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

[Sveta]

Sveta, well, I have cans without problems No need to be afraid, fear only spoils everything

I pour oil into jars raw, and put it to sterilize - see above post.
Somewhere in the subject there are my last year's photos of my cans, you need to look

I buy plain olive oil, so that it is not very expensive. Now there may be sales of good oil, simply because of the stocking in the warehouse, they want to sell in the season.

Tatyana! Thanks again for such attention! I understood everything, I hope, happy to heaven. I'm sitting studying the topic. It's very good that you don't need to heat it up additionally. Almost fully armed! Thank you again. You have already picked up a lot!



Why did I ask about refined oil or not. They say it is impossible to heat unrefined, it starts to release carcinogens

I will say more. Last summer I bought a liter bottle of oil for a promotion (not expired), the discount was excellent.
I began to pour tomatoes, tried it, but it ... is bitter and the cans are all already filled !!!! What to do, I will sterilize anyway.
I will not treat anyone, so as not to disgrace the tomato bitterness. And I got them from 5 kg. about 11 cans of 400 ml.

Even for a long time I was afraid to open banks in winter, I was afraid of bitterness that all the banks would go to waste.
As a result, there was no bitterness, the tomatoes turned out to be excellent And it's not a shame to give-treat

And I warm up the oil and pour it. I even like it better.

And I warm up the oil and pour it. I even like it better.

This is if without sterilizing cans.

And if you then sterilize the cans in the oven for an hour at 90 * C - then you take them out like hot boiling water - why pour hot oil then

Well, I ran to the Metro and bought 519r liter bottles of maestro de oliva. I could not resist, bought one refined, the other unrefined. We will experiment. Perhaps in vain, but in any case we use



And I also tried to add dried "Italian herbs" to the tomatoes before drying them with salt, I also liked it, when your herbs are not at hand. Sorry if my additions are not in the subject.

[Admin]

Admin,
I also could not resist, did not cut two leaves, put them in the oven to dry. The oven is crappy, I must say - it dried faster around the edges, and in the middle it dried for about an hour or so. Three jars turned out. All three made different. One with fresh basil, another with dry, one with Provencal herbs. True, I took ordinary sunflower oil. olive is not sold nearby. Buy specifically for this recipe. I recently made friends with camelina oil. I wonder if it will fit?
In general, in the end, it is very tasty. not costly and laborious.
Special thanks for the curing mixture. Here it is straight!)))
Insert photo problem, I'm sorry😊

[Ira]

Ira, to your health!

You can use any oil, if possible and to your taste.But, I somehow like to use olive oil for a tomato. I start buying it since winter, you can stock up on good discounts, and be with oil by the season of harvesting

Camelina oil is a little expensive here, I buy it only for fresh salads, spoon by spoon. In this situation, olive oil is even cheaper.

I really like to use the curing mixture with meat and fish, to taste the finished dish turns out to be completely different, more saturated in taste

[Tatyana]

And I am running with a huge thank you! Admin- Tanechka, and everyone who noted and handed out the necessary advice, posted here photos showing the degree of sufficient wilting of tomatoes, all of you a huge THANK YOU !!! Tatyana, thanks a lot for the wonderful recipe.
I, too, in advance, at discounts, stocked up on olive oil to do everything as expected. ... The tomatoes turned out to be very tasty and aromatic. Made in three runs, three baking sheets. The output was 21 banks, with a volume of 350 ml. This amount took exactly 3 liters of oil.

Now I'm going to dive the jars through the cracks. Otherwise, they will devour it without waiting for winter. I know them

And my oil, along with vinegar, got into the habit this year to escape from tightly twisted cans during sterilization in the oven. I've already spoiled two games! are now in the refrigerator for priority eating. And it was planned to store it in a closet, and not to occupy a refrigerator. I don’t know: well, I’m doing everything as before - not the first year already. Nothing has ever escaped, but here ... from closed cans! And you won't add it - already swirling. I pour out the leaked oil-vinegar from the tray into a separate container for cooking - do not waste the good, and the jars are sterile and "oil-free" - that's how to store them?

