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

[MaBa]

MaBa, Natasha! If you paid attention, Zachary generally uses sunflower oil ... So if you want to use olive oil, you don't have to choke the toad. Let him live. Buy what is cheaper. This is my opinion. And then we will wait for what Tatiana will say

Posted on Friday 26 Aug 2016 8:52 PM

Kokoschka, Lilya! Zakhary writes that you can keep three hours at a temperature of 90. Or one and a half at a temperature of 100

Posted on Friday 26 Aug 2016 8:53 PM

And Tatiana. Already answered!

Thank you, Tanechka,. Today I looked at manufacturers of the middle price category and noticed that hot and cold-pressed oils are very different in price for the same brand. So I thought, well, so that the noble oil intended for cold use should not offend)) by heating, and at the same time to save money So we must take

I closed a few jars two weeks ago, shared it with a friend, I wanted to stand the tomatoes for at least a month so that they would soak - AHA !!! Together, we immediately persuaded the jar under the pretext - well, we must try what happened
THIS IS SOMETHING !!! The taste is not just "Spitz-fit" - and words cannot convey it! For those who are still in doubt - do it or not - don't even hesitate! Make! The most important thing here is not to grind everything that you have prepared at once. In the process, I had questions - how to salt? When I sprinkled with the curing mixture, I sprinkled it quite thickly, and not just a little, then I tried the tomato, I was already upset, I thought that kapets I oversalized the tomatoes, but in the end everything turned out to be great! The oil leveled everything, the tastes melted into each other - mmmm, the tomatoes were soaked in oil and herbs, this is something! And although I am not a special fan of olive oil, but butter after tomatoes is delicious, tender, even just on a toast - tastier than butter! I have not been attracted to such sandwiches for 10 years already - and then salivation flows, the best confirmation of an excellent recipe! Many thanks again to the Author!

I want to try wilting grapes and eggplants like that

[Tumanchik]

Tumanchik, cool! I imagine the taste of eggplant, but what about the grapes? Have you already tried it or is it still a creative dream?
Although…. (after thinking for 15 minutes) ... .. raisins in such a filling - yes, it should be very tasty!

[dana77]

dana77, Natalia! When you put the jars in the micra, did you screw the lids tight? I put down one jar, only covering it with a lid, it was blown away and the oil was half poured out. I wanted to try it in a micro, like it's shorter in time. But the result discouraged me.

[Oroma]

Oroma, I think that it is categorically impossible to twist and then put it to warm in the micra - it is fraught with an explosion, maybe the micra itself can be smashed! Just like eggs in shell, boil nizzya in it! And the lid was demolished and the oil spilled out, most likely that they overexposed in time - this micra is such a thing, there on high temperature high power everything happens very quickly

Microwave sterilization of vegetable and fruit homemade preparations

[Oroma]

Oroma, Olga, my microwave is not very powerful (800 Max). I laid down a napkin, put cans on it. All 7 pieces fit at a time. I just covered it with lids, without turning even 1/8 of a turn and warmed up with impulses for a minute. As soon as the gurgles went, I took out and twisted. Oil overflowed from some jars (so a napkin is needed). Stand in the closet.While the flight is normal. I see no reason to attempt an explosion.
This morning, an embarrassment happened)))) I decided to remove the sample. There was an incomplete can of tomatoes from the first batch in the refrigerator. I fried a baguette. I got the cream cheese. Jamon snapped. I think right now, a tomato, and I'll fly to culinary paradise. Yeah. 5 times I flew. I danced over the can for half an hour, and could not open it. Only in the evening my husband opened it and then sooooo put a lot of effort.
Why am I writing this, that after warming up the MEGA cans are hermetic, which gives hope for a decent shelf life.

[Tumanchik]

Tumanchik, I am Angelina's chips, only a little thicker with tomatoes today I will make assorted. I'm sure it will be delicious))))

[dana77]

dana77, Natasha! Thanks for the answer. I previously sterilized only empty jars of water in the microwave. So, after every minute you have to look in and take out at the first gurgles? I safely took out one can, which was finally twisted, safely out of the oven, and oil spilled out of the second in the oven, because I did not twist the lid. So I decided to bring it to mind in the microwave. But, apparently, her fate is such that oil is poured out all the time. Rather, the mistress's head does not cook well. Thanks for the answer. I'll try one more time

Added Saturday 27 Aug 2016 10:44 AM

Admin, Tatyana! Thanks for the link. I had read it before, but it didn’t come to practice, then it didn’t stay well in my mind. I really liked to sterilize as you taught, for a couple.

