These long tomatoes are picked by hand in July and dried on traditional wood frames with only salt for 4-5 days. After drying, they are washed with water and vinegar, seasoned with capers, hot peppers, fresh mint and garlic packed in extra virgin olio. Only the best tomatoes make it into the jars (10 kg of tomatoes and 130 labor hours is needed to make 1 kg of dried tomatoes!).
These babies are carefully packed by hand so most of the tomatoes are a complete half and make for a sensational pizza topping, bruschetta, or the base for a quick pasta.
For thirty years, i Contadini have been growing and preserving amazing vegetables from Salento in the heel of the Italian boot. Using only produce grown on their own property and labor that is local, they use traditional preservation techniques to create foods that taste like the ingredients, not the process. I Contadini does not use preservatives. Only the sun, salt, apple vinegar, lemon juice and patience are used in order to not affect the taste of the foods. Everything is done by hand during cultivation, preservation and canning. All of this care results in highly flavorful, nutritious, naturally authentic foods.