Wrived tomatoes are a bright, unusually tasty and sunny appetizer from Spain. Spaniards are very fond of dried tomatoes, considering this dish a real pearl. There is an opinion that it is impossible to make dried tomatoes at home, this is troublesome and the appetizer will turn out not as tasty as brought from Spain. You can refute this opinion and try to cook dried tomatoes in a slow cooker. Believe me, the dish will turn out as amazing!

Dried tomatoes in a slow cooker

Of course, you can go to the store and buy a little dried tomatoes. The only thing that can scare away the buyer is too high price. For a classic lunch or dinner, the cost of dried tomatoes can be too high. If you try tomatoes, then only your own preparation. So, we suggest preparing dried tomatoes in a slow cooker.

Products:

• tomatoes - 2 kg;
• fresh or dried herbs - to taste;
• pepper - 1 tsp;
• salt - 1.5 tsp;
• sugar - 2.5 tsp;
• garlic - 3 cloves;
• olive oil - 2 tbsp.

How to cook dried tomatoes:

1. We choose the right tomatoes: you need only whole, not damaged, mature fruits. Tomatoes should be elastic, in no case are soft. You need to cut small tomatoes into 2 halves. If large - cut into 4 parts.
2. The bottom of the multicooker, if desired, can be covered with bakery paper, lay slices of tomato very tightly to each other. It is necessary to lay out tomatoes so that the cut “looks” upwards.
3. In a separate bowl, we prepare such a mixture: connect salt, sugar and pepper. Sugar must be taken so that the tomatoes do not seem too sour. Even if fresh tomatoes are sweet enough, anyway, when they begin to dry out, sourness will appear. Therefore, take 5 parts of sugar and 3 parts of salt. For 2 kg of tomato we need to take 1.5. Ch.L. salt and 2.5 sugar. Pepper will need less, only 1 tsp.
4. Sprinkle our tomatoes with a dry mixture so that every half or quarter gets at least a little mixture. You can use dry herbs. Take your beloved. A mixture of Italian herbs or a dry basil beloved by the French is suitable. You still need to not forget to put the slices of garlic. They need to be pre -released from the shell and put in a bowl of the multicooker.
5. Water our tomatoes from above with vegetable oil. You can take any oil, but best - if it is olive.
6. It is necessary to prepare dried tomatoes in a slow cooker in the “baking mode, we set the time at your discretion. It can be 1 or 2 hours, depending on the desired result. If you want tomatoes to be juicy, then it is enough to hold them in a slow cooker for about an hour, if dry, then at least 3 hours, or even more. Preparation temperature of dried tomatoes in a slow cooker - not higher than 100 ^aboutFROM.
7. After a few hours, dried tomatoes in the slow cooker will be ready. They can be immediately served to the table, put on pieces of dried bread or laid out in jars.
8. If you want to make a workpiece for the future, prepare the banks: wash, scald with boiling water or sterilize in the oven. Then, at the bottom of each container, you need to put a little dry herbs and chopped garlic. Put the tomatoes in layers, water it with oil (not abundantly), again lay out the seasonings and the tomato layer plus oil. And so, until the jar is filled.
9. If you plan to store dried tomatoes prepared in a slow cooker for a long time, then you can improve the taste of the dish, and also extend the shelf life if you add a little vinegar to each jar. Balsamic, no more than 1-2 tbsp. For 500 ml to the bank.

Fragrant dried tomatoes in a slow cooker

You can facilitate the process of making a Spanish dish if you entrust the main work of our kitchen assistant - a slow cooker. The main thing is to properly prepare all the ingredients and set the desired regime.

Cooking products:

• tomatoes - 1.5 kg;
• garlic - 2 cloves;
• a mixture of Spanish herbs - 1 tsp;
• salt - 2 tsp;
• sugar - 1 p.;
• olive oil - 2 tbsp.

