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

[Kate]

Not ... dill with parsley are good only in vegetable salads, but here only Provencal and Italian herbs go because the sun-dried tomatoes themselves (concentrated without juice) came to us from southern countries
It's like an Italian pizza that loves basil and olive oil

Kate, did the right thing, evaluate the taste in winter Men hello

[Admin]

Admin, Tanya, what I want to tell you ... today I was in a Japanese restaurant TAKE DO, on business ... the chef is Italian, I took a ciabatta and a jar of your sun-dried tomatoes with me, so that he would appreciate ... and he RATED !!! He cut the ciabatta, opened the jar, took a tomato and said mmmmm .... and is silent, then puts the tomatoes on the ciabatta, but I say, I probably didn't like it! and he says to his assistant, write down the phone number .... I, nooo, I just give you a treat, I won't make it to order ... then the guys tell me you conquered our Italian, another says, I haven't even eaten such delicious dried cured in Italy a tomato...!!! Tanya, these are your tomatoes, this is your merit !!!

[Lenus]

Lenus, pleased the soul Tomatoes went to the people ... to the Italians Well, at home and for themselves, they cook such delicacies, overeat - I tried, I know

That's right, our tomatoes are worthy of taste, know our

know our

And I made two such tomatoes (cream), earlier pepper and eggplant using the same technology. I really liked the taste, like on a grill / fire, but my wife does not like the "smoke" in her taste, it tastes bitter to her (. Or maybe I have a joint where, in addition to the curing mixture, I sprinkle a little different dry seasonings - herbs. Provençic, Italian and so everything that I find in a box with spices), can they burn down, give a "coal"? Or does the melting sugar give a burnt caramel type?

The reasons can be many and different, you need to observe and draw conclusions.
Spices in large quantities can burn.
Certain quality olive oil

Sun-dried tomatoes are a dish of Italian cuisine, so it is advisable to choose those additives and spices that are inherent in this cuisine. And in the right amount.

For drying, I prefer only clean tomatoes with a curing mixture, and add spices when preserving, when adding oil. And I just prefer to use fresh herbs.

And try to use my curing mixture, it contains everything in moderation to taste, including salt - a harmonious taste.

I specially prepare spices myself, I have my own stocks, because sometimes it is not clear what is sold in bags.

Provencal herbs (Oursson dehydrator electric dryer) (Admin)

try to use my curing mixture, it contains only moderately to taste,

I use it, but instead of 2 parts of pepper, I mix 1 and another with dry herbs-spices.
After baking, such small black pieces are visible, then the sugar is so caramelized and / or dry. spice?
And the oil is ordinary, sunflower (not odorous), can it give a bitterness? Yes?

For drying, I prefer only pure tomatoes with a curing mixture, and add spices when preserving,

Probably I will have to do this ... I just read in other recipes that when baking vegetables, it is recommended to do it with spices, like that they immediately saturate the product, give a smell, taste at the initial stage, and even when heated, they do it better. It is logical. And the temperature is essentially low, usually baked at 200 +/-, and I thought that at 110 - 120 ° C the presence of spices would not hurt. There is also your recipe for peppers 'stuffed' with herbs in the oven ...

like that they would immediately saturate the product, give a smell, taste at the initial stage, and even when heated, they do it better.

Only there is a difference with this approach:
- if you sprinkle tomatoes with spices at once, then the spices are baked and sunbathe on the grill together with vegetables, are absorbed, stick to them. And thus, spices have different effects on the taste of vegetables.
- the taste and smell will come to tomatoes even if ready tomatoes are poured with aromatic oil (spices + oil) and put on sterilization. The hot oil gives the spices their goodies to the tomatoes.

Today I prefer the second option. There is a difference in taste for the better.

When using fresh herbs, the leaves do not stick tightly to the vegetables, they can be removed freely. If you use dry loose spices, they stick to vegetables, and then it's problematic to remove them - I don't like that))

There is also your recipe for peppers 'stuffed' with herbs in the oven ...
Gorgeous recipe, delicious

the taste and smell will come to tomatoes even if the finished tomatoes are poured with aromatic oil (spices + oil) and put on sterilization

I understood, so I won't do this anymore ... I'm learning!
Yeah, I read this technique from Zacharias in his recipe for sun-dried green tomatoes. He wrote that the taste of spices is revealed when pouring even cold rast. oil and an hour of sterilization in the oven at one hundred degrees. Is that it?
Of course, it's better to cook your own spices, otherwise you can see pieces of stems in these bags, and damn it, so it burns, hardens, bitter ...

He wrote that the taste of spices is revealed when pouring even cold rast. oil and an hour of sterilization in the oven at one hundred degrees. Is that it?

