The centuries-old practice of sun drying originated as a preservation technique. This procedure, which uses only a few chosen tomatoes, salt, and sunlight, results in tomatoes with a deep red colour and a delicate, crunchy pulp that have a distinct flavour. To get a concentrated and rich tomato flavour, sun-dried tomatoes are harvested at the height of ripeness and then dried. Similar to fresh tomatoes, dried tomatoes provide calcium, potassium, and vitamins A and C. Strong antioxidants in the vitamin A family, including lutein, zeaxanthin, and lycopene, can be found in sun-dried tomatoes. While lutein and zeaxanthin support eye health, lycopene is linked to a decreased risk of cancer. Similar to fresh tomatoes, sun-dried tomatoes are high in fibre, with seven grams per cup.
Red in color, sun-dried tomato halves have a chewy texture and a sweet, strong flavour.

• These tomatoes are robust and do well in marinades, salad dressings, and sauces.
• Smooth texture, effortless slicing or dicing, excellent absorption of oil and marinades
• Originating in Egypt