sun dried

August, time of jarred food! Here a summer classic: The sun-dried tomatoes. To prepare dried tomatoes in the traditional way it takes a week of sun.

Umm ... a week... fortunately, there is another way to make delicious dried tomatoes in &quot;only&quot; 10 to 14 hours! 

This process is not fast, but the result is delicious, and it will comfort on cold winter days, bringing a little &#x27;sun even in December, unless you live in California, lucky guys!

HOMEMADE SUN-DRIED TOMATOES preserved in olive oil

5.5 lb (2.5 kg) fresh ripe Roma tomatoes

extra virgin olive oil (best quality)

oregano

peppercorns

tbsp table salt

tsp sugar

First, preheat oven to 200 ° - 225...

First, preheat oven to 200 ° - 225 ° F.

After that, wash and dry the tomatoes. Line...

After that, wash and dry the tomatoes. Line a dripping pan with a sheet of parchment paper and spread over the paper half the salt and the sugar.

Cut the tomatoes in half and put them...

Cut the tomatoes in half and put them on the baking tray, then spread the other part of salt and sugar over the tomatoes halves.

Bake for 10 to 14 hours. After 8-10...

Bake for 10 to 14 hours. After 8-10 hours, check the tomatoes and take out from the oven those of them ready. Finally, place the tomatoes on a rack, covering them with a clean cloth.

Meanwhile the tomatoes are cooking, line a pot...

Meanwhile the tomatoes are cooking, line a pot with clean cloths, then insert the preserving jars and caps and fill the pot with water to 2 inches above the jars.

After that, place the pot on the heat...

After that, place the pot on the heat and let it boil up 20-25 minutes.

Lastly, take out jars and cups from the...

Lastly, take out jars and cups from the water with the help of pliers (do not touch the inside of the vessel and cap).

Let dry jars and caps upside on a...

Let dry jars and caps upside on a clean cloth, until completely dry.

Check the vessels are perfectly dried, then insert...

Check the vessels are perfectly dried, then insert the tomatoes into the jars, alternating peppercorns, dried oregano, and olive oil. Press the tomatoes to let out all the air and check that all the tomatoes are thoroughly submerged before closing the cap.

The Sun-dried tomatoes can be stored for short...

The Sun-dried tomatoes can be stored for short or long time using different techniques:

SHORT TIME CANNING: place the Sun-dried tomatoes jars...

SHORT TIME CANNING: place the Sun-dried tomatoes jars in the fridge, and serve after at least 3 days up to 7 days.

LONG TIME CANNING: this is the most traditional...

LONG TIME CANNING: this is the most traditional way to preserve Sun-dried tomatoes in Italy: the vegetables are stored at least 1 month up to 6 months before being eaten. The long time canning requires a water-bath and a dry, dark and cool place where store the jars. But, long time preserving could be dangerous if not done properly, so I strongly suggest you read the USDA Guide to Home Canning carefully.

A good pangrattato (flavoured crispy breadcrumbs) has the ability to add not only flavour, but also incredible texture to a meal. The use of horseradish here is very unusual, yet very delicious and makes total sense as it was one of the few vegetables growing locally to Teresa. Dishes like this respect the scarcity of ingredients.

Nonna Teresa's pasta

bucatini

olive oil

g breadcrumbs

red chilli flakes

horseradish

garlic

½ a bunch of fresh thyme (15 grams)

red peppers (see tip) or 8 sun-dried tomatoes

extra virgin olive oil

My favourite speedy sausage pizza

flour,

higher-welfare Cumberland sausages

red onion

rosemary

tomato paste

g grapes

mozzarella cheese

pine nuts

https://www.youtube.com/watch?v=T38LMV1mUbw

An awesome - and SIMPLE summer soup that is perfect for a light Sunday night meal.

