半干小番茄 Semi-Dried Cherry Tomatoes

小番茄除了可以生吃，其实还有各种不同的做法可以把它的特质发挥得淋漓尽致。如果你喜欢小番茄，但是吃腻了生的，那这几个小番茄的食谱，你一定要试试！

什么是半干小番茄？

如果你常逛超市，尤其是有进口比较多西方食品的超市，比如说Cold Storage, 那你一定看过Sundried Tomatoes. 这半干小番茄与sundried tomatoes类似，但是食材本身和我们在家里制作的方式不同。通常市售的sundried tomatoes 用的是 Plum tomatoes, 比如说 Roma tomatoes 和 San Marzano. 这类的番茄肉比较厚实，汁水和种子比较少，所以即便是晒到全干以后仍然还很有口感。相反的，在这个小番茄的系列里，我用的是本地的小番茄，比较多汁，肉比较薄的种类，所以并不合适烤至全干，除非你想吃干巴巴的皮的口感~ 这就是为什么与其做全干小番茄，我们更适合做半干小番茄~

所需要的食材

• 小番茄
• 橄榄油
• 盐
• 糖
• 白胡椒粉
• 初榨橄榄油，可选，用于浸泡番茄

食材重点

小番茄——

挑选小番茄的时候尽量挑大小比较一致的，否则把他们烤干的时间会有区别。一般上本地的小番茄都是甜味不足的，所以在调味料上我用了糖来补足酸甜的平衡。如果你买的小番茄本来就很甜，那糖可以省略~

~ 视频教程 ~

料理步骤

1. 把洗干净的小番茄,擦干，再切半
2. 均匀铺进垫了烘焙纸的烤盘，小番茄的切面朝上
3. 淋上橄榄油，然后均匀地撒上糖，盐，和胡椒粉
4. 放进预热好的烤箱，有风炉模式的话是最好，175C, 烤30分钟
5. 时间到，不用取出小番茄，直接把烤箱温度调低至150C，并继续烤20-25分钟，
6. 烤好的小番茄静置放凉至不烫手
7. 放进密封罐里，用橄榄油封顶，用初榨橄榄油封顶是最好的选择哦~
8. 立刻冷藏，可保存1-2星期

搭配方式

烤干的小番茄味道非常亮眼，酸中带甜，适合用于作为各种食物的配料，比如:

• 三明治的馅料搭配
• 拌进沙拉里
• 意大利面的topping
• 开胃菜或者空口当零食吃 😀
• Red Pesto

Print Recipe

Semi-Dried Cherry Tomatoes

Cherry tomatoes aren’t just for eating raw—there are many ways to bring out their best qualities. If you love cherry tomatoes but are tired of eating them raw, these recipes are a must‑try!

What is Semi dried cherry tomatoes?

If you often shop at supermarkets—especially those that import a lot of Western foods, like Cold Storage—you’ve probably seen sun‑dried tomatoes. Semi‑dried cherry tomatoes are similar, but both the ingredient itself and the way we make them at home are different.

Commercial sun‑dried tomatoes are usually made from plum varieties, such as Roma or San Marzano. These tomatoes have thick flesh, little juice, and fewer seeds, so even when dried completely they still retain a pleasant texture.

However, for this cherry tomato series I use local cherry tomatoes, which are juicier and have thinner flesh. They aren’t suitable for drying all the way—unless you enjoy the tough, leathery skin! That’s why instead of making fully dried tomatoes, we’re better off preparing semi‑dried cherry tomatoes, which highlight their natural sweetness and tenderness.

All you need

• Cherry tomatoes
• Olive oil
• Salt
• Sugar
• White pepper powder
• Extra virgin olive oil, optional, for keeping the tomatoes submerged

Ingredient notes

Cherry tomatoes –

Try to pick them with mostly similar in size, otherwise the baking and drying time will vary.

Local cherry tomatoes are usually tangy and not sweet enough, so I add sugar to balance up the acidity. If yours are naturally sweeter, you can skip the sugar.

~ Video Tutorial~

Steps of Cooking

1. Wash the cherry tomatoes, pat them dry, and cut them in half.
2. Arrange them evenly on a baking tray lined with parchment paper, cut side facing up.
3. Drizzle with olive oil, then sprinkle evenly with sugar, salt, and black pepper.
4. Place in a preheated oven at 175°C (fan‑forced if available) and bake for 30 minutes.
5. Without removing the tray, lower the oven temperature to 150°C and continue baking for another 20–25 minutes.
6. Let the baked tomatoes cool until they’re no longer hot to the touch.
7. Transfer into a sealed jar and cover the surface with olive oil—extra virgin olive oil is the best choice, if possible.
8. Refrigerate immediately; they can be kept chilled for up to 1-2 weeks.

How to use or what to pair it with?

Semi‑dried cherry tomatoes have a bright flavor—tangy with a little sweetness. They make excellent toppings or fillings:

• Served as appetizers or even eaten as a snack on their own
• Sandwiches’ filling or topping
• Mixed into salads
• As a pasta topping
• Make into red pesto

Printable Full Recipe

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我的好物分享 What I Use

初榨橄榄油 Extra Virgin Olive Oil

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