These red, fleshy long tomatoes are grown in Apulia, hand-picked at the peak of summer, and retain their full flavour and aroma thanks to traditional open-air drying methods. Cut and salted by hand, one by one, they are left to dry naturally in the sun for 4–5 days.
Each jar is a testament to the care and patience behind its creation: it takes 130 hours of work and 10 kilograms of fresh tomatoes to produce just 1 kilogram of sun-dried goodness. Seasoned with capers, garlic, and a hint of chilli, these tomatoes deliver bold, rustic flavours. Delicious served raw, they're also a stand-out when sautéed in pasta dishes.
