Sun-Dried Tomato Pâté: how to use it, benefits, and where to buy the authentic taste of Sicily
The history of sun-dried tomatoes dates back to the 18th century when it was discovered in Sicily that, thanks to the relentless sun and salty wind, the fruit could be preserved for months without losing flavor. Families would lay out the 'pummaròle' on wooden tables or nets, sprinkling them with sea salt and covering them with gauze: the result was a concentrate of Mediterranean aromas ready to last all winter. Today, that ancient technique has evolved into handmade Sicilian sun-dried tomato pâté, a velvety cream that makes it easy to use a product that would otherwise take a long time to prepare. In this guide, you will discover what pâté is, how sun-dried tomatoes are obtained, the reasons to choose it, its nutritional values, and seven detailed recipes to make the most of it.
What is sun-dried tomato pâté
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.
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Pâté: fine and homogeneous texture, ready for canapés or raw dressings.
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Pesto: coarser and often enriched with nuts or cheese.
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Cream: used as a synonym for pâté, but sometimes even smoother.
Natural sun-drying concentrates sugars and lycopene without thermal stress, resulting in a ruby color and intense flavor.
How to make sun-dried tomatoes
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Selection – Traditional varieties (San Marzano, Pizzutello) are used, harvested at full ripeness.
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Cutting and salting – The tomatoes are halved lengthwise, sprinkled with coarse sea salt to extract excess water and prevent mold.
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Drying – Placed on cane racks or wooden boards, they remain in the sun for 4-7 days. At night, they are brought in and covered with nets to avoid humidity.
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Rinsing and final drying – After removing excess salt, they are returned to the sun for a few hours to dry perfectly.
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Preservation – They are frozen or immersed in extra virgin olive oil with herbs and garlic; alternatively, they are transformed into sun-dried tomato pâté through low-temperature blending.
This artisanal processing preserves the nutrients and gives the product a long shelf-life without preservatives.
Why choose Sicilus sun-dried tomato pâté
| Advantage | Detail |
|---|---|
| Local raw materials | Sun-dried tomatoes from Sicily, extra virgin olive oil from the Madonie, wild oregano, and Nubia garlic. |
| Artisanal method | Low-temperature blending, zero chemical additives, natural color and texture. |
| Short supply chain | Collaboration with small farmers; logistics within 24 hours from the factory to the jar. |
| Versatility | Ready to use: eliminates soaking, cutting, and chopping of whole sun-dried tomatoes. |
| Food safety | Certified HACCP laboratories and analysis on every batch. |
On Sicilus you can find:
Nutritional values and properties
| Average values per 100 g | Sun-dried tomato pâté |
|---|---|
| Energy | 1180 kJ / 285 kcal |
| Total fats | 25 g |
| – of which saturates | 3.5 g |
| Carbohydrates | 9 g |
| – of which sugars | 7 g |
| Proteins | 3 g |
| Salt | 2.2 g |
| Fiber | 4 g |
The pâté is a natural source of lycopene (an antioxidant that protects cells and microcirculation), potassium, magnesium, and soluble fibers that promote satiety.
7 cooking ideas (step-by-step recipes)
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Aperitif bruschetta
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Toast 4 slices of homemade bread, rub with garlic.
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Spread 1 tablespoon of sun-dried tomato pâté on each slice.
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Top with 3-4 desalted capers from Pantelleria and a drizzle of EVO oil.
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Express pasta (2 servings)
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Cook 180 g of linguine; save ½ cup of cooking water.
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In a pan, melt 2 tablespoons of pâté with 2 tablespoons of EVO oil and the cooking water.
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Drain the pasta al dente, toss for 1 minute. Finish with fresh basil.
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Chicken rolls
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Spread 1 teaspoon of pâté on thin slices of chicken breast.
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Add a piece of smoked scamorza, roll up and secure with a toothpick.
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Sear for 5 minutes on each side in a pan; deglaze with white wine and serve hot.
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Vegetarian burger sauce
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Mix 1 tablespoon of pâté with 1 tablespoon of Greek yogurt and a few drops of lemon.
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Spread on the toasted bun, add legume burger and arugula.
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Topping on burrata and focaccia
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Spread warm focaccia, place sliced burrata on top.
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Pour 2 teaspoons of pâté diluted in 1 tablespoon of EVO oil: chromatic effect and explosive taste.
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Mediterranean vinaigrette
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Emulsify 1 teaspoon of pâté, 2 tablespoons of EVO oil, 1 teaspoon of apple cider vinegar.
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Dress green salads or cold white meats.
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Ancient grain salad
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Cook 150 g of whole grain couscous or Timilia spelt.
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Add diced grilled vegetables and 2 tablespoons of pâté.
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Garnish with chopped toasted almonds.
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How to store it best
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Temperature: 8-12 °C after opening.
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Clean utensils: avoid contamination by using a dry spoon.
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Duration: 12 months sealed; 10 days in the fridge once opened (covered in oil).
Where to buy the real Sicilian sun-dried tomato pâté
Discover the entire range of typical preserves at 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, sun-dried tomato pâté is your ally for creative and healthy recipes. Add sun-dried tomato pâté to your cart now and bring the authentic taste of Sicily to your kitchen!