[for a couple]

I really enjoyed sterilizing as you taught for a couple.

Olya, this is a good, practical, convenient and without steam-dirt-burns, sterilization method - I really like it, and I use it all the time

There is also a great way to sterilize - airfryer! We put the cans on the grill in the airfryer, temperature 150 * C, time 15 minutes - and you will have canned happiness. No water required, dry sterilization

Recently I found out about green sun-dried tomatoes according to Zachariah (accidentally decided to re-read the topic) the tomatoes have even practically withered in the dryer, I touched them and they are hardening inside, so should the green ones be? At Zacharias, they apparently get ready for pasteurization, but if without it ... Help with advice: remove the hard ones and pour in oil, or will a miracle happen and they will soften?

Green tomatoes are always very hard, even when salted, and the taste is specific.

You shouldn't expect more from them. I salt the yellow-pink ones, they are softer (although there is hardness). They will soften only when cooked in borscht

Take out the tomatoes and into a jar of oil - and then you will see for yourself what they taste like

[NataliARH]

NataliARH, Hello my dear. Have not seen you for a long time.
I would still (again according to Zachariy) pour boiling water for 5-10 minutes. Then through a colander and into banks. The girls wrote that if they were dry, then it was completely different.

[Admin]

Admin, Tatyana! As the English say: Action makes perfection. I made the second time tomatoes according to your recipe. Everything worked out flawlessly. The plump ones were put on the edge, thinner in the middle. Filled the truth only with oil. Tell me, does vinegar play a role in this recipe in terms of preservation, or is it just for taste? I don't have balsamic wine in my village, but somehow I didn't like wine, even Italian. I get a jar of 250 g right from just one baking sheet. I can't even try. And the smell of oil !!!!!! now we need to think about how to use these tomatoes correctly in winter. Thanks for the recipe

[Olya]

Olya, to your health!
The vinegar in this recipe will not be enough for preservation. Here the preservative is olive oil, which solidifies in grains and protects the product. I still have tomatoes-plums-peppers in my refrigerator according to this recipe, the flight is normal.I carry it slowly, if I wish, for a snack, for bread
Vinegar gives flavor, aroma! Without vinegar, the product will still be bland. No balsamic - you can add a drop of vinegar to your taste, just to get a high-quality tomato taste. Perhaps in the supermarket there is balsamic (dark / light), because you need a drop of it.

Or you can make vinegar yourself.For example, on the basis of ordinary vinegar, (or a weak solution of essence I dilute) I make raspberry, cherry, Provencal herbs, rosemary, vinegar - it helps a lot for the taste, where it is needed And you need to add very little

Raspberry vinegar (Admin)

Cherry vinegar (Admin)

You can make vinegar, but it should take three weeks. You reminded me well of the supermarket. Here we have a steep track on the track, you can drop by or ask your son to bring him from Moscow. Which is faster. I really want to attach green tomatoes in the same way, otherwise I already see signs of phytophthora. But people write that they are solid. It somehow stops. I wish Zakhary made a clarification in this Temka! Maybe he has the intricacies of handling green sun-dried tomatoes?

Olya, why wait for Zakhariya! Take a bite of a green tomato and chew it - this is how it will be dried. He does not undergo heat treatment-cooking in order to be soft.
Green tomatoes are not for everybody, I warn everyone about this - you do not believe
Why cook a lot of tomatoes? Well, take 2-3 pieces, wither and see what happens on the bite.

If you don't like green tomatoes, can you put them on a salad? You will get more benefit

Tanya! I will do so. I'll wither a couple and see. In general, I don't like green tomatoes in any form. I hoped the jerky might be more attractive. Isn't baking in the oven for 3-4 hours considered heat treatment? It's just that Zakhary wrote that the green dried ones sold out in the first place. Well, okay, let's figure it out on our own experience

[Olya]

Olya, figure it out with your own taste
I don’t like them, I don’t look at them in green, I don’t need a spirit

I love only such

Tomatoes, green-yellow, in marinade filling (Admin)

I'm waiting for them, this year I will salt again, and my daughter is waiting for them But, not strong green

Tanya, already chopped the tomatoes, made a mixture, and the question arose, how thick to sprinkle?
I read up to page 8, did not find it), but I would have put it in the stove)
How many trays are enough for this amount of mixture? To sprinkle or tame?
One baking sheet took about a quarter.

