Cucina Antica - specialità italiane - condimenti per pasta

salsa pomodori

Antipasti and side dishes

Pomodori del Sole

200 g n.w.

Typical product of southern Italy, it stands apart from the rest thanks to its bright red colour which means the tomatoes have been dried in the southern sun and are brought back inside at nightfall to prevent the smokiness caused by dew and damp. As they are not dried in a drying house, they are softer on the palate and tastier. They can be used as a starter, or we can chop them up to use in pasta dishes, perhaps adding a drizzle of olive oil, basil, oregano, capers and a bit of tomato sauce. We can use them in panini or sandwiches, by adding mayonnaise or soft cheese and mixing in a mixer or food processor. A quick, fancy idea for your aperitifs. Take a small mozzarella, wrap it in a sun-dried tomato, and fasten with a toothpick. Dress with a drizzle of extra virgin oil and a light sprinkling of oregano.

Dried tomatoes (60%), sunflower seed oil, extra virgin olive oil, wine vinegar, salt, aromatic herbs, spices.
Recommended recipe

(for 3/4 people):

Fresh beef tomatoes, 1 jar of Pomodori del Sole, buffalo mozzarella, basil, oil, salt, pepper




Slice the mozzarella and fresh tomatoes.

Place the slices of mozzarella on a serving plate alternating them with slices of fresh tomato and Pomodori del Sole.

Add salt and pepper. Decorate with basil leaves and drizzle with the oil from the dried tomatoes.