetables retain their elegant red color, and due to garlic and a mixture of herbs, they acquire a spicy taste.

1. Sandwiches, canapes, bruschetta. Dried tomatoes are added to sandwiches and canapes with mozzarella. Without this ingredient, it is impossible to cook bruschetta - an appetizer on a baguette of dried and fresh tomatoes with spices, baked in the oven.
2. Pizza. Pizza will also acquire an interesting taste if fresh tomatoes in it are replaced with dried ones. A salad of boiled chicken or veal with arugula will sparkle in a new way, especially if it is seasoned with oil from a jar of tomatoes and sprinkled with grated parmesan.
3. Pasta. Italian pasta or spaghetti and sundried tomatoes are the perfect combination. To prepare a delicious sauce, it is enough to fry vegetables with garlic and herbs in a frying pan, add Adyghe cheese. Bright, saturated in the dish should be one ingredient.

If there is a jar of sun-dried tomatoes, the food will not be fresh! Do not be afraid to cook delicacies at home, it is not difficult at all. Hand-made sun-dried tomatoes taste like no other. Try an unusual option for winter preparations.

Dried tomatoes are an insanely delicious snack that came to us from Italy. It is rare to find a dish there that does not include this ingredient. The appetizer can even be classified as a gourmet dish, because sun-dried tomatoes with cheese are a delicacy worthy of the best buffet and holiday tables.

Using the example of Italians, you can add tomatoes to fish and meat, put them in salads, cook pastries, omelettes or pasta with them, make sauces. Dried tomatoes at home is a small but very significant nuance that can radically change the dish. Do you remember the famous bruschetta? It would seem - an ordinary sandwich with tomatoes and cheese, but what a fragrant one it is! And all thanks to sun-dried tomatoes.

There are several ways to dry a red vegetable. Choose the one that suits you, but always try to dry less juicy tomatoes - this will take you less time. Ideal varieties are plum tomatoes and cherry tomatoes.

Dried tomatoes in the oven

The most affordable way is to dry the tomatoes in the oven at low temperatures for several hours. You will have to be patient, but the result is worth it. A convection oven is best, you need to blow the tomatoes throughout the process. If the oven is not equipped with a blower, keep the door ajar.

Ingredients:

• Cherry tomatoes;
• coarse salt;
• olive oil;
• a mixture of herbs - thyme, basil, rosemary in equal proportions;
• dried garlic.

Cooking:

1. Rinse and dry tomatoes.
2. Cut the fruit in half. With a knife or a teaspoon, remove the core with seeds. Cut the rest into slices.
3. Spread the parchment on a baking sheet, and on it are the tomatoes. Sprinkle the top of the tomatoes with salt.
4. Send to the ajar oven, preheated to 120 ° C. Let it dry for two hours.
5. Turn the temperature down to 100°C. Bake for another 2-3 hours.
6. During the process, liquid will be released. You can periodically change the parchment, so the tomatoes dry out faster.
7. The tomatoes are ready when all the moisture has evaporated from them.
8. Place the finished tomatoes in a glass jar. Add the herb mixture and garlic. Pour in oil - it should completely cover the tomatoes. Close the lid tightly.

Sun-dried tomatoes in an electric dryer

Drying tomatoes in a dryer is more convenient and reliable. Firstly, you can leave the device on and do your own thing at this time. Secondly, you can be sure that the result will not disappoint you, because you do not have to intervene in the process.

Ingredients:

• cherry tomatoes;
• coarse salt;
• a mixture of herbs - rosemary, basil, oregano in equal proportions;
• olive oil.

Cooking:

1. Arrange the tomatoes on pallets at a distance from each other. Sprinkle with salt.
2. Set the dryer to 70°C.
3. Dry the tomatoes until all the moisture has evaporated from them. Depending on the juiciness of the tomato, the process can take from 10 to 18 hours.
4. Swap the trays during the drying process.
5. Place the finished tomatoes in a glass jar. Pour in the herbal mixture. Pour in olive oil - it should completely cover the dried vegetables.

Dried tomatoes in the microwave

This is the fastest way to prepare a popular Italian delicacy. It will take you a little time. True, there is one minus - tomatoes from the microwave are not stored for a long time. Make these tomatoes when you need to use them all at once (to add a salad or make a pastry).

Ingredients:

• cherry tomatoes;
• coarse salt;
• olive oil;
• a mixture of spices - basil, thyme, marjoram in equal amounts;
• a pinch of dried garlic.

