For our pomodorini ciliegino semi secchi, we use red, sun-ripened cherry tomatoes from Pachino, Sicily. These are harvested by hand in the province of Ragusa in the summer months of June and July.
After harvesting, the tomatoes are carefully cleaned in an ice bath and then cut into halves piece by piece. Sprinkled generously with coarse sea salt from Trapani, they are placed under the hot Sicilian sun for almost 36 hours.
Then the cherry tomatoes are semi-dried. They have just lost enough fluid to release the fruit’s natural sweetness while still remaining nice and juicy.
In the manufactory they are then mixed with fresh basil, extra virgin olive oil and a little salt. Then this delicious tomato delicacy is carefully poured into the jar. Gentle pasteurisation ensures shelf life.
Nutritional values per 100 g Energy 1879 kJ (488kcal), fat 45 g, of which saturates 5 g, carbohydrates 15.4 g, of which sugar 8.9 g, protein 4.4 g, salt 2 g