Dried or dried tomatoes - one of the most frequently used foods in the culinary traditions of the Mediterranean. Usually they are used for cooking various meat, fish and vegetable dishes, in particular salads with dried tomatoes , sauces and gravy, as a component of baking stuffs. In our country, dried tomatoes (well, or sun-dried, drying - one of the types of drying) have become popular quite recently. Dried tomatoes have an unusual, very piquant taste and are widely used in the preparation of various dishes.
In principle, it is not difficult to cook dried tomatoes yourself at home, but it will take a lot of time and attention. However, the works, definitely, make sense. In some way, it may be dangerous to store the dried tomatoes (they are usually stored in olive oil, which is quite expensive). Here, of course, you can not doubt: our people will certainly figure out what cheaper oil to replace it. However, you can do without oil, if you store the product in the right conditions.
How to cook dried tomatoes?
We choose small, ripe (but not overripe) fruits with dense flesh. The most suitable are tomato plum sorts, because they are less watery and dried much faster than others. Better red, though ... It should be noted: the larger, juicier, and fleshier the fruit, the more time will take to dry or dry them.
Methods of drying
Of course, the best option for cooking is natural curing in the open air with direct exposure to sunlight.
This method is not fast and is more suitable for a warm climate.
On average, from 15 to 20 kilograms of fresh plum tomatoes, 1-2 kilograms of dried tomatoes are obtained.
Preparation
Tomatoes sliced (no seeds), better - across, spread on special baking trays or small grids, covered with a protective layer of gauze or a fine mesh against insects. Usually slices will dry for 4 to 12 days. Before drying, tomato slices must be slightly poured in order to avoid the possibility of starting rotting processes. For a uniform drying, tomato slices need to be turned several times a day. In the dark, pans with slices should be placed in a room or at least under a canopy to avoid the harmful effects of dew. If you put it under a canopy, it is better to cover the night cloth, so as not to absorb excess moisture.
By the end of the process, you can slightly dry the ready tomatoes on the stove or in a warm oven.
The recipe for dried tomatoes in the oven
Prepared slices of tomatoes are laid on baking sheets, pasted with baking paper, cut up, if desired, sprinkle with salt and spices. Dry with a minimum temperature with a slightly open oven door, well, if there is a forced ventilation mode - this will speed up the process and improve the quality of the final product. We dry in several receptions (40-60 minutes each) with mandatory overturning and interruptions for complete cooling. In many ways, the process depends on the fruits themselves and the device of a particular oven. The main rule: slices of tomatoes should not be baked and dried to fragility. The lower the temperature in the oven's working chamber, the higher the quality of the final product - more useful substances are stored.
How to store dried tomatoes?
To store dried tomatoes is best in a dry dark place no more than half a year, for this we use containers of clay, glass or
You can pour dried tomatoes with vegetable oil and season with various dry spices (there is room for imagination), for this we use glass containers. Close tight, you can store in the refrigerator, in the basement or on the unheated veranda (balcony), in the pantry for food.
Before consumption, dried tomatoes are sometimes soaked in water or a mixture of unglazed wine table with water.