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Dried tomato pate with olives, tasty and delicious, to eat on a crouton of bread and oil, as an appetizer, or with anchovies for a unique appetizer. Dried tomatoes are one of the Sicilian variants of the transformation of the tomato, from which, from August to September, in Sicily he obtains the concentrated extract, the bottled sauce and the dried tomatoes, produced with the only help of the Sicilian sun, strong and shiny, which naturally dehydrates fresh tomatoes with all its flavor. The excellent dried tomatoes are often enjoyed as appetizers, side dishes, accompaniment for salads and main courses, but the pate of dried tomatoes and olives is an extremely tasty alternative to be appreciated in any way, even with the addition of fresh ricotta for a unique spaghetti sauce and traditionally Sicilian.
For the sicilian aubergine parmigiana, a quick alternative to the traditional one, and for a very quick appetizer or side dish, you can fry the aubergines, sprinkle them with pate of dried tomatoes, a slice of caciocavallo cheese, bake for 5 minutes, then, basil and extra virgin olive oil
Produced by Il Lochetto Farm - San Salvatore di Fitalia (ME)
INGREDIENTS: sundried tomatoes 50%, olives 20%, olive oil 30%, natural flavors and salt