Semi-dried tomato

Tomate mi-séchée

What it is

A semi-dried tomato is stopped at roughly half its water, the point where the sugars have concentrated but the cell walls have not yet collapsed — a stage the fully dried tomato passes through on its way to leather. Because it is still moist it is not shelf-stable on its own, which is why it always arrives under oil.

In the kitchen

Two hours at 100 °C, cut side up on a rack, is the working window for halved plum tomatoes; pull them while they still give under a finger. Under oil in the fridge they keep about two weeks — the oil preserves nothing, it only keeps air off.

Goes with

Olive oil Basil Garlic Mozzarella Thyme Burrata Taggiasca olive Anchovy

Same species

Bintje potato Black Krim tomato Bonnotte de Noirmoutier Chuño Datterino tomato Eggplant

Also used with

Mortadella

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