Sicilian capuliatu — a gorgeously intense paste made from sun-dried tomatoes — is one of those regional treasures that deserves to be far better known. Originating from Ragusa, in the island’s sun-baked south-east, it’s the sort of recipe that immediately transports you to summer afternoons, warm stone courtyards and the irresistible aroma of tomatoes dried under the Mediterranean sun.

Here, the tomatoes are softened and blitzed with garlic, basil and a touch of chilli, then loosened with good olive oil to create a ruby-red condiment that’s as versatile as it is delicious. Spoon it through hot pasta, smear it onto toasted bread, or use it to lift a simple salad — capuliatu is pure Sicilian character in a jar.