Semi-dry tomato – Secrets of Sicily

€6,90

The tasty "almost dry" tomato from Sicily
Our tomatoes are processed through a slow oven-drying process, capable of preserving their organoleptic characteristics and concentrating juiciness and sweetness. Finally, they are seasoned with our Frantoi Cutrera extra virgin olive oil, Nocellara variety.

Enjoy it like this
Excellent as an appetizer on bruschetta or crostini. As a condiment for sandwiches and in pasta recipes.

Riceverai il pacco tra il October 25 e il October 28

Format:

Semi-dried tomatoes, Frantoi Cutrera extra virgin olive oil, salt, basil, garlic, oregano. Acidifier: citric acid.

Valori Nutrizionali

Grassi 28,5g

28%

Carboidrati 9,9g

10%

Fibre 3,1g

3%

Proteine 2,3g

2%

Sale 1,2g

1%

Valori nutrizionali medi per 100 g di prodotto.

Pomodoro semi-dry – Segreti di Sicilia - FRANTOI CUTRERA

Semi-dry tomato – Secrets of Sicily

€6,90

€6,90

Semi-dry tomato – Secrets of Sicily

  • How the Segreti di Sicilia semi-dry tomato is produced

    Our semi-dry tomato is produced from a base of fresh tomatoes which is dried through a slow process in the oven, in order to preserve the organoleptic characteristics and concentrate the juiciness and sweetness of fresh tomatoes. Once the right degree of drying has been reached, less than the classic dried tomato, the tomato is seasoned with salt, basil, garlic and oregano and then covered with Frantoi Cutrera extra virgin olive oil, Nocellara variety. The preserve maintains the dark red color typical of dried tomatoes but a much softer and meatier consistency.

  • The origin and quality of ingredients and processing

    Our Segreti di Sicilia line of preserves was born from the love for this land and its traditions, from the scents of our childhood, from our grandmother's secrets and from the rediscovery of an authentic and genuine past. Each product speaks of a specific territory, of a biodiversity that the world envies us. We choose each of them from our own crops or from our network, small and local productions and farmers who work the land with the same passion and respect as in the past. These genuine products are then transformed in our modern canning plant with the help of latest generation machinery. We use innovative cooking and preservation techniques that guarantee absolute respect for the original recipe and, at the same time, the preservation of all the organoleptic characteristics of the fresh product and its main nutritional aspects. The absence of preservatives and colorings allows you to taste a genuine product.

Ulteriori Informazioni

The semi-dried tomato, while maintaining the same nutritional virtues of the classic tomato, has a greater concentration of flavor and sweetness. The semi-dry version is very rich in mineral salts, especially zinc, copper, calcium, phosphorus and potassium. Among the vitamins, especially those of group A and group B are included. Provitamin A, in particular, is more present in dried tomatoes than in fresh ones. And lycopene, which is preserved very well even in the dried product, together with vitamin C prevents the formation of bad cholesterol.

Segreti di Sicilia semi-dry tomatoes can be consumed naturally, without further processing. The intense flavor of the tomato, due to the seasoning with basil, oregano and garlic, and the preservation in extra virgin olive oil, already makes them special. They can accompany a platter of cheeses, cured meats and olives, gourmet bruschetta or original salads and sandwiches. The preservation oil is the precious Frantoi Cutrera extra virgin olive oil, Nocellara variety, and can be reused as an aromatic condiment for other bruschettas, for salads or simply on bread.

Although the ideal use of Segreti di Sicilia semi-dry Tomato is natural, the product can be very convenient for the preparation of a quick and original first course of pasta. Just roughly chop the semi-dried tomatoes and use them plain to enrich a vegetable-based dressing or a simple garlic, oil and chilli pepper pasta.

The semi-dry tomato is a tomato that has not reached the final degree of drying. The processing procedures are different: the dried tomato is generally dried in the sun, as per Sicilian tradition, generously covered with salt to avoid mold and the attack of pathogens. The semi-dry tomato, on the other hand, is dried slowly in the oven and in a controlled manner. The result? The semi-dry tomato is softer, more delicate and fleshy while the dried one has a more intense, salty and concentrated flavour.

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