Sun-dried tomatoes are used to prepare various dishes: pasta, pizza, fish and meat dishes, and added to various salads. Let's look at recipes for cooking dishes with sun-dried tomatoes in more detail.
Sandwiches with sun-dried tomatoes
Ingredients:
- loaf – 1 pc.;
- cheese – 100 g;
- garlic - to taste;
- greens - for decoration;
- sun-dried tomatoes – 70 g;
- mayonnaise – 1 tbsp. spoon;
- sour cream – 1 tbsp. spoon.
Preparation
Grate the cheese on a fine grater, add chopped herbs, garlic squeezed through a garlic press and tomatoes cut into small cubes. Mix everything well, add mayonnaise and sour cream. Cut the loaf into pieces and spread each with the prepared mixture, decorate the top with herbs and sun-dried tomatoes. It turns out very tasty and beautiful.
Spaghetti with sun-dried tomatoes
Ingredients:
- spaghetti – 100 g;
- sun-dried tomatoes – 30 g.
Preparation
Cook the spaghetti in slightly salted water and drain it in a colander. Then transfer them to a saucepan, add a little butter and sprinkle chopped tomatoes on top, mix everything, heat it up and put it on plates. It turns out incredibly tasty and elegant. Try it yourself!
Meat with sun-dried tomatoes
Ingredients:
- beef – 500 g;
- sun-dried tomatoes – 6 pcs.;
- onion – 1 pc.;
- dry white wine – 50 ml;
- pitted green olives – 10 pcs.;
- salt, spices - to taste.
Preparation
Take the beef, cut into pieces and fry in oil until golden brown. Then pour a glass of water, cover with a lid and simmer for 30 minutes. While the meat is cooking, fry the onion, cut into half rings, separately. Cut olives and tomatoes into slices.
Add everything to the meat, salt and season with spices. Add wine, mix everything and cook for another 10 minutes. Ready dish Serve with any favorite side dish.
Chicken and sun-dried tomato salad recipe
Ingredients:
Preparation
Cheese and chicken fillet cut into small cubes. Remove the sun-dried tomatoes from the oil and chop finely, combine with cheese and chicken. Season the salad with tomato oil and garnish with olives. That's it - unusual, but very simple and delicious delicious salad ready.
Italians use dried tomatoes in many dishes. These tomatoes give them a unique taste and aroma. Currently, sun-dried tomatoes can be purchased in the store, or you can make them yourself at home. And it's not very difficult as it might seem at first.
Making sun-dried tomatoes
There are several ways to prepare sun-dried tomatoes: air dry, microwave, or oven. You can also simply dry them and store them in this form, or you can add oil to them and this way they will be stored longer. Let's consider several options for their preparation.
The first option is to dry the tomatoes fresh air. This is a classic method that requires sunlight and an air temperature of at least 32-34 degrees.
You need to choose the right tomatoes. It is best to choose the “cream” cherry variety of tomatoes for cooking. They should be ripe, without cracks or stains, small (100-150 grams) and preferably grown at home. It should also be remembered that from 15-20 kg of fresh tomatoes you can get 1-2 kg of dried ones.
To prepare them you will, of course, need tomatoes, salt, baking paper and drying dishes.
First of all, you need to wash the tomatoes in cold water. Then cut them in half and take out all the seeds, membranes and stalks with a teaspoon. The bottom of the dish prepared for felting should be covered with parchment paper and the tomatoes should be placed there with the cuts facing up. Salt the halves, cover with gauze and place in the sun.
When evening comes, it is better to put them in a warm place. Tomatoes are dried until all moisture is removed from them. This may take 8-9 days provided the air temperature is above 32 degrees. A sure sign that the tomatoes are ready is a whitish cut.
But in our latitudes, such weather does not last long, so the drying process can be carried out in the microwave or oven. Let's consider cooking sun-dried tomatoes in oil using a microwave oven.
To prepare them you will need tomatoes, garlic, salt, olive oil and a mixture of spices. Tomato preparation is standard (cut in half, remove the core with a spoon). The resulting halves should be laid out on a plane with the cut side up, then add spices and pour oil so that they are covered to the middle. Turn on the microwave for a maximum of 5-6 minutes, and then for another 10 minutes at a lower power.
After time, drain the resulting juice and salt the tomatoes. Take a jar and layer tomatoes. Between them we place garlic, passed through a garlic press. Pour in the resulting juice and oil. If it is not enough, then add olive oil.
It should be said that they are deprived of moisture, but they do not lose beneficial properties fresh vegetables. They still contain vitamins (C, PP, B), minerals(Mg, K, F, Ca), dietary fiber. At the same time, they are significantly higher in calories than fresh ones - 13 times.
What do you eat sun-dried tomatoes with?
Dried tomatoes are a unique product that is suitable for preparing snacks and more complex dishes. Often, the knowledge of many housewives is only enough to add these tomatoes as a seasoning to the main ingredients. But there are several secrets, knowledge of which will help expand the range of culinary possibilities:
1. To return sun-dried tomatoes to their previous state, you can fill them with water in a 1:1 ratio for several hours. They will absorb moisture, regain their previous appearance, and the core will become soft. But the taste and aroma of the spices will remain like dried tomatoes: richly sweet. Only excess salt will go away.
