Ciappa ri pummaroru means dried tomato and it is one of the most traditional products ingrained in the region of Sicily. Since the beginnings of the 19 century, during the summer months, most of the Sicilian families were picking, slicing, and salting tomatoes, which were later dried in the sun. We have kept this recipe and we dry the tomatoes in the sun, not in the ovens, up to this day. About a dozen hours in the Rosolini sun will suffice to turn a fresh, fleshy tomato into its dried equivalent with an intense, sweet smell of Sicilian summer. Tomatoes are preserved by salt, therefore it is advisable to put them into boiling water for 1-2 minutes, drain, dry, and season with olive oil, oregano, or other spices to your liking.
Keep in a cool, dry and dark place.
Dried tomatoes are widely used in cooking – as a snack, an addition to pasta dishes, or an addition to vegetables.
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