Sun-Dried Tomatoes in Olive Oil and Spices | SalazonArte
Sun-dried tomatoes, fleshy and intense, in olive oil with spices. For toast, pasta, salads, and appetizers. Buy online from the Central Market.
Best before date indicated on the label. Once opened, refrigerate with tomatoes covered in oil and consume within a few days.
Truly sun-dried, not industrially oven-dried: slow dehydration that concentrates sugars and flavor without burning the fruit.
Selected ripe tomatoes, with minimal skin — a smooth and pleasant texture, without fibers.
In olive oil with spices that perfume without overpowering the main ingredient.
Intense red color and fleshy texture, signs of natural ripening and proper drying.
Double life: ready-to-eat appetizer and concentrated cooking ingredient — one jar goes a long way.
Selected by SalazonArte for their appetizer counter at the Central Market of Valencia.
Flavor: sweet and slightly acidic, with the concentrated intensity of ripe tomato—pure natural umami—and the aromatic undertones of spices and oil.
Texture: meaty, tender, and juicy; the oil keeps it mellow, never chewy.
Color: deep, bright red.
Vacuum-packed, approximately 100 grams.
Energy value: 1300 kJ / 312 kcal
Fats: 24 g— of which saturates3.7 g
Carbohydrates: 22 g— of which sugars14 g (natural sugars from concentrated tomato)
Proteins: 3 g
Salt: 4.5 g
Source of antioxidants and lycopene, which help protect cells from oxidative stress. Rich in vitamins A, C, and K, essential for eye health, skin, and blood clotting. Extra virgin olive oil provides healthy monounsaturated fats, beneficial for the heart.
As an appetizer: just as they are, on toasted bread with fresh cheese, goat cheese or burrata — the bittersweet bite that triumphs on any board.
In pasta: chopped with their oil, garlic and basil — instant Mediterranean sauce; or crushed with almonds and Parmesan for a homemade red pesto.
In salads and cold dishes: they add sweetness and depth to pasta, rice, legume salads or a simple arugula and Parmesan salad.
Hot: in pizzas, risottos, chicken stews or a lentil sofrito — they work as a gourmet tomato concentrate.
With your classics: chopped together with black olives and capers on a toast with anchovy from the house — the entire Mediterranean in one bite.
Our tip: the oil from the jar is perfumed with tomato and spices — it's a premium dressing for salads, bread or pasta. Never throw it away.
Ripe tomatoes selected and sun-dried according to the traditional Mediterranean method — the age-old technique of preserving summer —, preserved in olive oil with spices. Selected by SalazonArte for its stall at the Central Market of
Refrigerated, protected from direct light and heat.
Once opened: refrigerate, with the tomatoes always covered in oil (refill with EVOO if the level drops) and use clean utensils when serving.
The oil may thicken when cold: this is normal; it will regain its fluidity at room temperature.
SULFITES
Sun-dried tomatoes, sunflower oil, salt, vinegar, herbs and spices (bay leaf, garlic, and black pepper).