Dasha, salt the tomatoes TO TASTE! The taste on the tongue should be completely satisfied - and salty and undersalting will affect the taste of tomatoes.
Salt and taste - you can add more salt while drying or pouring oil.

Among other things, what I love you for is your quick answers!
Thank you
There is a small child at home, there is almost no time at all, but there is a great desire to make at least some delicious food for the winter. Therefore, for now I will impose (I hope it will work out), I will freeze it. And then, if there is a desire and time, I will grease
Once they were treated to something like that. And there was not even a thought that this could be done at home.
I will try

Among other things, what I love you for is your quick answers!
Thank you

I'm not guilty!
It just so happens that I often go to the forum, I'll see what's going on here, if Martochka needs help and go on about my business

Thanks for the kind words!

Well, here's another photo report. Made according to this recipe a mixture of sun-dried green tomatoes and jalapeno peppers (2500 - 8000 scoville spiciness). And then just dried jalapeno peppers with a baked apple. Made with purple basil without garlic. He seemed superfluous.







Sterilized in a micra. I collected the escaped butter and used it in baking bread and pizza, which turned out to be delicious and aromatic. Once again, a huge THANKS for the recipe!

[Lina]

Lina, to your health!
Well, you have invented an explosive mixture, it will be SUPER sharp I am not capable of eating this, I need something simpler

In this way, many vegetables can be dried and canned.

[Admin]

Admin, Tatyana,

Green tomatoes are always very hard, even when salted, and the taste is specific

I remember in the USSR we were given pickled green tomatoes in the kindergarten ... oh, it was tasty, so I was tempted by dried green ... I prepared 9 jars (there were 5 kg of tomatoes) and there are as many in the plans, and then we'll figure out who give if you don't like it yourself))))

Tumanchik, Irina, Hello! Thank you, I saw about the boiling water, but they did not dry out, namely the hard ones inside ... the green ones, they were plucked from the bush that very day ... I think they need to be pasteurized, they will soften!

Zachary, thanks for the unusual preparation of green tomatoes, cooked it, I hope you like it! Please issue the recipe separately! many have not even seen that they can be cooked like that, and more questions:
1) pasteurization at 90g in the oven for 3 hours - put in a cold oven, turn on 90g, detect 3 hours? or put in preheated to 90g for 3h? do we tighten the lids at once?
2) if I cooked a batch of tomatoes (green), and a few days later another batch, then is it okay if the first one stands on the table (or in the refrigerator?) And waits for the second batch to be ready, then pasteurize two at once?

SUPER will be spicy

The husband said that this is a snack for him for 5 minutes. And I made from 2 kg of peppers and 3 kg of green tomatoes, and several apples, so, for consistency. He eats this with pleasure, without drinking.

[Natasha]

I remember in the USSR we were given pickled green tomatoes in the kindergarten ... oh, it was tasty, so I was tempted by dried green ... I prepared 9 jars (there were 5 kg of tomatoes) and there are as many in the plans, and then we'll figure out who give if you don't like it yourself))))

Natasha, now build a forum, ask this question "like or dislike" and the forum will be divided in half
And when I am asked about this again, I just have nothing to say - choose and trust your taste!

And once again, my favorite wish: you don’t need to close a lot of green tomatoes to understand "do I need it?" - it's enough to prepare 2-3 pieces per sample for this!

[Tatyana]

Tatyana, thanks for the advice, I will definitely listen and repeat this to my hands, grabbing and sick from processing, let's see who will take

[Natasha]

let's see who takes

Oh, Natasha, in the season of annual harvesting, brains are not on friendly terms with hands, and almost always lose by a large score
I, so, always in the spring, check my stocks, make lists to cook this year, in what quantity - but this scheme does not work 100%! Not only is there always something interesting added that I didn’t know about before, but the grabbing hands also row and row more and more fruits, berries, vegetables and say “LITTLE”

Girls, whatever one may say, but green tomatoes have the right to be dried. I will give you one more piece of advice.

200 ml oil any (at your discretion)
30 ml balsamic vinegar
1 teaspoon lemon juice (optional)
fresh chopped (basil or parsley) as much as you like
1 tablespoon rosemary, chopped
Dried hot peppers to taste (I use chili flakes)
Salt and pepper to taste 3-5 cloves of garlic (I love garlic, so I use more)
Cut the tomatoes into halves or quarters. Mix everything together except the tomatoes in a large bowl. Add the tomatoes and marinate for a few hours in the refrigerator (I usually pickle overnight). Remove tomatoes from the marinade and place on a baking sheet and dry until desired.

