ドライトマトとは？種類・味の特徴・使い方の基礎知識ガイド

ドライトマトは、完熟トマトを乾燥させて水分を大幅に減らした加工食品です。生トマトの約90%を占める水分が乾燥で抜けることで、旨みが凝縮され、少量で料理に深いコクと彩りを加えられる食材になります。イタリアでは古くからパスタソースやアンティパストに使われてきましたが、日本国内でも京都・北海道・沖縄など各地の農家が国産ドライトマトの生産を始めており、料理の素材として注目が広がっています。この記事では、ドライトマトの基礎知識として「どんな種類があるか」「味はどう変わるか」「どう使い分けるか」を初心者向けに解説し、詳しい使い方やレシピ・保存方法・国産の選び方・業務用の仕入れはそれぞれの専門記事へ案内します。

What are dried tomatoes? Characteristics and history

Dried tomatoes are called "Sun-Dried Tomato" in English and are a preserved food that has been made along the Italian and Mediterranean coasts for centuries. Alongside the traditional method of removing moisture by sun-drying, advances in processing such as low-temperature drying and freeze-drying now keep them in circulation worldwide year-round. Compared with fresh tomatoes, three characteristics stand out: the weight is concentrated to about 10–15%, umami components are concentrated, and they keep for a long time at room temperature.

Types and processing styles of dried tomatoes

Dried tomatoes are divided into types along two axes: "variety" and "processing style." The differences by variety come from first-hand information gained at Agriture's production floor—practical, working-level knowledge not written in typical web articles.

Differences by variety

Having dried multiple varieties at Agriture, we've found that high-sugar cherry-tomato types (Aiko, Chika, etc.; Brix 7–10) bring sweetness to the fore and suit sweets and snacks, while tart large-fruit types (Momotaro, etc.; Brix 4–6) concentrate their umami and suit dashi and soup bases. The cooking-use San Marzano type has thick flesh and low moisture, making it ideal for authentic pasta sauces and pastes.

Characteristics by processing style

The three representative processing styles are "fully dried," "semi-dried," and "oil-packed." Fully dried keeps for 6 months or more at room temperature and is rehydrated before use in dishes. Semi-dried leaves some moisture for a juicy texture and requires refrigeration. Oil-packed is a ready-to-use type, suited to antipasti and bread toppings.

ドライトマトの味と使いどころ

ドライトマトは乾燥によって旨みが凝縮されるため、少量でも料理に深いコクと彩りを足せる食材です。持ち味を4つの観点で整理します。

• 旨み: 乾燥でグルタミン酸系の旨みが凝縮し、だし代わりにも使える
• Glutamic acid: the same umami component as in kombu and cheese. The reason they work as a dashi or soup base
• 彩り: 加熱で色が濃くなり、料理に赤みと照りを添える
• 食感: 水分が抜けてぎゅっと詰まり、噛むほどに味が出る

薬膳の世界では、生トマトは体を冷やす性質に分類されます。乾燥させると、その性質がやや穏やかになるとされ、季節を問わず取り入れやすい素材として使われます。

A detailed guide to dried tomatoes (link collection by purpose)

If you'd like to know more about dried tomatoes, see the dedicated articles below. Starting with the one that fits your purpose is efficient.

We have materials available to help you understand dried processing OEM

Agriture OEM, flexibly handling everything from small lots to large lots

• OEM supported from 100 g of existing raw material
• Drying of brought-in raw materials also possible
• Support from processing to filling in one place

Download the materials here

Summary: Grasp the basics of dried tomatoes and put them to work in cooking

ドライトマトは水分を抜いて旨みを凝縮させた食材で、品種によって甘み重視のミニトマト系と旨み重視の大玉系に分かれます。加工タイプは完全乾燥・セミドライ・オイル漬けの3種類があり、用途に合わせて選ぶのが基本です。使い方やレシピ、保存方法、国産の選び方、業務用の仕入れについては、上の目的別リンク集から該当する記事をご覧ください。

If you're trying dried tomatoes for the first time,OYAOYA's 20 g trial packis a good place to start. It's an additive-free type made from Kyotango-grown ripe Momotaro finished with low-temperature drying, enjoyable eaten as is or used in cooking.

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