Dried tomato– tag –

Dried tomatoes are made by drying fully ripe tomatoes. They are a processed food prized for a deep richness and aroma completely different from fresh tomatoes. Tomatoes are about 90% water, and as drying removes that water, umami compounds such as glutamic acid become concentrated. At Agriture, vegetable...

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、旨み成分のグルタミン酸やリコピンが凝縮され、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...

There are three basic ways to use dried tomatoes: "rehydrate before cooking," "eat as-is," and "keep them on hand marinated in oil." Because drying tomatoes concentrates their umami compounds, adding even a small amount to pasta or soup adds depth of flavor. This article covers how to rehydrate them...

The basic approach to storing dried tomatoes is to use room temperature, refrigeration, and freezing as appropriate. Unopened, fully dried types can be kept at room temperature for six months or more, but once opened they absorb moisture and change in quality, so the rule is to put them in an airtight container and move them to the fridge. Frozen, they keep for 3–4 months...

When sourcing commercial dried tomatoes, organizing the comparison along five axes—growing region, variety, processing type, lot capacity, and supply system—is fundamental. The options are wide, from Italian sun-dried products to domestic makers' low-temperature-dried products, and for restaurant pasta sauces, bakery ingredients...

国産ドライトマトを選ぶときは、「国産か輸入か」「無添加か（食塩・砂糖・保存料の有無）」「有機JASなど認証の有無」「加工タイプ」の4つのチェック項目を押さえるだけで、買ったあとの満足度が大きく変わります。最近の売場では無添加や国産表示を前面...