[Elvira]

The output was 21 banks, with a volume of 350 ml.

Elvira, to your health! Well, you are a rich woman with us, so many cans
Exactly, along their slots, along the slots and give out one piece at a time

[Natasha]

here is how to store them?

Natasha, if the cans are standing, the lids are in good condition, then don't touch them - let them stand
This can happen if the T * was too high during sterilization. I bet on 90 * C, that's enough. At the same time, there may also be oil on the baking sheet, a little, but there is (oil tends to expand when heated), but I still tighten the lids more tightly after sterilization and leave it on the table until it cools. While the cans are in the pantry, the flight is normal.

[Tatyana]

Tatyana, the temperature was 100 * C - I did this all the time and nothing ran away. The oven is the same. and all the oil spilled out of the cans - the tray was full - a puddle about a centimeter high. The jars are sucked in after a night of cooling, but absolutely without liquids: basically there are a couple of drops on the bottom, and in one there is nothing left. I just remember from normal (successful) tomatoes that those that were sticking out from above, above the butter, became less tasty, like bacon or something - I don't know what to compare with, loose and loose. That is, the lack of oil impairs the taste. From the lack of vinegar, and it also leaked through the closed lid - even more so. I'm afraid to take on a new batch - I don't understand what went wrong, if I always do it strictly in accordance with the recipe.

[Natasha]

Natasha, there is no need to be afraid.
Perhaps it may be the oil itself, its quality

Try to make less T *, put 80-90 *, this will also be enough. And put a little less tomatoes in the jar, and pour less oil, just below the shoulders of the jar. Look what will happen, perhaps the sterilization time can be reduced to 30-40 minutes. Banks will still have time to warm up strongly.

put a little less tomatoes

I really put a bit too much tomatoes - just very tight up to the shoulders.

pour oil, just below the hanger of the jar.

And the oil covered these tomatoes - I poured it in with vinegar a little bit while tamping the jar with tomatoes. The time for the oil to escape was different: the first batch had about an hour - these were tomatoes made in the oven exactly according to the recipe, and the second - more than an hour, but it was impossible to cut it, since these were tomatoes made according to Zachariah, i.e. dryer (then put in jars with herbs, garlic, vinegar and oil) - the actual cold jars went for sterilization.
That is, it was all in a different way, only the result is the same. Exhibited exactly 100 * C.

Natasha, you yourself say that you tamped the tomatoes in the jar hard.
And what happened:
- the oil that you poured into the jars did not have time to penetrate well between the tomatoes, they were strongly "pressed", and practically the oil turned out to be much less than needed.
- during sterilization, the oil began to heat up strongly, expanded and floated out, mainly from the upper layers, since the oil did not have time to soak through the tomatoes.
- tomatoes also become very soft "like rags" during sterilization, and they could also press the oil from below from below, it climbed up.

And when the cans cooled down, the oil cooled down and the tomatoes returned to normal, it turned out that the oil "had drifted away", it was not in the cans.

This is how I see the problem from your descriptions

[Tatyana]

Tatyana, Yes, everything would be so, only one of the cans of tomatoes was clearly not enough - I put the leftovers, it was much lower than the shoulders. And it also escaped from it. however, it was in it that the most oil remained.
I will try to find a solution empirically.

[Natasha]

Natasha, well, watch again, look at the banks.
Maybe the oil needs to be changed to another olive

Tell me please, I didn't quite understand - the indicated amount of oil, herbs and curing mixture is how many kg of tomato?

[about]

I do not indicate the exact amount, since all the components can be made and added at any time (herbs, salt), and oil is also poured into jars as needed.
Then the packed jars are placed for sterilization in the oven at 80-90 * C for about 1 hour.

About butter: I have 5-6 kg. cherry tomato leaves about 1-1.5 liters of olive oil, the yield is about 10-11 cans of 350 ml.
I always keep culinary salt in stock, because I constantly use it.
Greens, garlic are not a problem to process during cooking, if this is not enough.