Cooking:

1. Rinse the tomatoes. Dry thoroughly.
2. Cut in half and remove the middle with a spoon or knife. Cut the rest into slices.
3. Arrange at a distance from each other on a plate. Sprinkle with salt, spices and garlic.
4. Set the microwave to maximum power. Turn on the oven for 5 minutes.
5. When the time is up, let the tomatoes cool, squeeze out the released moisture, change the plate.
6. Send for another 3 minutes in the microwave.
7. Put the finished tomatoes in a glass jar. Fill with oil.

Dried tomatoes in oil

The drying process can be shortened a little, but you will have to soak the finished tomatoes in oil longer. Try drizzling with oil before putting the tomatoes in the oven. They will be more flavorful.

Ingredients:

• cherry tomatoes;
• coarse salt;
• olive oil;
• a mixture of herbs - basil, rosemary, oregano in equal proportions;
• pepper mixture.

Cooking:

1. Rinse the tomatoes. Pour boiling water over and remove the skin from them.
2. Cut the fruit in half. With a knife or a teaspoon, remove the core with seeds. Cut the rest into slices.
3. Spread the parchment on a baking sheet, and on it are the tomatoes. Sprinkle the top of the tomatoes with salt and herbs. Spray with oil.
4. Send to the oven, preheated to 120 ° C for an hour and a half. The oven should be slightly open.
5. Put the finished tomatoes in a jar. Sprinkle with pepper mixture. Pour in enough oil to cover the tomatoes.
6. Leave the tomatoes for two days.

Dried tomatoes in the sun

The most budgetary and at the same time the longest option is to dry the tomatoes in the open air. When choosing this method, remember that there is a high probability of getting a low-quality product.

To make a tasty snack as a result, dry the vegetable in a ventilated area and make sure that mold does not form. Constantly change the parchment and turn the tomatoes over.

Ingredients:

• Cherry tomatoes;
• dried garlic;
• a mixture of herbs - oregano, basil, rosemary in equal proportions;
• olive oil.

Cooking:

1. Rinse the tomatoes. Cut the fruit in half. With a knife or a teaspoon, remove the core with seeds. Cut the rest into slices. When air-drying, it is best to make the slices as thin as possible.
2. Lay out the tomatoes on the parchment. Sprinkle the top of the tomatoes with salt.
3. Choose a place for drying sunny and ventilated. To protect tomatoes from insects, cover them with netting or gauze.
4. Dry the tomatoes until all moisture is gone. It usually takes 4-5 days.
5. Put the prepared vegetables in a glass jar. Pour in the spices. Fill with oil.

Dried tomatoes in a slow cooker

To free yourself from observing the process, you can use the slow cooker. Such tomatoes turn out no worse than dried ones in the oven.

Ingredients:

• cherry tomatoes;
• coarse salt;
• olive oil;
• mixture of herbs.

Cooking:

1. Rinse the tomatoes. Cut the fruit in half. With a knife or a teaspoon, remove the core with seeds. Cut the rest into slices.
2. Cover the bottom of the multicooker bowl with parchment. Space the tomatoes apart. Sprinkle the top of the tomatoes with salt and spices. Spray with oil.
3. Set the "Baking" mode, the timer for 5 hours. If this is not enough, then add another 1 hour.
4. After cooking, do not turn off the multicooker. Let the tomatoes lie down for 2-3 hours in the heating mode.
5. When the tomatoes are ready, put them in a glass jar, fill with oil.

You can cook the famous Italian appetizer at home. Choose the method that is best for you and enjoy fragrant vegetables.

The classic recipe involves drying vegetables outdoors under hot sunlight for several days. In Russia, this delicacy is quite rare. Due to the high cost, not everyone can afford to purchase such a luxury. However, you can cook a savory snack on your own. The recipes for sun-dried tomatoes are quite simple. It will take a lot of time for this, kitchen appliances (microwave oven, dryer) or an ordinary oven will come to the aid of housewives.

The five most commonly used ingredients in recipes are:

It is better not to use large fleshy vegetables, as they will dry for a long time and poorly. Preference should be given to certain varieties, such as cherry. The product has a long shelf life, and so that it does not deteriorate, you need to take it out of the jar with a dry, clean fork, otherwise mold will start. Banks should be small (no more than 500 ml). Tomatoes are served as an independent meal, added to pasta, meat or fish.

I offer tested quick roasted tomatoes recipe! They turn out to be super tasty, moderately dried (there is something to eat!) And a bit like confit tomatoes (config) due to the gentle temperature regime of the oven. From 1.5 kg of fresh tomatoes, you will get a jar of about 300 - 370 grams with sun-dried tomatoes + delicious spicy aromatic herb oil for dressings, pasta, meat, fish, salads and pesto sauce. And bruschetta with sun-dried tomato is simply indispensable for a picnic! I also offer and.

