Sun dried tomatoes
The sun-dried tomatoes are from selected vine-ripe Greek tomatoes varieties with high lycopene content. The practice of drying them under the hot Greek sun during summer is particularly prevalent in Chios, Santorini, Lesvos, Kalamata. Going back in times, people preserved their tomatoes by drying them under the hot sun and in commercial dehydrators as practiced in other countries.
In Greece, during the summer season the sun is extremely hot reaching temperatures of 42 degrees Celsius, so its only natural that the Greek tomatoes are naturally sun dried under the sun.
After drying them, are passed through a thread and hung in cool dark storage rooms and thus preserved them during the fall and winter months for use in their daily cooking or as appetizers or tossed in green or tomato Greek salads.
Recently the trend towards healthy eating lifestyles has brought the sun-dried tomatoes in demand and are used in many everyday recipes both for the taste and their high content of lycopene, antioxidants and vitamin C.
Today, dried tomatoes are sold in many markets sold in fancy glass jars filled with extra virgin olive oil, capers and many fine herbs from mother nature.
Sun Dried tomatoes
Available in a wide variety of colors, sizes and flavors.
Traditionally they are served with extra virgin olive oil, rosemary, basil, capers and/or garlic served over a tossed mixed green salad, as part of an appetizer with Ouzo, sandwiched with egg salad, or in scrambled eggs ( my favorite).