The long tomatoes are cultivated in open field in our farm
in the months of April and May and they are picked by hand
in July and August. Once picked, they are washed, selected,
cut by hand, salted and laid in the sun on desiccation frames
for 4-5 days. That’s a natural method, a traditional technique
handed us down by our grandpa. Then, there’s a new selection
and a rewashing with water and wine-vinegar. At this
point they are ground together with capers of Racale and
Mediterranean spices. The pie is then put in extra-fine-oliveoil.
To obtain 1 Kg of dried-tomatoes for the pie, we need
about 10 Kg of fresh tomatoes.
This pie is really fantastic to prepare appetizing bruschette
(roasted bread), sandwiches or toasts. It is delicious if joined
to cheeses. For a special and original meal, add it to pasta
together with some fresh basil. How much fantasy do you
have? Use it all!