Dried Tomatoes TYPIK are made from varieties of Tunisian tomatoes known for their tangy taste with particularly tasty green and fresh notes. Drying technique used retains all gustatory and nutritional values of this typically Mediterranean fruit. Our preparers add aromatic herbs, sunflower oil and salt in a very balanced way to offer an essential basic preparation to make all your sunny recipes throughout the year.

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TYPIK Dried Tomato

The tomato varieties used to prepare TYPIK Dried Tomato are from Tunisia country. Hatem, our partner, cultivate them around the Zaghouan region, historical location for this fruit. Its flamboyant red color is a real promise of dense and particularly tasty flesh. The taste quality of this fruit is mainly due to the mineral composition of the water and the microclimate of southern Tunisia.


• TYPIK Dried Tomatoes have more than one trick in their small jar and offer a nice versatility in cooking. First of all, our gourmet offers you a crème brulée based on TYPIK Dried Tomato. Enough to impress your guests with this original and sunny starter. For 4 people, bring 300 gr (10,58OZ) of whole cream floret to a boil. Pour it over the egg yolks previously whipped and add 2 nice tablespoons of parmesan and a few basil and mint leaves finely chopped. A little fleur de sel and a little pepper mill ride. Cut into small pieces 4 sundried tomatoes to place in small creme brulee cups. Pour in the previous mixture and bake for 50 minutes at 110°C. Serve with a crunchy mesclun.
• Surprise your guests even more with the sundried tomato and paprika cheesecake. First prepare a paprika shortcut pastry with 110 g (3,88 oz) of flour, 60 gr (2,11 oz) of cold butter cut into small pieces, 30 cl of cold water, a pinch of fleur de sel and ½ teaspoon of sweet paprika.
Place the pastry in a pretty pie tin and prick with a fork before chilling for 20 minutes. Then bake the pastry base at 170° for 15 minutes.
Slowly reduce a chopped onion, a clove of garlic, 10 gr (0,35oz) of butter and 10 cl of olive oil for the cream.
Whisk together 250 gr (8,80oz) of fresh cheese, 3 eggs, fleur de sel, a turn of pepper mill and a dozen fresh basil leaves. Add the previous preparation. Pour everything over the dough and cook 45 minutes at 170°.
For garnish, chop 80 gr (2,82oz) of TYPIK sundried tomatoes with their marinade, add a pinch of sweet paprika and fleur de sel. Spread the obtained dough on the surface of the dough and bake 5mn at 170°. Serve warm or cold.


The producers selected for these exceptional these TYPIK Dried Tomatoe are remunerated in line with the high level of quality achieved by these select partners. The culinary preparation is then carried out in a laboratory using photovoltaic energy or waste recycling to minimize environmental impact.


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