You'll taste and smell the Sicilian countryside with this appetizer made by the Licata family. The cherry tomatoes used are typically grown in Pachino, in southeastern Sicily, then they are split in half, salted by hand, laid cut side up on screen tables in fields, and partially dried in the sun for two days, intensifying the taste of the these sweet and succulent little tomatoes before they are jarred with the producers own extra-virgin olive oil, along with sunflower oil, basil, and garlic.6.35 OZ
Toss in salads, serve on pizza or on crostini as bruschetta, mix with pasta or rice, top fish and chicken with it, or use it to enrich sauces.
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