Ingredients: Tomato seccagno from Valledolmo, garlic from Nubia, olive oil, salt from Mothia, oregano. Slice tomatoes in half and season with salt. Traditionally, the tomatoes are placed on screens to sun dry. Today, they are oven dried. Once dried to proper consistency, tomatoes are dropped into boiling water for 2-3 minutes to remove some of the salt and plump the tomatoes. Strain tomatoes and air dry on a cloth for several hours. The tomatoes are then jarred with sunflower oil, garlic, oregano and basil. Keep in a cool place or in...
Farmers from several generations of Valledolmo accomplish the growing and ripening of tomatoes without adding water. Siccagno tomato, red and juicy, is cultivated in open fields without irrigation and from this process derives their name ‘siccagno’ = dry. It is a plant of spring and summer which is usually grown with seedlings produced in greenhouses and once ready, transplanted to the field. During the cultivation, limited interventions are needed in order to keep the soil moist and free of weeds and parasitic treatments are not used. The absence of irrigation, the climate and position of the area Valledolmese, (with good levels of humidity even in the summer), result in soil that is balanced and rich in moisture. The skin of the tomato is thickened due to the small amount of water, which conserves the moisture inside resulting in a richer tasting product. The tomato siccagno of Valledolmo is sown during the months of March and April.
The first harvest takes place at the end of July and lasts for at least two months. Its processing is different depending on the use of the tomato.
For the sun dried tomato, the tomatoes are halved, salted, exposed to the sun, and dried. Once dried they are blanched for a few minutes and then seasoned with garlic, oregano, basil and jarred with sunflower oil.