Sun-dried tomatoes: what they eat with and where they are added. Sun-dried tomatoes: what to eat with, where to add and how to cook them at home

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 in the 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 must 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). Place the resulting halves on a flat surface 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 the beneficial properties of fresh vegetables. They still contain vitamins (C, PP, B), minerals (Mg, K, F, Ca), and 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 of Italian cuisine. They are prepared as follows: place a leaf of fresh basil 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 each 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. Salad 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.

Sun-dried tomatoes quite popular all over the world. Each country has its own unique recipe and way of using this dish.

The advantages of this product include the possibility of long-term storage. To do this, you need to take a clean jar, put sun-dried tomatoes in it, pour in a little olive oil and close with a tight lid. Thanks to this, you can enjoy healthy and tasty tomatoes at any time.

Before using sun-dried tomatoes for food, it is recommended to soak them for 10 minutes. in hot water. This is necessary in order to get rid of excess salt and make the fruits more tender.

This product was first discovered in countries such as Greece, Italy and Turkey. Today you can buy sun-dried tomatoes anywhere in the world in almost every grocery store, or you can simply prepare such a product yourself at home.

Sun-dried tomatoes have a rich, spicy taste, and the aroma is simply incomparable and very appetizing.

The history of sun-dried tomatoes originates in sunny Italy. Italians learned to dry and dry vegetables long before these products came to our table. Sun-dried tomatoes first saw the light of day in the nineteenth century, and at the same time mass production of this product began. Over time, the first canneries appeared that supplied tomatoes dried in olive oil with spices for sale.

At first, the Italians dried vegetables by hand in the following way: the tomatoes were thoroughly washed and cut into small slices with sharp knives, the pulp was peeled, after which the products were laid out on tiled roofs. This was done exclusively in clear weather, so that the tomatoes would dry naturally under the influence of sunlight. At the same time, the usual seasonings or spices were not used. This was done not for the sake of great taste, but in order to preserve the tomatoes for the winter. Later, the Italians came up with the idea of ​​adding aromatic seasonings to the dish, which is why sun-dried tomatoes became popular.

Today this dish is not very popular in Italy. It is almost never used as an independent dish, using this product as an ingredient for making sauces or other treats. Another thing is America, where sun-dried tomatoes created a real sensation and became one of the most favorite delicacies, first among gourmets, and then among most other people. In Russia and Ukraine, this treat is also very popular.

You can cook tomatoes in this way in the sun or in the oven, the difference will be in the time that will need to be spent on the procedure, and in the first option the product will turn out soft and more aromatic.

After the drying procedure, the tomatoes acquire a dark red hue.

Beneficial features

The beneficial properties of such a product are extensive. Sun-dried tomatoes are medium-calorie foods, which means they can be included in small quantities in your diet during the diet. Such tomatoes are recommended to be consumed if there is a lack of vitamins and microelements in the body. Sun-dried tomatoes contain coarse fiber, which improves motility of the digestive tract. It is recommended to include it in your diet for constipation.

Sun-dried tomatoes are an excellent antidepressant, as they improve the functioning of the nervous system. This product contains serotonin, which is also called the “happiness hormone”. Due to it, mood and general well-being improves. In addition, regular consumption of sun-dried tomatoes has a positive effect on brain function and improves memory.

This product is an excellent prevention of various vision problems. Sun-dried tomatoes help reduce the risk of blood clots in blood vessels. Such tomatoes contain potassium, which is necessary for the normal functioning of the heart, and this microelement helps remove excess fluid from the body, which prevents the occurrence of edema.

Sun-dried tomatoes are especially recommended for men, since this product, when consumed regularly, can enhance potency. In addition, thanks to a large amount of vitamins and microelements, tomatoes help fight problems and diseases of the gastrointestinal tract.

Sun-dried tomatoes can benefit both men and women if they are included in their diet and not overused.