2. There is also an accelerated way to return sun-dried tomatoes to their original condition. Here you need a tablespoon of the bite, which must be added to a liter of water, bringing it to a boil. When the water boils, you can place dried tomatoes in it and hold them there for 2 minutes. The tomatoes will become soft but retain their firmness. If you do not add vinegar, then the tomatoes need to be cooked for 3-4 minutes.
3. Dried tomatoes can be further crushed and added along with other seasonings to various dishes: salad dressing, baked goods, soups, omelettes and much more.
You can also make your own marinated dried tomatoes, and they will be much tastier than store-bought ones. To make them, you need to put them in a container that you can then close with a lid, sprinkle them with a mixture of dried herbs, add a couple of peppercorns and a few pre-baked garlic cloves. All this needs to be poured with heated olive oil so that it completely covers the dried vegetables. Cover with a lid and refrigerate for 24 hours.
Sun-dried tomatoes can also be an independent dish - a snack. For example, sun-dried tomatoes in oil with cheese are a classic Italian cuisine. They are prepared as follows: place a fresh basil leaf on a slice of dried vegetable, then a piece of hard goat or cow cheese, and then again a slice of tomato. Such “pyramids” need to be placed in a jar and filled with heated olive oil. They should marinate for about a day.
You can prepare a huge number of delicious and at the same time simple dishes from dried tomatoes. Let's look at a few classic and well-known recipes.
1. Sandwiches with dried tomatoes. To prepare them you will need 1 baguette, ½ tbsp of sun-dried tomatoes marinated in oil, 5 fresh medium-sized tomatoes, 200 grams of hard cheese, 4 tbsp. l. olive oil, 3 garlic cloves, basil, 1 tbsp. l. balsamic vinegar, salt and ground pepper. Place baguette slices (slices 3 cm thick) in the oven for 2-3 minutes.
Mix sun-dried tomatoes with finely chopped fresh tomatoes, squeeze out the garlic, add chopped basil, butter and grated cheese. Spread the resulting mixture among the baguette slices and place in the oven for another 5 minutes until the cheese melts. They can be eaten either hot or cold - they will be equally tasty.
2. You can use them to make pesto sauce. To do this, you need to stock up on one large tomato, 100-150 grams of dried tomatoes, 50 grams of cheese and nuts (you can take pine, almonds, walnuts), 5 tbsp. l. olive oil, a clove of garlic and a pinch of fresh basil leaves and ground paprika. Mix all ingredients (except butter and grated cheese) in a blender until pureed, and then gradually add olive oil and cheese. The sauce is ready.
3. . To do this you will need ½ kg of feather pasta, 1 tbsp. sun-dried tomatoes and 1 tbsp. cream, ½ kg chicken fillet, fresh basil, 2 bell peppers, 4 cloves garlic, 2 tbsp. l. olive oil, a little chili powder. Fry the diced chicken meat and add chopped garlic.
While the meat is frying, core the pepper, cut into strips and bake in the oven (then it will need to be finely chopped), and chop the sun-dried tomatoes in a blender. When the chicken is fried, add pepper, sun-dried tomato puree, chopped basil, chili pepper and top it all with cream. Simmer for half an hour covered over low heat until thickened. Boil the pasta until half cooked, drain the water and place on plates, and pour hot sauce on top.
4. A simple salad for dinner with dried tomatoes. It will require 4 sun-dried tomatoes in oil, 10 green olives, half a red onion, 40 grams of Mozzarella cheese, 2 tbsp. l. olive oil, 1 tsp. balsamic vinegar, basil sprig, salt, peppercorns, lettuce.
We cut the cheese into cubes, cut the dried tomatoes lengthwise into strips, cut the olives into 4 parts, and cut the onions into rings. Then place lettuce leaves, previously torn by hand, on the bottom of the dish. Place tomatoes cut into strips on them, then olives and onion rings. Cheese cubes finish everything off. Fill with dressing.
For it you need to mix oil, vinegar, salt, pepper and chopped basil leaves. Beat a little. The salad is ready.
In addition to the above recipes using sun-dried tomatoes, there are many more possible dishes. For example, tomatoes in oil can be used for salads and even marmalade, and crushed sun-dried tomatoes can be added when baking bread. Sun-dried tomatoes can be stored for a year, so you can safely prepare them in the summer to enjoy their taste in the winter.
Of course, you can buy sun-dried tomatoes at the store—everything can be bought these days. But a modest jar for a relatively high price is not suitable for any large-scale feast, and it’s also expensive for a simple family dinner. Meanwhile, the snack is so good that once you try it, you will waltz around the small tempting jar and persuade yourself not to stray from the path of “rational” purchases. Don't waltz! Let's make sun-dried tomatoes ourselves, in our own kitchen, to our own taste and in our own way, but without going far from the cooking technology in their homeland.
