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 and pitted black olives.
Particularities of the oven cooking: Texture of the tomato more soft and melting
and a softer and fruitier taste
We recommend them with pasta, on pizzas, in the preparation of meat or fish.
