This is another Seggiano product from the De Carlo family, which is simply the best of its kind. Thus, this is a true estate food. Sweet, small, tasty grappolato tomatoes are organically grown and ripened under the Mediterranean sun in the rich volcanic soils on the slopes of Mounte Etna, Sicily. These have far more flavor and are sweeter than the salty sun-dried variety. This sweetness makes these tomatoes the ideal antipasta as well as the perfect addition to salads. By contrast, these tomatoes are oven-dried, flavored with garlic, oregano and chives and then preserved in the De Carlo’s own stone ground certified organic extra virgin olive oil. They are delicious on toasted bread, bruschetta, or in sandwiches. They are also an ideal addition, along with onions, in baked fish or seafood. They add color to salads and are also very good with pasta or rice. Add to stews for a totally delectable meal. Once opened, keep the tomatoes covered in olive oil and consume within three days. Store in a cool dark place.

• a certified organic food
• estate-grown
• in only extra virgin olive oil
• a dense source of lycopene
• a natural source of vitamin C

Ingredients

cherry tomatoes,
extra virgin olive oil,
salt,
garlic,
herbs,
citric acid

Baked White-Fish in Seggiano Tomatoes and Onions

2 medium-sized fillets of white-colored fish of your choice
one medium-sized red onion, diced
1/2 jar Seggiano Tomatoes
sea salt to taste
one clove garlic, minced (optional)
Rinse fish fillets and place on a baking pan. Coat with tomatoes, onions, and spices, then pour over this the oil form the Seggiano jar. In a preheated oven at 300 degrees cook until done or fish is flaky.