Sun-dried tomatoes in the oven for the winter: 2 recipes
I hope you already know about the existence of a delicious Italian snack - sun-dried tomatoes. Perhaps you even had the good fortune to try them. But today you have a great opportunity to get your hands on an easily implementable recipe for preparing this delicacy.
Sun-dried tomatoes are a dish of the Mediterranean, where the warm sun and dry climate produce excellent tomatoes. Initially, they were dried in the sun (at a temperature of at least 30 degrees Celsius), turning them from side to side every 3-4 hours, and in the evening they were brought into the house. Now more than half of all sun-dried tomatoes produced are dried in a simple oven.
To prepare a high-quality and flavorful product, you need to choose dense, meaty vegetables. This means that the most ideal variety of tomatoes for drying is cream.
You can store sun-dried tomatoes in a simple bag in the refrigerator (2-3 weeks). For longer storage, tomatoes must be placed in a jar, filled with vegetable oil, and various seasonings added (olives, garlic, rosemary, thyme, lemon or lime zest, chili pepper).
If you grind these tomatoes together with the aromatic filling in a blender, you will get a very appetizing and aromatic pesto sauce that can be added to various dishes.
Preparing sun-dried tomatoes for the winter is quite easy and accessible to any housewife. And how many wonderful dishes can then be prepared using this Italian culinary masterpiece: salads, pizzas, pasta dressings and much more.
Sandwiches with soft cheese, herbs and this delicious preparation are an excellent snack. In general, the flight of your culinary imagination is not limited in this case.
We offer you two recipes for preparing sun-dried tomatoes in the oven, they are almost similar, they differ only in the set of herbs and the fact that according to one recipe we will prepare sun-dried tomatoes in their peels, and peel the others.
Sun-dried tomatoes in the oven without peel
The following will also be used: oven, baking tray and baking paper.
How to cook sun-dried tomatoes in the oven without peeling
Let's start our actions by putting a saucepan of water on the stove, let it heat up, and we'll go wash the tomatoes. After this task is completed, arm yourself with a serrated knife and make a cross-shaped cut on each tomato. 
This will later help us easily remove the skin from the tomatoes. You can, of course, make sun-dried tomatoes with the skin, but in my opinion it would be clearly superfluous. After all, our task is to make a real culinary masterpiece, so it’s worth a little effort. Moreover, it is not so difficult to do this.
Place the tomatoes in boiling water and leave for literally half a minute. 
Next, take the tomatoes out of the boiling water with a spoon and immerse them in a container with cold water. After this procedure, the tomatoes can be easily “stripped”. 
Cut the peeled tomatoes in half or divide into four parts (as you wish). Then use a teaspoon to remove the seminal fluid. 
Preparing the surface for withering. We take a baking sheet, line it with baking paper and put our quarters there. 
Sprinkle with herbs (basil, savory), pepper, lightly sugar and add salt. 
Then pour a drop of vegetable oil (olive or sunflower) onto each piece of tomato. 
And immediately we send the sheet into the oven, already preheated to 100-130 degrees. 
The tomatoes will dry with the fan on for 1.5-2 hours.
In the meantime, we will prepare aromatic oil, which we will subsequently pour into our preparation. To do this, chop the parsley and finely chop the garlic. 
Pour everything into a container and fill it with vegetable oil. 
Add a little rosemary. Mix everything and the dressing is ready. 
We return to the tomatoes, make sure that they are not overdried, because we need sun-dried tomatoes. 
We take them out of the oven and begin to put them in a sterilized jar, filling the layers with flavored oil (it must cover the surface). 
That's practically all, we have completed the task - sun-dried tomatoes without peel are sent to infuse in the refrigerator and wait in the wings. You can try it in almost a week and store it all winter. 
Homemade sun-dried tomatoes with skins
Ingredients:
- 2 kg tomato;
- 1 tsp Provençal herbs;
- salt;
- 3-4 cloves of garlic;
Preparing sun-dried tomatoes in the oven with their skins on:
Rinse the tomatoes under running water, dry them with a paper towel and cut each vegetable into two parts. 
Remove the center from each tomato with a spoon, sprinkle with Provençal herbs, salt, and place on a baking sheet lined with baking paper. 
Pour vegetable oil over the vegetables and place them in the oven.
Cook sun-dried tomatoes for 6-12 hours (depending on the juiciness of the product) at a temperature of 70-90 degrees. 
Place the finished tomatoes in a jar, add cloves of garlic. 
Pour in olive oil and close the lid. 
Our sun-dried tomatoes in the oven for the winter with garlic are ready, they need to be stored in the refrigerator. 
