As was done once in Cilento, the tomatoes are harvested at full ripeness and laid out to dry in the sun on wooden racks, as has always been done in the houses of Cilento. No ovens, no fans: just the sun, slow and patient, that concentrates the sweetness and brings out the aroma day by day. It is a method that requires time, but it gives the tomato its true flavor — the one you taste at the first bite, without need for explanations. Preserved in extra virgin olive oil, when the tomatoes are ready, we leave them whole and let them rest in extra virgin olive oil, with some capers, a clove of garlic, and a pinch of salt. Nothing more. The oil is not just a preservative: it is part of the recipe. It keeps the tomatoes soft, preserves their aroma, and becomes, when the jar is finished, a precious dressing to use for pasta, bruschetta, and salads. A short label, as once: five ingredients, nothing else. No preservatives, no colorings, no flavor enhancers. What you read on the label is what you find in the jar: tomatoes, oil, capers, garlic, and salt. It is the same raw material as our Sun-Dried Tomato Paté, but here the tomato remains whole, to be taken with a fork and served on the table in visible pieces. They are perfect as an appetizer, on a platter alongside cured meats and aged cheeses. In the kitchen, they become a seasoning for pasta and risottos, an accompaniment for grilled meats, topping for bruschetta and focaccia. A jar to always keep in the pantry, for when a decisive and traditional dish is needed, in ten minutes. Origin: produced in Italy, in Cilento (Campania), by Minnelea Farm. Storage: keep in a cool, dry place, away from direct light. Once opened, keep in the refrigerator covered with its oil and consume within 1 month. Format: retail glass jar with twist-off lid, net weight 200 g.