How to make sun-dried tomatoes in the microwave for the winter: recipes and storage conditions

There are a myriad of methods for preserving tomatoes. Each housewife chooses according to her tastes and family preferences. Microwave-dried tomatoes are no secret to many. And for those unfamiliar, it's worth noting that the finished product is high-quality and retains its nutritional properties.

How to prepare sun-dried tomatoes for the winter

Properly prepared ingredients have a long shelf life and help add variety to your winter cooking.

In order to do sun-dried tomatoes for the winter, it follows:

1. Choose the right variety.
2. Cut and remove the seeds; they contain a lot of moisture, which takes a long time to evaporate.
3. Prepare the ingredients and follow the instructions in the recipe exactly.
4. Spices are added to the jar immediately before sealing. This way, they release more beneficial properties and a spicy aroma.
5. The prepared mixture is stored in a special room or refrigerator.

Vegetables can also be dried in the sun, but this is a very time-consuming process. Special equipment makes this process easier and faster. Using a microwave oven significantly reduces the time it takes to prepare sun-dried tomatoes for the winter.

How to choose tomatoes

The main ingredient is tomatoes; choosing them correctly will guarantee a positive result.

Selection of tomatoes:

• only ripe specimens are selected;
• the fruit size is medium or large, it is not advisable to use small ones; after drying small fruits, only the skin remains;
• The varieties selected are fleshy, not too juicy;
• The color doesn't matter, it all depends on the preferences of the household.

Depending on their size, the selected fruits can be dried quickly or slowly. Before beginning, it's important to determine how much time is needed for the preparation. Based on this, decide which fruits are best to use. The vegetables are sorted and prepared for the next step.

Preparing vegetables

The specimens selected for drying are thoroughly washed and allowed to dry. To speed up the process, they are toweled off. They are cut into pieces depending on size.

Very small ones can be simply split into two halves. Larger fruits are cut into wedges. The core is struck with a knife or spoon. It contains a large amount of liquid, which needs to be evaporated for a long time.

The selected cores are used to make tomato paste or other tomato preparations.

Place the finished slices on special baking sheets or microwave-safe dishes.

Methods for making sun-dried tomatoes at home

There are several ways to preserve tomatoes. The choice is up to housewives, their personal preferences, and the wishes of their household. By strictly following the recipe, you'll get a delicious addition to your winter dishes.

Classic recipe

It takes a little time to make, but the result is excellent. Classics are always quick and delicious.

Ingredients:

• tomatoes;
• tomato juice;
• garlic;
• basil;
• salt;
• pepper;
• oil;

Wash 1 kg of tomatoes thoroughly under cold running water and dry with a towel. Cut into wedges depending on size. Small tomatoes are cut into 2 pieces, larger ones into more. The cores are always removed.

Place on a plate, sprinkle with salt, and drizzle with oil. Microwave on high power. Place the mixture in the microwave for 10 minutes, then leave it for another 5 minutes without opening the door. Then remove and drain the juices that have formed at the bottom of the pan.

Place the baking sheet back in the microwave for 5-7 minutes. Watch the tomatoes closely during cooking. Depending on the variety, cooking time may be shorter or longer. Monitor the tomatoes closely; overdried tomatoes are unfit for consumption. Repeat if necessary until the moisture has evaporated.

Place some of the herbs in the sterilized jars. Chop a head of garlic and place it between the cooked tomatoes. Add 15 g of hot pepper and the remaining herbs. Bring 1 liter of tomato juice to the boil and add 100 g of salt. Bring to a boil and pour over the mixture. Roll up the jars and store.

With cloves and thyme

Adding herbs to sun-dried tomatoes creates a unique flavor and aroma. This appetizer is perfect with meat dishes.

Ingredients:

• tomatoes;
• garlic;
• carnation;
• thyme;
• salt;
• sunflower oil;
• bay leaf.

To make this sun-dried tomato recipe, use 2 kg of medium-sized tomatoes. Cut them in half and remove the cores. Place them cut-side down on a foil-lined baking sheet. Salt to taste. Bake for 10 minutes and watch them carefully to ensure they don't dry out.

Place the prepared tomatoes in jars containing 15g of thyme, 1-2 cloves, a crushed head of garlic, and a bay leaf. Heat the oil, fill the jars to 50% of the capacity, let them sit for a while, then fill to the top. Seal and store.

Storage

The finished product is stored in the refrigerator or cellar. Only jars filled with liquid and sealed are stored at home at room temperature. Sun-dried tomatoes are stored in oil-coated containers or in the refrigerator. Microwaving sun-dried tomatoes is quick and easy.