Description
Baked tomatoes are produced only once a year with the Roma tomato variety.
The tomatoes are harvested at maturity in August.
They are peeled and slowly roasted in the oven for about 4 hours, within 24 hours of picking, then marinated in oil with aromatic Mediterranean herbs, capers and garlic.
Characteristics of the oven cooking: Texture of the tomato is softer and more melting
and a softer, fruitier taste
We recommend them with pasta, on pizza, in the preparation of meats or fish.