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Sun-dried tomatoes, marinated in a mixture of oil and oregano. They have a mild flavor that lingers on the palate
It may contain:
They can be eaten as an accompaniment to meat and fish, in salads, or with any type of pasta, either chopping them, or making a "pesto" with them, crushing them with part of the oil in the package itself.
Ingredients Dried tomatoes (55% dehydrated) Sunflower oil Oregano Salt Preparation First of all, the tomatoes are dehydrated. Once dehydrated at the right point, they are placed in glass containers, covered with sunflower oil (olive oil has a too intense flavor and would modify the flavor of the tomatoes), and oregano is added. Finally it is pasteurized at 110o for 4 minutes.
Why is sterilization done? Sterilization is the elimination or death of all microorganisms contained in the container. We do it through the moist heat method (in autoclave)
The main benefits are: Sterilization is the elimination or death of all microorganisms contained in the packaging
- The product is more durable. - The product is more durable
- It destroys bacteria - The product is more durable
- Creates a vacuum that facilitates an airtight seal, thus preventing contamination. - Creates a vacuum that facilitates an airtight seal, thus preventing contamination
Storage Mediterranean sun-dried tomatoes can be stored for 2 years at room temperature. Once opened, they should be kept in the refrigerator. Storage
Allergens Allergen free. Manufactured in a facility where nuts and gluten are used. Allergens
Tips for use and presentation Serve with roasted vegetables, fish and seafood. They can also be added to salads. They can be used sautéed or making a "pesto" (crushing the tomatoes with the oil) to accompany pasta
