Sun-dried tomatoes in oil

Sun-dried tomatoes are then processed and preserved in extra virgin olive oil, excellent as an appetizer, served alongside salads, and they enhance numerous recipes.

The sun-kissed tomato is referred to as red gold, not coincidentally deriving its name from the Latin “pomo d’oro.” Puglia boasts a long farming tradition for tomato production, which are a source of valuable nutrients, especially potassium, phosphorus, vitamin C, vitamin K, and folates. The red color of tomatoes is due to an antioxidant, lycopene, whose action is aided by two other antioxidants, lutein and zeaxanthin.

The tomato occupies a significant place in Italian cuisine; just think that a plate of pasta with tomato is part of the Mediterranean diet.

Since ancient times, our grandparents had the habit of preserving the products of the land for winter supplies, including tomatoes.

Tomatoes in extra virgin olive oil

The dried tomatoes, a specialty from our South, I have introduced you to the good dried tomatoes in oil from the company Oro del Salento; this specialty starts from the most precious product, namely Evo oil, which combines with the dried tomatoes into a true gourmet delight.

The dried tomatoes are sun-dried in summer, and after their complete drying, they are processed by hand following tradition, and then it is our company tradition to preserve the dried tomatoes in oil.

Although dried tomatoes are a specialty of the South, they are increasingly appreciated in all kitchens of Italy, flavorful but not overpowering, simple yet delightful, on bruschetta for a delicious appetizer, they enhance salads, and they have the ability to add a touch of originality and personality to every dish.

Dried tomatoes in oil have a shelf life of 2 years from the production date.