A couple of years ago, a friend treated me. Incredible, exquisite taste of sun-dried tomatoes immediately conquered. In fact, oven-dried tomatoes are very easy to make, but there are a few BUT! Usually they are recommended to dry for 6-8 hours, or even more. It's a lot of time.

And for those who have an electric oven, it is a real ruin to keep it on for so long. Such homemade sun-dried tomatoes will come out at the same price as store-bought in jars, if not more! To please loved ones with delicious sun-dried tomatoes and was found a quick way to make gorgeous sun-dried tomatoes - in just 2 hours in the oven!

What you need to cook sun-dried tomatoes in the oven:

Meaty tomatoes.
In our region, tomatoes of the "cream" variety are usually dried, because they are exactly as they should be - fleshy, with a thin skin and not watery. Elongated icicle-shaped tomatoes are also perfect.
Purely Italian varieties of tomato for drying - Prince Borghese (Principe Borghese) and San Marzano (San Marzano).

Aromatic spices. This is how you can feel the spirit of sunny Italy!
Basil, thyme, rosemary, oregano, marjoram, as well as their mixtures in arbitrary proportions, will give sun-dried tomatoes a unique spicy flavor.
You can add our local seasonings - dry dill or its seeds, parsley, thyme.
You will also need garlic for spice - but do not use it in the process of drying tomatoes in the oven. Its place is at the end of cooking, in a jar!
The persistent smell of baked garlic is not the best smell in the house, which is then difficult to get rid of.

Olive (vegetable) oil. Although high-quality olive oil is unrivaled in terms of its beneficial properties and taste, it is far from affordable for everyone. Especially if you make a dressing based on it - a filling for sun-dried tomatoes. Therefore, do not try to refuse the delicious delicacy of sun-dried tomatoes - use ordinary vegetable, rapeseed or corn oil. The main conditions - it must be fresh according to the date of manufacture and refined!

Correct oven temperature. For the process of drying a tomato, you need to choose the appropriate mode. For the first 30 minutes, the tomatoes are dried at a higher temperature (220-240 C °), and for the remaining 1.5 hours, 140 - 160 C ° is set. If the oven is not a convection oven, the door should be slightly open to allow air to circulate.
Personally, I didn’t really think about the scale of the oven in numbers. I usually put it on "4" for or, and everything worked out perfectly!

But sun-dried tomatoes are a special subtle entity, so they need a different oven temperature. For those who do not know the correspondence between the scale and temperature, a little hint is at the end of the article!

Dried tomatoes recipe in the oven - cook quickly!

To prepare 1 jar of sun-dried tomatoes (about 370 grams) you will need:

• Ripe tomatoes of a fleshy variety (such as cream) - 1.5 kg
• Dry spices - basil, thyme, rosemary, a mixture of Provence or Italian herbs - 3-4 tbsp. spoons
• Garlic - 1 head
• Olive (refined vegetable) oil - 1/2 cup
• Salt - 2 pinches
• Parchment or foil (for baking sheet)
• Clean dry jar with screw cap - 1 pc.

Cooking:

P.S. Here are some examples of divisions and degrees matching. The temperature of each division depends on their total number:

• If there are 9 divisions in the gas oven, and the maximum reaches 280 degrees Celsius, put the tomatoes in the oven for 30 minutes at division "7" (240 C °), then dry for 1.5 hours at "one" (140 C °);
• If there are 8 divisions in the gas oven, and the maximum reaches 280 degrees Celsius, we dry the first 30 minutes on division “6” (240 C °), then 1.5 hours on “one” (150 C °);
• If there are 8 divisions in the gas oven, and the maximum reaches 250 degrees Celsius, first we dry on division “7” (230 C °), then 1.5 hours on “two” (150 C °);
• If there are 7 divisions in the gas oven, and the maximum reaches 250 degrees Celsius, then for the first 30 minutes we hold the regulator at “6” (240 C °), then we reduce it to 140 C °, which corresponds to “one” and let it dry for another 1.5 hours ;
• If there are 5 divisions in the gas oven, and the maximum reaches 266 degrees Celsius, then for the first 30 minutes we dry the tomatoes in division “3” (about 240 C °), and then we reduce the degrees to 150, which corresponds to “one”. Yes, in a stove with a designation of a temperature controller of 5 divisions, the “one” warms up quite strongly. Therefore, be sure to slightly open the oven in the process of drying tomatoes.
• For electric stoves with an oven for 7 divisions and a maximum temperature of 250 C °, for the first 30 minutes we set the division to “6” (220-260 C °), for the next 1.5 hours we reduce the temperature to 135-160 C °, which corresponds to the division “ 1".