Dried tomatoes in a vegetable dryer for winter

Step-by-step cooking

1. Step 1:

   

   In Italy, tomatoes of the "Cream" type are used for drying, but in fact you can dry any tomatoes. It is better to choose medium or small tomatoes.

2. Step 2:

   

   In addition to the tomatoes themselves, we will need a lot of olive oil, preferably unrefined, as well as garlic, salt, sugar (optional). And most importantly - Provencal herbs. You can use a ready-made seasoning in the mill or take the herbs separately and grind them with a coffee grinder.

3. Step 3:

   

   Tomatoes are washed, cut in half and cut off the attachment point (peduncle). If the tomatoes are large, then cut each half into quarters. In fleshy varieties, the pulp with seeds is usually not removed. If tomatoes are very watery and there are a lot of seeds in them, then you need to remove the pulp with seeds with a spoon. I also remove the pulp if the tomatoes are inside with white streaks. This time I came across very successful tomatoes, so I decided to leave the pulp with seeds.

4. Step 4:

   

   Tightly stack tomatoes on the grill of the dryer for vegetables and fruits. Each half of the tomato should be salted. This is necessary so that the tomatoes begin to release juice and dry faster.

5. Step 5:

   

   Also, if desired, sprinkle the tomatoes with sugar and ground Provencal herbs.

6. Step 6:

   

   Tomatoes should be dried at a low temperature of 35-40 degrees, gradually increasing it, bring it to 70 degrees and already dry until ready.

7. Step 7:

   

   Every hour or two we change the order of the pallets, rearranging the bottom to the top.

8. Step 8:

   

   After 6 hours, you can turn the tomatoes over, the juice will not flow from them anymore. Tomatoes are not dried in the same way, as they are of different sizes, so some tomatoes will need to be removed early. After 6-8 hours, we are already starting to check readiness.

10. Step 9:

    

    We determine the readiness of tomatoes by pressing a finger. When you press your finger, the finger should be dry, no juice should be released from the tomato. If you doubt whether the tomato is ready, then dry it a little more. It is better to over-dry than not to dry.

11. Step 10:

    

    My tomatoes were completely dried in 12 hours at a temperature of 70 degrees. It's time to start pouring. To do this, heat the oil with spices.

12. Step 11:

    

    Pour the Provencal herbs 0.5-1 teaspoon into olive oil. You can use the ready-made seasoning "Italian herbs" or pick up seasonings to your taste. I like the combination of thyme, paprika, oregano or basil and thyme. We heat the oil, it should be hot, but not boil.

13. Step 12:

    

    At the bottom of the sterilized jar we put a few pieces of garlic.

14. Step 13:

    

    Pour a layer of dried tomatoes.

15. Step 14:

    

    Pour tomatoes with hot oil. Tamp it well with a spoon, then put the garlic again, a layer of tomatoes, etc. until the jar is filled. Tomatoes should be completely covered with oil. We close the lid and send it to the refrigerator to infuse for 3-5 days.

16. Step 15:

    

    Dried tomatoes can be eaten as an independent dish, or used as an additive to various dishes. For example, add dried tomatoes to the dough when baking bread. Dried tomatoes are perfectly combined with any cheeses, they make incomparable sandwiches and canapes.