Description

Sun-drenched, oil-free Greek dried tomatoes

Oil-free dried Greek tomatoes come from fruit harvested when ripe, then spread out in the sun to dry slowly. Thanks to this traditional method, they develop a concentrated flavor and a naturally soft texture. We then simply season them withoregano and thyme, without adding oil. In this way, they retain all their authenticity.

A healthy, practical and tasty snack

Dried tomatoes offer a natural alternative to processed products. As they contain no oil or preservatives, they can be easily integrated into a balanced diet. What’s more, their discreet seasoning gives them a pleasant taste, without saturating the taste buds. They can be eaten directly as an aperitif, or as an accompaniment to a Mediterranean platter or cheese board.

Versatility for your recipes

These tomatoes can be used in many dishes: salads, quiches, pastas, sandwiches, savory cakes or tapenades. Thanks to their flexible format, they can be chopped, blended or rehydrated as required. As a result, they become an invaluable ingredient for spicing up everyday preparations, while adding a sunny touch.

Handcrafted, respectful Greek production

These tomatoes are grown in Greece, in a generous sun and dry climate. Rather than using industrial processes, they are naturally air-dried. This preserves their color, taste and properties. Finally, each harvest reflects local know-how, handed down from generation to generation.

Frequently asked questions about oil-free dried Greek tomatoes

• Why choose oil-free dried tomatoes?

Because they’re easier to digest, easier to cook and, above all, better suited to low-fat diets.

• How to use dried tomatoes with oregano and thyme?

They can be chopped, blended or nibbled as they are. They go equally well with salads and hot dishes.

• Do I need to rehydrate dried tomatoes before eating them?

It all depends on preference. Although already soft, they can be soaked briefly to tenderize them further.

• What’s the difference between Greek and Italian tomatoes?

Greek tomatoes, often sun-dried, are less salty, more fleshy and have a milder taste than Italian ones.

• Can dried tomatoes be turned into a paste for cooking?

Yes, just blend them with a little oil or water. The result is an ideal base for sauces, toasts or dips.