An Italian classic
The recipe for dried tomatoes in oil is a classic of Mediterranean cuisine that dates back to ancient times. This method of preservation allowed Italians to enjoy summer flavours all year round. Dried tomatoes are particularly popular in Italian cuisine, especially in the Campania region, where they are used to add flavour to pasta dishes and pizzas.
Dried tomatoes with capers are a real festival of flavours and aromas. The San Marzano type tomatoes are cut into layers and dried with sea salt, giving them an intense umami flavour. They are then flavoured with garlic, capers and oregano, which add spicy and herbaceous notes. Extra virgin olive oil adds a fruity touch and the acidity of the wine vinegar balances the whole. The result is an explosion of flavours in the mouth, reminiscent of sunny Mediterranean summers.
A versatile ingredient
Dried tomatoes in oil are a versatile ingredient in the kitchen. They are perfect as a starter, side dish or ingredient for stuffing pizzas, gourmet sandwiches and bruschettas. They can also be used to add flavour to pasta and rice dishes, or as a salad dressing. Dried tomatoes in oil are also a great ingredient for charcuterie and cheese boards, or for impromptu aperitifs. With their intense umami flavour, dried tomatoes in oil are a real ally in the kitchen, adding flavour and authenticity to all your dishes.
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 1987.86 kJ / 476.70 kcal
VN Matière grasse (fat) : 39.66 g
Dont acide gras saturés (of which saturated fat) : 5.72 g
VN Glucides (carbohydrate) : 28.77 g
Dont sucres (of which sugars) : 22.45 g
VN Protéines (protein) : 7.30 g
Vn Sel (salt) : 2.83 g
|Ingredients||Dried tomato (59,55%), wine vinegar (sulphites), extra virgnin olive|
|oil, capers, garlic, oregano, salt|
|Allergen||Sulfites / Sulphites|