sun-dried tomatoes in the microwave. Dried tomatoes in the microwave for the winter

With the advent of the microwave oven, a boom began among housewives for a simple device for quickly heating food, which led to the fact that today a microwave oven can be found in almost every kitchen. It is worth noting that with the help of the device you can not only heat up food, but also cook almost any dish, in this material we will pay attention to recipes for sun-dried tomatoes in the microwave - a great alternative to salted fruit preparations, which can be used in sandwiches, pizza, bread, stew or just eat just like healthy chips.

Sun Dried Tomatoes - Microwave Recipe

Even in the absence of a special dehydrator or oven, in inclement weather, when the fruits cannot be dried in the sun, a recipe for a classic Italian snack is available to you, provided you have a microwave. With the help of a microwave, the cooking time becomes much shorter, and therefore, there is no need to guard the fruits, saving them from burning in the oven, drying will occur almost before your eyes.

In addition to the tomatoes themselves, we need salt, and in addition to it, you can use any dried herbs and spices to your taste and discretion.

Washed fruits should be cut in half and remove the seeds from them. Sprinkle the peeled tomatoes generously with salt and freshly ground pepper, and then place in a microwave-safe dish and set the device to maximum power. Dry the fruits for 15 minutes, then drain the excess liquid and continue cooking for another 10-15 minutes, depending on the size. After the time has passed, let the tomatoes cool completely, then taste or arrange in clean jars and pour to extend the shelf life.

Dried tomatoes in the microwave for the winter

The second method involves drying tomatoes at low power of the device. In this case, it is better to choose smaller fruits (cherries or "cream").

After rinsing the tomatoes, drying and freeing the halves from watery seeds, put them on a special grill that can be used in a microwave oven, and place the grill itself on top of any deep container into which excess water will drain. Set the minimum power or select the "Defrost" mode. After 45 minutes, the tomatoes will be ready. The fruits should cool for about half an hour, after which you can start tasting or prepare tomatoes for the winter, putting them in dry and clean jars, and then pouring them with olive or ordinary odorless sunflower oil.

Thanks to the two previous recipes, we managed to prove that it is possible to dry tomatoes in the microwave, moreover, the process is faster and more convenient than in the oven or, especially, in the sun. We will devote this recipe to the technology of making tomato chips - the same sun-dried tomatoes that are cut into rings before drying and as a result turn into sweet and crispy slices that are pleasant snack on occasion.

Before you make sun-dried tomatoes in the microwave, take a couple of large fruits and, after slicing them, season with salt. Let the slices rest for 15 minutes, then transfer them to paper towels to absorb as much moisture as possible. Season again, leave for another 5 minutes and blot again with towels. Spread the tomatoes on a dish in a single layer, and then set to dry at maximum power for 5 minutes. Turn the pieces over and cook for another minute, then let them cool completely on a wire rack. It is best to store ready-made dried tomato chips in a paper bag or airtight container.

A simple set of products that I think can be found in any home.

Tomatoes are better to take not large, but small or medium. Wash the tomatoes, cut into 4 parts and clean the quarters from the juice and seeds.

Place the peeled quarters next to each other in a microwave-safe dish. Sprinkle with salt (salt to taste), Provencal herbs (or seasoning to your taste), if desired, you can also add garlic, but this is not for everyone. Drizzle generously with olive oil (but the tomatoes should not "drown" in it).

We send it to the microwave for 5 minutes (at maximum power (I have a maximum power of 700 W)). Then we take out the tomatoes from the mold, drain (but do not pour!) The separated oil and juice into another bowl. We send the tomatoes again to dry in the microwave for another 5 minutes (until fully cooked).

We do this with all servings (drain the oil and juice into one bowl).

When all the sun-dried tomatoes are ready, put them in a small (i.e., in a narrow jar) on top of each other and pour oil with juice. If the oil does not completely cover the tomatoes, add more olive oil. The snack is ready. Such sun-dried tomatoes can be stored in the refrigerator for a couple of months.

P.S. And with such tomatoes, you get frozen lifesaver butter. To prepare it, you need to mix finely chopped sun-dried tomatoes with chopped herbs (dill, parsley) and olive oil, and then freeze in small silicone molds. It is convenient to use such a blank when you stew something or, for example, add it to soup for color, you can even add it to a salad, since such oil thaws quickly, and you don’t have to bother with cutting greens.

