Dried or sun-dried tomatoes are obtained by drying tomatoes.

The Pizzutello variety was chosen because it has little water and a firm skin.

They are very rich in mineral salts, in particular zinc (1.99mg per 100g), copper (1423mg), calcium (110mg), phosphorus (356mg), selenium (5.5mcg) and potassium (about 3mg), particularly important for stimulating diuresis.

Among the vitamins most present in dried tomatoes are provitamin A and vitamins of the B group.

To get the most out of them, it's best to rehydrate them in extra virgin olive oil or briefly in warm water, so as to soften them without losing their characteristic flavor. 

Thanks to their intense flavor, they are incredibly versatile in the kitchen. Perfect for adding a touch of character to simple or elaborate dishes, sun-dried tomatoes are suitable for any occasion, from appetizers and first courses to main courses, side dishes, and appetizers. 
You can use them to enhance salads, season pasta dishes, and add a touch of class to risottos. And let's not forget that they look great in sandwiches.