Sun-dried tomato
From Wikipedia, the free encyclopedia
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. [1] Typically, tomatoes spend 4-10 days in
the sun in order for the sun-drying process to be complete. [2] 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.
After the
procedure, the tomato fruits will keep their nutritional value. The tomatoes are high in lycopene, antioxidants, and vitamin C, and low in sodium, fat, and calories.
Sun-dried
tomatoes can be used in a wide variety of recipes and come in a variety of
shapes, colors, and tomatoes. [3] Traditionally, they were made from
dried red plum tomatoes, but they can be purchased in
yellow varieties. Sun-dried tomatoes are also available in the form pastes or purées.
Sun-dried
tomatoes may also be preserved in olive oil, along with other ingredients such
as rosemary, basil, dried paprika, and garlic.
References
3.
"Sun or Oven Drying Tomatoes for Storage".
Retrieved 16 May 2012.
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