Use in cooking

In cooking, sun-dried tomatoes are an excellent snack that can be consumed to satisfy hunger, for example, at work. These tomatoes are used in a variety of dishes: salads, pizza, baked goods, and others. In addition, they are put in pasta, risotto, and added to sauces. Sun-dried tomatoes are an excellent addition to fish and meat dishes. By the way, the oil that remains in the jar after using the tomatoes is very aromatic and can be used in sauces and dressings.

You can use sun-dried tomatoes in cooking in many different ways. Most often, when opening a jar of aromatic snacks, the food is placed on bread with soft cheese. This method of using the product is the easiest.

If you prefer to eat baked goods with interesting fillings, we suggest you use sun-dried tomatoes as a delicious addition to pies or vegetable pies. You can finely chop these aromatic vegetables, mix with other ingredients and add to the baking filling. This dish will turn out incredibly tasty and you and your loved ones will love it.

Among other things, the use of sun-dried tomatoes extends to salads. The secret of vegetable dishes using such tomatoes is that the oil in which the tomatoes are stored is very aromatic. Thanks to it, salads with sun-dried tomatoes turn out incredibly tasty and satisfying. You can try to prepare such a salad, and then you will enjoy the unsurpassed taste of this dish.

Sun-dried tomatoes are usually eaten with foods such as meat and poultry (fried or baked), fish, and minced meat products. These vegetables can also be served with side dishes like pasta, Italian pasta, cereal or potatoes. You can experiment with sun-dried tomatoes any way you want, just by letting your imagination run wild.

How to do it at home?

Making your own sun-dried tomatoes at home is very easy. We invite you to familiarize yourself with several ways to prepare these succulent vegetables with your own hands, providing several simple and quick recipes. You will also learn how to cook sun-dried tomatoes using a convection oven, multicooker, oven and other kitchen gadgets..

In a convection oven

In order to make a dish in an air fryer, you will need the following ingredients: thin-skinned tomatoes, salt, a set of herbs and spices (thyme, oregano, basil and others), garlic, refined vegetable oil, 1/3 of a teaspoon of pepper mixture. The cooking process itself looks like this:

1. Rinse the tomatoes with cool water, then wipe with a dry, clean towel and cut small vegetables into halves and larger ones into quarters. In this case, it is better to use a sharp knife so as not to crush the tomatoes.
2. Now peel one large head of garlic, then cut the cloves into thin strips.
3. After this, you will need an air fryer. Place the tomatoes on a tray, skin side down, then sprinkle them with a mixture of peppers, herbs, and also place garlic on top.
4. Cover the air fryer with a lid, but insert small chopsticks underneath to ensure adequate air circulation.
5. The process of preparing sun-dried tomatoes in an air fryer should take at least three hours, and the temperature should not be lower than ninety-five degrees.
6. Open the lid periodically to check the tomatoes and prevent them from drying out.
7. Sun-dried tomatoes will be ready when no juice flows out when pressed on them, but they are not too dry.

Any housewife who has a kitchen gadget such as an air fryer can prepare a delicious snack in this way. The cooking process is quick and simple, it won’t take much time and won’t take much effort, so you can easily make wonderful sun-dried tomatoes with your own hands.

In a slow cooker

Making sun-dried tomatoes in a slow cooker couldn't be easier. To do this, you will need a standard set of ingredients described in the first recipe, as well as a multicooker itself. The process of cooking sun-dried tomatoes looks like this:

1. Wash the tomatoes and dry them with a clean cloth, then cut them into two parts.
2. Cover the multicooker bowl with parchment, then place the tomatoes quite tightly together.
3. Prepare a mixture of dry herbs, pepper and salt, sprinkle the tomatoes with it, and place thin slices of garlic on top.
4. The multicooker must be turned on in the “Baking” mode, and the valve must be removed so that the moisture coming out of the tomatoes evaporates faster.
5. Within three hours, the tomatoes will wilt quite badly, so if the multicooker does not turn off on its own, you can turn off the device and wait until the tomatoes have cooled, after which they need to be transferred to a jar and filled with vegetable oil.

