The Fiordelisi Semi-dried Tomato

While sun-drying derives from a centuries-old tradition, since it was the only method that allowed to eat tomatoes in winter, semi-drying (in oven) has been introduced by Fiordelisi in its production as an evolution in the research on the methods for tomato processing.
Since the beginning, Fiordelisi’s semi-dried tomato has represented an alternative to major French producers, who had pioneered this type of production, and has distinguished itself for its organoleptic properties.

The tomato varieties chosen are characterized by a particular round shape, unlike the elongated shape typical of sun-dried tomatoes.

The slices obtained through manual selection, mechanical sizing and cutting, are then placed inside large ovens with continuous ribbons.
Here, the tomato is left to dry for several hours at a low temperature, which allows the slices to keep their firm flesh and bright red color, while retaining the characteristics of fresh tomato and intensifying both flavor and smell. Fiordelisi’s production capacity is about 700 tons, but with a tendency to increase.)