Admin, thank you very much for your reply! I have oils of 200 ml, I sit in the country, there is nowhere to buy, I will try from this amount

I have oils ml 200

This is enough for 1-2 300 ml jars. Then you can use ordinary sunflower oil. But with olive it tastes better))

[Tatyana]

This is enough for 1-2 300 ml jars

Tatyana, so your tomatoes actually float in oil? Probably that's why nothing runs away? It's just that I have such a volume of oil for 2-3 500-gram jars. By the way, I made two more batches of tomatoes - phew !!! nothing escaped! And also, since a week has passed, I tried tomatoes from the batch made according to Zacharius - from the dryer - well, the batch from which the oil completely escaped during sterilization. No offense to Zachariah, but my family liked the drying option less. The tomatoes are rougher, more fibrous, the taste of garlic is also rough - they turn out softer in the oven and the oil does not escape. So, by family voting, we settled on the oven version. Moreover, in terms of time costs in the conditions of an apartment, it does not take longer to make one batch, and the number of jars at the exit is equal. And most importantly, the homemade version likes the oven more.

[Natasha]

Tatyana, do your tomatoes actually float in oil? probably that's why nothing escapes

Natasha, well, as it is I add oil gradually: fry of tomatoes with herbs, fry of butter, and so in layers so that the tomatoes are all in oil. I don’t pour much oil. And thus the oil is evenly distributed throughout the jars.

I agree with you, drying tomatoes in the oven is faster and tastier

This is enough for 1-2 300 ml jars. Then you can use ordinary sunflower oil. But with olive it tastes better))

I already put 2 small baking sheets into the mini-oven - the smell of tomatoes has already floated through the house))) I just loaded it, but I can't wait to try it) I specially ordered all the herbs in the platypus, that's just balsamic vinegar. only dark for me - will it work?
By the way, I shoved a few green tomatoes - I'll try, otherwise such disputes here flared up about their taste)

that's just balsamic vinegar. only dark for me - will it work?

Such vinegar is also suitable.However, the color of the marinade may change to dark

And all the time I pour dark balsamic vinegar somehow it happened at first, and then I started to like it more.
I ran out of tomatoes, I had time to look at the forum until we buy new ones at the base. I want to make more of them this season, otherwise in the past it was somehow not enough - well, such delicious!

Behold

3 jars of 250 ml
When can I try it?

Well, let them stand for at least a month, absorb all the goodies

I have jars since last year

Well, let them stand for at least a month, absorb all the goodies

I have jars since last year

Meesyats ??
No, I won't endure, by the weekend I'll probably open one

No, I will not endure

No comment!

Can't stand it already
opened one - my God !! I finally didn’t expect that such yummy will turn out !!! how to stop now !!!?
Admin, a huge thank you for the recipe!
Girls, everyone must do it !!!
Looking forward to reddening the next batch of tomato!



get me off the can !!

This recipe is already 3 years old !!! And just now it dawned on you that you could cook something like that

What is it, eat up the whole jar now, will it not go bad?

with an effort of will, Natasha pushed the bank away from herself - it's just a bank, it's just a bank
and I still did this not with freshly ground pepper, but what would be an explosion of taste when it was still infused ...

This recipe is already 3 years old !!! And just now it dawned on you that you could cook something like that

Yes, something before I was not particularly fond of canning - cucumbers occasionally and only
and this year it was borne - cucumbers, tomatoes, plums, berries (for jelly a separate merci), sorry I am no mushroom picker

sorry no mushroom picker of me

it's a pity...

Mushrooms nigella, pigs and other similar home salting (Admin)

Canned mushroom caviar (4 cooking options) (Admin)

and if you dry them

Tatyana, do not lead into temptation
otherwise I just opened a jar of purchased pickled mushrooms yesterday - well, disgusting disgusting

well, ugly disgusting

Well, this suggests that you need to switch to your own, what kind of temptation is this?

so your tomatoes actually float in oil? probably that's why nothing escapes

I put 150 grams of tomato on a 250 ml jar and this is almost on the shoulders, and all the oil is in place. I can assume that you put dry tomatoes and when heated they begin to swell and thereby squeeze out the oil. If so, then soak them in boiling water for 10 minutes before laying them and then safely put them in tanks.

