If you have not had time to purchase an air grill, then you have lost a lot. This is a wonderful kitchen appliance that combines the functions of various household appliances that are designed for cooking. In an air fryer, you can cook almost anything you want.
There are many recipes and blanks for this device - from berries, fruits, vegetables. It is important to adapt to the air grill, as each dish is cooked at a certain temperature and blowing speed.
I offer several recipes for tomato blanks for the winter in an air grill.
Tomatoes with onions and spicy marinade for the winter in an air grill
For this preparation, we take medium-sized tomatoes, wash and cut them in half lengthwise. We take onion 2 heads per 1 jar, peel it and cut into rings. Now let's prepare the marinade. To do this, dilute 5 tablespoons of sugar, 1 tablespoon of salt (with a small slide) in 1 liter of water, add bay leaf and 5-6 black peppercorns. We boil. Only then add 6-7 tablespoons of vinegar 9%. At the bottom of each clean jar, lay out the onions, then the tomatoes, pour everything with hot marinade and put in the air grill. We sterilize for 10 minutes, the temperature is 180 degrees, the speed is high. Then immediately roll up.
Tomatoes with fragrant leaves for the winter in air grill
We take 1 Bell pepper, remove the stalk and seeds, cut. Put all the ingredients in three-liter jar- tomatoes, sweet peppers, 1 hot pepper, 3 cloves of peeled garlic, 4 black peppercorns, 2 bay leaves, dill, 1 horseradish leaf, 1 tablespoon sugar and salt, 1 grape leaf, 5 currant leaves, 4 cherry leaves. Fill the jar with boiling water and cover with a metal lid. We put it in the air fryer. We sterilize for 20 minutes by setting the magnifier ring, the temperature and speed are maximum.
Small tomatoes in wine and honey for the winter in an air grill
We take small and dark tomatoes, wash them and make cuts with a fork from the side of the stalk. We are preparing the marinade. To do this, mix 200 grams of honey and 30 grams of salt in 1 liter of dry red wine. We boil. Put in clean liter jars tomatoes and pour boiling marinade. We put the jars in the air grill. We sterilize for 15 minutes, the temperature is 150 degrees, the speed is high.
Jelly tomatoes for the winter in an air grill
Wash the tomatoes and cut into thick slices. Peel the onion, wash and cut into rings. Let's prepare the marinade. To do this, in 1 liter of water, mix 1 tablespoon of salt, 2 tablespoons of sugar, 3 tablespoons of vinegar, add 8-10 peas allspice and 1 clove. We boil. Then gradually introduce gelatin (2 tablespoons), previously soaked in cold water for 1 hour. Bring to a boil, but do not boil. We put the tomatoes with onions in clean jars, pour hot marinade over them and cover with metal lids. We put in the air grill and sterilize according to the usual program.
By the way, you can cook plums in the same way, but put less salt - 2 teaspoons, and more sugar - 100 grams.
tomato jam with walnuts for the winter in the air grill
We take 1 kilogram of tomatoes, wash, large tomatoes cut into slices. Let's make syrup. To do this, mix in 200 grams of water 1 kilogram of sugar and 5 grams citric acid. We boil. We put the tomatoes in clean liter jars, fill them with syrup and put them in the convection oven. We sterilize the jars for the first 20 minutes at maximum temperature and speed. Then we reduce the temperature to 150 degrees and keep this for 20 minutes. At the end of the program, add 200 grams of peeled walnuts, gently alter with a spoon and immediately roll up.
A year ago, I found a recipe for oven-dried tomatoes. He lay in bookmarks idle until this summer. But since now we have an air grill, then, of course, I was impatient, if I already dried tomatoes, then only in it, it was very interesting to try, and the process takes less time. And I would postpone this venture further if it were not for the large number of ripe summer tomatoes that we physically do not have time to eat. That's how it all happened by itself, that yesterday I dried tomatoes. I was going to save them until the winter, but it definitely won’t work with this batch, a third of the can is gone. It was eaten simply with homemade white bread, although we were only going to try it a little bit ... So, I can’t write about the shelf life. The only thing I read is that sun-dried tomatoes are stored longer in olive oil than in vegetable oil. I can say that the bulk tomatoes brought from Italy have been stored in my refrigerator for more than a year. I can also say, honestly, that homemade ones seemed to me even tastier than authentic Italian ones.