Depending on the degree of drying, there are sun-dried and baked tomatoes. Baked tomatoes remain more meaty, their cooking time is 1-2 hours. The dried ones must be kept in the oven for at least 4-7 hours, during which time they will wither very well. Our ovens are, of course, not industrial ovens, as close as possible to the peasant “natural” method of cooking in fresh warm air, but drying tomatoes works well at home.
Ingredients
To make sun-dried tomatoes you will need:
- tomatoes - 2 kg
- pepper
- dried and fresh herbs
- garlic
- olive oil
Cooking time: 4-5 hours / Yield: 360-400 g sun-dried tomatoes
Preparation
Wash the tomatoes and cut them into halves if they are small, or quarters if they are large.
Cover a baking sheet with parchment and arrange the tomato halves quite tightly together, maybe even slightly overlapping. You need to lay it cut side up.
Prepare a mixture of salt, pepper and sugar in a separate container. Be sure to use sugar, no matter how sweet the tomatoes seem to you. When they dry out, they become more sour than when they were fresh. Take 3 parts salt and pepper and 5 parts sugar (for example, 1.5 teaspoons each of salt and sugar and 2.5 teaspoons of sugar). If desired, the amount of pepper can be reduced to 2 parts (1 teaspoon).
Sprinkle the mixture over the tomatoes, making sure to cover each half or quarter. Sprinkle with dry herbs, place peeled garlic cloves (4-5-6 on a baking sheet) and drizzle lightly with olive oil.
Place in a preheated oven. If you make baked tomatoes, set it to 100 degrees and keep it for about 2 hours. For dried ones, set 120 degrees and keep in the oven for about 4-5 hours. Be sure to use the convection mode, and if not, use a wooden stick, placing it between the door and the oven for ventilation.
If you are making sun-dried tomatoes for several jars, wash and dry them by the time the tomatoes are ready. Also prepare fresh herbs and garlic.
Pour some oil into the jar, add chopped garlic and chopped herbs.
Pour olive oil over the sun-dried tomatoes, filling any voids. For taste and longer preservation of the tomato, you can pour in a little (1-2 tablespoons per 0.5 liter jar) balsamic vinegar.
Place the finished jars in the refrigerator, where they can be stored for several weeks, and use as needed.
- What tomatoes are suitable for drying at home? In Italy, certain varieties are used to make sun-dried tomatoes. We won’t look for exactly these, but when choosing, we’ll take into account that the fruits should be fleshy and not watery, otherwise all that will remain is the skin. Cream tomatoes, or small round “grape” tomatoes, and, of course, cherry tomatoes are good in this regard.
- How and when to add spices? This important nuance drying tomatoes. You can sprinkle the tomatoes with all the spices immediately during cooking, or you can put the spices directly in a jar, where the sun-dried tomatoes will go to pick up aromas.
- Which spices are best? If the recipe includes fresh herbs, then you should not dry the tomatoes with them - it is better to flavor the oil and then use it. But with dried herbs, so that they open better, the tomatoes can be safely sent to the oven.
- What spices do Italians use and how much? Basil, thyme, rosemary - classic. You can also use Provençal seasonings. full set: thyme, marjoram, basil, rosemary, oregano, savory. Herbs and spices are added to taste; there are no strict recommendations.
- As for the oil (extra virgin olive oil, used by the Italians, or domestic refined sunflower), decide for yourself.
- Store tomatoes at room temperature or in the refrigerator, depending on the recipe. Keep the opened jar in the refrigerator. You can only remove tomatoes from the jar with a dry fork or spoon, otherwise they will become moldy.
Sun-dried tomatoes, recipe for the winter
- Cream tomato 2 kg
- Refined olive oil 250 g
- Dried basil 1 tsp.
- Dried rosemary 0.5 tsp.
- Dried thyme 0.5 tsp.
- Allspice 1 pc.
- Bay leaf 1 pc.
- Pinch of sea salt
- Dried garlic pinch
- Several black peppers
- Clove optional 1 pc.
Cooking time: 4-5 hours / Yield: 500 ml
- Wash ripe and whole tomatoes and cut in half.
- Scoop out the core of the tomatoes along with the seeds using a teaspoon.
- Place the tomato halves on a baking sheet lined with foil, cut side down, after lightly salting each half - this will help them dry better.
- Preheat the oven to 120 degrees C. Let the tomatoes dry for 2 hours in convection mode. If your oven does not have this mode, use a wooden stick soaked in cold water to create a gap between the oven and the door. Tomatoes must be ventilated to avoid drying out.
- After a couple of hours, change the drying temperature, lowering it to 100 degrees and leave the tomatoes to dry for another 2-3 hours. Drying time depends on the nature of the fruit: juicier ones will take longer to dry. So check back and, if you find that some of the halves have wilted enough, take them out of the oven. Let the rest get to the point.
- Prepare the jar. Wash it and dry it with a towel. Place all the spices on the bottom.
- Keep an eye on the oven; the finished tomatoes will now need to be removed every 10-20 minutes. Place them in a jar.
