Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

These preparations with tomatoes are not sterilized, stored in olive oil and not closed too tightly with lids - free access to the jar. Therefore, you can close the nylon lid and store it in the refrigerator.

By the way, I have jars that are 2 years old, they are so cute. True, in the refrigerator)

These blanks with tomatoes are not sterilized, stored in olive oil and not closed too tightly with lids - free access to the jar. Therefore, you can close the nylon lid and store it in the refrigerator.

Thank you

Well, I made them. According to Zechariah. Only dried in a dryer, not in the sun. Made with purple basil, garlic, chili and mint. Here.

[Lina]

Lina, what shells from tomatoes - very beautiful Now you will be with sweets in winter!

Aha, aromaaat! Now I'll report back in the dryer.

Well, I made them. According to Zechariah.

Lynchok, how's that?

[Irina]

Irinaand this like this

[Irina]

Irinaand this like this

does this mean prior to this appearance? you dried in the dryer? and the rest of the prescription?

and the rest of the prescription?

In general, yes! Actually, here is the report.

Hurrah!! Everything worked out)) dried green basil, dried garlic and green olives. Poured over with hot olive oil. Very cool!! Thank you Tatiana!!!

[Jeanne]

Jeanne, to your health!
Hurrah! How many tomatoes we will have in winter, will there be something to feast on and treat friends

[Jeanne]

Jeanne, to your health!
Hurrah! How many tomatoes will we have in winter, will there be something to feast on and treat friends

Yeah, in winter ... I closed it yesterday morning, today the can has been finished. We are like those Chinese who plant rice in the morning, dig it out in the evening

[Nadia]

Nadia, you need to hide them, hide them further and deeper in the refrigerator, mix with other jars so as not to find yourself

And what a fragrant bread with them, and buns ... and butter directly into the dough)))

[Admin]

Admin, Tanyusha, unfortunately the refrigerator is not the place where you can hide something, perhaps I will cram it into a chest, it will be hard to find them in a 500 liter box. Now I will buy tomatoes at the market and go along the next round and pepper there
And we are with croutons with Italian herbs in olive oil and garlic, oh mother dear, delicious
Moreover, I have my own basil, like this Italian

Wow, the chest has a volume! There is where to turn around And no one but you will find anything there
And the basil is a miracle, how good, I enlarged the photo and immediately felt the smell

Well, I drove you for tomatoes and put 5 pallets in the dryer to dry
This is called ... well, that a mad dog does not understand a circle of 5 miles, this

Here, you will tell later whether it was worth running or not Zhdemsss ... result

[Admin]

Admin, yes, I know what it cost, I did something similar already.
But it was only possible to calmly go after them on Monday, and not rush like a victim before almost closing the store

Here they are, warming themselves

Girls, and if it's plus 30-35 on the street, can you dry out on the balcony, from 10 am to 4 pm, the hottest time? I have a gas oven, the lowest temperature is 130 degrees. And you have such tomatoes that you really want! try. Thank you!

You can dry on the balcony in a dryer, it will work out normally

[N @ T @ LIYA]

N @ T @ LIYA, they won't dry up in a day, but if I did this for many days, why not? At the beginning Admin showed how they dry in Italy.
I brought those dried tomatoes from there.

Added Saturday 13 Aug 2016 20:59

Oh, and if you still send the fan to them ??

Admin, and I don't have a dryer, I thought the same way as Zakhary exhibited the photo, put it in the same way (or did you mean that this was a dryer?). And the fan can be used to enhance the blowing of hot air.I still dare to try, then I will write what I did, or I will torture you with questions, for which I immediately apologize and thank you in advance for the answers. And yet, you can use vegetable oil with olive oil together, is it very expensive one olive oil or just one vegetable oil? But these proportions of the curing mixture for how many kg of tomatoes is it calculated?

It is better and more practical to use only olive oil. It hardens well than turns into a preservative, blocks the product.
I buy inexpensive olive oil, I even get into stocks and make small stocks for the summer, especially for preserving herbs and vegetables.

I showed about butter here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223581.0

Add tomatoes to taste.

Tanya, thanks! So, I will still do it with olive oil, and try to dry it both on the balcony and in the oven with the door ajar. Good luck!!

I don't know where to put it, but I think this is the place. I do everything similar to Tatyana's recipe, I use only basil and garlic, ordinary sunflower oil.
Having tasted them, no one, once and in troubled circumstances, will tell you that he is tomatoes, they say anything, just not tomatoes. I recommend it to everyone, you will be pleasantly surprised

Soooo, sun-dried tomato season is open!

All five for their diligence and desire to spend so much time and effort

Zachari, well ... fantasy plays! Share your opinion - how to taste? Very unusual!

Share your opinion - how to taste? Very unusual!

If we say that it is tasty and unusual, there is nothing to say. Everyone who tried it was delighted. From last year's harvests, red tomatoes survived until the new season, green ones ended in early spring. I was very surprised by the taste, the plum is not a plum, the tomato is not a tomato, something completely incomprehensible in terms of taste. This year I will procure more greens. We really liked them, and there are also enough people who want to buy a jar.
Yes, if we talk about fantasy, then here's another candidate for you, Nectarine

[Zachary]

Zachary, and you dried green tomatoes in the sun or dried in the oven or somewhere else?

Yes, if we talk about fantasy, then here's another candidate for you, Nectarine

Zachary, what if we use a separate recipe for nectarines?

I know very well about nectarines, I fantasized - but not to the end, I would also need to fill and preserve them with something.
But, TASTY !!!!

Dried nectarines (Admin)

yeah, I read it, so if like Admin, then oven drying.

Well, you can get the same result from tomatoes in a dryer.
And the fill is almost the same for everyone.

