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 drying mats for 4-5 days. This is a natural method, a traditional technique handed us down by our grandpa.
Then, there’s a new selection and a rewashing with water and apple vinegar. At this point they are ground together with capers from Racale and Mediterranean spices. The pâte is then put in Extra Virgin Olive Oil.
To obtain 1 Kg of dried-tomatoes for the pâte, we need about 10 Kg of fresh tomatoes.
Sun-dried Tomato Pâte
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.
Ingredients
Sun-dried Tomatoes 57%, Olive Oil, capers, onion, Extra Virgin Olive Oil, unrefined sea salt, lemon juice
Origin
Puglia, Italy
Packaging
Container - 230 g round glass jar + white cap + warranty seal
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