Ingredients:
Tomatoes (preferably thin-skinned)
Dried basil, oregano, thyme
1/2 coffee spoon of a mixture of 4 peppercorns
Olive or vegetable oil
Cooking
Tomatoes are soft, thin-skinned and ripe. We cut: small halves, large - quarters.
Cut the garlic into thin strips-petals.
We put the chopped tomatoes on all the grills in the air grill, sprinkling with spices, except for pepper, a little salt and put a thin petal of garlic on each piece. 
Insert wooden sticks under the lid of the air grill to create space and dry the tomatoes. The photo shows how it should look like, and the greens are dried (more on this method later).
We cook in an air grill at a temperature of 95 degrees at high speed for about 3 hours. You can check every hour so as not to overdry. Tomatoes should not become dried crusts, but the pulp should not come out when pressed.
Place the tomatoes tightly in jars, put peppercorns and a sprig of thyme in it. Fill with oil. Keep refrigerated.
Note;
Victor:
Thanks for the recipe. Went through many options, settled on yours. But it didn’t work out for me in 3 hours at 95ºC, it took much more time. I dried the tomatoes first at 180ºC, then at 120ºC I brought them to mind. There were no very small tomatoes, I used medium-sized cream with a fairly dense skin. Dried for 2 hours at 180º, we got boats with provencal herbs and garlic. I turned them over, pierced them, squeezed out the juice with skewers and then dried them for 2 hours at 120ºC. Yes, I first shot the grates with baking paper so that the tomatoes would not fall through and stick to the grates. It turned out well. Then I put layers of tomatoes, thin leaves of garlic, adding a mixture of 4 peppers, poured olive oil (mixing refined and unrefined) and tamped. From 5 kg of tomatoes, a 700 gram jar of lecho was obtained. Last year I prepared the same one, I thought it would be worthy of my birthday in November, but where is it - they ate it already in October. 🙂
Details
Sun-dried tomatoes can be eaten as is or used to prepare other dishes. Dried tomatoes are often found in recipes. Italian cuisine. If it is not possible to buy this yummy in the store, do not be upset, because sun-dried tomatoes can be cooked at home, for example, in an air grill. But the most important thing is that it is not difficult at all. And you will only need tomatoes, spices, a couple of hours and an air grill. In a few hours, sun-dried tomatoes will already be on your table.
Air-dried tomatoes with rosemary and basil
Required Ingredients:
- small tomatoes - 1 kg;
- garlic - 1-2 cloves;
- dried basil - 1 tsp;
- dried rosemary - 1 tsp;
- ground black pepper - to taste;
- large sea salt- taste;
- white or black peppercorns - 2-3 pcs.;
- olive or vegetable oil.
Cooking process:
For drying, choose approximately the same size small fleshy tomatoes. Wash the tomatoes thoroughly under running water. After that, cut each tomato into two or four pieces, depending on the size of the tomatoes. Gently scoop out the seeds and any liquid (juice) from the tomatoes with a spoon.
Mix dried herbs in a bowl. Add ground black pepper and salt to the herbs. Sprinkle the mixture over the tomatoes and place them on the air grill. You can use two grids at once.
Set the temperature to 110 degrees and the fan to high speed. Without completely closing the lid of the air grill so that moisture comes out, cook the tomatoes for 3-3.5 hours. Make sure the tomatoes don't dry out.
Put the sun-dried tomatoes in a sterilized glass jar, sprinkled with finely chopped garlic. Also put a few peas of white or black pepper in the jar. Pour tomatoes with olive oil or vegetable oil and, closing the lid, send the jar to the refrigerator.
Spicy sun-dried tomatoes in air fryer
Required Ingredients:
- fleshy red tomatoes - 800 gr.;
- olive oil- 1 tbsp;
- garlic - 1 clove;
- Italian herbs - to taste;
- salt - to taste;
- red pepper - to taste.
