Hmmm, interesting...of course I've used fresh tomatoes in such a dish in the past, but these semi-dried-preserved looking ones look sort of like "fresh" sun-dried tomatoes, if you will. So the trick is to use that variety of tomato since they have thick skins, and to hang them to dry. Question is, where and how long? What if you put them in a dehydrator for a day or two, whole? JJJessee, if you don't have a dehydrator, how about a low temp oven? Just to dry them out somewhat, not cook them.
Now I'm gonna have to think whether I should get some Peinolo de Vesuvio seeds. I have to start seeds soon and I'm still trying to edit my grow list. You guys are killing me.