Zachary, what if we use a separate recipe for nectarines?

I know very well about nectarines, I fantasized - but not to the end, it would be necessary to fill and preserve them with something else.
But, TASTY !!!!

I made nectarine as well as plum, Tanya is the best recipe for you to make, to be honest, I have nothing new, the method is the same as plum. The only thing I do in all drying recipes is sterilizing in the oven with a closed lid at 100C for 1.5 hours

Oh, Zakhary, this year I did not plan to deal with peaches and nectarines

I'll think, maybe I'll risk it later. Today I have a lot of vegetable preparations, new to me.

Zachary, did you take ripe nectarines, or still tough ones, with green leaves?

Zachary, did you take ripe nectarines, or still tough ones, with green leaves?

Hard, as I was convinced on the drain, less losses and good density.

And more. When sterilized in the oven, the fruits swell in hot oil and are saturated with the aromas of herbs and garlic.

Zakhari, I understood what kind of seducer After all, I will persuade myself also for nectarines

Well, you can get the same result from tomatoes in a dryer.
And the fill is almost the same for everyone.

yeah, only drying is like natural drying. And with the help of different devices and the ability to change T - this is artificial drying, but not drying. The nephew-technologist enlightened me ...

Well, we are not in production We have homemade art

And then, drying means "to dry the vegetables and fruits completely until they are completely dry and get rid of the juice and liquid, so that the product crunches"
And drying - only partially remove the juice-liquid, so that the product remains quite soft and juicy.

[Admin- Tatiana,]

And I'm with tomatoes!
Sun-dried tomatoes "got sick" when I first tasted them on the market in Israel - just such - plump, and not "just a skin", spicy, straight from the pickling keg, yummy -MMMMM! swallow your tongue! I bought them only there on every trip, in Moscow I looked at the jars on the shelves in the supermarket, my hand stretched in their direction, but somehow the price of the murderous stopped and rather those jars did not arouse much confidence - there were those in front of my eyes !!! Delicious! But it really comes to my head that you can try this deliciousness at home! and then I saw your recipe, I just caught fire, although the preservative from me is still the same Thank you, Admin- Tatiana, huge for the recipe and detailed description!

[Caramelle]

Now I'm wondering, maybe someone knows?

When I make tomatoes or plums, peppers, I pour oil in order to close the product, or maybe not that much, but a couple of tablespoons of oil is enough for a 200 gram jar, everything else is according to the recipe, and then just sterilize in the oven.

Added Monday 15 Aug 2016 01:45 PM

Caramelle, tomatoes are just lovely !!! At least for an exhibition!

[Kokoschka]

Kokoschka, although I am not a specialist in conservation, but I will say by my feelings - according to this recipe. I poured oils in an almost full jar - it seems to me that here oil is not only as a preservative, but also as a filler for the lost liquid for the tomatoes themselves - they are saturated with oil soaked in herbs and spices, in turn, and they turn out to be delicious due to this, and if you pour a little oil here, then the upper (after turning the jars) will be dry, and only those that are covered with oil are well nourished - there is no other liquid here
Thank you for evaluating my debut, I'm shocked by myself, how beautiful it turned out

Now I'm wondering, maybe someone knows?

When I make tomatoes or plums, peppers, pour oil in order to close the product, or maybe not that much, but a couple of tablespoons of oil is enough for a 200 gram jar, everything else is according to the recipe, and then just sterilize in the oven.

Lily, everything has already been described and shown in this thread: what, how, why and why so
If you want to get a quality product that will be stored all year round, then:
- or completely fill with olive oil and store in the refrigerator
- or sterilized like Zachary
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430084.0

Especially save on olive oil, or sterilization is not worth it, so that it would not be excruciatingly painful for a spoiled product

I already wrote above which olive oil I buy and at what price
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223581.0

[Admin]

Admin, if I understood correctly, Zakhary also pours oil to a full jar - judging by the pictures and

During sterilization, oil may be squeezed out from under the lid, but this is normal, the excess comes out.

If there was little oil, it would not be squeezed out during sterilization

[Sveta]

Sveta, Zachary covers the blanks with oil in moderation, completely in the can, but so that it does not leak out during conservation. The oil tends to expand when heated, therefore, the tomato (plum) must also be put in a jar with a calculation not to the eyeballs - then everything will turn out neatly
You can do the bookmark and fill "up to the shoulders" of the can, and not "up to the neck"

Well, yes, the thoughts are the same - the hurrying words are wrong)))
I mean, it's not a couple of spoons, even in a small jar and a mustache

Surely they already wrote about the degree of withering, but I have a dacha Internet, so I can not scroll through the whole topic - tell me, please, how much the tomatoes should dry out. Last year I dried out one batch - it turned out to be crusts. : girl_cray1: Another batch turned out fine, but we ate it right away. This year we bought thick-skinned tomatoes, dried for a long time - and when I began to put them in jars, I realized that they were somewhat soft and damp. What do you think will be stored? Or I have to start eating them so as not to deteriorate.

Look carefully at the photo, otherwise I cannot explain in words

In the oven:



In the dryer





There are enough photos on the topic to see the state of sun-dried tomatoes
They do not need to fade to the skins, they should have pulp inside.

Yes, they look exactly like this, dried in a dryer at 9.30 hours at 70 °. The outside is matte, not sticky, but if you press, the pulp is wet, you can smear it on the plate with your finger. I left one batch in the switched off dryer for tomorrow - in the morning I went to turn it on to add it, and they all released the juice after 9.30 drying. In fact, I like that they are soft, I'm just afraid that they will ferment. And the oil was heated with a thermometer to 100 °. I would like to post a picture, but it won't work with my internet.