Bountiful in Umami Taste - Semi-Dried Tomatoes

Bountiful in Umami Taste - Semi-Dried Tomatoes

It's so easy it can't even be called it a recipe!
The umami of the tomatoes explodes when they are baked!
These are a perfect accompaniment for a glass of wine.


Roma tomatoes
Salt (use high quality one)
to taste
Extra virgin olive oil
as needed
Oregano (dried) or herb mix
to taste


1. Preheat the oven to 140℃. Preheat to 120℃ if you are using a convection oven.
2. Cut the tomatoes into 4 or 6 pieces. They take longer to dry if they are large.
3. Line a cookie sheet with a piece of parchment paper, and line up the tomatoes. Sprinkle on some salt and put them in the oven.
4. Check it in about one and a half hours. If the edges of the tomatoes have started to brown, they are almost done. Check them occasionally and take them out of the oven at your preferred dryness.
5. Cool them off and top them on a cracker with cheese and pickles.
6. Or on a thinly sliced baguette with ricotta cheese.
7. If you want to preserve them, place them in a sterilized jar, pour in some extra virgin olive oil, and mix in dried oregano or herb mix.
8. Store it in the refrigerator. The olive oil may become solid, but it will return to liquid when you bring it to room temperature.

Story Behind this Recipe

I often put a pasta dish in my daughter's bento box. She likes pasta with semi-dried tomatoes, but they are expensive if you buy them. I saw a TV show introducing a recipe one day and I tried to make them myself. It was so easy!
Besides, these semi-dried tomatoes are super delicious before drizzling on the olive oil.