Preparation of dried tomatoes in a slow cooker:

1. The first rule is to choose large tomatoes. The “Cream” variety, or in shape resembling grapes, is suitable. You can take cherry tomatoes, if you have such an opportunity, they turn out to be very fragrant and tasty.
2. In the recipe, you see that you need to prepare a mixture of herbs. It is best to buy a ready -made set of Spanish herbs. If it doesn’t work out, we make a fragrant mixture independently from salt, black pepper, majoran, chamber, rosemary and basil.
3. Tomatoes need to be washed, thoroughly wipe each vegetable with a towel, since we do not need excess moisture.
4. Now you need to cut each tomato into halves, and large along, into 4 parts.
5. We put tomatoes into the multicooker at the bottom, you can pour in layers, do not forget to sprinkle them with a fragrant mixture, not forgetting about salt and sugar (mix these components separately), spray the layers with olive oil.
6. To prepare more dried tomatoes in a slow cooker, you can use a container for cooking a couple - we put tomatoes into it in layers, not forgetting about a mixture of herbs, garlic, salt, sugar and olive oil.
7. We select the program "Baking", the time of cooking dried tomatoes in a slow cooker - 3 hours.

Ready -made tomatoes can be immediately transferred to a jar or prepared delicious sandwiches. Bread must be dried in a toaster, put a little soft salty cheese on each piece, pieces of dried tomato cooked in a slow cooker, decorate with fresh chopped herbs on top. Such sandwiches are served for breakfast, along with a cup of aromatic herbal tea. Enjoy your meal!

Dried tomatoes in a multicooker in Spanish

In fact, the appearance of dried tomatoes repels many people. Because of this, most of us do not seek to taste the pearl of Spanish cuisine. And in vain, because real dried tomatoes are very tasty. They add dried tomatoes to various dishes, first of all - put in fresh salads, potatoes, pizza and even baked in the dough.

Slid tomatoes can be stored for a very long time in the refrigerator - they do not deteriorate if they are prepared according to all the rules. The Spaniards pay a lot of attention to this issue - tomatoes are sluggish in the sun for a long time, and then form in dry containers and sprinkled with fragrant spices. We will depart a little from Spanish traditions and prepare dried tomatoes in a slow cooker. They taste absolutely no different from real Spanish dried tomatoes.

We will prepare the following products:

• tomatoes - 1 kg;
• garlic - 1 clove;
• olive oil - 1 tbsp.;
• grass "Provence" - 1 tsp;
• red and black chopped pepper - to taste;
• salt and sugar are to taste.

How to cook dried tomatoes in a slow cooker:

1. We immediately warn that out of 1 kg of tomatoes, 1/3 of a half -liter jar will be obtained. This, of course, is not enough, but in order to try and evaluate the taste of the dish, enough.
2. We choose the right tomatoes - we need strong fleshy tomatoes, “cream” will suit.
3. Tomatoes need to be washed, wiped dry. It is important to immediately choose high -quality tomatoes so that they do not have dents and other damage.
4. We cut small tomatoes into 2 halves, large - into 4 parts.
5. And now very carefully with a sharp knife from each half we take out the pulp. This is necessary in order to accelerate the cooking process, since we do not need excess fluid.
6. We cover the multicooker bowl with parchment and lay pieces of tomatoes as tightly as possible.
7. Now you need to combine salt with sugar in a small bowl, add red and black pepper. This mixture is trimmed with tomatoes, sprinkle with Provencal herbs on top.
8. Close the lid of the device, turn on the "baking" mode. The time of cooking dried tomatoes in a slow cooker is 2.5 hours.
9. When you hear a notifying signal, you need to turn off the device and open the lid - try to immediately remove excess moisture from the lid, and then try tomatoes. If they have not yet reached the desired condition, we will extend the time for cooking dried tomatoes in a slow cooker for another 30 minutes.
10. You can understand that the tomatoes have prepared, only intuitively, when each piece will lose moisture and “wrinkle”.
11. After completing the program, dried tomatoes in a slow cooker can be transferred to a dish and used at your discretion.

Dried tomatoes in a multicooker with a basilic

Spain and France - these two countries are very beautiful and famous for delicious cuisine. We offer to cook your favorite dish of the Spaniards - dried tomatoes, enriching the taste of tomatoes with a French basil. Believe me, the time spent in the kitchen will pay off in full a magnificent taste of dried tomatoes prepared in a slow cooker.

