TOP 20 step-by-step recipes for sun-dried tomatoes at home for the winter

Making sun-dried tomatoes at home isn't all that difficult. And this snack has many fans. Of course, you can buy sun-dried tomatoes at the store; you can buy anything these days. But it's more enjoyable and cost-effective to make them yourself in the kitchen using one of the recipes offered. So how do you make this delicious preserve for the winter, and what do you need?

Features of preparing sun-dried tomatoes

This snack is distinguished by its minimal number of ingredients, but strictly speaking, that's not the whole point. The classic recipe calls for the sun's rays to be involved in the process. In our climate, drying tomatoes with ultraviolet light isn't an option. The sun isn't the right kind. This means you'll have to prepare the snack using dehydrators, ovens, and microwaves.

Cooking instructions:

1. You can use any oil in cooking, but Italians prefer olive oil, considering it ideal. If you can't find olive oil and can't use it, use refined sunflower oil.
2. Seasonings are selected individually. Basil, pepper, and cumin are classics, but Provencal herbs are also used.
3. You can supplement the recipe yourself by adding garlic; this will improve the taste of the snack and add a piquant flavor.

How to choose and prepare vegetables before starting the process

Using green tomatoes is not recommended. However, if you prefer unripe tomatoes, consider preserving them.

What other characteristics should the fruit meet:

• be fleshy and not watery, otherwise the dish will consist of only skin;
• ripe, small tomatoes - give preference to the Slivka variety of tomatoes, everyone's favorite cherry tomatoes will also do;
• The tomato must be clean, preferably fresh, but not overripe, without signs of rot, visible damage, or mold.

How to make sun-dried tomatoes at home

Making this appetizer yourself isn't all that difficult, but it does take time. To avoid failure and culinary disappointment, it's recommended to follow a recipe.

A simple step-by-step recipe for the winter

We'll describe in detail the classic recipe for preparing this snack, which can be made in the following way:

1. It is worth cutting the tomatoes into slices (halves or quarters).
2. Line a plate with parchment paper and place the tomatoes on it.
3. Tomatoes are positioned so that their cut side is facing upwards.
4. Then they are sent to the oven for a certain time.

The cooking time for the appetizer depends on the recipe you choose. If the tomatoes are baked, they'll need to cook in the oven for at least 4 hours. If sun-dried, they'll need to cook longer—4 to 6 hours.

Once the tomatoes have reached the desired temperature (become dried or baked), they are removed from the oven and placed in a jar.

The canning process takes place according to the following scheme:

• the jars are pre-sterilized, along with the lids;
• then they put tomatoes in them, covering them with a mixture of salt, pepper and herbs;
• They are laid out in layers and then covered with olive oil.

Note: You can prepare the mixture in advance by combining salt, pepper, and herbs. For those who like it hotter, ground paprika or red hot pepper will do.

Fresh or dried herbs are used. The classic version calls for basil, pepper, and thyme. Olive oil is present in the classic recipe, but it is often replaced with sunflower oil or balsamic vinegar.

The jar should be completely filled, leaving the remaining space for oil or vinegar. Store the mixture in a cool place; it is recommended to store it in the refrigerator.

Recipe from Yulia Vysotskaya

According to Yulia Vysotskaya, tomatoes should be prepared according to the following recipe:

1. Select cherry tomatoes (300-350 grams). Wash them under running water and remove the stems.
2. Mix salt and pepper, choose the proportions individually, following your taste preferences.
3. Peel the garlic and add the cloves to the chopped tomatoes.

Chop the herbs and remaining garlic and mix them together. Spread the mixture over the tomatoes and bake in the oven, preheated to 90 degrees Celsius (194 degrees Fahrenheit). The appetizer will be ready in 6-7 hours; for a delicious result, it's important to finish the process.

Note! Yulia suggests an alternative: sprinkle the tomatoes with herbs and spices before baking, rather than jarring them. Use hot-pressed olive oil.

Remove the cooked tomatoes from the oven, place them on parchment paper, and then place them in a glass jar. No need to layer them; sprinkle the remaining salt, pepper, and chopped herbs on top, then pour olive oil over everything. Refrigerate the finished product.

In the oven

There are a few tricks that will help you make a delicious snack in the oven:

• preheat oven to 80-90 degrees;
• cook at a temperature of 100 or 120 degrees, no higher;
• Monitor the condition of the tomatoes, ensuring sufficient air circulation.

