Cook sun-dried tomatoes at home sparingly
Sun-dried tomatoes jar in a bank in a store cost a lot of money, but preparing this delicacy at home will not be difficult. You can save money and buy tomatoes at a discount in the store. In the harvest season, buy from farmers at a much lower price. Moreover, you can put everything you like in a jar of tomatoes. Don’t be surprised that the ingredients in this recipe only depend on your preferences: garlic, rosemary, thyme, oregano, basil, chili, lemon peel.
You can make excellent sauces from sun-dried tomatoes in a jar. Add tomatoes to pasta, salads, pies, bread, use as a snack, serve with bruschetta, cheeses – there are many applications. Another way to preserving food is like mowing.
How to cook sun-dried tomatoes jar
- Tomato – 4 kg grade grape or cherry tomatoes
- Salt to taste
- Spices – to taste a mixture of Italian herbs
- Olive oil – 0.7 l
- Garlic to taste
- Rosemary and thyme – optional
Process how to dehydrate tomatoes
For sun-dried tomatoes jar, ripe, dense grape tomatoes are suitable. All tomatoes should be the same size so that they will dry at the same time. Also, try to find small tomatoes. This will simplify and speed up the drying process.
We wash the tomatoes, wipe them dry with a towel. Cut each tomato into two halves. We arm ourselves with a small spoon and take out the seeds along with the juice. I put all the middle in a tray and put it in the freezer. Suitable for vegetable stews, soups, sauces, roasts, any dishes that need fresh tomatoes.
Turn the resulting halves over and put them cut down on a paper towel. Let the tomatoes sit for 10-15 minutes. This will drain excess moisture. This step is omitted in many recipes, but then the dryer does this work, which takes additional time.
Transfer the tomatoes to the dehydrator trays, cut them up. Sprinkle them lightly with your favorite spices, if you wish. Provencal or Italian herbs work best, but you can use dry basil, oregano, or nothing at all. Add lightly to each half.
We turn on the device food dehydrators. The holding time and temperature conditions depend on the model of the food dehydrator. I recommend following the instructions for your dehydrator. I have a temperature of about 122 F (50 C). If you are using a vertical dehydrator, remember to swap the trays. Tomatoes dry the fastest in the tray closest to the motor. After a few hours, you may find this picture. There is a puddle in each half, so you need to blot it with a paper napkin.
In my dehydrator, the tomatoes dried for about 14 hours, but look at the state of the tomatoes themselves; the time is approximate. Some of the tomatoes dry faster; they need to be removed. The rest continue to dry. Try with your fingers, the tomatoes should not be dry, but moisture should not be released when pressed. They are pretty elastic, bend, and smell good. I put the tomatoes to dry early in the morning so that they have time to dry before nightfall. It is more challenging to swap trays at night.
Preparing sun-dried tomatoes jar
Let the tomatoes cool in the switched-off dryer. In the meantime, we prepare a fragrant mixture. I use fresh rosemary and sliced garlic, but you can use thyme, capers, whatever you like. Because rosemary grows on my windowsill, I don’t wash it. If you are using a store-bought product, rinse it ahead of time to dry it out completely.
I pour boiling water over clean jars or put them on the steam bath with the neck down in advance. The pots should also dry out by the time the tomatoes are laid. Lay the tomatoes in layers, shifting them with rosemary sprigs and garlic slices. How much to put depends only on your preferences.
Flavored mix for sun-dried tomatoes jar
Now you can pour oil over the tomatoes. I use extra virgin olive oil.
There are two options for filling: you can fill it with oil at room temperature (if you plan to store it for a short time). For reliability, you can add a spoonful of balsamic vinegar to each jar.
For more extended storage, you can pour hot oil on a sun-dried tomatoes jar. We warm it up (you can even use it with garlic and rosemary), but don’t bring it to a boil. Fill the tomatoes with oil; they should not sizzle and blacken; otherwise, it means that the oil is overheated. The jar needs to be shaken lightly or knocked lightly with the bottom on the table so that air bubbles come out. Sun-dried tomatoes in oil should not stick out of the oil, i.e., fill into the very top.
Store sun-dried tomatoes jar
You can put dried cherry tomatoes in a container and store them in the refrigerator without oil. Before use can steam completely dried tomatoes a little in hot water. Can store sun-dried tomatoes jar in oil in the fridge for two weeks.
How to use sun-dried tomatoes jar
Pasta – Add them to almost any pasta dish for a beautiful burst of flavor. This tomato and mozzarella paste uses cherry tomatoes.
Add a few of these oil-packed sun-dried tomatoes just before serving for the extra tomato effect.
Salad – Add to this light salmon salad for a light sweetness. Use fresh tomatoes in a Greek salad, or add an extra layer of flavor to a Caesar salad or roasted pumpkin salad.
Meat – served with steak or crispy pork belly cooked over the fire. I like to add sun-dried tomatoes to baked turkey and potatoes.
Anti-grazing – great on their own or served with roasted romano peppers. If you like your mind, add these Parmesan cookies!
Bruschetta – Add some to your hangover sandwich. Or make a quirky, simple snack by toasting a slice of bread, spreading some ricotta, and adding sun-dried tomatoes jar with a bit of olive oil.
Pizza – Use in place of sun-dried tomatoes or add when the pizza comes out of the oven.
Breakfast – Add to Thai omelet, use plain baked eggs or dishes like frittata or pie.
Enjoy cooking, and don’t be afraid to experiment!