Dried cherry tomatoes

Dried cherry tomatoes are extremely rich in lycopene – an antioxidant that may reduce the risk of heart disease and certain types of cancer. The drying process increases the lycopene content, making it more easily absorbed by the body.

Although drying tomatoes has been a traditional preservation method in the Mediterranean region for centuries, especially in southern Italy, small cherry tomatoes only began to be dried in the 20th century when they became popular as a cultivated variety.

Dried cherry tomatoes can be stored much longer than fresh ones – in oil with herbs, they can maintain their properties for up to a year if properly stored.

Economic value – Drying cherry tomatoes allows producers to utilize seasonal production surpluses and preserve them for the off-season period, which has significant economic importance for producers. During the drying process, cherry tomatoes lose about 90% of their water, resulting in an extraordinary concentration of flavor and nutrients. As a result, dried cherry tomatoes have a more intense, sweet-sour taste than their fresh counterparts.

Health properties – Besides lycopene, dried cherry tomatoes are rich in vitamins A, C, K, potassium, and fiber, making them a healthy snack with low calorie content.