A multicooker is an indispensable kitchen assistant for any housewife! With its help, you can easily and quickly prepare delicious sun-dried tomatoes and seal them for the winter.

In the oven

If you don’t have an air fryer or multicooker, but want to cook sun-dried tomatoes, the oven will come to your aid. The process of preparing the snack is incredibly simple. You will need the same ingredients as in the very first recipe, and then you need to follow these steps:

1. Wash and dry the tomatoes, then cut them in half. It is better to use cherry tomatoes for this purpose, as they are small in size and will cook faster.
2. Preheat the oven to a temperature of one hundred and twenty degrees, place the chopped tomatoes on a baking sheet covered with parchment.
3. Top the tomatoes with spices and finely chopped garlic, sprinkle with olive or any other vegetable oil, and then place in a preheated oven.
4. Sun-dried tomatoes need to be cooked for two hours. In this case, the oven door should be opened slightly to ensure the necessary air circulation. If your oven has a convection function, you do not need to open the door.
5. Place the finished sun-dried tomatoes in a jar and fill with refined vegetable oil.

Sun-dried tomatoes cooked in the oven can be covered for the winter or eaten immediately, served with other dishes..

In the microwave

You can cook sun-dried tomatoes using a regular microwave. It's very easy to do. It is enough just to cut the washed tomatoes into two parts, remove the seeds and liquid with a spoon, and then sprinkle the vegetables with vegetable oil. Sprinkle the food on top with a mixture of herbs and peppers, then place it in a glass bowl and put it in the microwave.

With the kitchen gadget set to the highest power, turn on the microwave for five minutes, during which the tomatoes will dry. After this time, turn on the device for another five minutes without opening the door, and then take out the bowl and drain the juice from it into another container. Now you need to return the tomatoes to the microwave again and this time set the timer for ten minutes. After the signal, leave the tomatoes to brew in the oven for about seven minutes, then you can put them in jars and fill them with oil mixed with the juice released from the vegetables. After this, the product will be ready for use.

In the dryer

To cook sun-dried tomatoes in an electric dryer, you need to do the following:

• Wash the tomatoes and cut them in half, removing the seeds and core. After this, the vegetables must be placed cut side down on a clean towel to drain the juice.
• Next, turn the tomatoes skin side down and sprinkle with salt and a mixture of spices, drizzle with olive oil and place on a drying tray.
• Set the kitchen appliance to a temperature of seventy degrees and leave the tomatoes to dry for six hours.
• Prepare the jars in advance, then fill them with sun-dried tomatoes, put a few pieces of chopped garlic on top, add oil and close the lids.

You can use ready-made sun-dried tomatoes at your discretion, serving them at the table or preparing them for the winter. Your family and friends will surely praise your culinary skills after tasting such a delicious treat, made with your own hands at home.

How to prepare for the winter?

Any housewife can prepare sun-dried tomatoes for the winter. This is a very simple and quick process, so if you read our recommendations, you can easily make tasty and healthy vegetable preparations yourself. To do this you will need the following ingredients:

• tomatoes (preferably cherry);
• refined olive or sunflower oil;
• salt;
• a mixture of dry aromatic herbs (rosemary, thyme, cloves, etc.);
• red hot pepper;
• garlic;
• balsamic vinegar.

Having collected the necessary ingredients, you can start cooking. First, wash the tomatoes, then cut them in half and remove the seeds and core using a small spoon. Leave the vegetables on a napkin, turning them upside down to drain excess juice. Next you need to wilt the tomatoes. To do this, you can use any of the methods provided in our article.

While the tomatoes are drying, prepare the oil dressing. To do this, you need to take the required amount of vegetable oil, based on how many tomatoes you want to prepare. For one and a half kilograms of vegetables, 250 milliliters of oil will be enough. It should be heated in a saucepan, but not boiled, then add salt and spices to taste, mix well and cover the mixture with a lid, leaving to cool to room temperature.

