Sun Dried Tomatoes
Although the true origin of sun dried tomatoes is unclear, it is known that the Aztecs began salting and sun-drying their tomatoes in order to preserve their freshness around the year 700 AD. Later, Italians dried their tomatoes on their ceramic roof-tops in the summer sun.
By drying ripe tomatoes, these foods could be enjoyed and provide valuable nutrition in the winter when it is difficult or impossible to grow fresh produce.
As these conventional processes remove all the water content, the resulting product are tomatoes that are deeper in color, richer in taste and more concentrated in vitamins and minerals; and have graced many Latin and Italian dishes for a long time.
Tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve quality; typically spending 4–10 days in the sun in order for the sun-drying process to be complete.
Cherry types of tomatoes will lose 88% of their fresh weight, while larger tomatoes can lose up to 93% during the process and as a result, it takes anywhere from 8 to 14 kilograms of fresh tomatoes to make a single kilogram of sun-dried tomatoes.
For Delian sun dried and semi (oven) dried tomatoes, we have been working with manufacturers that produce at suitable conditions with their experienced and Professional R&D and QA teams, who are also pacemakers in the country with their high production capacities.