Pomodori Lunghi | I Contadini - 230g

Long tomatoes, harvested by hand in July and August, salted and dried in the sun for four to five days, then dressed with extra virgin olive oil, capers, hot pepper, fresh mint, garlic, apple vinegar and lemon juice. It takes roughly ten kilos of fresh tomatoes to make one kilo of dried. From I Contadini in Ugento, Salento.

Chewy, salty and deeply tomatoey, with a gentle heat and fresh mint on the finish. Put them on an antipasto plate with cheese and cured meats, chop them into pasta or a salad, or tuck a few into a sandwich.