Products:

• tomatoes - 2 kg;
• olive oil - 2 tbsp;
• garlic - 5 cloves;
• dried basil - 2 tsp;
• salt and sugar - 1 tsp.

Preparation of dried tomatoes in a slow cooker:

1. To prepare a dish, according to this recipe, we go to the store or to the local market to find suitable tomatoes. We need only small fleshy tomatoes. Choose whole tomatoes without damage.
2. At home, you need to immediately prepare all the ingredients: the dried basil is chopped (if you dried the spice yourself), mix the salt with sugar in a separate container, peel the garlic from the film and cut each clove into several parts. Wash the tomatoes under a stream of water, wipe dry with a towel.
3. At the bottom of the molding shape, you can put parchment or grease the form with olive oil.
4. We cut tomatoes into halves. If you see that the middle is too juicy, carefully cut it out. We try to drip at least a little butter on each piece and carefully lay in a multicooker bowl.
5. We try to use the entire useful area of \u200b\u200bthe device, so we additionally insert the bowl for the preparation of the dishes and lay in it those tomatoes that did not have enough space in the cup of multicooker.
6. Sprinkle the tomatoes with a mixture of salt with sugar, then cowardly cummed with a chopped basil, put the slices of garlic.
7. Everything, it remains to establish the right program and you can go about your business. The multicooker will do everything else herself.
8. Turn on the "baking" mode, set the time for 3 hours.
9. In order to make delicious dried tomatoes, and 5 hours will be not enough. We check the readiness of the dish as follows: we see how much tomatoes begin to decrease in size. The finished product should not be completely dry, tomatoes should remain barely wet and bend well, but not break. Do not ensure that all moisture leaves the tomato.
10. If your device is equipped with a valve, remove it so that the moisture comes out.
11. After 3 hours, vegetables can be tasted. For small tomatoes, just this time of cooking is quite enough. Large tomatoes must be dried in a slow cooker for 5, or even 6 hours. You can just put a slow cooker at night, and in the morning make delicious sandwiches with still warm slices of dried tomato in a slow cooker.

Of the 1.5 kg of small tomatoes, a small 500 ml of a jar of dried tomatoes is obtained. If this confuses you, you can make a few bookmarks of vegetables to prepare a healthy and tasty product for the winter. In order to save longer dried tomatoes prepared in a slow cooker, it is necessary to prepare dishes in advance, sterilize jars and lids. You will also need a lot of vegetable oil. Since it is better to store jars with tomatoes in a cold place (for example, in the refrigerator), it is not worth pouring dried tomatoes with clean olive oil, because it freezes in the cold. Therefore, we advise you to use any 2 oils for filling, you can take a little olive and linen, or mix olive with corn. Pour the tomatoes completely, and add a spoonful of balsamic vinegar on top to keep our dried tomatoes cooked in a slow cooker longer.

The use of dried tomatoes prepared in a slow cooker

Where can you use ready -made tomatoes? They can be eaten just like that, using as a snack or supplement any dish of meat or fish. If you adhere to Italian traditions, then it is necessary to understand the difference between dried and baked tomatoes. They differ in the duration of cooking. Baked tomatoes remain fleshy, and dried are more dry, without moisture.

Spaniards use certain varieties of tomato to prepare their favorite dish. Our task is to buy or grow fleshy varieties independently so that they have less juice, and more pulp. You can just find tomatoes of “cream” or cherry on supermarket shelves.

When do you need to add spices to tomatoes? In different recipes for the preparation of dried tomatoes in the slow cooker, different quantities of spices and the application sequence are indicated. In any case, you will do everything right. Tomatoes can be sprinkled with your favorite spices and the device can be turned on, or you can just dry it, and then put the finished product into a jar, sprinkling abundantly with spicy herbs. Then the tomatoes will gradually recover the aromas of herbs. As spices, you can use any dried spicy herbs, but it is better not to lay fresh ones next to tomatoes so as not to spoil all the work. Only vegetable oils can be enriched with fresh herbs. Spaniards prefer to use a classic set of herbs: rosemary, basil and thyme. You can try to cook dried tomatoes in a slow cooker with your favorite herbs. Tomatoes with major, chamber, rosemary and oregano are well combined. So don't be afraid to experiment!