- When the jar is full, heat the oil, but do not bring it to a boil. Fill the tomatoes with hot oil to the middle, lightly hit the jar on the surface of the table so that the air comes out from below, then fill it with oil to the top, just under the lid. It is important that the oil covers all the tomatoes without leaving any “dry”. Screw on the lid and shake the jar a couple of times so that the oil gets onto the lid and condensation does not form.
- Then cover with a towel and leave to cool under it until the morning.
- Store sun-dried tomatoes at room temperature, but open jar keep in the refrigerator.
Sun-dried tomatoes in a vegetable dehydrator
If you are lucky and have an electric vegetable dryer in your kitchen, the process of drying tomatoes will be simple, although longer, because you will have to wait from 9 to 17 hours for the tomatoes to dry. The larger, meatier and juicier the pieces of fruit, the longer it takes. The advantage of this method is a uniform and precisely set temperature, which is not achievable in the oven.
Prepare the tomatoes according to the instructions described above, it is better if you remove the middle with the seeds. Place on trays, cut side up (otherwise juice will drip onto the dryer motor). Approximately 1 kg of tomatoes fits on one pallet; you need to calculate the quantity based on this. Drying temperature 70 degrees C. Swap the trays from time to time. This is all.
When using a dehydrator, it is important not to dry out the tomatoes, so as with the oven, make sure they remain soft and flexible. No juice coming out? Great, the tomatoes are ready.
Sun-dried tomatoes in the microwave
The fastest way to dry tomatoes when you urgently need to prepare them for inclusion in some dish, for example. These tomatoes are not for long-term storage. Cooking algorithm:
- Place the tomato slices on a flat microwave plate. Turn on maximum power for 5 minutes. Turn off, but do not remove the dish with tomatoes, but let it stand in the closed microwave for 10 minutes.
- Remove the dish with tomatoes, drain the juice and place again. Dry on full power for another 3 minutes. And keep it in the closed chamber of the device for another 3 minutes.
- Next - a sterile jar, spices, oil - everything according to the instructions (see above).
Sun-dried tomatoes: what do you eat with and where to add them?
How to use sun-dried tomatoes? They are also good on their own as a snack. Sun-dried tomatoes are a great addition to fish, meat, and cheeses. Salads, bruschettas, and pasta are made with tomatoes.
Try sun-dried tomatoes and you will definitely find what and where to use them! Unless, of course, they disappear first. In the most mysterious way.
Sun-dried tomatoes come, of course, from sunny Italy. In their native country, they are added to pasta, salads, traditional pizza, and before that they are dried for several days in the open sun. We can do this at home using an oven, electric dryer, slow cooker or microwave. The absence of the burning sun won't hurt much.
Cherry, Slivka and other tomatoes suitable for drying
Not all varieties are suitable for drying. You should not take too juicy or large vegetables - they will have to be dried in the oven for too long.
For the special taste of sun-dried tomatoes, you need to take “your” vegetable, grown in the country or in the village, but not store-bought, from a greenhouse.
Fruits are chosen with thick skin, fleshy and dense, even greenish. Tomatoes of the “cream”, “watercolor” or “red date”, “Königsberg” varieties are well suited. You can also dry cherry tomatoes. It is important that they are absolutely fresh and healthy, without rotten places and “vegetable” diseases.
What do you eat sun-dried tomatoes with?
They make very nice canapé sandwiches (with olives and mozzarella). These tomatoes are added to salads, pasta, pizza, used as a side dish or as a separate snack.. Sauces for many dishes are prepared with this preparation. Sun-dried tomatoes go well with both fish and meat or vegetable dishes. They add heat and spice.
Sun-dried tomatoes are prepared for the winter, or served after 2 days.
Ways to make sun-dried tomatoes at home - recipes with photos
We offer you a selection of recipes for preparing this amazing snack. Choose according to your taste.
Oven is the best option
Not every housewife has a multicooker or electric dryer in the kitchen, but an oven is always at hand.
You will need:
- tomatoes - from 4 kg you get 2 jars of 0.5 l each;
- ground pepper (black peas or ground, ground red or a mixture of peppers);
- salt (coarse, preferably sea salt);
- oil (sunflower seeds or olive);
- garlic (2 or 3 cloves);
- herbs and spices (original Italian recipes use “Provençal herbs” - rosemary, basil, thyme, marjoram, oregano; you can also combine fresh or dried herbs with chili pepper).
The taste of tomatoes will be brighter, richer and sharper if you add chili pepper and oregano during drying. Fresh herbs are added to the oil and dry herbs are sprinkled over the tomatoes before putting in the oven.
Preparation:
- Wash and dry the vegetables on a clean waffle towel, cut lengthwise into two or four pieces.
- Remove the stems and seeds from the tomatoes (for the “cream” variety, this is not necessary - the seeds will give the tomatoes a special aroma and exquisite taste).
