semidry tomatoes   

Code: 01-115 
Format: 1/1
Tin Plate Net Weight: 800 g
Pieces per Package: 24
Portions: 10-12
MPT: 36 months

Main Ingredients
Fresh and partly dried tomatoes, sunflower oil, sugar, salt, garlic, basil.

Organoleptic Characteristics
Colour: Bright red, without dark and/or necrotic parts.
Taste and Smell: of fresh tomato, with a delicate scent of basil
Appearance of food: the tomatoes are regularly halved, and they have a soft and tender peel

Conservation  instructions
Store the cans in a cool, dry place, far from heat; after opening, keep in a refrigerator (0-4°C) and eat rapidly. Adding oil can only protect from air oxidation and from mould and it does not guarantee the conservation of the product in an open tin.

Nature and Characteristics of the Product
Our fresh halved tomato is partially dried in the hot summer sun in order to become semi-dry. It is then enriched with oil, garlic, pepper and fresh basil and becomes “O sole mio”

Why Buy this Product? 
“O Sole Mio” is a  product with unique and incomparable characteristics both for their quality and for the processing methods. Its main quality is its delicate taste, enriched with Mediterranean fragrances. This is a versatile product, with a great yeld, it has no aftertaste of vinegar and can be used hot in several preparations. The tin weighs one kilo, it has an easy opening and is very practical. It can satisfy fully little and great necessities and is ideal for any emergency.

This product is widely used by all those who want to take care of the look and quality of valuable dishes and side-dishes. The most interested premises are restaurants, pizzerias, hotels, taverns, sandwich bars, bars, wine shops, alpine refuges, bruschetterias, etc.

How to Use
This product has a great yeld: it is ideal for starters, side dishes and buffets, and it makes a fancy appetizer with wine or aperitif. It is excellent with cold meat or salami, with pasta, on pizza, on focaccia, or with cow buffalo mozzarella.

Chef’s Ideas and Suggestions
“O sole mio” Tagliolini – brown two cloves of garlic in a drop with oil, add 5 shelled prawn tails for each portion, add some brandy. Continue cooking after adding "Fumetto di crostacei" and when the prawns are almost ready, add two minced halves of “O sole mio” tomatoes for each portion. Drain the tagliolini “al dente”, and pour them on the sauce you just made, mix, singe and spread over some fresh minced chive.


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