The red, plump flesh of the elongated tomatoes grown in Puglia and hand-picked in midsummer preserves all its flavor and organoleptic properties thanks to natural drying on outdoor racks. Individually salted by hand, they are left to dry for 4-5 days. It takes 130 hours of processing and 10 kg of fresh produce to obtain 1 kg of elongated sun-dried tomatoes. The seasoning, with capers, garlic, and a hint of spiciness, enhances their rustic flavor. Delicious raw, they are also wonderful in a soffritto (sautéed tomato sauce) for a first course.