As was done once in Cilento. The tomatoes are picked at full ripeness and laid out in the sun on wooden racks, as has always been done in the houses of Cilento. No ovens, no fans: just the sun, slow and patient, that concentrates the sweetness and brings out the aroma day after day. It is a method that takes time, but it gives the tomato its true flavor — the one you taste at the first bite, without the need for explanations. Preserved in extra virgin olive oil. When the tomatoes are ready, we leave them whole and let them rest in extra virgin olive oil, with a few capers, a clove of garlic, and a pinch of salt. Nothing more. The oil is not just a preservative: it is part of the recipe. It keeps the tomatoes soft, preserves their aroma, and becomes, once the jar is finished, a precious dressing to use for pasta, bruschetta, and salads. Short label, like once. Five ingredients, nothing else. No preservatives, no colorings, no flavor enhancers. What you read on the label is what you find in the jar: tomatoes, oil, capers, garlic, salt. It is the same raw material as our Sun-Dried Tomato Paté, but here the tomato remains whole, to be taken with a fork and served on the table in visible pieces. How to use them. They are perfect as an appetizer, on a platter next to cured meats and aged cheeses. In the kitchen, they become a condiment for pasta and risottos, an accompaniment for grilled meats, a topping for bruschetta and focaccia. A jar to always keep in your pantry, for when you need a hearty and traditional dish, in ten minutes. Origin. Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage. Store in a cool, dry place, away from direct light. Once opened, keep in the refrigerator covered with its oil and consume within 1 month. Format. Retail glass jar with twist-off lid, net weight 200 g.
Price VAT included
As was done once in Cilento. The tomatoes are picked at full ripeness and laid out in the sun on wooden racks, as has always been done in the houses of Cilento. No ovens, no fans: just the sun, slow and patient, that concentrates the sweetness and brings out the aroma day after day. It is a method that takes time, but it gives the tomato its true flavor — the one you taste at the first bite, without the need for explanations. Preserved in extra virgin olive oil. When the tomatoes are ready, we leave them whole and let them rest in extra virgin olive oil, with a few capers, a clove of garlic, and a pinch of salt. Nothing more. The oil is not just a preservative: it is part of the recipe. It keeps the tomatoes soft, preserves their aroma, and becomes, once the jar is finished, a precious dressing to use for pasta, bruschetta, and salads. Short label, like once. Five ingredients, nothing else. No preservatives, no colorings, no flavor enhancers. What you read on the label is what you find in the jar: tomatoes, oil, capers, garlic, salt. It is the same raw material as our Sun-Dried Tomato Paté, but here the tomato remains whole, to be taken with a fork and served on the table in visible pieces. How to use them. They are perfect as an appetizer, on a platter next to cured meats and aged cheeses. In the kitchen, they become a condiment for pasta and risottos, an accompaniment for grilled meats, a topping for bruschetta and focaccia. A jar to always keep in your pantry, for when you need a hearty and traditional dish, in ten minutes. Origin. Produced in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Storage. Store in a cool, dry place, away from direct light. Once opened, keep in the refrigerator covered with its oil and consume within 1 month. Format. Retail glass jar with twist-off lid, net weight 200 g.
| Energy (kcal) | 524 |
| Carbohydrates (g) | 14 |
| of which Sugars (g) | 9.5 |
| Fat (g) | 41 |
| of which Saturates (g) | 4.1 |
| Protein (g) | 3.6 |
| Sale (g) | 1.25 |