- Line a baking sheet or wire rack with parchment, place the pieces close to each other, sprinkle the tomatoes with salt and pepper, and add sugar. Add oil to each half (or quarter) of tomatoes - they will become softer and more fragrant.
- Place the pan in the oven preheated to 40°C. The lower the oven temperature, the tastier the wilted tomatoes will be. You can leave the oven at 60°C, but a low temperature is preferable. Leave the door ajar so that moisture evaporates more freely, air flows in and the tomatoes “breathe.”
- Keep the fruits in the oven for 5 to 12 hours. You can experiment and change the oven temperature. You also need to turn the baking sheet with tomatoes over so as not to dry them out. Ready and well-cured, they remain flexible and bend; if overdried, they become dry and brittle.
- Remove the finished tomatoes from the oven.
How to Store Snacks All Winter
You can serve prepared vegetables for dinner immediately after removing them from the baking sheet, but it is better to pour olive oil over them so that they infuse, and then eat them two days later or leave them for the winter:
- Prepare the jars - wash, wipe dry (you don’t need to sterilize).
- Fill the bottom of the jar with oil, add the selected herbs and chopped garlic.
- Fill the jar one third with dried fruits, sprinkle with oil, sprinkle with herbs.
- Repeat layers until the jar is full, pour olive oil in the last layer, completely covering the tomatoes.
- Screw the lid on the jar and place it in a cool, dark place or in the refrigerator.
Tomatoes dried in the oven can be stored for up to 6 months. Opened - 2 weeks and only in the refrigerator.
How to dry tomatoes in an electric dryer
Tomatoes take longer to cook in an electric dryer:
- Wash, dry and cut the tomatoes into halves or quarters.
- Remove seeds and stalks.
- Turn the pieces onto napkins or paper towels, cut side down, and let stand for 5 or 8 minutes to remove excess juice.
- Sprinkle with salt and pepper, add sugar.
- Place cut side up on a wire rack and turn on the dryer, setting the temperature to 40°C.
- Leave to dry for 10 to 16 hours. The larger the pieces, the longer it takes for the moisture to evaporate. If there are several trays in the electric dryer, they should be swapped so that the fruits dry evenly. You also need to monitor the drying process and remove already dried slices.
- Check the tomatoes: if no juice comes out when pressed, they are wilted.
- Pour oil into a jar, add balsamic vinegar and a little garlic, as well as selected herbs.
- Place the tomatoes tightly, alternating layers: tomatoes - oil with herbs and garlic - tomatoes - oil. The last oil layer should cover all the tomatoes.
- Screw on the lid and place the tomatoes in the refrigerator.
Sun-dried tomatoes in an electric dryer will be ready in 5 days. Store in a cool, dark place or in the refrigerator for up to six months.
How to cook sun-dried tomatoes in the microwave
In the microwave, tomatoes turn out more baked than sun-dried. This preparation requires much less time.
- Wash, dry, cut the tomatoes into slices.
- Mix herbs, salt, olive oil and sugar in a separate bowl, you can pound them in a mortar.
- Coat each tomato half with the spiced oil.
- Place the tomatoes in a microwave-safe refractory dish (it is better to choose one with high sides).
- Place the tomatoes in the microwave, turn it on at maximum power (800 W) for 5 minutes.
- Leave the dish with tomatoes in the closed oven for 10–15 minutes.
- Remove the dish with tomatoes from the microwave and pour the juice that has separated into a separate container.
- Salt the tomatoes again and cover with herbs and pepper, put in the microwave for 3 minutes, setting the maximum power.
- Turn off the oven and leave for 3-5 minutes.
- Peel and chop the garlic.
- Layer the garlic and tomatoes from the microwave into a clean jar, and when the jar is full, pour the juice that was previously drained into a separate container over the tomatoes.
- Add olive or vegetable oil so that all the fruits are under it, screw on the lid.
Tomatoes dried in the microwave are stored in a cool, dry, dark place, closed, for six months.
Sun-dried tomatoes in a slow cooker
Tomatoes dried in a slow cooker are the most quick recipe from those proposed.
- Wash the vegetables, dry and cut into pieces, peel the garlic.
- Cover the bottom of the multicooker with baking paper and lay out the garlic cut into slices or slices, then the tomato halves cut side up, sprinkle vegetable or olive oil on top.
- In a separate bowl, combine salt, sugar and pepper (for 2 parts salt - 5 teaspoons sugar and 0.5 teaspoon pepper), sprinkle the fruits with this mixture.
- Set the multicooker to the “Baking” mode, set the time depending on which tomatoes you like - more dried or less. If you want the tomatoes to remain juicy, one hour is enough; if they are dry, you can leave them for three hours or more. Temperature - no higher than 100 °C.
- You can serve it immediately, or you can wrap it in jars, as described earlier.
- To increase shelf life, add up to 2 tablespoons of vinegar to each half-liter jar.
Vegetables dried in a slow cooker can be stored in the refrigerator for no more than 6 months.
Recipes from famous chefs
Many cooks use sun-dried tomatoes to prepare other dishes. How do they prepare them?
