Dried Roma Tomatoes


The tomatoes are carefully selected from the fertile plains around the Nestos River Delta and are dried at moderate temperatures using geothermal energy. They have a deep red color, intense aroma, and genuine flavor, free of salt or preservatives.

The drying process is carried out in tunnel ovens with the air being heated to 55-58°C by a geothermal well, 300 meters deep.
With this method, all the fundamental characteristics of the tomatoes are preserved as it doesn't destroy the lycopene responsible for their properties, which is considered to be one of the tomato's most important nutritive elements.
The final product is packaged without salt or preservatives.

Dried tomatoes are incredibly versatile and can be used in salads, pasta, risotto, pizza, vegetables, meats, bread, and countless other dishes. Many people enjoy them as a snack as well.
When using in recipes, remember that the flavor of dried tomatoes is intense and concentrated, so a little will go a long way.
BONUS TIP (from our tomato enthusiasts): To get the most out of them, it is suggested to soak them in warm water or another liquid, like wine, vinegar, broth, etc, for at least 30 minutes, until they are soft and pliable. After that, drain and pat them dry before using them as directed in your recipe. Feel free to use the liquid you soaked your tomatoes with for sauces or stews. If you wish to use olive oil in this stage instead of another liquid, cover them with the oil and leave them in the refrigerator for at least 24 hours. 

◉ Dried tomatoes should be stored in airtight containers -in a cool, dark, and dry area- to preserve their flavor.
◉ They can also be frozen or refrigerated for long-term use.
◉ If you don't use all the tomatoes, you can cover them with olive oil. This way you can keep them in the fridge for up to a month so you don't waste anything.

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