Mastering Semi-Dried Tomatoes for a Summer Spaghetti Dish

Chef Rachel Roddy outlines a summer-ready pasta that pairs al dente spaghetti (or linguine or tagliatelle) with semi-dried tomatoes, garlic, fresh herbs and toasted breadcrumbs. The dish serves four and is designed to showcase tomatoes that are wrinkled on the outside yet retain a sweet, juicy interior.

The Guardian

Roddy explains two methods for achieving the desired semi-dry texture. In sunny conditions—ideal temperatures around 35 °C with low humidity—tomato halves the size of an egg are spread on wire racks placed on wooden boards, salted lightly and left in full sun by day, then brought indoors at night. Under these conditions the tomatoes typically reach the target after three days.

The Guardian

When weather is less reliable, Roddy recommends an oven technique: halve cherry tomatoes, toss with a pinch of salt and four tablespoons of olive oil, then arrange cut-side up on a baking tray. Sprinkle lightly with sugar and bake at 130 °C (110 °C fan) for about an hour for small tomatoes, extending the time for larger pieces. The goal is a wrinkled surface while the interior remains juicy and sweet.

The Guardian

• 1 kg cherry tomatoes (or golf-ball-size vine tomatoes)

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• Salt, olive oil and a pinch of sugar for drying

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• 2 garlic cloves, thinly sliced

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• 1 medium tomato, peeled and crushed by hand

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• Small bunches of flat-leaf parsley and basil, minced

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• 100 g soft white breadcrumbs

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• 500 g spaghetti (or linguine/tagliatelle)

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After drying, half the tomatoes are set aside for the sauce while the remainder are stored in a jar covered with olive oil. Breadcrumbs are toasted in two tablespoons of olive oil with a pinch of salt until lightly golden. The pasta is boiled in salted water, drained and tossed directly into the pan with the crushed tomato, garlic, olive oil and the semi-dried tomatoes. Fresh herbs are folded in, and the dish is plated with a generous topping of the toasted crumbs.

The Guardian

Roddy suggests serving the pasta immediately, offering the oil-preserved tomatoes on the side for guests who want extra. The recipe is flexible: larger tomato halves may require a longer oven time, and the sugar sprinkle can be adjusted to taste. This approach yields a bright, textured pasta that highlights the sweet depth of semi-dried tomatoes.

The Guardian