These are ripe tomatoes of any type, placed in the sun so that they lose most of their water content, resulting in a more concentrated flavour. They are often preserved in olive oil with added herbs such as rosemary, basil, paprika and garlic, and are eaten in salads, sauces or on pizzas.
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[12]Links
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[2] https://www.gourmed.net/en/glossary/all
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/sumac
[7] https://www.gourmed.net/en/glossary/sweet-pepper
[8] https://www.gourmed.net/en/recipes/quick/grilled-fish-tomatoes
[9] https://www.gourmed.net/en/recipes/hunkiar-begiendi
[10] https://www.gourmed.net/en/recipes/ithacan-octopus-capama
[11] https://www.gourmed.net/en/recipes/potatoes-mussels-calamari-and-tomato
[12] https://www.gourmed.net/en/recipes/quick/chocolate-and-biscuit-torte
