Long tomatoes are cultivated in open field in April and May and harvested manually in July and August. They are washed, selected, cut manually, salted and left to rest on drying looms for 4-5 days. Immediately after, the tomatoes are washed in water and vinegar and ground together in Racale capers and Mediterranean herbs. Afterwords the paté is placed into jars with extra virgin olive oil. To obtain 1 kg of dried tomatoes for paté it is needed about 10 kg of fresh tomatoes. Ingredients: dried tomatoes (70%), extra virgin olive oil (25%), capers, onion, wine vinegar, aromatic herbs, salt, sugar, lemon juice. GMO free product.
|ORIGIN||Made in Italy|
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