He came to us from temperamental Italy, and after the first bite you begin to feel it. The dish to which they were added will be appreciated by any gourmet. Most often, sun-dried tomatoes can be found in fish and meat dishes, they are also used as a seasoning for any side dishes or

Thanks to the indescribable taste and a large number of applications, pomodori secchi, as the Italians themselves call them, have become very popular in our country. In addition, the preparation of sun-dried tomatoes does not require special culinary skills and special ingredients. The only point that should not be forgotten is that a very small amount of the final product is obtained from fresh tomatoes. This circumstance significantly affects the price at which sun-dried tomatoes are sold. In the microwave, you can easily cook them yourself, spending very little time.

To do this, you need to make sure that the minimum necessary ingredients are available: salt, garlic, vegetable oil and ripe fleshy tomatoes. It is better to produce such blanks in the fall, when these representatives of the nightshade ripen. Spices are selected strictly to taste. You can use both ready-made mixtures or simply add savory, basil and oregano. Even if none of the above is in the kitchen, you should not despair, you can use what is at hand, such as black and red ground pepper or parsley. The main thing is to know the measure and not add seasoning that someone in the family does not eat, then you should get edible sun-dried tomatoes.

Recipe

In the microwave, turned on at full power, the tomatoes should be at least 5 minutes, but first they need to be prepared. To do this, the tomatoes are thoroughly washed and cut into 4 parts. The resulting slices are laid out tightly in a shallow container, poured over with vegetable oil and sprinkled with salt and spices.

The subtleties of how to cook sun-dried tomatoes in the microwave do not end there. When the timer counts down its 5 minutes, the oven can be turned off, but the tomatoes must be allowed to stand in it for at least another 10 minutes. Then we take them out and pour the settled juice into a clean container, as it will still be needed. We put the tomatoes back in the oven and turn it on for 3 minutes.

During this time, sun-dried tomatoes in the microwave should acquire the desired qualities. Now they need to be laid out in layers in pre-prepared jars, which must be pasteurized. Tomatoes are sprinkled with finely chopped garlic and poured with juice that was drained before.

When all the above manipulations have been completed, the jars with blanks are placed for 24 hours in a cool and dark place. Later, they should be stored in the refrigerator. The shelf life is 6 months.

The described method allows you to cook sun-dried tomatoes in the microwave, which can make life much easier for many housewives, because it will take only 20 minutes to get an exquisite Italian delicacy in your kitchen.

A very quick way to prepare pickled tomatoes for the winter. No need to boil the brine separately or sterilize the twist afterwards. You can get by with just one microwave. And it takes very little time. Pickled tomatoes in the microwave for the winter do not differ in taste from preservation in the usual way. So there are no minuses here, but only pluses: speed and simplicity. In addition to the main ingredient, we put fragrant spices in a jar for twisting: cloves and bay leaves. And the garlic will add a spicy spiciness and soak the tomatoes with its specific smell.
Recall that last time we cooked.

Marinated tomatoes in the microwave - step by step recipe with photos.

For one liter jar you will need:

- 3 cloves of garlic,
- 2 bay leaves,
- 1 tbsp salt,
- 1 tbsp vinegar,
- 4 peas of black pepper,
- 1.5 tablespoons granulated sugar,
- 2 clove buds (if you are not a fan of this fragrance, you can exclude it),
- 2 peas of allspice,
- tomatoes - how much will fit in a jar,
- boiling water - how much will fit into the jar.




In general, you can pickle tomatoes in the microwave in larger jars. It all depends on how big your microwave is. So for a spin in a different container, just multiply or divide the number of components.
We put spices in a sterilized jar first. Sprinkle peppercorns on the bottom. Dry leaves of lavrushka are also sent first.




We ram the washed tomatoes into a jar. If the fruits are large, then you can cut them into pieces. It is only important that the tomatoes are fleshy varieties and not soft, but rather plump.
We clean the cloves of garlic from the husk and also put them whole in a jar. When the jar is full to the top, sprinkle the vegetables with sugar and salt.




Boil a small amount of water, measuring enough by eye to fill all the remaining space in the container. And fill it with the workpiece approximately to the shoulders. This is necessary so that when boiling, the liquid does not overflow, and there is room for vinegar.




We set the maximum power in the microwave - for example, 800 watts. And turn the toggle switch for so many minutes that the timer works at the moment of boiling. The time is determined depending on how powerful your microwave is. To avoid overcooking the tomatoes, open the door after five minutes. And if this time was not enough, set the timer for the same amount. When the water in the jar begins to boil, take it out and add vinegar.




