Sun-dried tomatoes in the sicilian tradition
Origins of tomato go back to America, and its diffusion in Europe is attributed to the spanish people in the sixteenth century. Initially it was used as a ornamental plant, very poisonous, and it took at least two centuries before tomato began to be considered an excellent food in the mediterranean regions. In between the numerous way of preserving it, one of the oldest ones is the sun-drying of the tomatoes.
Sun-dried tomatoes are a typical sicilian gastronomic product, with their lively red colour and a strong and unique aroma. They ripen under the mediterranean sun and are prepared according to old traditions which preserve and enrich their intense flavour.
Sun-dried tomatoes also have all the great nutritional properties of fresh tomatoes and give an extra touch to your dishes. They are rich in vitamin C and lycopene, two very important antioxidants for the skin and general body health, and they can help with lowering cholesterol levels when inserted in a healthy diet and an active lifestyle.
Making sun-dried tomatoes is a long process. The first step is to get some cherry tomatoes, like the Pachino Cherry Tomatoes or Datterino Tomatoes, wash them and cut them in halves. The tomatoes are then left drying in the sun with rock salt for two or three days. Due to the slow natural desiccation the sun-dried tomatoes mantain their organoleptic characteristics.
Finally, the tomatoes are flavoured with extra virgin olive oil, wine vinegar, oregan, agrlic, salt and chilly.
A great way to enjoy the taste of sicilian sun-dried tomatoes is trying one of our products, the Organic Red Sicilian Pesto (47% of sun-dried tomatoes), the Organic Sicilian Pesto (17%) or simply our Sun-dried Tomatoes (70%).