Pomodori essicati al sole

Sun-dried tomatoes from Italy, salted and dried under the sun, have an exceptionally low residual moisture content. The result is a concentrated aroma density that fresh tomatoes cannot achieve: intense umami, a sweet depth, and a slightly smoky finish from the drying process.

Soak them in warm water before using until soft and pliable. Then they unleash their full potential – in robust tomato sauces, with pot roasts, or coarsely chopped under pasta. For those who prefer to marinate them themselves: with olive oil, capers, thyme, and garlic, they make a classic southern Italian antipasto.

A dry Vermentino or a light Primitivo is suitable to serve — wines that complement the sweetness of the tomatoes without overpowering it.