Hi I'm new to posting here, but have been lurking lately. I have a question that I can't seem to get an answer for about crystallized tomatoes. Are they sundried with out oil or is it some other technique? I'm trying to duplicate a recipe from a restaurant for home use. I would email the restaurant but it' s in Mexico and although we just got back home, my spanish is terrible. The restaurant is Cafe Chocolate in Merida Yucatan, the homemade fettucini with crystallized tomatoes, garlic, thyme, olive oil and goat cheese was the best pasta dish I have had in my live(and that is a lot of years). I tried making it with sundried tomatoes with oil , making my own pasta, but it wasn't the same. Crystallized or dried, are they the same?
Won't be making back down to Mexico till next year, I'm craving that dish!!