By far the best and the sweetest semi-dried tomatoes I’ve ever tried. Little known in the United States, this super-sweet variety of tomato is grown only in Sicily. The ripe tomatoes are hand picked, dried in the sun for three full days—not in ovens, as most commercial versions are—then packed with fresh basil in a bit of vinegar and extra-virgin olive oil.
Have some on hand for special entertaining (they make a nice addition to a cheese plate) or everyday eating (especially in a fresh pasta sauce). When you're done, save the oil and vinegar they're packed in for a superior Sicilian marinade.