Description

The tomatoes are left to dry for 3 to 5 days, depending on weather conditions, and then the dried tomatoes with moisture content <30% and salt content <18% are collected. An initial sorting takes place at the packaging facility, and the tomatoes are placed in 10 kg plastic bags and then in a cold storage room at a temperature of 6-8°C. The product is deep red in color with a strong tomato aroma. The only preservative in the product is sea salt, otherwise it cannot be preserved. We place the sun-dried Tomatillos in hot water for 30 to 60 minutes to remove the salt they contain. Rinse and marinate in extra virgin olive oil with your choice of herbs (basil, garlic, bay leaves, oregano, capers, balsamic vinegar, etc.).