Tomato extract

Tomato extract, or "u strattu" in Sicilian dialect, is a traditional Sicilian preserve made from the pulp of fresh tomatoes, primarily local varieties such as the Siccagno tomato. This concentrate is obtained by cooking and then sun-drying tomato sauce until it reaches a thick, smooth consistency. It is a fundamental ingredient in Sicilian cuisine, used to enrich sauces, ragùs, soups, and slow-cooked dishes such as stews. The artisanal preparation with 100% Sicilian tomatoes, salt, and extra virgin olive oil or seed oil guarantees an authentic product with a bold, fragrant flavor, evoking the island's warmth and culinary tradition.