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Tomato Delice
The intensity of the tomatoes is delicately flavored with Espelette chili and cumin, bringing together the flavors of Andalusia and the Middle East in this delicious recipe create by Michelin-starred chef Gérald Passédat.
Uses: with fish soups, tossed in hot pasta or rice, and as a foundation for an exotic pizza.
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Tomato Delice
Water, sundried tomatoes in olive oil (17%) (sundried tomato, olive oil,sugar, vinegar, salt), tomato (15%), extra virgin olive oil, white onion, balsamic vinegar, sugar, tomato puree, espelette chili pepper, salt, cumin, white pepper. Contains sulfites.
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Copyright © O&CO 2008-2013. All Rights Reserved.