Local people still make their own kunserva or "tomato paste" and a number of the island's producers produce it commercially. Anyone who has tried the original one, knows how special it is. In Gozo tomatoes have a unique taste and are normally handpicked. Traditionally the pulp obtained from the tomatoes is sundried for approximately 10 days, producing a thick paste with a veri intense flavour. Kunserva adds amazing depht to the flavour of sauces, stews, casseroles, pasta dishes and risottos, with just a tea spoon providing enough for an average dish. Taste it on local bread, as an appetizer!