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto.

onion

carrots (chopped)

celery

red pepper (chopped)

corn

garlic,

broth

tuscan kale (chopped,

DeLallo Orecchiette Pasta (if need used a gluten free variety)

cannellini beans (drained

salt and pepper (to taste)

parsley (chopped)

basil (sliced)

sun-dried tomato pesto

Heat the oil in the bottom of a large soup pot. Once hot add the onion, carrots, celery and red pepper. Season with salt and pepper. Cook, stirring every so often for about 10 minutes or until the onion is fragrant and the veggies are slightly soft. Add in the zucchini (and or summer squash), corn and garlic. Cook, stirring every so often for another 10 minutes or until the zucchini is softened slightly.

Add the chicken or veggie broth, the reserved corn cobs and the parmesan rind, bring the soup to a boil. Add the rosemary and kale, reduce the heat to a simmer for about 10 minutes. After 10 minutes bring the soup back to a boil and add the pasta. I added about 2 cups of pasta, but my soup was heavy on the pasta! Boil the pasta until al dente, if needed add more broth to thin the soup. Remove from the heat stir in the cannellini beans, parsley, basil and about 1/2 cup pesto. Taste and season with salt and pepper to your liking. Remove the parmesan rind.

Allow the soup to cool slightly and then serve with more grated parmesan. Happy slurping!

Sun-dried tomato pesto (Pesto Rosso) is a vibrant, robust, and rich homemade red pesto, made with just a handful of ingredients and perfect for adding to pasta, over proteins, in sandwiches, and more.

Sun-Dried Tomato Pesto (Pesto Rosso | Red Pesto)

oz sun dried tomatoes (1 cup; dry packed or oil-packed)

6.7 oz red pepper (fresh to roast or jarred/canned)

1.8 oz pine nuts (1/2 cup; OR almonds)

basil

olive oil (extra virgin)

tsp salt

tsp black pepper

If you aren&#39;t using canned peppers or pre-roasted peppers, you’ll need to roast the red peppers. To do so:Slice the peppers In half, removing the seeds and ribs. Then place cut-side down on a baking tray, drizzle with a little oil, and roast for around 25 minutes at 325ºF/170ºC (or until tender and lightly blackened on the skin).

Allow the peppers to steam and cool for 10 minutes in a jar/covered bowl before carefully peeling the skin away. Once peeled, allow the roasted peppers to cool.

Transfer all the red pesto ingredients to either a food processor or mortar and pestle and grind/blend the pesto into your desired consistency (chunky, smooth, or anything in between).

Make ahead: you can roast the red peppers several (2-3) days in advance and store, peeled in a container in the fridge. You could also pre-prepare the sun-dried tomatoes in advance.Store: store any leftover tomato pesto sauce/paste in an airtight container (I use a jar) in the refrigerator for 5-7 days. The olive oil will solidify when chilled, but it will still be scoopable. It can quickly be brought back to room temperature before using (or add straight to any recipe where it’ll be coked like sun-dried tomato pesto pasta.Freeze: you can freeze this pesto with tomatoes in a large freezer-safe container. However, I prefer to portion it into 1 Tbsp portions in an ice-cube tray. Once frozen, transfer the pesto cubes to a Ziplock bag and store for up to 6 months. Defrost in the fridge or on the counter as needed.

How to Make Ahead and Store?

Meat-eaters and vegans alike will enjoy this budget-friendly take on tacos. A handful of surprisingly simple ingredients lends big flavours and ‘meaty’ textures to the smoky lentil and broccoli stem taco filling.

Smoky lentil and broccoli stem tacos

broccoli stem grated

x 400 g tin green lentils drained and rinsed

tomatoes

tomato purée

soy sauce

tsp smoked paprika

tsp cumin

yeast

¼ tsp black pepper

baby cucumbers quartered lengthways, then thinly sliced

lime

tbsp mint

tbsp coriander

salt

8–12 corn or flour tortillas warmed

coriander and basil

lime wedges

Air Fryer Sun Dried Tomatoes are delicious partly dehydrated tomatoes that you can store in olive oil or freeze to use later.  It&#039;s so easy to make these tomatoes in your air fryer and a great way to preserve a summer abundance of tomatoes.

