Seasonal period: All year

Dried tomatoes are obtained from the dehydration of ripe tomatoes under the sun.

The slow dehydration process makes the tomatoes shrink and lose their moisture, losing up to 90% of their maximum weight. The size loss intensifies the flavour of the tomato, making iit an excellent garnish in meat dishes and salads

Sun dried tomatoes are very popular in certain Mediterranean cuisines. One of the most recognized is the Italian cuisine from the region of Puglia, where it is usual to see roofs full of tomatoes drying under the sunlight. This kind of tomato can also be found in some kitchens of the Spanish region of Levante.

These tomatoes can be preserved and remain edible for long periods of time.

Nutritional information (100.0 g)
Fiber 5.8 g
Saturates 1.89 g
Monounsaturated fatty acids 0.5 g
Polyunsaturated fatty acids 1.1 g
Cholesterol 0.0 mg
Calcium 110.0 mg
Iron 9.1 mg
Zinc 2.0 mg
Vitamin A 0.0 ug
Vitamin C 39.2 g
Folic acid 0.0 ug
Salt (Sodium) 660.0 mg
Sugars 15.7 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.