Roll up and leave to cool. You need to cool the jars of pickled tomatoes cooked in the microwave in a warm place.




Bon appetit.

Old Lesya
Just as easy to prepare

Dried tomatoes in the microwave. Recipe with step by step photo

, student of the 8th grade of the MBOU "Basic Boarding School No. 3 named after the Hero of Russia Vladimir Elizarov", 13 years old
Supervisor: Tsybanova Galina Anatolyevna, teacher MBOU "Basic boarding school No. 3 named after the Hero of Russia Vladimir Elizarov", Tver
Purpose: autumn preparations.

Last year my family and I rested in Kabardinka. Here I first tried sun-dried tomatoes, at our landlady's they were dried in the sun, cut and laid on a baking sheet lined with foil.
Therefore, when they offered to choose a topic for project work, I immediately remembered this yummy.
After an hour of browsing the Internet, I found out that you can cook sun-dried tomatoes without the hot southern sun, for example, in an air grill, vegetable dryer, oven or microwave. The last method seemed to me the most suitable.
Description: The master class is designed for schoolchildren of grade 6 and older, their parents. This material may well be used by technology teachers when studying the "Cooking" section.
Target: Prepare tomatoes for future use by drying.
Tasks:
- expand the idea of ​​harvesting vegetables for future use;
- prepare for independent living;
- develop independence and self-control;
- Cultivate a cognitive interest in cooking.

To prepare the dish we need:

1.Ingredients:

Tomatoes
- dried fragrant herbs (basil, oregano, Provence herbs)
- black pepper
- salt
- garlic
- vegetable oil

2. Equipment:

microwave oven

Shallow dishes
- glass jar with metal lid
- cutting board
- knife
- fork
- tea spoon

Progress:

1. Selected the most beautiful, ripe and whole medium-sized tomatoes.
Elongated cream tomatoes are best suited. They are not as juicy as regular round ones, so the curing process will not be too long.
Rinse the tomatoes thoroughly with warm water, dry them on a plate.

2. I cut large tomatoes into quarters, smaller tomatoes into halves.

I cut off the place where the tomato was attached to the twig. I removed the middle with seeds with a spoon - it contains a lot of moisture, which it takes a long time to evaporate.

3. Tightly, very close to each other, put the chopped tomatoes on a shallow plate, cut on top and placed in the microwave at maximum power for 5 minutes.

4. While the tomatoes were in the microwave, I washed a jar with a lid with baking soda and put it in a hot oven (100 - 110 degrees) for 15 minutes to sterilize.

After the microwave turned off, without opening the door, left the tomatoes inside for another 10 minutes.
5. She took out a plate, sprinkled the tomatoes with vegetable oil, salted and sprinkled each slice with aromatic herbs and ground pepper. If there was liquid on the plate (tomato juice), it must first be drained.

Re-placed the tomatoes in the microwave for another 3 minutes. Now it’s worth watching them, because if the tomatoes are small, then this time may well be enough, and then the tomatoes will start to burn. Again left for 10 minutes with the door closed after turning off.
6. During this time, I took out a jar with a lid from the oven and left it to cool. Then I peeled the garlic, washed it and cut it into thin slices.

7. Got tomatoes. Those slices that have a characteristic dried appearance and the liquid has ceased to stand out from them, put them in a jar with the pulp up, shifting with pieces of garlic. Previously, vegetable oil was poured into the bottom of the jar. I put the rest on the plate in the microwave for another couple of minutes.

Each layer of sun-dried tomatoes was layered with slices of garlic, dry basil, and again poured with vegetable oil. Thus, constantly alternating, filled the jar. Dried tomatoes should be completely immersed in oil, including the top.

8. Now close the jar, cool and you can put it in the refrigerator for a reasonable shelf life. Typically, such sun-dried tomatoes are stored for up to 6 months. But with us they won’t stand for so long, they will eat up in a moment.
Sun-dried tomatoes cooked at home are unusually fragrant and tasty. And the oil in which they are stored can be used as a salad dressing.
After trying delicious sun-dried tomatoes, I think you will be completely delighted with this homemade tomato delicacy.

9. By the same principle, I cooked sweet peppers.
I washed it well and cut the thick-walled pepper into slices, removed the seeds.