Place the sun-dried tomatoes in jars and fill them with the prepared vegetable oil and spices, adding a couple of garlic cloves cut into strips into the containers. Add balsamic vinegar before rolling in the amount of a tablespoon per jar, after which you can seal the containers with lids and put the snack away for storage.

With this simple recipe, you can prepare the required amount of sun-dried tomatoes for the winter, which will delight you and your family.

The benefits of sun-dried tomatoes and treatment

The benefits of sun-dried tomatoes are due to the fact that vegetables prepared in this way retain almost all the beneficial substances necessary for the human body. With moderate consumption, you can notice an improvement in metabolic processes in the body.

The beneficial properties of sun-dried tomatoes include their low calorie content, which makes it possible to use this snack during diets. This product can also be included in your daily diet, making the benefits of sun-dried tomatoes more noticeable.

Few people know that sun-dried tomatoes contain a large amount of vitamins and microelements that help prevent possible vision problems. By eating such vegetables, you will not only fill your body with the necessary elements, but also prevent vision deterioration.

Among other things, sun-dried tomatoes are used in the treatment of diabetes. To do this, you should consume the product together with bulgur at least once a day in an amount of 150-200 grams for two months. Over time, you will begin to feel better. But it is not recommended to use tomatoes as an independent folk remedy. It is better to combine this with drug treatment, after consulting with your doctor.

The benefits of sun-dried tomatoes in the treatment of cardiovascular diseases have been scientifically proven. The use of this product allows you to lower cholesterol in the blood, stabilize the functioning of the heart, and also remove excess fluid from the body. For the same reason, it is useful to eat such tomatoes for people with high blood pressure..

However, despite the undeniable benefits of sun-dried tomatoes, they can be harmful if contraindications are not followed or the product is abused.

Harm of sun-dried tomatoes and contraindications

Sun-dried tomatoes can be harmful if you overeat, as This product contains oxalic acid, which may be harmful to the liver.. The consumption of tomatoes prepared in this way is strictly contraindicated for those who suffer from acute diseases of the gastrointestinal tract, liver and pancreas.

Dried tomatoes are an amazing product that can be used to prepare the most original dishes. This ingredient is especially valued in Italy. Probably everyone who has visited this country has definitely tried a salad with sun-dried tomatoes and did not remain indifferent to such an appetizer. We will learn how to make it in your own kitchen from this article.

Salad with sun-dried tomatoes and arugula

In Italy, salads are one of the most favorite dishes. Every corner of this country is famous for its recipes. But no matter what part of it you find yourself in, you will be able to taste a salad with arugula and sun-dried tomatoes everywhere.

Ingredients:

• 110 g arugula;
• 120 g large olives;
• 35 g Parmesan;
• 60 g sun-dried tomatoes;
• half a sweet onion and a lemon;
• 15 ml balsamic vinegar.

Cooking method:

1. Take large olives and cut them in half. Chop the sweet onion into thin strips, and also cut the tomatoes in half.
2. Place arugula in a salad bowl, mix it with onions, dried vegetables and olives.
3. We make a dressing from the juice of half a citrus, balsamic vinegar and oil. Add salt and sweetener to taste.
4. Season the appetizer and sprinkle with grated Parmesan.

Cooking with chicken

A salad with sun-dried tomatoes can also be prepared with the addition of dietary chicken. It turns out satisfying and appetizing. Especially if the poultry fillet is baked with herbs.

Ingredients:

• 320 g fillet;
• 130 g sun-dried tomatoes;
• 65 g Parmesan;
• two garlic cloves;
• 130 g lettuce leaves;
• five peas of allspice;
• two tsp. spicy herbs;
• two tablespoons of refined oil.

Dressing ingredients:

• 55 ml refined oil;
• a little mustard;
• half a lemon.

Cooking method:

1. Place garlic cloves, salt and allspice in a mortar and grind. Then mix with oil and dry herbs.
2. Carefully coat the chicken fillet with the spicy mixture, wrap it in foil and bake for 40 minutes (temperature 180°C).
3. We cut the baked meat into strips, chop the sun-dried tomatoes into pieces, and cut the Parmesan into thin slices.
4. For the sauce, squeeze the juice out of half the citrus, mix it with mustard, oil, add a little pepper and add some salt.
5. We tear the green salad with our hands, put it on a dish along with dried vegetables, season it with sauce and mix. Place chicken and slices of cheese on top. Salad with sun-dried tomatoes and chicken is ready.

