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

Zhenya has a simple oven

Not truncated, sorry

You can also turn on the normal mode, the temperature is 120-125 * C, while the oven door is opened, make a 10 cm gap and constantly observe the process
I also cooked tomatoes-pepper-plums this way

[Tatyana]

Tatyana, in this case, should you still choose seeds with pulp? or leave?

Seeds in tomatoes?
It's a matter of taste. I leave it whole, neither the tomato pulp, nor the seeds bother me at all, and dry normally, then not dry inside.

Look carefully at the process in the photos in the first post, it is very clearly shown what I put in and what the result is.
Describing now takes longer than looking at a photo of clarity

[Zachary]

Zachary, Cool!!!! Like in Italy !!!!!!
It will be necessary to try to wither the greens. And what is their taste?

I have a question, I have been drying tomatoes for the fourth year and every time I am tormented by the question of how many cans of them should I sterilize with tomatoes in the oven? This process is chaotic every time.
I close it and doubt whether it will swell up or not ...
So far there have been no punctures, but every time after spinning I go and constantly inspect the jars
How much to sterilize them. In my case, the size is 250 gram and 200 gram jars.

[you can sterilize using the Tatiana method for about an hour and a half at 100 degrees.]

How much to sterilize them.

Zechariah's answer:
you can sterilize using the Tatiana method for about an hour and a half at 100 degrees.

Lily, look at the first post of the topic, at the very end I inserted Zechariah's information on conservation

[Admin]

AdminThank you Tanya.
Probably put the lids side by side in the oven in the same place?
I used to cover it, but yesterday I put it in the oven next to the cans.

I used to cover it, but yesterday I put it in the oven next to the cans.

Tighten the jars immediately with the lids after pouring the oil, and sterilize in the oven in this form,
there is nothing to put next to it.

[Zachary]

Zachary, eh thanks for the answer!
I did everything, held it at 90 ° for an hour and a half, twisted it.
Now I want to dedicate green ones, I can't even imagine the taste of such tomatoes.

[Zachary]

Zachary, eh thanks for the answer!
I did everything, held it at 90 ° for an hour and a half, twisted it.
Now I want to dedicate green ones, I can't even imagine the taste of such tomatoes.

It remains only to wait for them, use green cream for this, it is best suited. Everything will be delicious.

Everything will be delicious.

[hour and a half]

Zechariah's answer:
you can sterilize and according to Tatyana's method approximately hour and a half at 100 degrees.

And where did such large numbers come from, I just shoveled the Internet in search of sterilization in the oven and everywhere (even in the Grocery store) time is given (at T = 100 grams), depending on the volume of cans:
up to 1 liter - 10 minutes;
1 liter - 15 minutes;
2 liters - at least 20 minutes;
3 liters or more - 30 min.
It will be digested in an hour and a half
Tanya I get in not to be smart, but in the process of preparation - the tomatoes have already been bought, so I clarify everything for myself

[Ira]

Ira, you can be smart, in search of truth. Personally, I have never sterilized cans in the oven. This is infa from Zechariah.

I now have to sterilize a tomato, I will also dry and close. But, I think I'll go my own proven way, steamed in a double boiler - small 500 ml jars. I will sterilize 5-7 minutes after boiling water.
My "cannery" - making life easier when canning at home

For the sake of truth, I will say that my jars without sterilization in the refrigerator are well worth it, even already in the open state - I slowly drag pepper-plums-tomatoes out of them

But, this year I will sterilize for insurance and put it in the pantry for storage

[Tanyusha]

Here I am with a report
Usually I wither in the dryer without pulp every year, but I've already overeat, got used to that taste, I want something new.
Tomatoes today, tomorrow I'll go to the market for plums.
Thank you, Tanyusha, per recipe

Tanya, I see

I will go my proven way, steamed in a double boiler -

I don't use a double boiler in the summer - the air conditioner in the kitchen won't like this (there is no hood, only house ventilation)
In general, long live the experiment!

It will be digested in an hour and a half

Someone does not force anyone to do nothing, I do, I did and everything suits me. In the oven, I can sterilize up to 50 250 ml jars one time.
And yet, once there is nothing to digest, you are probably unfamiliar with the boiling point of oil, 150-160 degrees

sunflower - 120-140
olive - 160
corn, soybean - 180
well refined (from waxes) and frozen sunflower oil - 260
refined oils - 200

Everyone decides for himself, I just expressed my method, which I have been using for more than one year, and I will note that there is no loss.

[Zachary]

And yet, once there is nothing to digest, you are probably unfamiliar with the boiling point of oil, 150-160 degrees

Zachary, I didn't think about that, sorry, a reasonable conclusion
In short, you need to try and draw conclusions.

Thank you for joining our conversation.

[Tatyana]

Tatyana, thank you very much for the recipe, here are my jars

I will definitely do more

[Olya]

Olya, to your health! Jars look gorgeous There will be something to treat yourself to in winter

Thank you so much for the recipe! I liked it very much. The jar was made by tomatoes and eggplants, filled with oil. About one and a half kilograms in frost-resistant. And I did not ask a jar of 0.5 liters, I ate it for a week just like that.
A question about frozen ones: are they the same after freezing? will they go for a sandwich? Or just dishes?

about frozen ones: are they the same after freezing? will they go for a sandwich? Or just dishes?

