Tomate deshidratado

Rehydration is the whole point; the oil it sits in becomes the better product.

Sheep salt against dried sugar. Both are concentrated, neither needs cooking.

Two preserved intensities. The caper brings acid the drying took away.

The fresh leaf restores the green note that six days of sun destroyed.

Too intense alone; starch dilutes it back to something you can eat a plate of.

Salt-cured meets sun-cured. Same preservation logic, opposite ends of bitter.

Resinous fat carries the leathery sweetness into something spoonable.

Peppery isothiocyanates cut through the jammy density in one bite.

Bland starch needs a glutamate bomb; one tomato seasons the whole pot.

Tomato leather deepens the fat. A Sicilian move with braised shoulder.

Oxidised nut and dried fruit run parallel; the sherry finds the raisin in it.

Both are dried fruit and roast. The glutamate makes the cocoa taste saltier.