With mozzarella cheese

Sun-dried tomatoes can be used to prepare hot dishes, used as a filling for baguettes, or simply used to decorate a culinary masterpiece. But they are good when cold, which is why this ingredient is often used for salads.

Ingredients:

• packaging of salad mix;
• eight dried tomatoes;
• packaging of Mozzarella cheese;
• ten cherries;
• 45 g pine nuts;
• to taste red wine vinegar, olive oil, pepper.

Cooking method:

1. Cut cherry and mozzarella in half.
2. Cut dried vegetables into strips.
3. For the sauce, combine vinegar and olive oil, add salt and black pepper to taste.
4. Place the salad mix on a beautiful dish, place cherry halves on top, then strips of dried tomatoes and cheese halves.
5. Pour over the sauce and sprinkle with pine nuts.

Salad with sun-dried tomatoes from Yulia Vysotskaya

Julia Vysotskaya loves Italian cuisine. She has a lot of recipes in her collection, both hot dishes and cold appetizers. We offer a recipe for a salad with sun-dried tomatoes, prepared by a famous TV presenter.

Ingredients:

• 180 g dried tomatoes;
• 380 g chicken fillet;
• a handful of olives;
• arugula (bunch);
• 0.5 tsp. dry mustard;
• 15 ml lemon juice;
• 25 ml olive oil;
• spoon of sesame seeds.

Cooking method:

1. Boil the poultry fillet and cool it directly in the broth - this way the meat will be juicy. Then we cut it into small pieces and put them in a salad bowl.
2. Remove the pits from the olives, cut them into slices or simply divide them in half.
3. We take arugula, tear it with our hands and put it in a salad bowl. Yulia Vysotskaya advises taking just such greens, and not cilantro or parsley, since, in her opinion, it is arugula that perfectly harmonizes the taste with dried tomatoes and chicken.
4. Now cut the dried vegetables into thin strips and mix them with meat pieces and arugula.
5. Let's move on to refueling. To do this, squeeze citrus juice into a bowl, add mustard, pour in oil, add salt and ground pepper.
6. Season the appetizer and sprinkle with sesame seeds.

Roast beef appetizer

If you are tired of your usual meat dishes and want something original, then try a warm salad with roast beef and dried tomatoes. Baked pieces of meat, vegetables and an interesting-tasting dressing - what else do you need for a gourmet dinner?

Ingredients:

• 350 g beef tenderloin;
• Iceberg salad (any other salad);
• 65 g sun-dried tomatoes;
• 280 g oyster mushrooms;
• two tablespoons of soy seasoning and sweet and sour vinegar;
• 20 ml liquid honey;
• four tablespoons of refined oil.

Cooking method:

1. First, let's prepare the sauce. For this purpose, simply mix oil, liquid honey and sweet and sour vinegar.
2. Cut the meat into thin slices, lightly add salt, season with ⅓ of the sauce and place in the oven for ten minutes (temperature 200 °C).
3. Cut the mushrooms into slices and fry in oil until all the liquid has evaporated and the oyster mushrooms become golden.
4. Assemble the salad: place lettuce leaves on a platter, put pieces of beef, oyster mushrooms and dried tomatoes on top, season everything with sauce and serve immediately.

Recipe from Jamie Oliver

If you decide to surprise your guests with an unusual dish, then prepare them a salad with sun-dried tomatoes and a poached egg from Jamie Oliver.

Ingredients:

• lettuce leaves;
• 60 g smoked bacon;
• spoon of grated Parmesan;
• sun-dried tomatoes (5 pcs.);
• one egg;
• 30 g champignons (marinated);
• olive oil;
• 1 tsp. balsamic vinegar.