I tried to freeze, but only without oil. I didn't like the taste when thawed, I used it only for food, like tomatoes.

A matter of taste, perhaps you will like it. Put a few pieces in the freezer, freeze and defrost after a day and taste - and it will be clear whether the taste suits you or not.

Sun-dried tomatoes (raw method) (Admin)

You can try to make tomato pesto from them.

Girls, I have been drying and freezing for the third year. In oil, in disposable containers. Several buckets of tomatoes. The family eats for breakfast, lunch and dinner, whoever wants to. There is always a defrosted container in the refrigerator. Maybe there was nothing to compare with, but it was very tasty for us. Everyone who has tried it asks for a recipe. Minus - almost stopped eating canned tomatoes.

[great swindle]

It is called "great swindle"!
From 5.5 kg. fresh tomatoes turned out to be only 9 cans of 350 ml. ready-made sun-dried tomatoes!



This time I sterilized the tomatoes in the oven.
I covered it with lids, screwed them tightly. And put it on a baking sheet in the oven at 100 * C, time 1.5 hours.
Then she took out the cans, checked the twist-tightness of the lids, and set them to cool on the lids, until they cool completely.
All lids stuck tightly

All lids stuck tightly

Gorgeous view.

And the tomatoes are so fleshy, right? Not skins. Oh delicious !!

[Zachary]

Gorgeous view.

Zachary, Thank you!

I remembered your tomatoes, laid out in nature in orderly rows, and then your ... rain-deluge had time to put the tomatoes in jars, did not wash them off?

[Dasha]

And the tomatoes are so fleshy, right? Not skins. Oh delicious !!

Dasha, I always select for drying large and dense, red tomatoes-fingers inside, they are not afraid of drying.And I constantly observe the process so as not to overexpose in the oven.

Tomatoes, small in size, go to the jar for conservation, the size is not terrible there, they will eat less at a time

Last year I was a lot of dry. And I took tomatoes from different sellers. One batch was seemingly regular cream. And in fact they turned out to be very watery, after the oven there were actually skins left. I don’t know where these tomatoes grew, because August-September is the season.
And they looked ordinary, only when I was cutting, I noticed that they were strange.
This year we haven’t come across such

[Dasha]

And they looked ordinary, only when I was cutting, I noticed that they were strange.

Dasha, do not hesitate to take tomatoes in your hands when buying, lightly press on the tomato, it should be a little firm, elastic. I even taste the tomato, crush the tomato and see what it is inside, empty, hollow, full, with green seeds, or red.
So I select for purchase. And I determine where to apply them, for salting-preservation as a whole, in slicing ... and so on

[Tatiana]

I carry a report

Look. Few, of course. Especially in comparison with some. But I also stack tomatoes very tightly. And I put more garlic, I liked it in butter.
I must say that I did so many of them that year !! But my family didn't like it. I gave. Lot . She herself ate a LOT too! And I thought I wouldn't do it this year, I played enough. But then the braggart went off ... Well, how to resist? Of course I wanted to. And I thought - let the family not eat, I will enjoy it in splendid isolation
So I cooked for "myself".
If possible, I will do more. I want prunes, very tasty in oil.
A Tatiana, of course, another big THANKS for accustoming us to haute cuisine

did you manage to put the tomatoes in the jars, didn't they wash away with the flood?

Everything is in order, we follow the forecast
This was just the beginning. There was also a continuation

[Dasha]

I will enjoy it in splendid isolation

Dasha, to your health! They have not yet figured out the deliciousness, did not understand what the beauty is.
And I like to put on bread in the morning, and coffee.And also with prunes you can

Everything is in order, we follow the forecast
This was just the beginning. There was also a continuation

Zakhary, as they say there - I am quietly shocked by the Super picture I saw!

[Zachary]

Zachary, cool!!! this is the scope

[pasteurization]

And where did such large numbers come from, I just shoveled the Internet in search of sterilization in the oven and everywhere (even in the Grocery Store) time is given (at T = 100 grams), depending on the volume of cans:

And yet, once there is nothing to digest, you are probably unfamiliar with the boiling point of oil, 150-160 degrees

From this it follows that according to the recipe of the respected Zachariah, the process takes place pasteurization... And this is a completely different song, it usually takes longer than sterilization.

If tomatoes in oil are pushed 150 degrees into the oven - there will be a big ... fountain ... oil I sterilize in the oven, so oil blanks at 150 degrees - perfectly splash oil from under the lid. Straight to the bottom. Although there is usually less oil than tomatoes. Therefore, I think that Zechariah's recipe is correct and time-tested more than once.

And further. The temperature in the oven is 100 degrees - this is where the temperature sensor is located, so in the oven itself (where the cans are) it will be 10-20 degrees lower. So this is pasteurization and it can take quite a long time.

