SUN‑DRIED TOMATOES — POMODORI SECCHI

• 1 kg ripe tomatoes (San Marzano or Roma)
• Salt
• Optional: oregano, garlic, capers
• Olive oil (for preservation)

1. 1 Halve tomatoes — Remove seeds lightly.
2. 2 Salt generously — Helps dehydration and safety.
3. 3 Dry in sun or oven — Until leathery but flexible.
4. 4 Pack in sterilised jars — Add garlic or herbs if desired.
5. 5 Cover fully with olive oil — Creates anaerobic protection.
6. 6 Store in cool place — Refrigerate after opening.

Sustainability impact

Reduces seasonal waste Minimises packaging Promotes traditional drying Encourages local tomato varieties