Added on Tuesday 30 Aug 2016 09:11 AM

Zakhary, thank you for the unusual preparation of green tomatoes, cooked it, I hope you like it! Please issue the recipe separately! many have not even seen that they can be cooked like that, and more questions:
1) pasteurization at 90g in the oven for 3 hours - put in a cold oven, turn on 90g, detect 3 hours? or put in preheated to 90g for 3 hours? do we tighten the lids at once?
2) if I cooked a batch of tomatoes (green), and a few days later another batch, then is it okay if the first one stands on the table (or in the refrigerator?) And waits for the second batch to be ready, then pasteurize two at once?
More details: https://Mcooker-enn.tomathouse.com/in...084.0

Of course you need to put it in the refrigerator. And you can sterilize using Tatyana's method for about an hour and a half at 100 degrees.

[Zachary]

Zachary, THANKS for responding!
And then, here such passions are boiling, on the subject of green tomatoes - boom, do not boom

I also waited for Zakhary to answer, otherwise the tomatoes have already been harvested (we are getting cold), there are a lot of white and green, we need to process it.

[Tatyana]

Tatyana, and I forgot to pour the vinegar ... what will happen !? I sterilized them in the oven for 1 hour 100g, stand in the closet ... can open .. add vinegar and sterilize again ..

We add more vinegar for taste. A small amount.
If sterilization has passed, they should stand.

We add more vinegar for taste. A small amount.
If sterilization has passed, they should stand.

Thank you!

I managed to wither them !!
They are very tasty! I ate one and stopped by willpower
I bought 3.5 kg, I already put everything in the oven.
And the question is: how long can they be in the refrigerator before conservation? If you don't freeze it, will it last for a couple of weeks? The emergency will take place with blanks, I will twist them.
If we don't just eat it, of course

I have been standing in the refrigerator for a year under olive oil - without preservation! And no problem!

[for the preservation of sun-dried green tomatoes]

Here, at the end of the first post, I collected all the information ZAKHARIA for the preservation of sun-dried green tomatoes

Dried tomatoes in the oven, in fragrant oil (cooking and canning) (Admin)

I made one bookmark of green tomatoes. And as a result, they turned out not at all hard, but withered even more than ripe ones. Previously, I got two small jars from one bookmark, but here everything fit into one. I confess, I didn’t leave it to “try”, it’s nothing. Let's try later

I have been standing in the refrigerator for a year under olive oil - without preservation! And no problem!

Wrong, I asked, without anything, here are just tomatoes from the oven, can they lie in the refrigerator?

No, they won't just lie for so long, so we can conserve them with oil right away.

[Tatyana]

Tatyana, connected your tomatoes with Angela's dried eggplants)) it worked out very well !! Thanks again for this method and for the curing mixture !!

Added on Tuesday 30 Aug 2016 7:13 PM

I forgot, sterilized with closed jars in a multicooker-pressure cooker for three minutes under pressure. Since my "modest" number of these jars will not fit in any refrigerator !!

[Jeanne]

Jeanne, it turned out great! How fantasy works great!
You will have a hearty, tasty winter, with delights that no one else has - offset!

Thank you))) my friends cheesemakers have already taken away almost the entire first batch to their bins and at master classes they decorate plates of cheese with these tomatoes)) so this recipe already has a lot of fans

[Jeanne]

Jeanne, a tremendous thank you for the idea, so I don’t want to drive the oven, but in a double boiler I sterilized (or pasteurized) the portion, I was afraid to close the lids, closed it, did not twist it, the jars in 2-3 rows stood on top of each other, processed for 1 hour, the oil from some of them half drained ... . for some reason I'm afraid to twist, it seems that they will explode

sterilized with closed jars in a multicooker-pressure cooker for three minutes under pressure

and the oil leaked out?

[NataliARH]

NataliARH, no, it didn’t, I’ve been driving the entire conservation through the pressure cooker for the third year. It is necessary to stop in time and not add 5 mm to the hanger and everything will be ok !!!

Added on Tuesday 30 Aug 2016 09:32 PM

Oh yes, and on the bottom there is a silicone mat

do not top up mm 5 to the hanger

thats my problem, i have 5mm to the top of the can