Dried Sweet Cherry Tomatoes
The tomatoes are carefully selected from the fertile plains around the Nestos River Delta and are dried at moderate temperatures using geothermal energy.
The drying process is carried out in tunnel ovens with the air being heated to 55-58°C by a geothermal well, 300 metres deep.
With this method, all the fundamental characteristics of the tomatoes are preserved: their deep red colour, their intense aroma and their genuine flavour. It does not destroy the lycopene that is responsible for its rich red colour and is considered to be one of the tomato's most important nutritive elements. The final product is packaged without salt or preservatives.
In order to preserve the sundried tomatoes, keep them in the refrigerator. They can also be frozen.
How to Use
Sundried 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 flavour of sundried tomatoes is intense and concentrated, so a little will go a long way.
In order to use 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. 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.
If you don't use all the soaked tomatoes, you can use them within a few days or you can cover them with olive oil and store them in the refrigerator for up to a month.