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Semi-dried datterini tomatoes

by Alessio Granzotto

Food family: Vegetables
Irinox model: MF 25.1
Weight: 500 gr
Thickness: 20 cm
Cycle used: Chicken Low T. Cooking
Temperature: +3°C
Initial temperature of the food: +8°C°C
Time: 460 min.
Ventilation level: 3

Datterini tomatoes, thyme, basil, garlic, 1 lemon, 1 orange, salt, pepper, brown sugar, extra virgin olive oil


Wash the cherry tomatoes and cut them in half. Arrange them on a baking sheet with parchment paper with the pulp facing up. Season with salt, pepper, a little brown sugar, the grated lemon and orange peel, thyme, chopped basil leaves, a few slices of garlic and sprinkle everything with a drizzle of oil. Insert the pan into the MultiFresh and dry the cherry tomatoes with the chicken cbt cycle by setting the first hot phase at + 65 ° C in the chamber and fan speed 3 for 4 hours, the second hot phase at + 80 ° C in the chamber and fan speed 3 for 3 hours. Also modify the blast chilling phase as follows: third phase -5 ° C in the chamber for 10 minutes and fourth phase + 1 ° C for 30 minutes.


Thanks to the Irinox MultiFresh system, I have the possibility to create a stock of semi-dried tomatoes to be used for various preparations: as a garnish for appetizers or finger food, as a condiment for first courses or even in main courses. By making the machine work at night I can be productive even when I'm not in the laboratory. I create a unique product that I can customize with aromas to taste.

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