Yes, he also wrote about it, and did so
And I do red tomatoes this way, at the beginning of the topic I already wrote about this - an excellent option and delicious, and the spices in powder do not interfere with enjoying the taste, do not stick to the slices

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.

Why is there such a night pickling? And that's just for green tomatoes? I understand there is no separate recipe from the author?
I want it to get colder and there will be a lot of greens to try.
And more about sterilization in the oven ... if jars with ordinary lids, we wrench them under twisting, like screw ones, should they close tightly to roll up? And we pour the cans to the very top, sales with micro-overflow, when heated for an hour or more in the oven, it will not burst)), the liquid then expands. Or not add 5 mm? And what about the lids with an elastic band, then roll it again?

Igor, I close the tomatoes with reusable screw caps, I can't say anything about the gum.

Screw - I already wrote above, nothing explodes in the oven when sterilized with oil. I close the lids tightly, the oil is whatever you like (under the throat or less), it spills out in some cans from the expansion of the liquid. After sterilization, I put the cans on the lids until they cool completely, and the lids stick tightly to the cans.

Look at my notes above, I've already written about this many times. And in the first post, too.

I do not marinate the tomatoes for this recipe.

the dryer produces more "tomato" and rubbery or something, and changes color less

In the dryer at what temperature to dry?
I do it in the oven, hunt and try there

I dried at 65 degrees.

[Natalia]

Natalia, and everything else with a prescription? Herbs, sterilization ... Does it take a long time to dry?
I bought some cream and prunes, it’s already tasty for me in advance. I put them in a jar together

[Daria]

Daria, I refused herbs: well, I don't like it. I put only the curing mixture (salt-sugar-black pepper) and grated garlic in any amount. Sterilization in the oven.But if applied to the tomatoes from the dryer, then my experience led me to a uniquely spiritual version. Above, I described in detail what I got with the tomatoes from the dryer - and they do not dry, but dried, that is, not to complete drying - above Admin wrote a lot on this point. The kids liked it, but I didn't like it. Dried prunes and prunes were not appreciated at all by my homemade ones, they barely finished eating, well, I did not much. Well, here's the taste and color ...

There is a subtle moment of drying-drying tomato. They do not need to be brought to the state of "dry skins" on the sides of tomato slices, there is nothing to fix it, and dry skins will remain.
It is advisable to monitor the state of drying, so that the tomato dries up, the liquid evaporates - and remains slightly soft around the edges. Therefore, I like to dry in the oven more.

Prunes turn out to be a specific delicacy product, and it is up to him to choose a product with which it will go well in a pair. For example, cottage cheese, soft cheese, pear sandwich ... you can also eat meat to taste

Prunes turn out to be a specific delicacy product, and it is up to him to choose a product with which it will go well in a pair. For example, cottage cheese, soft cheese

This option did not work. And I wither the tomatoes in the oven just to the point, so that later, after sterilization and storage, the skin begins to slide off itself, that is, so that not very much liquid remains in them. It seemed to me the most delicious.

Today I again dried tomatoes, this time I tried green ones, very unusual, I liked them. I want to share my know-how)). In general, I bought a tomato, bell pepper, dried it, and there was very little olive oil left. It's too lazy to go to the store, in general, I hammered all the drying, seasonings and olive oil (150-200 milliliters) into the hollow vegetable marinator and scrolled it twice for 9 minutes. As a result, a bomb !, everything is perfect, evenly, instantly soaked. We ate immediately. And most importantly, a small consumption of oil and then did not drain from the vegetables. I have already baked a pizza with yummy.

Tanya, this year I joined the dryers and poured 15 kg of cream tomatoes. Dried in portions, finished yesterday. Some, for some reason, turned black, as they burned, they were put in a bag in the freezer for now for scrambled eggs. The rest - almost a full 2L can of dried and 8 cans of 0.3L according to this recipe. The jars were sterilized not in the oven, she did not have a thermometer, but in Shteba. She just poured one more jar with oil and put it on for now to eat.
Thanks again !!!

And I and I closed the jars
Only 1.5 liters. Small. Dried in the dryer, I'll try how from there.
And now in Pyaterochka there is such gorgeous cream from the Astrakhan region !! What I buy and dry a little bit, put it in the freezer

In the first batch I tried to choose a little cream, it turned out cool

[Girls]

Girls, to your health! Oh, and you will please your loved ones in winter with tomatoes, in different versions, And it turns out that they did not make enough reserves

[Admin]

Admincertainly not enough. My daughter and son-in-law have already engaged 6 jars. I ought to have more, but I have money until the salary, and the kids are not at home ... I hope that in early October there will be more cream and not at an exorbitant price.

