How to make sun-dried tomatoes at home?

The use of sun-dried tomatoes is very diverse. They are good on sandwiches and with them you can be fed spaghetti. Unusual taste tomato pizza and give their best to keep the complex in salads. Buy dried tomatoes can now be in any large supermarket, but rather easy for them to make their own.

1

What are the tomatoes are suitable for harvesting?

It is best suited for drying tomatoes with lots of thick pulp. You should also pay attention to the peel - it should not be too rough. tomatoes can be any size, but the best - it is an average. For all of these characteristics are best suited varieties such as "cream". These tomatoes are usually the same small size, they are not too juicy middle, but dense flesh is quite a lot.

Except the tomatoes should be reserved by the various dry spices (garlic powder, basil, thyme, pepper). Another major need salt and vegetable oil, ideally - olive.

2

How to prepare tomatoes for further blanks?

Purchased or grown tomatoes ready so:

• Go through the ripe fruits and sort those on which the skins have any damage. Remove the tails. All tomatoes Wash well and pat dry.
• Average tomatoes, cut lengthwise into two halves. Big - 4 parts

Next, you can act in two ways:

1. Choose from seredinok or quarters of all flesh from the bones, using a teaspoon. In this case you should get half of tomatoes, for which in the presence of only the most dense flesh near the rind. The flesh is the same with the bones that you have chosen, can allow for the preparation of tomato sauce.
2. The second way is that the flesh after cutting the fruit you can never clean. Then you do not waste, but the harvesting happens with bones.

3

Sun-dried tomatoes, pitted

This recipe is as follows:

1. Freed from the soft pulp and seed halves spread out in a single layer on any flat surface sandpaper down. Cover the surface before it a clean cloth.
2. Open pritrusite halves lightly with coarse salt and leave them alone for 10 minutes. During this time of the halves will stand even some part of the fluid.
3. Turn the cloth up all the pieces and leave to rest for 5 minutes. Isolated from salt excess moisture enters into the fabric planted by halves.
4. Salted and further freed from liquid halves on Transfer sheets laid by culinary parchment. Now tomatoes again lay down the rind.
5. Next, you can flavor any spices tomatoes in taste: pepper, dry garlic, oregano, etc. Spices mix with each other and pritrusite half, how would you salted salad. Spices can take to taste (more or less). 1 kg of prepared halves you can withdraw them from 20 to '50
6. Sheets prepared tomatoes, set in the oven, which you should already be warmed up to 120 degrees. If the stove is a function of "Hot air", then turn it on. If this option is not available, keep the oven door slightly ajar.
7. Dry halves in a not very hot oven for 6-8 hours. Periodically check the preform to not miss a moment when the tomatoes begin to dry. Ideally, they should get on the kind of dry and the touch - elastic, ie do not break when bent.
8. Prepared tomatoes, remove from the oven and let them cool completely.
9. Lay cured halves into small jars, which are pre-sterilize. Tomatoes gently tap a spoon to between them as small gaps as possible.
10. Heat the dipper in vegetable oil, but do not bring it to the boil. If you have olive oil, it is best to use it. If we take the sunflower oil, then make sure that it was odorless. You can also mix the sunflower and olive oil in equal proportions or olive oil to fill to add only 10-20%.
11. Halves of tomatoes that are already in jars, pour the hot oil. Do this in stages, so that the oil could completely fill all voids between the prepared product.
12. Jars, close lid and wait for the oil in them will be cold. Keep in refrigerator preform.

4

Sun-dried tomatoes with seeds

This recipe is a little different from the previous one.

1. Tomatoes cut into halves or quarters. As soon as they lay on sheets laid by parchment.
2. Salt them with a large salt mixed in equal proportions with sugar.
3. Dry tomatoes before elasticity, and then lay off on jars. Between tomatoes, place on a twig of fresh rosemary and a few pieces of garlic framed on thin plates.
4. After pouring the workpiece with hot oil and its cooled, stop the tomatoes in the cold.

5

Additional methods of taking tomatoes

You can knick tomatoes in the electric grid and even in a strong sun. Next, you need to do the same as in the recipes described, i.e. Pour oil.

In addition to the fill of tomatoes with oil, which is in this case excellent preservative and delicious sauce, dried halves can be stored in the freezer without oil. These tomatoes are very losing in tastes to tomatoes in oil, but for stew or use them in soups are quite suitable.