Julia Vysotskaya
Yulia Vysotskaya prefers to preserve dried vegetables of the “cream” variety.
- Cut the fruit lengthwise and use a spoon to remove the juice and seeds.
- Place the tomatoes in a single layer in a fireproof dish.
- The dressing includes black peppercorns, fresh and dried basil. Grind spices with salt, add garlic.
- Dressing - on the fruit, olive oil on top. Place in the oven preheated to 90°C for 3-4 hours.
Video recipe: sun-dried tomatoes according to Julia Vysotskaya’s method
Hector Jimenez-Bravo
And chef Hector Jimenez-Bravo prepares oven-dried tomatoes differently:
- put water to boil, at the same time make cross-shaped cuts on the tomatoes;
- dip them in boiling water for 30 seconds, and then, conversely, in cool water (this will help remove the skin);
- cut the tomato into 4 slices, remove the pulp;
- sprinkle the tomatoes with salt, pepper, chopped parsley, fresh basil and oregano;
- Place in an oven preheated to 100°C for an hour and a half.
Video recipe: sun-dried tomatoes from chef Hector Jimenez-Bravo
Niki Belotserkovskaya
Nika Belotserkovskaya is drying cherry tomatoes in a frying pan. It turns out to be an additional side dish or appetizer that goes perfectly with both fish and meat.
In our country, sun-dried tomatoes are less common than, for example, in Italy. Italians eat tomatoes all year round and it has already become a tradition to use tomatoes in all the most incredible forms from our point of view. Meanwhile, properly prepared sun-dried tomatoes with spices and in oil are a real delicacy, once tasted, you want to come back again and again. Without exaggeration, they can be called a delicacy, if not in terms of cost, then in terms of the amount of labor invested.
Although anyone can make their own sun-dried tomatoes at home. They will cost much less and you can enjoy their amazing taste as much as you like.
Sun-dried tomatoes can be used for decoration, as a filling for sandwiches, or placed in hot dishes - soups, pasta. They go well with many cold foods, so they are widely used in salads. The important thing is that by putting sun-dried tomatoes in a jar and filling them with vegetable oil (preferably olive oil), they can be stored in the refrigerator for a long time.
Some recipes recommend soaking sun-dried tomatoes in water before using, but this way they lose most of its rich spicy taste. In general, this product has a number of useful properties. This is the case when we can say with confidence - both tasty and healthy.
Dried tomatoes contain a lot of vitamins and microelements; they promote good digestion and are considered a real antidepressant. They contain the so-called happiness hormone serotonin, which improves our mood and increases our efficiency. There are studies that have confirmed the positive effect of this product on brain cells - eating dried tomatoes improves memory and intelligence.
Sun-dried tomatoes contain a lot of potassium, which is necessary for proper cardiac function. This delicious product reduces the risk of blood clots and generally improves the condition of blood vessels. It is considered a good prevention of vision problems. Helps get rid of swelling by removing excess fluid.
Sun-dried tomatoes can be a delicious dish on their own and an excellent snack, but they are also added to a variety of other dishes, from pizza to pasta and risotto. They are combined with fish, meat, and various vegetables. We have collected for you some of the most interesting, in our opinion, salad recipes that include dried tomatoes. We hope that you will find something to cook for your family and guests.
How to make sun-dried tomato salad - 17 varieties
Here's what we'll use in this recipe:
- any lettuce leaves, salad mix or just arugula
- sun-dried tomatoes
- fresh cherry tomatoes
- cucumber
- unleavened Mozzarella cheese
- pine nuts
- hard Parmesan cheese
We invite you to see in detail how this salad is prepared. It turns out exquisite and pleases with a truly unusual taste.
Let's take the following products:
- chicken breast 0.5 kg
- radicchio 1 head
- asparagus ⅕ kg
- sun-dried tomatoes 3 pcs.
- garlic 1 pc.
- olive oil 60 ml
- vinegar 20 ml
- brown sugar 10 g
- ground black pepper 5 g
- sea salt 5 g
TO chicken meat you can add a little soy sauce.
Let's start preparing the salad with chicken, asparagus and radicchio:
- Cut the chicken into thin strips and fry in a frying pan with hot oil. Here we also add asparagus without stalks with stems cut into 3 parts and finely chopped garlic. Add salt and spices.
- While the chicken is frying, prepare a dressing from olive oil, vinegar (raspberry vinegar, if available), sugar, salt and pepper.
- We also cut sun-dried tomatoes into strips.
- Separate the radicchio into individual leaves and place on a serving plate.
- Place fried chicken and asparagus on the ridicchio greens, top with tomatoes and drizzle with dressing. The salad is ready.
The composition of the salad is very simple:
- sun-dried tomatoes,
- corn,
- arugula,
- pickled onions,
Quite simple and affordable ingredients in small quantities, but the result is amazing.
Watch the video to see for yourself.
A very charming salad and a great dinner or lunch! :) Maximum benefits and a volcano of taste - try it!
