Dried tomatoes do not look as effective as fresh tomatoes, but they are higher in lycopene. They have a rich taste, a lot of nutritional value and a versatile culinary use. It's worth making them yourself at home.
Tomatoes are fruits that are often classified as vegetables. This is what Americans did in 1893 considering their culinary use - in salads, main courses, not desserts.
The idea fordried tomatoescame to Poland from Italy. This is where tomatoes called Roman tomatoes - small and egg-shaped - were eagerly baked in the sun for a stronger flavor, reminiscent of ketchup.
No wonder that kitchen enthusiasts have come up with another idea to use tomatoes - they are not only easily available, tasty, but also he althy. Tomatoes owe their beautiful color to lycopene - a powerful anti-aging and anti-cancer antioxidant that neutralizes free radicals.
What's more, tomatoes contain vitamin E, which, together with lycopene, has a great effect on the condition of the skin and eyes. Tomatoes also contain vitamin K, responsible for blood clotting in the body, and vitamin B3, which regulates sugar metabolism.
Properties of dried tomatoes
Interestingly, dried tomatoes do not lose their nutritional properties, on the contrary - lycopene becomes much more digestible thanks to thermal treatment. Dried tomatoes have antiatherosclerotic properties and have a strengthening effect on the circulatory system.
As they are often made in olive oil, they make it easier to absorb vitamins A, D, E and K, which dissolve in fats. It is worth adding that in dried tomatoes we can also find microelements: calcium, iron, magnesium and potassium. Among the antioxidants contained in dried tomatoes, it is worth mentioning carotenoids, also beta-carotene, which supports the functioning of eyesight, prevents heart disease and is also used in cosmetics - it slows down photoaging of the skin.
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Author: Time S.A
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Find out moreNutritional value of dried tomatoes (in 100 g, only tomatoes without any marinade)
Energy - 258 kcal Total protein - 14.11 g Fat - 2.97 g Carbohydrates - 55.76 g Fiber - 12.3 g
| Vitamins | Minerals |
| Thiamine - 0.528 mg | Calcium - 110 mg |
| Riboflavin - 0.489 mg | Iron - 9.09 mg |
| Niacin - 9,050 mg | Magnesium - 194 mg |
| Vitamin B6 - 0.332 mg | Phosphorus - 356 mg |
| Folic acid - 68 µg | Potassium - 3427 mg |
| Vitamin A - 874 IU | Sodium - 107 mg |
| Vitamin E - 0.01 mg | Zinc - 1.99 mg |
| Vitamin K - 43 µg | |
| Vitamin C - 39.2 mg |
Data Source: USDA National Nutrient Database for Standard Reference
Dried tomatoes, likeavocadoorpeanut butter , are nutritious and caloric products. In 100 g of dried tomatoes we will take 258 kcal, so if we want the least caloric meal, it is worth using dried tomatoes in a bag - with less fat. If you choose a product in olive oil or oil, it is best to drain the tomatoes, but remember that fat increases the absorption of lycopene, so even a small amount of it is needed.
What are the he alth benefits of tomatoes?
ImportantWatch out for the s alt content of dried tomatoes!
Dried tomatoes are sprinkled with s alt to remove water. There is no need for s alt in the daily diet, however the Food and Nutrition Institute determines the daily requirement for sodium. S alt is sodium chloride and the main source of sodium in your daily diet, the daily dose of which should not exceed 5 g, for infants - 0.12 g, and for children - 0.75 g. Meanwhile, 100 g of dried tomatoes contain 0.11 g of sodium So it's worth remembering not to add extra s alt to the dishes to which you add them.
How to make sun-dried tomatoes?
The sale includes sautéed dried tomatoes (packaged, although in southern Europe you can buy them by weight) and in olive oil, sometimes with herbs, capers or cranberries, for example. Unfortunately, they are expensive - there are only a dozen or so halves in a jar for PLN 6 (the lowest price). Those prepared at home are much cheaper, even if they areWe will add the cost of energy to the price of tomatoes (PLN 3 / kg), especially since we dry tomatoes on 2 or 3 trays at a time. Own work and satisfaction - priceless!
