Sun Dried Tomato Halves Sun-dried tomatoes taste sweet and spicy in the summer, sun. When dried, the red fruits of the tomato plant develop a wonderfully spicy aroma - you can almost taste the Italian sun on the tongue and also the Mediterranean because to emphasize the fine aroma they are refined with sea salt. Salting also serves to better preserve the tomatoes. Only the best and ripest tomatoes are selected for drying to capture and intensify the full taste of summer. Tomatoes that have been carefully dried under the Calabrian sun bring joy and the taste of Italian olive oil to the table. This preserve is made from selected tomatoes, which were naturally dried in the sun and then covered with real Italian olive oil. They are great to eat alone or to add to your appetizing dishes. The Special: Dried tomatoes contain numerous vitamins, minerals, fruit acids and phytochemicals such as lycopene. The tomato is rich in vitamins from group B, C, D, but above all vitamin E, which gives it notes of antioxidant and vitaminizing properties. Another antioxidant substance that it is rich in is lycopene, which is able to protect cells from aging and keep skin looking younger. There is almost nothing better on a pizza or in a salad than dried tomatoes. Tomatoes prepared in this way combine the advantages of fresh and dried tomatoes: on the one hand, they are still juicy because they do not almost completely lose their liquid. These semi-dried tomatoes are perfect for salads, as a pizza topping (topping the pizza only after baking), with pasta or as an antipasti. How they are made The tomatoes reach full ripeness in early summer and are carefully selected before being dried under the sun of southern Italy. Sun-dried tomatoes need a few days in the sun to get the right texture. The tomatoes are placed outside in wooden boxes for a week, where they dry for six hours a day. If it is cloudy, they stay inside because of the high humidity. This drying technique can be traced back to a centuries-old tradition and is a proven method to conserve part of the tomato harvest through the winter. After harvesting, the tomatoes are washed and halved, then spread out to dry on long pallets under the sun. After the drying process, the tomatoes are packed in a Vacuum-sealed Plastic. What makes them unique Sun-dried tomato halves are full of good and healthy nutrients. Even in the dried state, the valuable active ingredient lycopene, as well as minerals, vitamins and trace elements, are contained. Whether fresh or dried: tomatoes are a classic in Mediterranean cuisine. With fresh olive oil, they develop their fruity-sweet aroma optimally. Recommended use: Dried tomatoes are suitable for refining Mediterranean salads and pasta dishes, casseroles, soups or sauces. They are a real wonder weapon in the kitchen. Whether in aromatic bread, as a topping on a salad, with delicious pasta dishes or simply as a snack. They can be served excellently as a starter to spoil the palate of your guests. Dried tomatoes in olive oil are made with simple ingredients and defined by a rich taste. Be careful, because one leads to the other! Pesto Rosso: Red pesto from sun-dried tomatoes You can easily prepare the pesto yourself - lightning fast in a hand blender or in a classic way with the help of a mortar. Either way, this Pesto Rosso made from dried tomatoes tastes delicious with homemade pasta or on bread. Ingredients 80 g dried tomatoes 40 g parmesan 30 g pine nuts 50 ml of olive oil 2 cloves of garlic 15 g basil salt and pepper as desired Preparation steps Roast pine nuts in a pan without fat until golden brown. Then let them cool down on a plate. Peel the garlic, drain the dried tomatoes if necessary. Then cut into large pieces Put garlic, dried tomatoes, parmesan, basil and pine nuts in the container. Pour in olive oil. Puree until it becomes a creamy pesto. Season to taste with salt and pepper, add some olive oil if necessary and stir everything again briefly. Put the pesto in a bowl, keep it or serve it directly. You can keep your homemade pesto in the refrigerator for about 5 days after you put it in a jar with a screw cap. Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve quality. Typically, tomatoes spend 4-10 days in the sun in order for the sun-drying process to be complete. As a result, it takes anywhere from 8 to 14 kilos of fresh tomatoes to make a single kilo of sun-dried tomatoes. Dried fruits retain most of the nutritional value of fresh fruits. The specific nutrient content of the different dried fruits reflects their fresh counterpart and the processing method. In general, all dried fruits provide essential nutrients and an array of health-protective bioactive ingredients, making them valuable tools to both increase diet quality and help reduce the risk of chronic disease. Today Turkey is the world’s leading producer of sun-dried tomatoes. No Salt, Low Moisture, Low SO2, In Oil. Halves cut, Julienne, Dice (Bits, S, M, L). Ingredients: Sun-dried tomatoes, citric acid, glucose, sulfur dioxide (for color retention) Packaging: Vacuum-sealed Plastic Storing: Keep refrigerated to maintain color. Product of Turkey
