Yellow tomatoes, grown in good company
Nothing here grows alone. Our tomatoes ripen among lavender, rosemary, lentiscus and under t — diverse syntropic planting, one plant feeding the next.
Hand-picked. Hand-peeled. Conserved in amazu.
What grows wild in the field arrives, months later, composed. Fruity. Tart. Faintly sweet.
Eat it from the jar. Or with fish. Or scattered through a salad.
Amazu is a Japanese preservation technique built on vinegar, sugar and salt — refined over centuries not to alter ingredients, but to render them more precise. We apply it here to the yellow tomatoes of our field: a variety of restrained acidity and pronounced floral character, harvested when the season has accumulated everything it had to offer.
The tomatoes are peeled, left whole, submerged in a brine with vinegar and fresh basil. The result belongs entirely to neither tradition — Salento terroir, Japanese technique, a flavour that requires no further explanation. With burrata, added to a cold broth, or directly from the jar.
Ingredients: Yellow tomatoes 50%, vinegar, sugar, salt, basil.