In the past the smaller tomatoes were preserved in salt and water. The processing is very fast, less than twelve hours pass from the field to the pasteurized product. The consistent skin and the right balance of salt preserve the consistency of the tomato, as if it were still fresh. Only the most beautiful, round and full-bodied end up in our jars, creating splendid geometric designs.
Recipe: it is recommended to flavor a bruschetta, for quick sauces with vegetables or for “coloring” legume based soups.