🍽️ USAGE: The Mill Gourmet Sundried Tomato is produced as a gourmet flavor with extra virgin olive oil, the unique aroma of spices, and fresh garlic. It can be safely added to all your meals and salads.
🍃 NATURAL & HEALTHY: Since The Mill Gourmet Sundried Tomato is not exposed to high levels of temperatures, its taste, and nutritional values are preserved and it does not contain any preservatives or additives.
🌿 IDEAL FOR FOODIES AND VEGANS: The Mill Gourmet Sundried Tomato is made of only sundried tomatoes and trace amounts of salt. This vegan-friendly product can be consumed by vegetarians and vegans without any hesitation. It is also a good alternative for those searching for a new and delicious taste.
👨🏻🌾 QUALITY: The Mill Gourmet Sundried Tomato is made of tomatoes harvested during summer seasons, sundried and grilled under high hygienic conditions. Sundried summer tomatoes are lightly grilled at low levels of heat, then blended with olive oil, spice mix, and garlic. Exposure to low temperatures preserves its taste and nutritional values.
Shelf life (Months) | 24 |
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Storage conditions | Kapağını açtıktan sonra 15 gün içinde tüketin ve buzdolabında saklayın. Güneş ışığı ve ısıdan uzak, serin ve karanlık bir yerde muhafaza ediniz. |
Net weight | 13.40 oz |
Gross weight | 21.16 oz |
Packaging | Mason jar |
Ingredients | Kuru domates, zeytinyağı, sarımsak, karabiber, tuz. |
Origin | Türkiye |
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There are some reasons why some individuals prefer bulk sundried tomatoes in oil to fresh tomatoes. Products made from bulk sundried tomatoes in oil may be kept in storage for a long period without the risk of spoilage that comes like fresh tomatoes. Some individuals also like tomatoes that have been sun-dried because of their enhanced flavor, which enhances the flavor of a meal. PalletGrid.com offers customers outstanding and competitive prices on a variety of tomatoes and related items in bulk.
The flavor of The Mill Gourmet SunDried Tomatoes wholesale varies during both the cooking and drying stages. The first is that growers and processors will sprinkle the tomatoes with a significant amount of salt before drying them. This prevents dangerous insects and microorganisms from eating into the fruit and causing rot and diseases.
The second is that you must drain the water from the flesh of whatever it is you're drying before drying it. All of the taste molecules become more concentrated as a result. Because there is more taste in each mouthful.
The last and most significant (and attractive) reason is chemistry. Around 400 volatile aromatic compounds, or molecules whose structures shift and disintegrate when heated or dried, can be found in tomatoes.
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