Cooking method:

1. We tear the lettuce leaves with our hands and place them on a plate, add salt, season with wine vinegar and sprinkle with chopped Parmesan.
2. Then cut the bacon into strips and fry in oil until golden brown. We transfer it to the salad along with pickled mushrooms and dried tomatoes.
3. All that remains is to cook the poached egg. For many housewives, this process of boiling a chicken egg causes fear, but there is nothing complicated about it. Just put a small saucepan with water on the fire. As soon as the water begins to boil, take a spoon and make a funnel, beat the egg into it and after two minutes remove it with a slotted spoon.
4. Place the poached egg in a salad bowl and lightly sprinkle with salt and pepper.

With added shrimp

If you want to not just eat, but enjoy food, then be sure to write down our next recipe for salad with sun-dried tomatoes and shrimp.

Ingredients:

• 320 g shrimp;
• 145 g sun-dried tomatoes;
• lettuce leaves;
• several pieces of boiled quail eggs;
• two tablespoons each of lemon juice and soy seasoning;
• olive oil;
• green onions.

Cooking method:

1. We simply tear the lettuce leaves with our hands and put them in a salad bowl.
2. Fry the peeled shrimp in oil, add soy and simmer the seafood for two minutes. We transfer them to the lettuce leaves.
3. Chop the dried tomatoes into strips and add them to the rest of the ingredients along with chopped green onions.
4. Make a sauce from citrus juice, oil and salt. Season the appetizer and decorate with halves of quail eggs.

Cooking method:

1. Cut the mozzarella and fresh tomatoes into slices and place them on a plate one by one.
2. Chop the dried vegetables and place them along with the capers on top of the cheese and fresh tomatoes.
3. Salt, pepper, season with oil and garnish with basil leaves.

Italian salad

Sun-dried tomatoes are one of the important components of Mediterranean cuisine. It is rich in a wide variety of salad recipes, but most of them always contain greens and cheese.

Ingredients:

• 220 g sun-dried tomatoes;
• 220 g goat cheese;
• green salad;
• two tablespoons of olive oil.

Cooking method:

1. Place sun-dried tomatoes in a salad bowl and mix them with green salad. In this recipe you can use any greens of your choice: iceberg lettuce, lettuce, arugula, lettuce.
2. Slice the goat cheese and add it to the rest of the ingredients, season with olive oil and serve.

Despite the fact that sun-dried tomatoes are deprived of moisture, they have not lost their beneficial properties. They also contain a lot of vitamins and minerals, but the calorie content has increased - the number of kilocalories has increased 12 times.

You can also dry tomatoes for the winter (if they last), since dried tomatoes last much longer, or you can eat them almost immediately. Our hottest harvesting season is at the beginning of autumn, but, for example, in Italy it is customary to cook sun-dried tomatoes in the summer. Homemade sun-dried tomato recipes are very popular in Mediterranean cuisine. Anyone who has been on vacation in those parts has undoubtedly tasted this original tomato dish and, perhaps, brought with them a recipe for its preparation.

What do you eat sun-dried tomatoes with, and where should you add them? The simplest way to use such dried tomatoes is a regular sandwich, that is, a tomato is placed on a piece of bread with butter or soft cheese. However, this is a simple, but not the only way to use tomatoes.

Sun-dried tomatoes, cooked in the oven or microwave, can be added to salads, pizza, sauces, and also served with cutlets, fish, pork, etc. During cooking, most of the moisture should evaporate from the tomato, therefore, in order to speed up this process, it is better to select tomato varieties that are as fleshy and not juicy as possible. Various tomato preparations in winter not only add variety to our menu, but also help remove cholesterol from the body. It is clear that in canned tomatoes, as well as in other products, the amount of nutrients is less than in fresh vegetables and fruits, but they undoubtedly exist.

