Nutritional value and composition of sun-dried tomatoes, the benefits and possible harm from eating. Cooking recipes, dishes with sun-dried tomatoes.
Sun-dried tomatoes are a popular product of the Italian national cuisine, Pomodori secchi. The taste is spicy, rich, sweetish, the aroma is thick, just like that happens with freshly plucked fruits. Tomatoes harvested in this way are ideal for long-term storage without a refrigerator and retain all the useful properties. Mass production began in the 19th century, while the product was appreciated in Turkey, Spain and Greece. For the last 5 years, it has gained popularity in Europe and the United States, but in Italy it has lost. They stopped serving dry tomatoes as a separate dish and are used as an ingredient for hot dishes, salads and baked goods.
How to cook sun-dried tomatoes?
Tomato is one of the main vegetables in Italy. In the summer, not a single meal is complete without it. In the factory, the fruits are cut with special cutters, the pulp is removed using a centrifuge or manually. Then they are treated, more often with sulfur dioxide, in order to preserve the presentation, and dried in special installations. Then rolled up in jars or ground into powder.
At home, the processes are not yet automated. In order to qualitatively wither the tomatoes, the seeds and partitions are removed with a sharp knife, leaving only the outer walls with a layer of pulp. The slicing depends on the size of the fruit. Salting requires sea salt. Duration of processing - from several days in the sun to 9-10 hours in the oven or special vegetable drying. It is necessary to maintain a constant temperature of 40-100 ° C, depending on the method chosen.
The duration of the cooking process for sun-dried tomatoes, depending on the equipment used:
| Way | Temperature, ° C | Time |
| Electric dryer | 70 | 8-9 hours |
| Microwave | 100 | 6-15 minutes |
| Oven, gas or electric oven | 100 | 7-8 hours |
How to cook sun-dried tomatoes yourself:
- In a special dryer for vegetables … Small tomatoes, 6 kg, cut into two parts, remove the juice and the core with a spoon. This should be done carefully so as not to damage the outer shell. Spread all the pieces on a paper towel and leave for 30 minutes to allow excess moisture in the glass. At this time, the dryer is heated, after removing the trays. The prepared halves are rubbed with a mixture of coarse sea salt (2 tsp) and Provencal herbs (2 tsp) - you can independently mix oregano, savory, basil and dried garlic in equal amounts. Tomatoes are laid out on pallets with their backs down, placed in an electric dryer, set to the desired temperature and a timer is turned on. During the drying process, the trays are interchanged so that drying occurs evenly. 30-40 minutes before the end of the process, the jars are sterilized, 3 finely chopped heads of garlic are fried in olive oil. Lay tomatoes and garlic in layers in dry sterilized jars, pour in olive oil (0.35 l), roll up the lids.
- How to make sun-dried tomatoes in the microwave … The preparation of the fruit is the same as when drying in the oven. Sprinkle with a spice mixture. For 1, 5 kg of tomatoes - 1/3 tsp. black and red pepper, 2 tbsp. l. sea salt, about half a teaspoon of basil, "Italian herbs." Sprinkle lightly with olive oil. Spread the halves in a flat shape with their backs up, turn on the oven at 100 ° C for 5 minutes. Take out the container, drain the released liquid (do not dispose of), cool for 3-4 minutes, turn the pieces over and put them back in the microwave for the same time. Take out the vegetables, allow to settle. If the tomatoes are too fleshy, then the drying cycle is repeated. Conservation is carried out in the same way as in the above method.
- Cooking sun-dried tomatoes in the oven … It is best to cook in an electric convection oven, but any kitchen appliance, including a gas one, will do. While the tomatoes are being processed, as already described, heat the oven to 80 ° C. The halves are laid out tightly, backs down, sprinkled with a mixture of spices, sprinkled with olive oil from a spray bottle or brush. Slide the baking sheet into a preheated oven and leave for 1 hour. Then the door is opened slightly and left for 8 hours. The sheets can be interchanged during the drying process. For the winter, the banks are rolled up as usual.
Note! To dry tomatoes, you can use an electric grill, a bread maker and a slow cooker.
To make homemade preparations tastier, you can experiment with spices at the stage of processing and laying out in jars. The halves of the fruit are poured with marinade, sprinkled with crumbs of walnuts.
When stored in the refrigerator, in a vegetable drawer, or in a cellar, the preservation will not deteriorate for 6-8 months. At room temperature, you will have to eat everything in 3 months. If you want to extend the shelf life, the jars are sterilized before rolling up the lids.
Composition and calorie content of sun-dried tomatoes
Nutritional value depends on the type and quantity of seasonings used.
