Pomodori Essiccati al Sole

Summer, concentrated: the farm's tomatoes dried in the southern sun, then covered in olive oil.

Drying a tomato in the sun is Puglia's oldest way of arguing with winter. The fruit loses its water and keeps everything else — the sweetness and the savour, several times over.

The farm dries its own organic tomatoes and puts them up in olive oil, which is both the preservative and the bonus: the oil that comes out of this jar belongs on bread.

Chop them into pastas and grain salads, lay them on burrata or a cheese board, fold them through roasted vegetables. The jar disappears faster than its size suggests.

Meet the House: Tomatoes from a Puglian farm in the Foggia countryside, grown organically on land the family has worked for four generations.

Complete your table: Cantucci, Mattei — the two ends of an aperitivo table · Rigatoni, Mancini — for a sun-dried tomato pasta · Truffle Salt, Savini — the antipasto shelf, completed.