Cooking process:
The first thing to do is wash the tomatoes well. Then, after cutting the tomatoes in half or quarters, take out the seeds and juice from them.
Mix Italian herbs with salt and red pepper. The amount of red pepper depends on how hot you like it.
Lay the prepared tomato slices tightly on the air grill. Sprinkle the seasoning and salt mixture over the top.
Drizzle the tomatoes with a little olive oil. Cook the tomatoes in the airfryer, choosing the medium level and turning on the turbo mode, for an hour and a half.
While the tomatoes are drying in the air grill, prepare a jar, rinse it and sterilize it. Put sun-dried tomatoes in a dry sterilized jar. Add a clove of garlic, finely chopped, to the jar.
Before closing the lid of the jar, pour the tomatoes with olive oil. If there is no olive oil, you can use vegetable oil, but it is still better to use olive oil, which will add flavor to sun-dried tomatoes.
Store sun-dried tomatoes in the refrigerator.
Sun-dried tomatoes are a popular Italian appetizer, which is usually preserved in spiced oil with the addition of all kinds of fragrant herbs. One such jar in the store is not cheap, and the quality does not always satisfy consumers, so it makes sense to prepare tomatoes at home.
How to dry tomatoes at home?
There are several ways to prepare sun-dried tomatoes at home using suitable household appliances. For long-term storage blanks, tomato slices are preserved in olive oil or closed in an airtight container, out of direct sunlight.
- A sun-dried tomato recipe usually starts with a choice of tomatoes. The fruits should be dense, the Cream variety is ideal.
- For drying tomato slices use an oven, a dryer for vegetables, a microwave.
- Constantly need to control the degree of readiness of tomatoes. Proper sun-dried tomatoes are not juicy, do not crumble when bent. The slice should be plastic, but dry.
- For storage, you can preserve tomatoes in oil. To do this, you need to buy good extra virgin olive oil.
Dried tomatoes in the oven
The most affordable way to sun-dried tomatoes at home - in the oven. The slices are dried for at least 4 hours, it is important to ensure that the blanks do not burn, do not dry out. Spices are added at will, thyme, oregano, rosemary are ideal. You can store dried tomatoes in an airtight container. glass jar in a cool dark place.
Ingredients:
- tomatoes - 1 kg;
- coarse salt - ½ tsp;
- olive oil - 50 ml;
- dried herbs optional.
Cooking
- Cut the tomatoes in half, remove the pulp with a spoon.
- Arrange on a baking sheet, add salt, season with herbs, drizzle with oil.
- Dry at a temperature of 60-80 degrees for 3-4 hours.
Dried tomatoes in a vegetable dryer
Cooking sun dried tomatoes in the dryer is the easiest. The instrument monitors the constant temperature regime Therefore, there is no need to constantly monitor the process. The only inconvenience is that in the middle of the process, the slices need to be turned over. Another tip: do not dry more than 3 pallets at the same time, as the slices will steam a lot.
Ingredients:
- tomatoes - 2 kg;
- salt - 2 tsp;
- dried herbs.
Cooking
- Cut the tomatoes, remove the pulp, salt, season with herbs.
- Lay slices on trays.
- Dry tomatoes for 5 hours at 50 degrees.
- Turn the slices over, continue drying for 3 hours.
Dried tomatoes in the microwave
Dried tomatoes, the recipe of which is described below, are cooked very quickly. In the microwave, the workpiece will spend no more than 30 minutes, and it is usually prepared for quick use if you need to urgently add this ingredient to original dish. Microwave-dried tomatoes can be stored in an airtight container or in a resealable bag in the refrigerator.
Ingredients:
- tomatoes - 1 kg;
- dried garlic - 3 tsp;
- salt - 1 tsp
Cooking
- Cut the tomatoes in half, remove the pulp.
- Season with salt and dried garlic.
- Arrange on a pallet so that the slices do not touch each other.
- Dry at maximum power for 15 minutes.
