Pomodoraccio semi-sun-dried tomatoes

Pomodoraccio Semi-sun-dried tomatoes

19 oz jar - Italy

Pomodoraccio are semi-sun-dried tomatoes marinated in a mixture of sunflower oil, wine vinegar, herbs, spices and seasoning, and they are oh so soft and supple.

Handpicked and cut, each semi-sun-dried tomato is soft and juicy and packed with flavor.

These super-convenient Pomodoraccio tomatoes can be used in so many different ways in the kitchen - you can even use the flavorful marinade as an ingredient in its own right!

These delicious semi-sun-dried marinated tomatoes can do double duty as a topping for bruschetta and as an ingredient for a whole host of recipes instead of sun-dried or even canned tomatoes.

Why they're essentially an umami bomb -

Sun-drying alone is already extraordinary. The dehydration process removes up to 90% of the tomato's water, which means every umami compound — especially free glutamate — is concentrated into a tiny, dense package. One sun-dried tomato can deliver more umami punch than several fresh ones.

Then marinating adds another layer. A good marinade typically contains olive oil, garlic, herbs, and often vinegar or lemon — and the extended soak time in oil actually helps draw out and redistribute those concentrated flavor compounds throughout the marinade itself. The oil becomes deeply flavored, which is why the marinating oil is liquid gold and should never be thrown away.

If the marinade contains anything fermented — like a splash of red wine vinegar, or the tomatoes were packed with any kind of aged ingredient — you're adding yet another source of glutamate on top of what's already there.

So what you end up with is concentration from drying, plus liberation of remaining bound compounds during the marinating process, plus whatever umami the marinade itself contributes.

The short answer: yes, marinated sun-dried tomatoes have significantly more umami than either fresh tomatoes or plain dried ones. They're one of the most glutamate-dense ingredients you can add to a dish — right up there with parmesan, anchovies, and miso. A few of them chopped into a sauce, a salad, or a braise will quietly transform everything around them.