• Sun-Dried Tomato and Caper Spread
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Etimo SICILY

Sun-Dried Tomato and Caper Spread

Sun-Dried Tomato and Caper Spread

$14.00
$14.00
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Sun-dried tomatoes and capers. Coarse, bold, Sicilian.

A coarse-textured spread of Italian sun-dried tomatoes and Pantelleria capers in extra virgin olive oil, with parsley and basil. Made by Bonomo & Giglio from selected raw materials only.

Intense and savoury, it is built for grilled white meats and for crostini at aperitivo time.

WHY YOU'LL LOVE IT

  • Sun-dried tomatoes and capers in extra virgin olive oil
  • Coarse, rustic texture
  • Ready to use straight from the jar

HOW TO ENJOY IT

  • Spread on crostini and bruschetta
  • Serve with grilled chicken or pork
  • Stir into pasta with a splash of cooking water

SPECIFICATIONS

  • Producer: Bonomo & Giglio (Etimo), Pantelleria, Sicily
  • Origin: Pantelleria (TP), Sicily, Italy
  • Ingredients: Extra virgin olive oil 44%, Italian sun-dried tomatoes (salt, wine vinegar), capers 10% (salt), parsley, basil
  • Allergens: None declared
  • Net weight: 100 g (3.5 oz)
  • Storage: Cool, dry place. Refrigerate after opening and keep covered in oil.

🌋 Pantelleria | 🌿 Hand-harvested | 🇮🇹 Made in Italy

Made by Bonomo & Giglio. Imported and curated by Terra Sacra.

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Frequently Asked Questions

Are these ready to use, or do I need to cook them first?
Ready to heat — not to cook from scratch. Warm the sauce in a pan, add freshly drained pasta with a cup of the cooking water saved, finish everything together for 60 seconds with a drizzle of extra virgin olive oil. The pasta finishes cooking in the sauce. The starchy water does the binding. No long simmering needed — that would just drive off the flavor that was already built correctly at the source.
What is Piennolo del Vesuvio — and why does it matter?
Piennolo del Vesuvio DOP is an heirloom cherry tomato grown on the volcanic slopes of Vesuvius. Thick skin, very low water content, exceptional sugar-acid balance, and minerals from volcanic soil that no other growing region can replicate. Traditionally harvested in August and stored in hanging clusters through winter, slowly drying and concentrating as they go. In a sauce, Piennolo is immediately recognizable — brighter, more structured, more complex. This is the kind of tomato that makes you understand why Italian cooks talk about tomato varieties the way wine people talk about terroir.
What actually separates a great Italian sauce from a mediocre one?
The ingredients list. A great sauce has three or four items: tomatoes, olive oil, salt, a herb. That's it. Added sugar means the tomatoes weren't good enough. Starch thickeners, citric acid, or stabilizers mean the same thing. When a sauce also names the tomato variety on the label, you're looking at a producer confident enough in their raw material to stake their identity on it.
How long does an opened jar keep?
4–5 days, sealed, in the fridge. No preservatives means these behave like freshly cooked tomato sauce — not like something engineered for a six-month pantry life. Reheat gently in a pan. That's it.

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