Sun-dried tomatoes in the ceramic bowl

Sundried Tomatoes in a Ceramic Bowl. Sicilian sun, salt, and craftsmanship all in one.

Sundried Tomatoes in a Ceramic Bowl are fully ripe tomato halves, dried under the Sicilian sun, preserved only with salt, and packaged in hand-painted ceramic. Not an antipasto in oil, not an oven-dried product, not packaging destined for the bin.

Sundried Tomatoes in a Ceramic Bowl are a specialty of Antica Bottega Siciliana from the province of Trapani. For this, fully ripe tomatoes dry for about two weeks in the open air before being filled into a Lemmo. This is what the small, hand-painted ceramic bowl is called in Sicilian. Usually, such pantry items are in a bag that disappears into a drawer after opening. Here, it's the other way around: the packaging itself is a piece of Sicilian craftsmanship. First, you cook with the contents, then the bowl begins its second life. Two crafts in one package — the sun completed one, a brush the other.

How sundried tomatoes taste after two weeks in the sun

Sun-drying removes about ninety percent of the fruit's water, concentrating the rest. What remains is dark red, leathery, and intense. First comes an almost fig-like sweetness, then the salty seasoning, and finally a long-lasting savory depth. The aroma is reminiscent of tomato paste, hay, and a hint of dried fig. Experts speak of umami — that fifth taste that gives dishes noticeable richness. In sun-dried fruit, it is naturally highly concentrated. Therefore, even a few pieces in a sauce act as a flavor enhancer. Depending on the batch, the color varies between bright ruby and dark garnet red — a sign of natural ripeness instead of standardized goods.

Chewed plain, the halves are firm and intensely salty, with a chewy, leathery bite. Only when soaked do they become soft, meaty, and juicy. They are therefore not intended for spontaneous antipasti platters without any preparation — those looking for immediately ready-to-eat, oil-glistening goods should opt for marinated varieties. But this is precisely their strength: without oil, they taste clearer, more direct, and more versatile of tomato. They certainly don't compete with fresh summer tomatoes. They are their concentrated counterpart for all months when ripe fruits are scarce.

Briefly rehydrated, then open to almost any dish

Dry-salty Pomodori secchi best unfold their aroma when you rehydrate them before use. For this, place the halves in hot water with a dash of white wine vinegar for 10 to 15 minutes. The vinegar awakens the tomato's acidity and at the same time softens the salty note. Then drain and pat dry — and you have a soft, concentrated-tasting ingredient. For stews, the halves can also go directly into the pot unsoaked. During cooking, they absorb liquid and release their seasoning into the sauce.

Cut into strips, they go with garlic, capers, and olives into a quick sugo for spaghetti. Finely chopped and unsoaked, they act like a spice over roasted vegetables, ricotta crostini, or mixed greens. Two to three chopped halves in bread or focaccia dough give the crumb color and flavor. For homemade marinated tomatoes, layer rehydrated halves with olive oil, garlic, and oregano in a jar. After two days of steeping, they are fully flavored. For a ready-to-spread option, the paté of sundried tomatoes and capers offers the same direction without preparation. And for pasta with Sicilian tomato and almond pesto, chopped pieces add an intense accent.

A plate of Southern Italy in 25 minutes: Cook spaghetti and meanwhile sauté onion and garlic in olive oil. Add rehydrated tomato strips, a ladle of pasta water, and a little peperoncino, and simmer for five minutes. Finally, stir in pasta, grated Pecorino, and fresh basil. A convincing evening meal doesn't need more ingredients.

Good to know: Always salt dishes with these tomatoes only after tasting. The fruits bring plenty of seasoning with them. Therefore, they are less suitable for a deliberately low-salt diet — or you can rehydrate them a few minutes longer.

From small producers near Trapani into the bowl

Sundried tomatoes are among the oldest provisions in the Mediterranean region. Here, the sun preserved harvests long before refrigeration existed. In Sicily, the fruits are washed, halved, salted, and laid out on racks. Drying outdoors takes about two weeks. In damp weather, producers bring the racks under cover so that nothing spoils. In the end, about one kilogram remains from eight to ten kilograms of fresh fruit. This patience distinguishes the traditional method from industrial oven drying, which is done in hours. Western Sicily offers ideal conditions for this. Long, stable summers, hardly any rain, and a steady warm wind from the sea allow moisture to escape reliably. The climate does here what machines have to do elsewhere. The fact that salt is the second ingredient fits the region: around Trapani are Sicily's famous salt pans, where sea salt has been harvested for centuries.

Behind the product is Antica Bottega Siciliana, founded by Salvatore Novara. The young entrepreneur from Trapani returned to the island after years in Northern France and Rome. His brand brings together products from small Sicilian producers who work according to traditional peasant recipes. The bowl, in turn, harks back to the island's Maiolica tradition — the art of covering ceramics with white tin glaze and painting them in colors. Its most famous center is Caltagirone, whose workshops have been firing since the Arab era. The island's color palette returns on the bowls: lemon yellow, sea blue, olive green.

First storage vessel, then a favorite piece on the table

The combination of ingredient and ceramic makes this product a gift with a second act. As a souvenir for an invitation, it replaces the usual bottle of wine; as a small thank you, it delights every Italy lover. Once the contents are used up, the Lemmo takes on new tasks. It holds olives and almonds for an aperitivo, garlic cloves next to the stove, or coarse salt on the work surface. Since each bowl is hand-painted, patterns and colors may differ from the photo. This is not a defect, but proof of handmade craftsmanship. Suitable occasions can be found throughout the year: moving into a first kitchen, a thank you to generous hosts, an accompaniment to an Italian cookbook. Even those who already have well-stocked shelves rarely have a Lemmo in them. It is best to wash the item by hand to keep the decor vibrant for a long time. Further specialties of the brand, from pesto to fruit spreads, can be found in the Antica Bottega Siciliana range.

Cook up Sicilian summer — and keep a hand-painted piece of the island when the last tomato is gone.