- Turn the slices over, dry for another 10-12 minutes.
- Put on a plate, leave the sun-dried soft tomatoes at room temperature for 20-30 minutes.
Dried tomatoes for the winter - Italian recipe
The most delicious and correct tomatoes are prepared in the homeland of this preparation. Everyone can cook, the basis of the taste is created by dried herbs, garlic and fragrant olive oil. Tomatoes are used small in size, dense with a thick skin, perhaps slightly unripe. If possible, it is better not to use vegetables grown in greenhouse conditions.
Ingredients:
- tomatoes -1 kg;
- salt, black ground pepper - 1 tsp each;
- garlic - 2 cloves;
- dried basil, parsley, oregano, rosemary;
- olive oil.
Cooking
- Cut the tomatoes into 4 slices, remove the pulp with seeds.
- Distribute on a baking sheet, salt, season with pepper.
- Dry for 5-6 hours at 7-80 degrees.
- Put garlic, herbs and tomato slices in layers in a jar.
- Heat the oil, pour the workpiece, close the jar.
- Store sun-dried tomatoes in a cool place.
Dried tomatoes in oil
Dried tomatoes in oil classic way preparations of spicy mediterranean appetizers. By choosing the appropriate method of drying fruits, without much hassle, you can prepare a coveted jar piquant conservation. The slices are dried simultaneously with garlic and herbs, the finished fruits are poured with hot oil, later this oil can be supplemented with all kinds of dishes, sauces, salad dressings.
Ingredients:
- tomatoes - 2 kg;
- sea salt - 2 tsp;
- rosemary, oregano, basil, thyme - 1 tsp each;
- garlic - 5-6 cloves;
- olive oil.
Cooking
- Cut the tomatoes in half, remove the pulp.
- Put a slice of garlic in each clove, season with salt.
- Mix all herbs, sprinkle tomatoes.
- Drizzle with olive oil.
- Dry in the oven for 5-7 hours at 60 degrees.
- Put the finished tomatoes in a jar, pour hot oil, cork.
- Dried, after cooling, store in the refrigerator.
Dried tomatoes in a slow cooker
You can also prepare dried ones in a slow cooker, although it will not work to dry a lot of slices due to the small volume of the bowl of the device, but 200 ml should be enough for one jar. Tomatoes are dried in a multi-cooker container and in a container for steaming, be sure to remove the valve. Vegetables choose firm, small size.
Ingredients:
- tomatoes - 1 kg;
- salt, black pepper - 1 tsp;
- sugar - 2 tsp;
- garlic - 5 cloves;
- marjoram, oregano, basil - ½ tsp each;
- olive oil.
Cooking
- Cover the slow cooker with parchment, turn on the "Frying" and wait until the device turns on "Keep warm".
- Cut the tomatoes in half, put in a bowl and in a steamer container.
- Mix salt, sugar, herbs, pepper. Sprinkle the slices.
- Put the "second floor" from the steaming container with the workpiece.
- Close the lid (remove the valve).
- Dried tomatoes for 4-6 hours, monitor the degree of drying.
- Put tomatoes, chopped garlic and herbs in layers in a jar.
- Pour in hot oil, cork, refrigerate.
Dried tomatoes in air fryer
Sun-dried tomatoes, the recipe of which involves drying in an air grill, are even tastier than classic Italian ones. It is important to remember that canned wedges last longer in olive oil than in any other vegetable oil. Of the herbs, they prefer the classic set: oregano, rosemary, basil and thyme.
Ingredients:
- tomatoes - 1 kg;
- garlic - 4-6 cloves;
- a mixture of peppercorns - 1 tsp;
- dried herbs - 1 tsp each;
- thyme - 1 sprig;
- coarse salt;
- olive oil.
Cooking
- Lay the sliced tomatoes on the grill cut side up.
- Sprinkle with herbs, salt.
- Place a slice of garlic on each clove.
- Dry for 4-5 hours at 90 degrees, checking readiness every hour.
- Put slices in a jar, throw peppercorns and a sprig of thyme.
- Pour in hot oil and store in the refrigerator.
