Semi-dry tomato – Secrets of Sicily

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The tasty "almost dry" tomato from Sicily Our tomatoes are processed through a slow oven-drying process, capable of...
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How the Segreti di Sicilia semi-dry tomato is produced

The properties of the Sicilian semi-dry tomato

The origin and quality of ingredients and processing

The Must Have for the Aperitif

Semi-dry tomato – Secrets of Sicily
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Frequently asked questions about the Segreti di Sicilia semi-dry tomato

How do you eat semi-dry tomatoes?

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.

How do you use dried tomatoes for pasta?

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.

What is the difference between dried tomato and semi-dry tomato?

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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