Pure and natural sundried tomatoes ready to use straight from the bag.
One of the staples of Mediterranean cuisine. These delicious sundried tomatoes are full flavoured with a bright zest you can only find when quality tomatoes are prepared correctly. They have a lovely soft consistency, easy to slice and dice and require no reconstitution.
Tomatoes are such a fundamental part of Mediterranean cuisine, drying them naturally in the sun was a logical step to ensure a year round supply. They now play a starring role in thousands of dishes. However, as with all popular ingredients nowadays, there is an increasing demand for large scale industrial production.
Most sundried tomatoes on the market are distinctly sunshine-free and should be referred to as oven-dried because that’s how they are prepared. They are often bland and overly dry. Luckily, these Villa Reale tomatoes are
From July to September, the Licata family harvest their own tomatoes when they are at their ripest. They are quickly sliced in half and sprinkled with the fabulous sea salt from Trapani. One by one they are placed on wooden grills for good air circulation and laid out along tables stretching out in the open fields. For the next 5 or 6 days, they slowly dry, naturally in the Sicilian sun. This slow drying gives them their vivid red colour and great depth of flavour.
Sundried tomatoes retain all the nutritional properties of fresh ones. So they are high in Lycopene, antioxidants, vitamin C and low in sodium, fat and calories.
|HOW TO USE – SUGGESTIONS:|
Here are just a few suggestions for this super-verstaile ingredient. With a little imagination, it’s easy to create countless other recipes. Remember the flavour is quite intense so you don’t need that many.
Scoff them straight out of the bag for a tasty chomp! (kids love them like this).
Use them on their own with a drizzle of good oive oil, a little garlic and oregano.
They are splendid in all kinds of salads. Just chop them up a bit.
One of the most popular uses is in pasta dishes or risottos.
Try them with grilled fish together with other vegetables.
Great with soft cheeses and fresh basil – Ricotta and Mozzarella work well.
Blending them opens up another whole spectrum of uses:
As a spread or topping for bruschetta or sandwiches.
Commonly used to flavour sauces and stews – even a small amount can liven up placid sauces.
Make a pesto with ground basil, pine nuts and parmesan cheese.
Try them with sourcream and soft cheese as a delicious dip.
They accept marinades very well. Soak them in olive oil or wine for texture and flavour.
Sundried tomatoes, Trapani sea salt, Sunshine.
Natural product with long shelf life. Once opened, keep refrigerated for up to one month.
NB they can be frozen and kept for 8 – 12 months.