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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[9] https://www.gourmed.net/en/syntages/eykoles-syntages/hot-chocolate-basil-fondants
[10] https://www.gourmed.net/en/recipes/quince-tart
[11] https://www.gourmed.net/en/recipes/easy-do/spaghetti-clams
[12] https://www.gourmed.net/en/recipes/spoon-sweet-firiki-apples
