In Sicily, drying tomatoes in the sun is an ancient way of preserving one of summer’s most intense flavours throughout the year.
Versatile and full of flavour, sun-dried tomatoes are an essential part of Sicilian cuisine: they can be enjoyed in oil, used in salads, dressings and fillings, or blended into pesto or pâté to enrich pasta, bruschetta, sandwiches and many other dishes.
And here’s a curiosity: tomatoes arrived in Europe from Central America in the 16th century. Once they reached Sicily, they found the perfect conditions to thrive: sunshine, warmth and generous soil.
Since then, they have become one of the most beloved ingredients in Sicilian cuisine.
