I Contadini dried tomato patè

The long tomatoes grown in open field by I Contadini in April and May, harvested manually in July and August. Washed, selected, manually cut, salted and left to rest on the drying frames for 4-5 days. This ancient natural technique is linked to the Apulian tradition. The tomatoes are then washed in water and vinegar and ground together with Racale capers and Mediterranean spices. The paté thus obtained is then placed in jars with extra virgin olive oil. To obtain 1 kg of dried tomatoes for the paté, you need about 10 kg of fresh tomatoes. Amazing on pizza, for a summer and Mediterranean first course (perhaps with olives, tuna and fresh cheese), but also on bruschetta or croutons. There is always a good reason to use I Contadini's dried tomato pate.