Air Fryer Sun Dried Tomatoes Recipe

cherry tomatoes

ml olive oil (approximately)

Cut 200g (1 cup) cherry tomatoes in half.

Put the tomatoes in a bowl and add 1 tbsp olive oil and sprinkle over ¼ tsp salt. Mix together.

Lay the tomatoes cut side up on the air fryer tray.

Cook the tomatoes at 120C (250F) for 40 minutes in a drawer style air fryer.

Drawer sty;e air fryer

Lay the tomatoes on the shelves cut side up. Cook the tomatoes at 120C (250F) for 60 minutes in the oven style air fryer

If you have an oven style  air fryer you can make a larger quantity of  sun dried tomatoes.  It is worth swapping the trays around during the drying process so at the tomatoes dry evenly. Leave to cool

Oven Style Air Fryer

Open freeze the tomatoes on the trays they cooked on and then put into a freezerproof container, put on the lid and store in the freezer for up to 3 months.  Add directly from frozen to soups, sauces and other recipes.

To freeze

Fill the sterilised jar with the tomatoes.  Fill up with the 100 ml (½ cup) olive oil or until the tomatoes are completely covered in oil.  If there are a lot of bubbles use a skewer to let them rise to the top of the jar and pop!

Store the tomatoes in oil in the fridge for up to two weeks.  Take out of the fridge 20-30 minutes before using.

To store in oil

I can't beleive I haven't thought about doing these before! It was such a good way of preserving the last of my home grown tomatoes!

I had so many tomatoes growing in the garden and I didn't know what to do with them. I've now made jars of these tomatoes and they taste so good.

I would have never have thought to use my air fryer to make sun dried tomatoes but it worked so well! I'll be making these time and time again - so delicious.

So easy to make in my air fryer, I added some cloves of garlic to the oil.

Sweet, sour, and spicy lemon pickles—sunshine in a jar! Perfect with cheese, pasta, or curries.

Lemon Pickles

lemons

tsp chilli powder

turmeric

tsp asafoetida

(227 g) sugar

tbsp light tasting vegetable oil

Place the lemons in a pan, cover with water, and bring to a boil.

Simmer the lemons until very soft, about 20 minutes.

Cut each lemon in half lengthwise, then into three or four strips, and finally into bite-sized pieces.

Arrange the lemon pieces on a plate and place in the sun to dry until the skin is slightly firm and sugar crystallizes on the surface (4 hours, depending on weather and lemon size).

Place the dried lemon pieces in a mixing bowl and add the remaining ingredients. Stir well and adjust seasoning as needed.

Cover the bowl with cling film and let sit, stirring occasionally, until the sugar dissolves and the mixture is runny (2-3 days, depending on various factors).

Place the finished pickle in a clean, dry jar and store in the refrigerator.

Top 8 sun dried recipes from across the web

The most viewed sun dried recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

HOMEMADE SUN-DRIED TOMATOES preserv...

Nonna Teresa's pasta

My favourite speedy sausage pizza

Tuscan Summer Minestrone with Sun-D...

Sun-Dried Tomato Pesto (Pesto Rosso...

Smoky lentil and broccoli stem taco...

Air Fryer Sun Dried Tomatoes Recipe

Lemon Pickles

Top 8 sun dried recipes from across the web

The most viewed sun dried recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

HOMEMADE SUN-DRIED TOMATOES preserv...

Nonna Teresa's pasta

My favourite speedy sausage pizza

Tuscan Summer Minestrone with Sun-D...

Sun-Dried Tomato Pesto (Pesto Rosso...

Smoky lentil and broccoli stem taco...

Air Fryer Sun Dried Tomatoes Recipe

Lemon Pickles

The most viewed sun dried recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine