Delicious tomatos - www.enjoygoodies.com - Sun semi-dried Pachino Cherry Tomatoes 290g

The main activity of Sallemi family is the olive oil production, which is very serious, fair and professional since 1873. This is more than 130 years. But when we first met them on a fair in Verona, their extra products dragged our attention. And when we tried them, heaven. We fell in love with their sun dried cherry tomatoes in oil and at the beginning of the summer their stock was empty which was a sign for us that they produce really good stuff. So we waited until this autumn, when the new shipment was ready and now the tomatoes are already here, with us.

These are cherry tomatoes, semi-dried, sweet and delicious. We are used that tomatoes are in olive oil, Italians, connoisseurs of a good taste, decided differently. Sallemi, primarily the producer of olive oil, put the tomatoes in sunflower oil, claiming that this way they keep their unique taste better and are hence tastier. Once you try them, you will agree.

CHERRY TOMATOES
Originally tomatoes came from Latin America and for a long time they were grown in Europe for decorative purpose only, thinking that the fruits are not edible. Today, with its characteristic red color, tomatoes garnish many Mediterranean dishes.
In the jar are Pachino tomatoes, which got their name after the city Pachino (Syracuse, Sicily). These tomatoes have IGP label (Indicazione Geografica Protetta) or Protected Geographic Indication. Special, rich soil, salinity of irrigation water, mild weather conditions and lots of sunshine provide them with excellent organoleptic characteristics: sweetness, firm texture, gloss and durability.

They were first cultivated in 1925, but became popular only in 1970.

Since the tomatoes are semi-dried, they retain their rich flavor and nutritional values. They are suitable for a lot of cold dishes such as salads, pasta and are also excellent for pizza or with mozzarella di buffalo.
The procedure is very simple: fresh, ripen tomatoes are chosen, washed and cut in half. Then they are salted and sun dried in a controlled environment. Few spices are added and the tomatoes are put in sunflower oil.

COOKING SUGGESTIONS

Toast some bread, spread over pistachio pesto, put a piece of smoked salmon and feta cheese on and some semi-dried cherry tomatoes on top. Excellent!

Fusilli with Sun Dried Tomatoes - Fusilli Con Pomodori Secchi (Calabria)

Coarsely shred tomatoes and heat them for 3-5 minutes in a skillet with some of their oil (you don't want the sauce to be too oily), garlic, basil, hot pepper and a pinch of salt. Don't overcook or the tomatoes will dry and toughen and when the sauce is done keep it warm.

While doing this, cook pasta in abundant salted water. Drain it when it is “al dente”, transfer it to a bowl, pour the tomato mixture over it, and season it with the minced parsley and a good dusting of oregano. Serve at once.

Herb-Crusted Salmon with Sun-Dried Tomato Sauce

4 teaspoons olive oil
2 Tablespoons shallots, minced
1 Tablespoon lemon juice, strained
1/2 cup dry white wine
8 sun-dried tomatoes, finely minced
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
1 Tablespoon fresh basil, minced
1 Tablespoon fresh thyme, minced or 1 teaspoon crumbled dried thyme
2 teaspoons fresh rosemary leaves, minced or 1/2 teaspoon crumbled dried rosemary
1/2 cup dry bread crumbs
2 (350 g) skinless salmon fillets

Preparation:

In a skillet heat 2 teaspoons of oil over medium heat. Add shallots and sauté, stirring constantly, until lightly golden. Add lemon juice, wine, and sun-dried tomatoes. Turn heat to medium-high and cook until sauce is reduced to 1/2 cup. Season with salt and pepper and set aside. (Sauce can be made up to 1 hour before cooking fish. Reheat over low heat just before removing fish from oven.)

Adjust oven rack to center of oven and preheat to 200 degrees Celsius. Lightly grease ovenproof dish with cooking spray; set aside.

On a piece of baking paper, combine basil, thyme, rosemary, and bread crumbs. Put each fillet in bread crumb mixture, coating well. Transfer fillets to prepared pan. Drizzle with remaining 2 teaspoons of oil.

Bake in a preheated oven just until salmon is opaque and barely flakes when tested in the center with a knife, about 8 to 10 minutes. Transfer to serving platter, slice each fillet in half crosswise, spoon sauce over fillets, and serve.