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Dried Tomato
Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve quality. Typically, tomatoes spend 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 initial (fresh) weight, while larger tomatoes can lose up to 93% during the process. As a result, it takes anywhere from 8 to 14 kilos of fresh tomatoes to make a single kilo of sun-dried tomatoes.
Dried tomato Pairs With:
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Flavor Affinity Level
Dried tomato Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Dried tomatoes have a slightly sweet flavor due to the concentrated sugars in the fruit. |
| Sour | Dried tomatoes also have a tangy and sour taste, characteristic of fresh tomatoes. | |
| Texture | Dryness | Dried tomatoes have a dry and chewy texture, as most of their moisture content has been removed during the drying process. |
| Nutritional Value | Fiber | Dried tomatoes are a good source of dietary fiber, which helps in digestion and promotes satiety. |
| Phytochemicals | Dried tomatoes contain phytochemicals such as lycopene, which have antioxidant properties and may have health benefits. | |
| Color | Natural Pigments | Dried tomatoes have a deep red color, which comes from natural pigments like lycopene and carotenoids present in the fruit. |
| Aroma | Volatile Compounds | Dried tomatoes have a concentrated aroma due to the volatile compounds present in the fruit, which are released when rehydrated or cooked. |
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