The tomato, arrives in Sicily at the beginning of the '600 and is immediately appreciated by poor people, especially by farmers.
Thus it becomes the basic food of the people, it begins to be used in all ways: raw, cooked and in sauce. In order to be used even during winter, it was thought to take advantage of the high summer temperatures in Sicily, to dry it and to preserve it in olive oil.
Since then, its preparation has become a ritual and its unique taste famous in the world.
It is recommended to use on toasted bread and croutons, to enrich and enhance different courses and to prepare hot and cold first courses.