The sister to a deliciously oil-soaked sun-dried tomato, the semi-dried tomato has a slightly juicier, fresher flavour and can be made surprisingly easily at home. It is also an excellent way to preserve a glut of cherry tomatoes – simply store them in a jar of oil. This will also result in some seriously tasty oil, which can be used in cooking or salad dressings.
Drying out the tomatoes in a low oven removes moisture, giving them a slightly ‘chewy’ texture and really intensifying the flavour. A popular technique with chefs, they're a great way to introduce a hit of tangy umami to dishes – plus they're a pretty addition to the presentation of a dish.
They're a particularly good ingredient for adding to salads, pasta dishes, sandwiches or antipasti spreads, but they’re basically great on anything that requires a hit of tangy, herby umami.