We take the following products:
- Long grain rice 1.5 cups +- (h=180 ml);
- Cherry tomatoes 200 gr.;
- Sun-dried tomatoes 7-10 pcs.;
- Black olives 200 g;
- A handful of pine nuts;
- A bunch of parsley.
Refueling:
- 2 tbsp. soy sauce
- 4-6 tbsp. olive oil (also use tomato oil)
- 2 tbsp. balsamic vinegar
This salad is prepared as follows:
- We won’t tell you such simple things as how to properly cook rice - you can always find out in the corresponding article. And there’s not much else to cook here.
- Roast the nuts in a frying pan.
- Divide small cherry tomatoes into 4 parts each.
- Cut the olives into rings.
- We also chop sun-dried tomatoes and parsley.
- Now in a large container we combine all the prepared ingredients and add the dressing, which we prepare separately.
- Leave the salad to stand for 15 minutes and serve, garnished with olive rings.
If you don't have sun-dried tomatoes, you can easily get out of the situation this way. Cut regular fresh tomatoes (you can use cherry tomatoes) into halves, place them skin side down on a frying pan or baking sheet, sprinkle some spices on top and drizzle vegetable oil. Place in the oven for about half an hour. These aren't exactly sun-dried tomatoes, but they're similar and just as delicious!
We will prepare a salad from the following products:
- olive oil
- balsamic vinegar
- basil
- sun-dried tomatoes
- suluguni cheese or mozzarella
- olive
- red onion
- salt pepper
- lettuce
We invite you to get acquainted with the cooking process filmed in the following video.
A very light spring salad with a pleasant spicy taste. It’s especially good after long holidays with rich feasts.
The products in it are:
- Salad mix - 200 g
- Soft cheese with white mold - 0.5 packs
- Sun-dried tomatoes - 30 g
- Crimean onion - 1
- Refueling:
- Honey - 1 tsp.
- Olive oil- 20 ml
- Balsamic vinegar - 10 ml
Now get acquainted with the process of preparing this salad:
- The onion will need to be cut into thin rings or half rings if possible. The cheese must first be cut diagonally to form thin triangles.
- Prepare the dressing - to do this, use a blender or whisk to beat all the ingredients until smooth.
- Mix the salad mix with sun-dried tomatoes and onions. Pour in the dressing and stir with tongs or two forks. Then repeat the operation adding cheese. Serve this salad immediately after preparation. Bon appetit!
This salad has only three ingredients, but its taste is as good as the most sophisticated dishes - elegant and original. After all, everything ingenious is simple!
Products:
- 250 g sun-dried cherry tomatoes
- 100 g cheese
- arugula
The video below shows the entire simple cooking process step by step. Watch and cook with pleasure!
Penne is a pasta that goes well with sun-dried tomatoes and can be either a stand-alone salad or a side dish for a meat dish, such as a layered meatloaf.
Here's what we need:
- Penne - 400 g
- Garlic - 3 g
- Provençal herbs
- Sun-dried tomatoes - 6
- Olive oil
To decorate the dish:
- Leaf lettuce - 1-2 bunches (I have Ketezh salad, lettuce mustard, regular lettuce)
- Dill and parsley.
- Sun-dried tomatoes - 7-8 halves.
For refueling:
- Olive oil - 2 tbsp. l.
- Balsamic vinegar - 1 tsp.
- Lemon juice - 2 tsp.
- Sugar - 0.5 tsp.
- Ground pepper
- Grainy mustard - 1 tsp.
Here's how we'll prepare this dish:
- Boil the pasta.
- Heat the oil in a frying pan and fry the garlic along with Provençal herbs - this gives the oil a very rich garlic flavor. Throw sun-dried tomatoes here for 5 minutes. And at the end we add penne.
- Prepare the dressing and serve.
- On a nice shallow plate, place lettuce leaves on which we place penne with tomatoes. Or if you are serving with a meat appetizer, then it is better to place the meat in the center (on the leaves), then the penne.
- Top everything with dressing and serve. Bon appetit!
Let's prepare the following products for this dish:
- salad mix 75 g - corn and chard
- fresh cucumber 2.
- brie cheese 50 g (can be replaced with camembert)
- sun-dried tomatoes 50 g
- pine nuts 20 g
- olive oil 40 ml
- 20 ml olive brine
- garlic 1 g
- balsamic vinegar to taste
- grated parmesan cheese 20 g
Watch a video about how these products are used to create aesthetically pleasing and very delicious dish with a somewhat unusual, original taste for us.
Products for salad:
- avocado half
- cherry tomatoes 10 pcs.
- sun-dried tomatoes 3
- salad mix
- hard cheese 30 g
- pine nuts 1 handful
- olive oil 2 tbsp. l.
- balsamic vinegar 1 tsp.
- apple cider vinegar 1 tsp.
- pepper salt
The process of preparing a salad with avocado, sun-dried tomatoes and pine nuts comes down to the following steps:
- The pine nuts will need to dry a little.
- Cut fresh cherry tomatoes into halves, dried ones into thinner halves.
- Remove the pulp from the avocado and cut it.