On average, the calorie content of sun-dried tomatoes is 244-258 kcal per 100 g, of which:
- Proteins - 14.1 g;
- Fat - 3 g;
- Carbohydrates - 55.8 g;
- Dietary fiber - 12.3 g;
- Ash - 12.6 g;
- Water - 14.56 g.
Vitamins per 100 g:
- Vitamin A - 44 mcg;
- Beta Carotene - 0.524 mg;
- Lycopene - 45, 902 mg;
- Lutein + Zeaxanthin - 1, 419 mg;
- Vitamin B1, thiamine - 0.528 mg;
- Vitamin B2, riboflavin - 0.489 mg;
- Vitamin B4, choline - 104.6 mg;
- Vitamin B5, pantothenic acid - 2.087 mg;
- Vitamin B6, pyridoxine - 0.332 mg;
- Vitamin B9, folate - 68 mcg;
- Vitamin C, ascorbic acid - 39.2 mg;
- Vitamin E, alpha tocopherol - 0.01 mg;
- Vitamin K, phylloquinone - 43 mcg;
- Vitamin PP - 9.05 mg.
Macronutrients per 100 g:
- Potassium, K - 3427 mg;
- Calcium, Ca - 110 mg;
- Magnesium, Mg - 194 mg;
- Sodium, Na - 247 mg;
- Phosphorus, Ph - 356 mg.
Microelements per 100 g:
- Iron, Fe - 9.09 mg;
- Manganese, Mn - 1.846 mg;
- Copper, Cu - 1423 μg;
- Selenium, Se - 5.5 μg;
- Zinc, Zn - 1.99 mg.
Digestible carbohydrates are represented by sugars - 37.59 g per 100 g.
The composition of sun-dried tomatoes contains essential amino acids (most of all lysine and leucine) and nonessential amino acids (glutamic acid prevails).
Fatty acids per 100 g:
- Omega-3 - 0.011 g;
- Omega-6 - 1.104 g.
Saturated fatty acids per 100 g:
- Myristic - 0.004 g;
- Palmitic - 0.326 g;
- Stearic - 0.096 g.
Monounsaturated fatty acids per 100 g:
- Palmitoleic - 0.011 g;
- Oleic (omega-9) - 0.476 g.
Polyunsaturated fatty acids per 100 g:
- Linoleic acid - 1.104 g;
- Linolenic - 0.011 g.
The benefits and harms of sun-dried tomatoes are provided by:
- Serotonin - a hormone that improves mood and prevents the development of depression, but if it accumulates, emotional overexcitement, insomnia, tremors of the limbs appear.
- Potassium - a substance that maintains water and electrolyte balance and normalizes the work of the cardiovascular system, but with an excess of it, the risk of developing diabetes mellitus increases.
- Coarse fiber - supports the vital activity of the beneficial flora of the small intestine and stimulates the removal of toxins accumulated after the assimilation and digestion of food. But with an increased intake, it can lead to vitamin deficiency due to impaired absorption of nutrients.
If preservation is used in its pure form all the time, you can quickly gain weight due to water retention in the body and an increase in appetite. After all, the main purpose of the product is to be used as a snack.
Useful properties of sun-dried tomatoes
In Italy, tomatoes harvested in a similar way are recommended to be introduced into the diet of patients recovering from debilitating diseases. With their help, you can quickly get rid of anemia, vitamin deficiency and increase immunity.
The benefits of sun-dried tomatoes:
- Stimulates bowel function and relieves constipation.
- They improve the condition of blood vessels and the work of the myocardium, dissolve harmful cholesterol and prevent the appearance of atherosclerosis.
- They have a diuretic and choleretic effect, prevent the formation of edema, and lower blood pressure.
- They soothe, restore the ability to fall asleep quickly, and improve mood.
- Strengthens memory and accelerates organic reactions.
- Have a beneficial effect on visual function.
- They have antibacterial and anti-inflammatory activity.
- Protects against loss of muscle mass and bone tissue from destruction.
- They prevent the formation of calculi in the kidneys and the deposition of salts in large joints.
- Improves the absorption of nutrients - manganese, phosphorus, copper and iron.
Sun-dried tomatoes preserve lycopene, a natural antioxidant and dye that prevents malignancy and cancer. This product is most useful for men, as the effectiveness in the treatment of prostate cancer has been proven by scientific research.
After withering, tomatoes become aphrodisiacs - such a snack increases potency and enhances libido.
Contraindications and harm of sun-dried tomatoes
Tomatoes prepared in this way are a multi-component dish. With a tendency to allergic reactions, negative manifestations may appear - rash, intestinal disorders, redness and itching of the skin.