[Olya]

Olya, for the whole of October there will be cream and even cherry, you will still have time to make preparations

And also pay attention to these blanks I am already used to them and I cook many dishes perfectly with them Yes, and they cost affordable money, but the benefits are much greater

Harvesting tops (beetroot, carrot, radish, horseradish) for freezing (Admin)

Tanya, I have been in love with beet tops since my youth, I constantly used it, only now there is nowhere to take it ...

Olya, I negotiate at the market with aunts who sell their vegetables. They bring me any tops from their vegetables for free. It still has nowhere to put it - but I’m joy in the freezer and dry

In the tops of vitamins above the roof, there are more free vitamins than in the tubers themselves all year round

Green powder from green tops (Admin)

Tanya, today I bought another tomato cream, dried.I will make a little more dried in jars !!!
She also gave an order for drying carrots, onions and beets. So that she and her baby do not run to the store in bad weather. So she has already appreciated, she cooks soups, borscht from dried vegetables. Well, why, mom has already cleaned it up, cut it dry, take it, and put a pinch in the soup, drying takes up little space. And I'm glad that my daughter is at least a little easier, baby, smart, naughty, mmm.
In short, I'm in the dryer ...

[Olya]

In short, I'm in the dryer ...

We have already passed this
But, to dry and freeze greens, tops, an excellent option in winter and boil green cabbage soup, and smoothies, and in mashed potatoes, and pour an egg, then everywhere ... especially vitamins above the roof

Olya, good luck to you and your children

And today I cooked a vegetable sauté, I threw a few bags into the freezer

Preparations of vegetables and meat for soups, porridge in a slow cooker and a soup cooker (Admin)

My daughter's freezer is already full and the camera is too Mushrooms, berries, cauliflower and zucchini for baby soup, and food. And my freezer is small and also already full, with applesauce for Belevskaya marshmallow.
The greens are still ahead of us, the mother-in-law and godfather will soon be cutting, we will dry the greens too.
The reserve, so to speak, is small, for the winter. Hamster !!!

Two options for solving the problem: a couple more freezers (which is problematic in your living conditions), or to clog ready-made gas stations in banks (which is real)

Tanya, tell me, can you dry beets on a fur coat? Or not, can the dried beets be restored for a fur coat? Or is this already impudence on my part?



Tanya, the lack of space is solved by drying, for me it is a panacea!



I, of course, flood (or flood?) But tell me the recipe for borsch dressing for cans with twist lids, please! Checked out SV Shteba as a sterilizer. Available in cans 0.25 and 0.5 liters.

Can I dry beets on a fur coat?

You can, people dry - but I have not tried

But I have 3 kilos of excellent beets in my refrigerator, I will grind them for days and roll them into jars. Perfect for cabbage soup, for buters, for a fur coat ...
I will roll up in small 500 ml jars.

Tanya, where is the reference to the recipe, eh? Or tease?

Or tease?

While in my head, I have not exhibited this yet.If you wait a bit of my cans

I'm waiting !!!

Then follow the recipes

You can, people dry - but I have not tried

But I have 3 kilos of excellent beets in my refrigerator, I will grind them for days and roll them into jars. Perfect for cabbage soup, for buters, for a fur coat ...
I will roll up in small 500 ml jars.

Tatyana, I've been making sun-dried tomatoes for several years now, everyone really likes it. And I can suggest a recipe for beets, I really like it, only I put less vinegar. And delicious for garnish and borscht. I've been doing it for 3 years already, it's going with a bang.

beets 4kg.
onion 2kg.
300gr. vegetable oil
2st. tablespoons of salt
9st. tablespoons of sugar
1 cup 9% vinegar

Grate the beets, cut the onion into half rings, add salt, sugar, oil, vinegar. Stir, leave to infuse for 12 hours, stir occasionally.
Boil for 15-20 minutes, roll up hot.
Can be eaten as a side dish and added to borscht.

[Luda]

Luda, great recipe, thanks!

But, for me, pure beets without additives (onions) and without oil are preferable. I do not perceive oil in such blanks

And my beets are already here

Canned beets (without sterilization) (Admin)

Pure beet flavor. The jars are excellent, I will soon put them in the pantry for storage

[Luda]

Luda, great recipe, thanks!

But, for me, pure beets without additives (onions) and without oil are preferable. I do not perceive oil in such blanks

And my beets are already here

Canned beets (without sterilization) (Admin)

Pure beet flavor. The jars are excellent, I will soon put them in the pantry for storage

I'll try yours too. Beetroot has grown a lot, there is something. I like the fact that I don’t pass vegetables into borscht and it’s very good for work as a side dish. I also make butter for myself - it turns out a little "oiled" beets.