For drying, choose fleshy varieties of tomatoes (e.g. oblong, so-called paprika), with the smallest possible seed chamber (it must be removed, just like the green heel), rather smaller, because they will dry faster. Put the washed, dried and sliced tomatoes tightly on the baking tray with the skin side down. Sprinkle them with s alt, lightly sugar, or Provencal herbs, and sprinkle with olive oil. Place the trays in a convection oven, preheated to 80 ° C, and dry for 4-6 hours with the door slightly ajar. The time depends on the variety and size of the tomatoes. They cannot be dried too much, the edges should be wrinkled, but the center is firm, elastic.
Put ready-made dishes in jars and pour over with rapeseed oil or olive oil. If we intend to store them for more than a few weeks, the oil should be hot. Before putting them in the jar, they can be seasoned with s alt, basil or oregano or herbes de Provence, or with garlic, hot pepper, wine vinegar. We add tomatoes prepared in this way to salads, pastas, casseroles, tarts and even to herring.
Dried tomatoes should be prepared on your own, especially since this work, contrary to appearances, is not very time-consuming - the "black job" is mainly done by the oven.
This will be useful to youHow to dry tomatoes in the sun?
When summer is hot, you can try to prepare sun-dried tomatoes in the sun. Place the tomato halves on the paper in a sunny and airy place. Drying in 30 degrees heat will take about 4 days. Take the tomatoes home overnight and cover them.
Dried tomatoes: in which brine are the he althiest?
Dried tomatoes are available in stores in various pickles. Which of them are the he althiest and which are better to avoid?
Rapeseed oilis the best oil choice for sprinkling dried tomatoes. Why? In a typical European diet, we consume too much omega-6 fatty acids and too littleomega-3fatty acids in a 20: 1 ratio (the correct ratio is no more than 4: 1). Too much omega-6 fatty acids can weaken the immune system and cause inflammation in the body. In rapeseed oil, the ratio of omega-6 to omega-3 is only 2: 1. It is notorious for rapeseed oil because of its high content of erucic acid, which damages the heart and liver. However, in the last 20 years, rapeseed has been stripped of this harmful substance. A good proportion of EFAs also containssoybean oil(4.6: 1). Moreover, soybean oil contains 2.12percentage ofalpha-lipoic acid(ALA), which is an antioxidant and supports our metabolism. Soybean oil also reduces the level of "bad"cholesterol(LDL) in the body and increases the level of "good" (HDL).Olive oilAlthough it has an unfavorable ratio of omega-6 to omega-3 fatty acids (9: 1), its main ingredient is omega-9 monounsaturated acid (oleic acid), which has a positive effect on the circulatory system. It is better to avoid dried tomatoes in a marinade withsunflower oil(the ratio of omega-6 to omega-3 is 136: 1), corn oil (59: 1), grape seed oil (about 130: 1) or peanut (60: 1).
Sun dried tomatoes: what to serve with?
You can buy dried tomatoes in a dry form, in a bag - or in a marinade, in a jar. Dried tomatoes in a bag have a more intense flavor and can be used in more ways. So we can add them to vegetable salads, soups (e.g. fish soup). It is also a variety of tomato sauce and spaghetti. Dried tomatoes with olive oil or oil are great when served separately - as a side dish. Drained dried tomatoes can be used as a stuffing for hard-boiled eggs and an ingredient of the main dinner course: fried chicken in mascarpone sauce, casseroles with spinach. You can also prepare dumplings with dried tomatoes and sweet potato, use tomatoes as an addition to baked eggplant with cheese, bows with chanterelles, cannelloni (Italian tube-shaped pasta) with spinach or rabbit in cream. You can also make croutons with dried tomatoes - both in jar and bag versions. It's worth experimenting and adding dried tomatoes to muffins with olives and feta, beetroot pâté or salmon in puff pastry.
Recipe for feta cheese and sun-dried tomatoes salad
Ingredients:
- dried tomatoes in olive oil - 5 pcs.
- feta cheese - 1 pack.
- mixed lettuce - 1 pack or a mixture of: lamb's lettuce, beetroot, chicory endive (frisee)
- half a red onion
- a handful of green olives
- handful of radish sprouts
Preparation method:
Rinse in a sieve first and drain the lettuce and radish sprouts. Then, cut the onion into rings, the feta cheese into cubes and the dried tomatoes into thick strips. Add olives, two tablespoons of herb oil from sun-dried tomatoes - mix everything. Do not s alt the dish as tomatoes, feta cheese and olives already contain s alt. The salad is best served with bread.