Sun-dried tomato pâté: how to use it, its benefits, and where to buy the authentic flavor of Sicily.
The history of dried tomatoes dates back to the 18th century, when in Sicily it was discovered that, thanks to the relentless sun and salty wind, the fruit could be preserved for months without losing its flavor. Families would spread the "pummaròle" on wooden boards or nets, sprinkle them with sea salt, and cover them with gauze: the result was a concentration of Mediterranean flavors ready to last all winter. Today, that ancient technique has evolved into handmade Sicilian dried tomato pate, a velvety cream that makes a product that would otherwise take a long time to prepare quick and easy. In this guide, you'll discover what pâté is, how to make sun-dried tomatoes, the reasons to choose it, its nutritional values, and seven detailed recipes for using it to its full potential.
What is sun-dried tomato pate?
Sun-dried tomato pâté is a spreadable cream made by blending naturally dried tomatoes with extra virgin olive oil, aromatic herbs, and a touch of vinegar or white wine to balance the sweetness.
Pate: fine and homogeneous consistency, ready for canapés or raw condiments.
Pesto: coarser and often enriched with dried fruit or cheese.
Cream: it is used as a synonym for pâté, but sometimes it is even smoother.
Natural sun-drying concentrates sugars and lycopene without thermal stress, giving it a ruby color and intense flavor.
How to make dried tomatoes
Selection – Traditional varieties (San Marzano, Pizzutello) are used, harvested when fully ripe.
Cutting and salting – The tomatoes are cut in half lengthwise and sprinkled with coarse sea salt to extract excess water and prevent mold.
Drying – Arranged on reed racks or wooden planks, they remain in the sun for 4-7 days. At night, they are removed and covered with nets to keep out humidity.
Rinse and final drying – Once the excess salt has been removed, they are placed back in the sun for a few hours to dry them perfectly.
Preserve – They are frozen or immersed in extra virgin olive oil with herbs and garlic; alternatively they are transformed into dried tomato pate with low-temperature blending.
This artisanal process keeps the nutrients intact and gives the product a long shelf life without preservatives.
Why choose Sicilus sun-dried tomato pâté?
Advantage |
Detail |
|---|---|
Local raw materials |
Sicilian sun-dried tomatoes, Madonie extra virgin olive oil, wild oregano, and Nubian garlic. |
Artisanal method |
Low-temperature blending, zero chemical additives, natural color and consistency. |
Short supply chain |
Collaboration with small farmers; 24-hour logistics from factory to jar. |
Versatility |
Ready to use: no need to soak, cut, or chop whole sun-dried tomatoes. |
Food safety |
HACCP certified laboratories and analysis on each batch. |
On Sicilus you will find:
Nutritional values and properties
Average values per 100 g |
Dried tomato paté |
|---|---|
Energy |
1180 kJ / 285 kcal |
Total fat |
25 g |
– of which saturated |
3.5 g |
Carbohydrates |
9 g |
– of which sugars |
7 g |
Proteins |
3 g |
Salt |
2.2 g |
Fiber |
4 g |
Pate is a natural source of lycopene (antioxidant that protects cells and microcirculation), potassium, magnesium and soluble fibres which promote satiety.
7 cooking ideas (step-by-step recipes)
-
Bruschetta for the aperitif
Toast 4 slices of homemade bread, rub with garlic.
Spread 1 tablespoon of sun-dried tomato paste on each slice.
Complete with 3-4 desalted Pantelleria capers and a drizzle of extra virgin olive oil.
-
Pasta express (2 servings)
Cook 180g of linguine; reserve ½ cup of the cooking water.
In a pan, melt 2 tablespoons of pâté with 2 tablespoons of extra virgin olive oil and the cooking water.
Drain the pasta al dente and stir for 1 minute. Garnish with fresh basil.
-
Chicken rolls
Spread 1 teaspoon of pate on thin slices of chicken breast.
Add a piece of smoked scamorza, roll up and secure with a toothpick.
Brown for 5 minutes on each side in a pan; deglaze with white wine and serve hot.
-
Vegetarian burger sauce
Mix 1 tablespoon of pate with 1 tablespoon of Greek yogurt and a few drops of lemon.
Spread on a toasted bun, add the legume burger and arugula.
-
Topping on burrata and focaccia
Spread out hot focaccia and place sliced burrata on top.
Pour 2 teaspoons of pâté diluted in 1 tablespoon of EVO oil: chromatic effect and explosive flavor.
-
Mediterranean Vinaigrette
Emulsify 1 teaspoon of pate, 2 tablespoons of extra virgin olive oil, 1 teaspoon of apple cider vinegar.
Dress green salads or cold white meats.
-
Ancient Grain Salad
Cook 150 g of wholemeal couscous or Timilia spelt.
Combine diced grilled vegetables and 2 tablespoons of pate.
Garnish with chopped toasted almonds.
How to best preserve it
Temperature: 8-12 °C after opening.
Clean tools: avoid contamination by taking with a dry spoon.
Duration: 12 months unopened; 10 days refrigerated once opened (covered in oil).
Where to buy authentic Sicilian sun-dried tomato pâté
Discover the full range of traditional preserves on Sicilus: over 300 artisanal specialties, free shipping in Italy over €75, secure payments, and eco-friendly packaging.
Conclusion
Rich in lycopene, quick to use and extraordinarily versatile, the dried tomato pate It's your ally for creative and healthy recipes. Add the sun-dried tomato pâté to your cart now and bring the authentic flavor of Sicily into your kitchen!
