the sun all year round

Despite being fundamental to their preparation, the type and organoleptic characteristics of the varieties represent the only variable: the constant elements in the production of dried tomatoes are in fact sun and salt, which acquire the role of real ingredients without which the recipe would be unfeasible. In fact, thanks to the ability of these two elements combined to eliminate most of the water contained in freshly picked tomatoes, thus making them more resistant to moulds and bacteria that cause deterioration, it is possible to extend the life of this red fruit, concentrating the flavour and enhancing the taste.