Ingredients:

Preparation

1. Rinse the vegetables under running water.

2. Then wipe dry with a napkin or towel.

3. Cut each tomato into four parts or in half (depending on the variety and size).

5. Using a teaspoon, remove the seeds and pulp from the centers, leaving only the walls and shell.

6. Cover the baking sheet with baking paper or grease with oil.

7. Place the tomato quarters over the entire surface of the baking sheet, cut sides up.

8. Then add salt to all the pieces, sprinkle with dry herbs and pour over oil.

9. Place the prepared tomatoes in an oven preheated to 120 o C for 4-5 hours.

10. As the tomatoes dry, make sure they do not dry out; if necessary, turn the baking sheet 180 degrees clockwise. This is necessary so that the vegetables dry evenly.

11. After the tomatoes have dried, take them out. Place a sprig of basil at the bottom of a sterilized 500-gram jar and pour in a little oil.

12. Lay out the tomato layer, sprinkle it with herbs, and place a few chopped garlic cloves on top.

13. In this way, fill the entire jar in layers, fill it with oil, and close the lid.

14. Place in the refrigerator for storage.

After a few days, the sun-dried tomatoes will infuse, become saturated with the aromas of herbs and will be ready to eat.

Everyone knows what canned tomatoes look like: pot-bellied rounds float in the brine among the sprigs of dill and burst easily when pressed on the thin skin, under which the watery, salty pulp is hidden. This is how our grandmothers canned tomatoes, and we know how to handle these tomatoes: turn them into paste, add them to salads, just eat them as a snack, remembering the summer. But Italian grandmothers and quite young women store tomatoes differently. They dry tomatoes and certainly know exactly how to use dried tomatoes. Italian cuisine would lose a lot if it did not include dishes with dried tomatoes.

Recently, this, in general, simple product has appeared in our grocery baskets. Attracted by the unusual product and the new culinary possibilities it opens up, we completely forgot that we absolutely do not know how to use dried tomatoes in cooking and simply don’t know any recipes with dried tomatoes. The easiest way to solve this problem is to look at where residents of Mediterranean countries put dried tomatoes. It turns out they use dried tomatoes as often as possible. And they even know how to dry tomatoes at home. Learning all this is easier than it seems at first glance.

How are tomatoes dried? Properties of dried and sun-dried tomatoes
Let's start by clarifying a small but persistent misunderstanding that arose after the appearance of dried tomatoes in our country. In their historical homeland, Italy and nearby regions, dried tomatoes are called “pomodori secchi”, and this is exactly what is written on the cans of this imported product. For some reason, the translators decided to interpret this phrase as “sun-dried tomatoes,” but this did not change the contents of the package. So all sun-dried tomato recipes are suitable for dried tomatoes, and vice versa. But before you use dried tomatoes, you should know some more subtleties:
In our realities, these conditions are best met by tomatoes of the “cream” variety. Wash them, dry them and remove the stems. Cut in half, remove seeds and most of the juice, then cut into semicircles and place in a vegetable dryer for 12-15 hours at a temperature of ≈50°C. Or head to the store to buy dried tomatoes and use them to your liking.

How can you use dried tomatoes?
Sun-dried tomatoes are a universal product, ready to be eaten as a snack or processed as part of more complex dishes. As a rule, the knowledge and imagination of most housewives is only enough to use dried tomatoes as a seasoning. But these tips can significantly expand the range of culinary possibilities:

1. It is easy to restore dried tomatoes, just fill them with drinking water 1:1 and leave for several hours or overnight. During this time, the dried vegetables will absorb almost as much moisture as they lost during the preparation process, the core will become soft again, but the taste and aroma will remain richly sweet, like sun-dried tomatoes. By the way, soaking will remove excess salt from sun-dried tomatoes.
   
2. There is an accelerated method for restoring dried tomatoes with vinegar. To do this, dissolve a tablespoon of vinegar in a liter of water and bring to a boil. Then the dried tomatoes are immersed in boiling water for just a couple of minutes, during which the vegetables become soft but remain firm. You can do without vinegar, but then you will have to cook the dried tomatoes a little longer: 3-4 minutes.
   