Dried Tomatoes with Balsamic Vinegar
Dried tomatoes at home with the addition of balsamic vinegar have an unusual taste. You can dry the slices in any convenient way: in the oven, dryer or in microwave oven. The workpiece is preserved in olive oil with the addition of vinegar, the appetizer is stored cool for at least one year.
Ingredients:
- tomatoes - 2 kg;
- salt, sugar, ground pepper - 1 tsp each;
- fresh basil - 1 sprig;
- dried herbs - 1 tsp each;
- olive oil;
- balsamic vinegar - 1 tsp
Cooking
- Cut the tomatoes, put on a baking sheet.
- Sprinkle with a mixture of salt and dry spices.
- Sprinkle with oil, dry in the oven for 6 hours at 70 degrees.
- Put the slices in a jar, layering with basil.
- Pour in hot oil, pour in a spoonful of balsamic, cork.
Dried ones differ somewhat in taste and texture, but the drying process itself does not differ from traditional ways. You need to dry the fruits without removing the core, you can supplement the marinade composition hot peppers and garlic. Cutting the fruits into circles, drying will be faster.
Ingredients:
- unripe tomatoes - 1 kg;
- jalapeno pepper - 1 pod in a jar;
- garlic - 4-5 cloves;
- salt, ground pepper;
- dried basil, thyme, rosemary - ½ tsp each;
- olive oil.
Cooking
- Cut the tomatoes into circles, 5 mm thick.
- Put on a baking sheet, salt, season with herbs, drizzle with oil.
- Dry for 3-4 hours, check readiness every hour.
- Put the slices in a jar, shifting in layers with garlic, chopped pepper.
- Pour in hot oil, seal.
Dried cherry tomatoes
Dried cherry tomatoes at home are prepared very quickly, due to their small size. If the fruits are very small, they are dried whole, the rest are cut in half, it is not necessary to remove the pulp, because the bones of such tomatoes are very soft and almost not felt. Such an appetizer is rarely prepared for the future, more often supplemented simple sandwiches added to baked goods.
Ingredients:
- cherry - 500 g;
- fresh thyme - 1-2 sprigs;
- salt, a mixture of ground peppers;
- olive oil - 3 tbsp. l.
Cooking
- Cut the tomatoes, if necessary, pierce the small ones with a toothpick.
- Lay out on a baking sheet.
- Mix oil with pepper, sprinkle tomatoes.
- Throw out the thyme.
- Dry for 3 hours at 60 degrees.
Sun-dried tomatoes come out very unusual in taste, the recipe for which is described below. IN traditional version sugar is added to balance the tomato acid, in this case the sweetener plays the main taste-forming role. Such an appetizer is used to complement sandwiches, as part of multi-component dishes or in dough for. Sweet filling is suitable for dressing salads.
Ingredients:
- tomatoes - 2 kg;
- salt - 1 tsp;
- provencal herbs - 2 tsp;
- honey and olive oil - 1 tbsp. l.;
- marinade oil;
- garlic - 5 cloves.
Cooking
- Cut the tomatoes, remove the pulp.
- Lay the halves cut side up on a baking sheet.
- Mix honey with a spoonful of oil, pour a little of the mixture into each clove, put on a plate of garlic.
- Sprinkle with salt and herbs.
- Dry in the oven for 4-6 hours, controlling the degree of readiness.
- Put in a jar, pour hot oil, cork.
Dried tomatoes - what to eat with where to add?
Having prepared the treasured jar of fragrant snacks, not all housewives know how to use sun-dried tomatoes, what they eat with and what dishes they add, and whether everyone can use them. This snack is also very useful, it is a good antidepressant. Everyone can use tomatoes, except for people with high acidity and gastrointestinal problems.
- Traditionally, an appetizer is used to complement the main dishes. Well fragrant slices appear with meat or pasta.
- Both the tomatoes themselves and marinade oil are added to baking.
- Butter from the billet perfectly diversifies a simple vegetable salad.
- Add spicy slices as an addition to the filling for hearty pies or pizza.
