Sun-dried tomatoes

Thala sun-dried tomatoes are grown in Kabylia and dried in the open air under the summer sun of the Djurdjura mountains, with no oven or dryer. As soon as they are dry they are jarred in a marinade of olive and sunflower oil with garlic, which keeps them supple and concentrated in flavour. Three ingredients, no additives or preservatives. The work is done by hand by the women of the village of Thala Bouzrou.

In the kitchen, sun-dried tomato is a store-cupboard ingredient that goes everywhere: salads, pasta, rice, savoury tarts, quiches, pizza, sandwiches and gratins. Shoppers add a few pieces to lift a simple dish and use the oil from the jar as a dressing. A reference that speaks to Mediterranean customers as much as to fans of Italian cooking.

Why list it

• A familiar deli product, here in an artisanal sun-dried version at an accessible positioning.
• Readable ingredients: tomatoes, oils, garlic. Nothing else.
• Year-round rotation with no strong seasonality.
• Sells with Thala pesto rosso and olive oil, or alongside pasta and cheese.
• A showcase for the brand's know-how: sun-drying is where the cannery started.

Serving tips

Drain and slice into strips for salads, pasta and pizza; keep the oil from the jar for a vinaigrette. On the shelf, place with antipasti and spreads, or in the North African aisle next to mechouya. Once opened, keep refrigerated with the tomatoes covered in oil.