The dried tomatoes recipe in oil comes directly from Calabria and Puglia even if it is a tradition that has now spread throughout Italy.
An ancient custom with slow drying that is done in the oven or in the sun: in fact, the tomato – great protagonist – loses all its water acquiring a very strong and decisive flavor for this reason they are prepared at the end of summer so that they can be eaten in winter.
They can turn into a greedy appetizer if served with toasted bread or ideal for a first course or as an addition in different second courses.
