Ingredient
dry tomatoes
The recipe for dried tomatoes, a true delicacy that can also be enjoyed to prepare tasty appetizers, as well as to make fish-based main courses, is one of the most popular specialties of southern Italian cuisine and, in particular, of regions such as Calabria and Puglia. Generally, to be able to prepare good dried tomatoes, those varieties of tomatoes such as San Marzano or similar are preferred, which are still sufficiently large in size. To best preserve this summer specialty so that it can also be enjoyed and eaten during the winter, it is important to use very clean and sterile containers, where oil and various aromas are then added.
Use in cooking
Dried tomatoes can be used to prepare delicious recipes, such as omelettes, or even to make excellent fish-based second courses.Preservation
Generally, after drying the tomatoes in the sun, it is necessary to place them in a sterile jar, where oil and aromas will then be added.Curiosity
To prepare one kilo of dried tomatoes, it is necessary to use approximately twelve kilos of San Marzano tomatoes.Start shopping
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