[Zachary]

I can assume that you put dry tomatoes and when heated they begin to swell and thereby squeeze out the oil

No, they were quite wet - not dry for sure. They looked exactly like in your photos. I followed the whole technology in terms of drying time and temperature, as you advised, but something did not work out. Now, however, it does not matter anymore, because I have decided for myself with the taste that I like (from the oven), but my daughter liked yours, Zachary, option - just those "escaped" drying tomatoes. I will give her your explanation, since she was going to adopt your version of the recipe - for some reason she just didn't like the oven. So how many people, so many tastes. Thank you very much for the explanation!

Good day! In the course of the process, a question arose. Crystallization of oil occurs in the refrigerator, well, I was afraid to sterilize the first batch of oil, and the crystallization of the oil can be explained, and the second time from the batch after sterilization at this stage, another can crystallized! What is the reason for this and is it the norm? Can you tell me something?

It is quite normal for olive oil to crystallize in the cold if it is in the bottle after purchase, and even if it is partially opened and poured.

After heat treatment, sterilization of cans of tomato (or pepper, prunes), the oil no longer crystallizes, it is in a liquid state, even if you put the cans in the refrigerator.

Thank you very much Tatiana! This is already pleasing. I got it!

Good evening! We have to try to figure it out again. Tatyana, here I am drying the tomatoes, sterilizing them in the oven, everything seems to be as expected, but unfortunately, when I get into the refrigerator, they crystallize. The first batch was without sterilization, everything was clear, but then the same story. And if you think that the problem is in oil, then oil is different. Sterilized an hour at 90 *. Suddenly there are some thoughts, I will be grateful. Unrefined oil, maybe in vain.

And what frightens something! Do tomatoes deteriorate from oil crystallization?
Maybe it depends on the oil. If there are no problems with the quality of the product itself, tomatoes, then there should be no questions.

My tomatoes are still in the pantry, I did a lot that year - well, let them still stand.I put tomatoes in the refrigerator only when I open the jar for food - they also stand great and for a long time

My oil is so



My quote above:

I will say more. Last summer I bought a liter bottle of oil for a promotion (not expired), the discount was excellent.
I began to pour tomatoes, tried it, but it ... is bitter and the cans are all already filled !!!! What to do, I will sterilize anyway.
I will not treat anyone, so as not to disgrace the tomato bitterness. And I got them from 5 kg. about 11 cans of 400 ml.

Even for a long time I was afraid to open banks in winter, I was afraid of bitterness that all the banks would go to waste.
As a result, there was no bitterness, the tomatoes turned out to be excellent And it's not a shame to give-treat

So I thought the jars should be kept in the refrigerator. I read everything written above, thank you very much! And a crystallized product just isn't as enjoyable. Okay, then I'll put it out of the fridge. Thanks again!

There is nothing wrong with freezing oil. Remove from the refrigerator the day before, and it will thaw. Plums and tomatoes from a jar seem too oily to me, I put them in a strainer for half an hour, then I put them out for serving. Excess oil drains off. Its then back to the jar or salad.

Tatiana (Admin), thank you for all the information on dryers, and especially for the recipes👍. Now the Orson dryer is coming to me.
A question about these tomatoes - I did it in the oven - they definitely won't live up to winter🤣. But in a dryer - how will they differ from ovens? (I have to start the oven every hour and a half 😟, which is very inconvenient)

But in a dryer - how will they differ from ovens?

It will be necessary to constantly monitor the condition of the tomatoes, not to dry them out. But, I liked the tomatoes from the oven more precisely for this recipe.
This should be done once and compare where is better

Tomatoes from the oven even outwardly differ, as they look more appetizing. Although the temptation to make them in the dryer is great, since the capacity is greater. Tomorrow I will also repeat myself, but I sit and think, maybe put it in the dryer ...

Well, much more - the oven has swallowed all 5 kg. a tomato in a couple of hours