Zakhariya and Tatiana - many thanks for the creative tandem in matters of blanks.

p.s. about the temperature in a single oven has already been written more than once. But I will repeat. Buy a thermometer for your oven and check its actual temperature so that there are no unpleasant surprises.

[at 100 * C, time 1.5 hours]

I repeat: sterilized tomatoes on August 28
This time I sterilized the tomatoes in the oven.
I covered it with lids, screwed them tightly. And put it on a baking sheet in the oven at 100 * C, time 1.5 hours.
Then she took out the cans, checked the twist-tightness of the lids, and set them to cool on the lids, until they cool completely.
All lids stuck tightly

The jars were on a baking sheet in the center of the oven. It seems that the oven is working, its temperature is not complaining, it keeps the temperature. If this is the conversation, then you need to measure the temperature inside the oven.
Even at 100 * C in 1.5 hours, the oil managed to escape a little, there was no boiling, but it expanded from the temperature and escaped a little - this is normal.
Even when sterilized in water, the marinade escapes a little.

You can safely follow our footsteps, landmarks have been given to you

[Tatyana]

I closed the dried plums yesterday. Did as Tatyana, I wrote, the oil just ran away a little, but all the beautiful jars are fine.
Tan, I wanted to clarify what the fundamental difference is. Close and screw tight and put in the oven and ....... put the lid jars on the Protvin in the same place?
Closed is better sterilized?

putting the lids in the same place on Protvin

And what do we sterilize - the lids or the product itself in the jar? Why put lids next to cans?

Banks put:
- cover with lids and then tighten tightly after sterilization
- immediately tighten the lids tightly and sterilize in this form

I use both options. When the lid is closed, its own specific clean environment is created inside the can, and "garbage" does not get from outside.

In the first version, the lid can immediately stick to the jar, or maybe not - therefore, after sterilization, I always check the tightness of the twist, twist the lid tightly and put the jars on the lids to cool.

Thank you Tanya!

Tanya, can you mix vegetable oil and olive oil? Not enough olive, I'm afraid not enough. And there is no way to buy now.

[Olya]

Olya, it seems to me that you can.
Here, Zakhary cooks only on vegetable sunflower and does not complain

[Tatyana]

Tatyana, Thank you! Tomatoes are already being dried And I bought a plum, I'll take care of it tomorrow.

Here, smart girl Zhdemsssss .... result

[Mams]

Mams, I did it with refined sunflower more than once. It is also tasty and aromatic).

[Natasha]

Natasha, Thank you! I mixed a good refined vegetable and olive oil. Well, olive oil is very expensive these days ... I grabbed half a liter at the Metro for 256 rubles at a discount. Then I thought that I took little

Tanya... and that's it .. I warn you .. DO NOT TRY! Otherwise, the tomatoes will not actually live up to cans! I took myself out of the kitchen while the jars were being sterilized, otherwise I’ll definitely eat all three!

The question is, can you use yellow cream tomatoes? And then I have ... a couple of kilograms ..

DO NOT TRY! Otherwise, the tomatoes will not actually live up to cans!

Well, a very frank confession

Zakhary dries greens, says tasty - try, put next to red

Zakhary dries greens, says tasty - try, put next to red

The yellow ones are already tomorrow. The red ones have such "meat" that it turned out that my oven dried them for almost 6 hours. I am not a fan of Italian sun-dried tomatoes. They are a little dry for me. But these ... I waited until the juice stopped flowing. That is, they no longer flow, but are still soft. This is the very thing for my taste.

Since I will store it in an ordinary cabinet, I put it in the oven to sterilize.

I will report on the quantity. There were 4.5 kilograms of tomatoes without a stalk (cut out). It turned out to be three full baking sheets. Of these, 3 cans of 0.39 ml and three cans of 0.25 came out. I didn’t shove it tightly, I trampled it down with a spoon so that they drowned in oil.

It took about 0.6 liters of oil. It is a mixture of olive and vegetable. Half and half. I took the following spices: rosemary, thyme, basil - literally dried in a couple of teaspoons. Plus some fresh basil, about a head of garlic crushed and washed. Balsamic vinegar dark in a tablespoon per jar.

[Admin]

Admin, made sun-dried tomatoes. Oh! After all, I have never eaten them. I think I'll do a little trial. In general, the 12 kg box has already been redesigned. Purchased another one.Children who have "tasted" the real ones ask for more jars !!! I made cream, used fresh basil, rosemary, thyme and, of course, garlic. Olive oil. Sooo delicious! Thanks for the recipe !!!

And I (and in fact did not intend to this year at all) today closed 3 jars of assorted tomatoes with prunes and peppers
True, I bought Borges butter for a share, but it tastes bitter to me (let's see how it comes out in the end. Usually I try to take Greek butter, it is soft, but this one is straightforward. Or maybe it will come out better
By the way, in the Five there is now balsamic, but dark, according to the action. Suddenly who needs ...

[Girls]

I think I'll do a little trial. In general, the 12 kg box has already been redesigned.

What will not be taught on the forum, even sun-dried tomatoes to love Appetite comes during ...

Girlswhat smart girls you are, workers for your health, tasty winter for you

Carrying a photo