- Mix everything, add dressing and place on lettuce leaves or in a salad bowl (in this case, first put lettuce leaves in a separate container, then everything else and mix).
- Garnish the salad with thin flakes of cheese (you can cut them with a potato peeler) and pine nuts, which you sprinkle on the finished dish.
If the sun-dried tomatoes are not dry, but in oil, then it is better to cut them larger. Hard cheese It’s better to take a flavorful one, like Parmesan.
The ingredients you will need for the salad are:
- champignons
- sun-dried tomatoes
- lemon juice
- bell pepper
- red onion
- green
You can find out more by watching the video below. The salad turns out to be easy to digest and healthy. Well, you can judge the taste for yourself - we hope you won’t be disappointed)
We take the following products for a salad with sun-dried tomatoes and bows:
- bow pasta 150 g
- pine nuts 50 g
- 1 bunch fresh spinach
- sun-dried tomatoes 3 pcs.
- green onion 1 bunch
- red chili pepper 1 pc.
- olive oil 20 ml
- ground black pepper 5 g
- sea salt 7 g
Sun-dried tomatoes can be added directly to the olive dressing.
Let's prepare a delicious, satisfying and healthy salad with bows and sun-dried tomatoes:
- Slice the onion and pepper thinly, slightly diagonally, after removing the seeds from the pepper.
- Dry the nuts in a frying pan.
- Chop the spinach and sun-dried tomatoes (you can use strips in tonic).
- Boil the pasta and at this time prepare a dressing from olive oil, chili peppers, which we cut, and regular peppers.
- Drain the pasta, mix with onions, sun-dried tomatoes and spinach, pour over the dressing.
- Sprinkle nuts on top.
This dish can be served as a side dish, warm or cold, as a salad. It’s delicious either way.
We select products according to the list:
- salad mix
- pickles
- tomatoes dried in olive oil
- olive
- feta cheese
- prosciutto
- olive oil and spices
The cooking process is recorded on video, which you can watch right now.
Very tasty and, most importantly, unusual salad! Treat yourself and your loved ones to a delicious dish based on an original recipe.
Here's what we'll use to prepare this salad:
- seafood cocktail 500 g
- broccoli 400 g
- sweet pepper (red and green) 1 pc.
- lemon juice 2 tbsp.
- green olives stuffed with anchovies 200 g
- green beans 300 g
- handful of peeled walnuts
- olive oil 2 tbsp.
- handful of sun-dried tomatoes
For refueling:
- olive oil 200 ml
- juice of 0.5 lemon
- salt, black pepper
Now let's see how to prepare a seafood salad with vegetables and sun-dried tomatoes:
- Boil seafood in salted water for several minutes, drain the water and let cool.
- We do the same with the bean pods, then fry them for a few more minutes in olive oil.
- We also boil the broccoli, after disassembling it into inflorescences. Add a spoonful of olive oil to the cooking water.
- Place the washed peppers in the oven for 15 minutes and after cooling, remove the skin, remove the seeds, and cut the pulp into thin strips.
- All that remains is to mix everything and pour over the dressing, which we prepare from olive oil with lemon juice and spices.
- Place in a large salad bowl or in portions, sprinkle with nuts and sun-dried tomatoes on top. Bon appetit!
Let's take for him:
- green iceberg lettuce
- dried cherry
- bell pepper
- zucchini
Few ingredients, which means little time to prepare. But a completely unusual combination and a very interesting taste. Watch the video and prepare your culinary masterpiece!
Couscous is an interesting cereal made from durum wheat or barley and rice. It can be classified as a dietary product, healthy and recommended for consumption by almost everyone. An interesting feature of couscous is that this grain goes very well in salads with a variety of foods. Its grains are imbued with the taste of the “neighbors” and become unusually pleasant. We invite you to prepare an unusual salad called tabbouleh, in which couscous is almost perfectly combined with sun-dried tomatoes.
For it we will take the following products:
- Couscous 150 g
- Sun-dried tomatoes 100 g
- Sweet pepper 200 g
- Hot water 250 ml.
- Cashew, pine or walnut nuts 40 g
- Juice of one lemon
- Olive oil 3 tbsp
- Cilantro or parsley 15 sprigs
- Mint 10 sprigs
- Asafoetida or green onions
- Salt, black pepper
- Lettuce for decoration
You can complement this salad with olives and capers.
Watch the video to see what to do and how to do it - everything is explained in detail, there will be no ambiguities left after watching.
In this salad, the tender pulp is very successfully complemented by the spicy and salty taste sun-dried tomatoes, giving together a piquant and unusual taste.
The products we need are:
- Rocket leaves 200 g
- Pumpkin seeds, roasted 20 g
- Iceberg 120 g
- Sunflower seeds, roasted 20 g
- Avocado 2 pcs
- Sun-dried tomatoes (confit) 300 g
- Olive oil 100 ml
- White balsamic vinegar 30 ml
- Salt, pepper, sugar to taste
How to prepare the salad, watch the video recipe, which also provides detailed recommendations for serving and decorating.
