Organic Sun-Dried Tomatoes in Extra-virgin Olive Oil
According to an old Ligurian recipe, the tomatoes should be picked when fully ripe, de-seeded, cut and left to dry. Their flavour is further enhanced with aromatic herbs, salt and pepper. They are preserved in Extra-virgin Olive Oil. They should be served as an hors d’oeuvre, together with little mushrooms, artichokes, anchovy fillets or they can even be used in vegetable soups.
