The best Apulian tomatoes, left to ripen in the hot sun that during the summer season does its job very well, completing the life cycle of some of the tastiest vegetables in our region, harvested and cut one by one and put back in the sun to be dried. Lots of love, lots of sun and a drop of extra virgin olive oil of what we like.
11 Item Items
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|Short production line / 0 Km||Si|
|Origin area||Lecce / Salento|
|Ingredients||Pomodori Secchi Reidratati (65%), Olio Extravergine Di Oliva (30%), Capperi (3%), Aceto Di Vino, Olio, Sale, Erbe Aromatiche.|
The long tomatoes are cultivated in April and May and
are picked by hand in July and August. All the phases are
processed inside our farm. Once picked, they are washed,
selected, cut, laid on desiccation frames, salted e put in the
sun for 4-5 days. Then, there’s a new selection and a rewashing
with water and wine-vinegar. Finally they are seasoned with
Mediterranean spices and put in extra-fine-olive-oil. To obtain
1 Kg of dried tomatoes we need about 10 Kg of fresh tomatoes
and more than 130 working hours. Only the best tomatoes
arrive in the glass jars, those that have properly matured and
have maintained all the organoleptic and nourishing qualities,
giving an absolutely unique taste.
The sun-dried long tomatoes are typical of the Mediterranean
diet in South Italy. Eaten with durum wheat bread, the good
smell of fresh mint, hot chili pepper and garlic is a real delight.
If accompanied with other greens, they become an excellent
hors d’oeuvre. Very tasty on pizza. Many chef also use them
to create original first course or for vegetables dishes. Inside
them, there’s all the taste of our southern sun!