3. Ground dried tomatoes are made even faster in a blender or coffee grinder. It is advisable to do this immediately before using dried tomatoes, adding the resulting powder, along with other spices, to salad dressings, baked goods, soups, omelettes, stews and other vegetable and meat dishes.
   
4. It is better to prepare marinated dried tomatoes yourself rather than buy them in tins or glass jars. Moreover, it’s so easy to do: put sun-dried tomatoes in a bowl with a lid, sprinkle with dried herbs (traditional Italian basil, oregano, bay leaf, etc.), add a few peas of allspice and cloves of garlic (if you bake them first, it will be fabulous!). Heat the olive oil and pour over the tomatoes to cover them completely. Cover and leave in the refrigerator for a day.
   
5. Dried tomatoes in oil with cheese are the secret of the most experienced Italian housewives. It consists of placing a fresh basil leaf on each piece of sun-dried tomato, a slice of hard mature goat (Pecorino or similar) or cow (Parmesan or Grana Padano) cheese on it, and top with a second slice of sun-dried tomato. Such compositions are placed in a jar, filled with warm olive oil and marinated for about a day.
   

Where do you put dried tomatoes? Recipes for dishes with dried tomatoes
Dried tomatoes in oil are the most common, but far from the only method of pickling and processing in general. Let's say more: even the Italians themselves fell in love with sun-dried tomatoes only in the 18th century, and since then they have continued to experiment with recipes. So it's possible that you can figure out how to use sun-dried tomatoes in your own way. In the meantime, for inspiration, check out the most successful existing recipes for dishes that use dried tomatoes:

1. Bruschetta with sun-dried tomatoes. For 1 baguette, take half a cup of sun-dried tomatoes, pre-marinated in oil, 5 fresh medium sized tomatoes, 200 grams of Mozzarella cheese, 4 tablespoons of extra virgin olive oil, 3 cloves of garlic, a bunch of fresh basil, 1 tablespoon of balsamic vinegar and a pinch of salt and freshly ground pepper. Cut the baguette crosswise into slices about 3 cm thick. Place in one layer on a dry baking sheet and dry in the oven for 2-3 minutes. Meanwhile, chop fresh tomatoes, mix them with dried tomatoes, crushed garlic, chopped basil, olive oil, balsamic vinegar and spices. Place tomato mixture and grated cheese on toasted bread. Return to the oven and bake for 5 minutes. When the cheese is melted, remove and serve hot or cold.
   
2. Pesto sauce with dried tomatoes. For 100-150 grams of sun-dried tomatoes, take 1 large fresh tomato, 50 grams of hard mature cheese (such as Parmesan), 50 grams of nuts (pine, almonds or walnuts), 5 tablespoons of extra virgin olive oil, 1 clove of garlic, a pinch of fresh leaves basil, a pinch of ground paprika. Roughly chop the sun-dried and fresh tomatoes, grate the cheese, peel and chop the garlic. Place the tomatoes, nuts, herbs and garlic in a blender bowl and puree, gradually adding olive oil and grated cheese. If desired, ingredients can be changed and/or added, for example, capers, arugula, oregano, soft cheese, dried peppers and even anchovies.
   
3. Pasta with sun-dried tomatoes. For 500 grams of dry pasta (preferably using feathers, or “penne”), take 1 cup of dried tomatoes, 1 cup of cream, 500 grams of chicken fillet, a bunch of fresh basil, 2 sweet peppers of any color, 4 cloves of garlic, 2 tablespoons of extra olive oil virgin and chili powder on the tip of a teaspoon. Cut the meat into small cubes and fry in a greased frying pan. Peel and chop the garlic. Core the sweet pepper, cut into strips and bake in the oven until soft. Grind dried tomatoes in a blender. Add garlic to the fried meat, after a minute add baked and finely chopped peppers, tomato puree, garlic, chopped basil and pepper into the pan. Pour in the cream and simmer, covered, over low heat for half an hour until thickened. Meanwhile, cook the pasta until al dente, drain and divide into serving bowls. Place hot sauce on top of pasta.