Harm from sun-dried tomatoes can occur:
- with chronic diseases of the digestive organs, for example, peptic ulcer and gastritis with high acidity;
- with urolithiasis - excessive use causes the advancement of calculi along the ureters and an attack of renal colic;
- with arthritis and gout - due to the high amount of oxalic acid in the composition, relapses become more frequent and painful symptoms intensify.
But this does not mean that this product will have to be completely abandoned. It is enough to refrain from overeating and analyze your own feelings after entering the menu.
Sun-dried tomato recipes
It is not necessary to preserve tomatoes for long-term storage. They are delicious without being treated with olive (vegetable) oil, and garlic can be added while drying.
Sun-dried tomato recipes:
- Cheese snack … 0.5 kg of fleshy large fruits are prepared for drying in the usual way, but without oil or spices. Place in the microwave, evaporate the moisture, cool, and then put in a bowl, alternating with the following ingredients: a layer of grated hard cheese mixed with dry herbs of your choice and coarse salt, a layer of sweet pepper slices, a layer of pitted olives cut in half. Sprinkle with olive oil on top. You should eat such a snack 4-5 days in advance, store it in the refrigerator. Cheese will need 200 g, large olives - 6-7 pcs., Bulgarian pepper - 2 pieces.
- Green beans with garlic … Beans in pods, 0.5 kg, are boiled until softened, and then they are thrown into a colander and poured with ice water for 5 minutes so that the color does not change and the elasticity is not lost. Put the beans in a colander again. Fry 2-3 garlic cloves in olive oil, pre-cut into thin slices. Grind 5 medium-sized sun-dried tomatoes, add to the pan to the garlic. Sprinkle with a mixture of black and red pepper, sea salt, put beans in the same pan. It can be switched off after 3 minutes. Serve warm.
- Pasta with cheese and sun-dried tomatoes … The paste, 200 g, is boiled to the "aldente" state. Fried in their own aromatic filling - olive oil - sun-dried tomatoes, cut into strips, for 60 seconds, pour 50 ml of dry white wine, evaporate it, mix with grated ricotta - 250 g, wait until a sauce consistency is obtained, and add chopped spinach leaves - 200 g. When the spinach becomes soft, add the paste, stir, simmer for 3 minutes. Sprinkle with grated Parmesan before serving.
- Meat salad … Arugula is washed, cuttings are removed, cut into large pieces and laid out on a plate. Then lay the rings of red onion in layers - 1 head, halves of 10 sun-dried tomatoes, cubes of salami - 150 g and 10 pieces of black olives cut in half. For dressing, mix a third of a glass of olive oil, red wine vinegar - 3 tbsp. l., 1 tbsp. l. honey and Dijon mustard. Stir, pour over the layers of lettuce. Salt to taste.
- Tomato tortillas … Boil until tender 0.25 cups bulgur. Put in a bowl: 4 pieces of finely chopped raw and sun-dried tomatoes, 2 boiled chicken eggs, pieces of feta cheese - 20 g, sliced greens of your choice - 2 tbsp. l., 1 tsp. paprika and oregano, 10 green onions. Add salt, knead the dough with bulgur and coarse flour. Fritters are fried on both sides. Served with dzatziki - a sauce from the national Greek cuisine.
Interesting facts about sun-dried tomatoes
They began to dry tomatoes in Italy in the 18th century, but that product hardly resembled a familiar delicacy. Rather, it could be compared to dried fruits - the fruits were cut, squeezed, mixed with salt and left in the sun, laid out on the roofs. This recipe is still used to make a semi-finished product, which is later crushed and added to the dough. It is not served as an independent dish.
In 1856, a resident of Turin, Francesco Chirio, perfected the recipe and began making dried tomatoes on an industrial basis, adding various spices. He built a factory based on the method of Nicolas Upper, the inventor of canned food. Currently, food factories producing sun-dried tomatoes are located in many cities in Italy and Greece.
In order for the dish to turn out delicious, "melt" in the mouth, it is necessary to choose the right fruits. In Italy, preference is given to the San Marzano variety, and in the CIS, large “cream” is purchased for this purpose. It is desirable that the weight of the tomato is in the range of 80-130 g. It is better to harvest unripe fruits. Too red when dried, they darken, and the dish becomes ugly. But color change has no effect on taste and useful properties.
How to make sun-dried tomatoes - watch the video:
If you have sun-dried tomatoes in your home, there are many tasty and healthy meals to choose from. They will not only improve the taste, but also make the presentation of any dish unique.
