Dried tomatoes in the oven for the winter

Step-by-step cooking

1. Step 1:

   

   Fleshy tomatoes with little juice are more suitable for this recipe. One of the recommended varieties is "Cream". It is desirable to select the same size and degree of maturity, so they will wither evenly. Choose fruits without a flaw and not overripe.

2. Step 2:

   

   Wash the tomatoes, make shallow cross incisions on top. Place in boiling water for 1 minute and immediately cool under cold water. It is necessary to remove the skin from the tomato, since it is dried in the first place, becomes hard and does not taste very pleasant. To whom it does not interfere, this step can be skipped.

3. Step 3:

   

   After cooling, pull the skin from the incision with a knife and it will be easily and quickly cleaned. I threw 10 tomatoes into boiling water, the cleaning time took about 20 minutes, it will be faster with assistants. I still recommend not to skip this step, the time savings are insignificant, and the taste of tomatoes will improve significantly.

4. Step 4:

   

   Then cut the tomatoes in half lengthwise. I leave the middle with the seeds. There are many recipes where they are removed, but there are such thin walls in our tomatoes that there is nothing to dry there afterwards. Once I tried to leave it, everything turned out, now I'm cooking just like that / the truth is spent more time on drying/.

6. Step 5:

   

   Prepare a spicy-salted mixture in a capacious plate, it will take a lot. Mix all the ingredients well. I took sugar, salt, 3 types of pepper and Italian herbs. You can take other spices and herbs, according to your preference. With my composition, tomatoes turned out to be moderately sharp, spicy - salty taste. Who will think that there is a lot of sugar, take less, especially if your tomatoes are southern and sugary. Siberian tomatoes are more acidic, which needs to be compensated with sugar.

7. Step 6:

   

   Then sprinkle each half with a spoon with a mixture on both sides, you can roll it, but this way the mixture sticks more. We put the grill on a baking sheet and put the tomatoes cut down quite tightly. We leave it for a couple of hours, during this time the juice will stand out abundantly. When the release of juice stops, only then can you put the grates with tomatoes in the oven.

8. Step 7:

   

   Turn on the oven for minimum heating if gas and no more than 80 & 039;, if electric, leave the door ajar for 0.5 - 1 cm. I put the grate on the upper level, the second on the middle, on the lower baking sheet. The baking sheet should be removed after about 1-2 hours, when the release of liquid completely stops. And dry them until ready. Smaller ones will be ready in 8-12 hours, they need to be removed. The remaining larger ones can wither for up to 17 hours, depending on the oven.

9. Step 8:

   

   If necessary, swap the grids, turn the tomatoes over, be guided by the situation. Tomatoes are considered to be completely dried when, with light squeezing, raw juice is not released. We transfer such tomatoes in layers to a sterile jar, sprinkle the layers with finely chopped garlic, if necessary, add fragrant herbs. Heat the vegetable oil to 50 °C, but do not boil and pour the tomatoes to the top, twist. Store in the refrigerator.