Cooking in the oven is easier, but if that's not possible, you can use a microwave or a vegetable dehydrator. Some housewives claim that the appetizer won't be as tasty without olive oil, but it's a matter of taste. Try sealing a few jars with olive oil or vinegar.

In an electric dryer

Making this snack is easier with specialized equipment. You'll need to dry the tomatoes in an electric dehydrator for at least 9 hours. The larger the pieces and the juicier the tomatoes, the longer the drying time. Otherwise, the recipe is the same as the classic one.

In the microwave

To preserve the juiciness of the fruit and avoid overdrying, follow these rules:

1. Chop the tomatoes, then place them on a plate.
2. Turn the microwave on at full power and set the time to 5 minutes.
3. When the time is up, leave it for another 5 minutes without opening the door.
4. If this is not enough, repeat the procedure, setting the time to 3 minutes.

Italian recipe

Dried or sun-dried tomatoes are prepared according to a specific recipe, and it differs from the classic one:

• a variety of herbs used for harvesting. You will need: rosemary, thyme, oregano, garlic, parsley, and dill;
• and the finished tomatoes are poured not with olive oil, but with warm sunflower oil;
• It is recommended to use tomatoes of the Slivka variety.

In a convection oven

This is the ideal way to prepare a snack, but if that's not an option, you can ensure air circulation by placing a wooden stick between the oven door and the oven itself.

With balsamic vinegar

This recipe is similar, but balsamic vinegar is used instead of olive or sunflower oil. It is poured into a glass container after it has been filled with tomatoes.

With garlic

Garlic is used in crushed and regular form, and is handled as follows:

1. Chop and add salt and pepper, combining with herbs.
2. Place the tomatoes on parchment paper and put them in the oven.

If garlic is unpleasant, its taste and aroma are disgusting, you can replace this ingredient or stop using it altogether.

With basil and garlic

If we are talking about dried basil, then you can soak it in garlic juice, and then place the mixture of these spices on the tomatoes and put them in the oven or electric dehydrator.

Place the remaining mixture in a jar to give the snack an unforgettable aroma.

Sun-drying tomatoes

We prepare using the following technology:

• place the fruits cut into slices on a paper towel or gauze;
• cover with a thin layer of material if there are flies or other insects in the room;
• turn over at least once every 4 hours;
• When the sun goes down, we take the preparation and place it in jars.

In olive oil

Extra-virgin oil is used to enhance the tomatoes and add flavor to the snack. It's recommended to use warm, room-temperature oil when basting the tomatoes.

In sunflower oil

It's heated, but not brought to a boil. Pour it into a glass jar after adding the other ingredients (salt, pepper, spices). This is the final step.

With balsamic vinegar

An alternative option. This recipe will offer new flavors, but it's not for everyone, as the ingredient adds a pleasant tartness to the dish.

Recipe from Alla Kovalchuk

It has its own peculiarities. You'll need to heat water and drop the fruit, previously cut crosswise, into boiling water. Then, plunge them into cold water, peel them, and remove the seeds and liquid pulp.

Next, cut into wedges, sprinkle with seasonings, and bake in the oven for 1.5 hours. Then, seal in jars, sprinkle with seasonings, and top with vinegar or oil.

Recipe by Vincenzo Barba

What's different is that the chef suggests using a mixture of olive and sunflower oils. Also, add 1 teaspoon of sugar to the salt and pepper.

In the Isidri dryer

The process is gradual and gentle, which doesn't affect the product's flavor. A gas oven is not suitable for such procedures. However, using an Isidri dehydrator prevents tomatoes from turning brown, which would otherwise be considered spoiled and unsuitable for further use.

Sun-dried cherry tomatoes

We follow the same procedure: chop the tomatoes. But avoid cutting them into too small pieces; cut the tomatoes in half and heat them.

Cherry tomatoes aren't much different from other varieties, but they're ideal for making snacks because they possess all the necessary characteristics. If you're making sun-dried tomatoes for the first time, cherry tomatoes are the way to go.

How long and how are the blanks stored?

If stored properly, the snack will keep for 2-3 weeks. However, to achieve this, it must be kept in a cool, preferably dark place.

Storage rules:

1. An opened jar is kept in the refrigerator; its shelf life does not exceed a couple of days.
2. Take the tomatoes with a clean fork or spoon; the utensils must be dry.

What you shouldn't do:

• expose tomatoes to high temperatures;
• heat or cool jars, freeze;
• keep out of direct sunlight, close to heat sources.

If stored correctly, the appetizer will retain its flavor for a long time. It can be enjoyed during a modest dinner or a boisterous family celebration with many guests.