Tomatoes (Sun Dried)
Sulfured, Natural & Organic
| Images: (Click to Enlarge) |
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| Styles: | Ready to Eat (@35% Moisture) Regular Moisture (@18% Moisture) |
| Special Order: | No Salt, Low Moisture, Low SO2, In Oil. Paste |
| Sizes: | Halves, Julienne, Dice (Bits, S, M, L), Granules, Powder |
| Packaging: | Bulk - net weight 4 x 5lb Food Service - 5lb Retail Tub and Stand-up Pouch |
| Origin: | Turkey |
| Background: | In the sixteenth century, European explorers and conquistadors first encountered fresh tomatoes in South America. Seeds were brought back to the sunny regions of the Mediterranean, where they were cultivated. The first tomatoes grown were yellow, and given the name “pomodoro” or golden apple by the Italians. Some years later, Jesuit priests returned from Mexico with red tomato seeds, which quickly replaced the yellow as the tomato of choice. These early tomatoes were appreciated for attributes other than taste for many years, including as an aphrodisiac – reference is made to them as “love apples”. Sundried tomatoes are believed to have originated in southern Italy. Italian peasants, without the means to sufficiently refrigerate or can fresh tomatoes, dried tomato halves on their terra cotta tiled roofs. They could then enjoy these “pomodori secchi” or dried tomatoes throughout the winter until fresh tomatoes were again available. Extensive trading throughout the Mediterranean took these ideas to other areas including Turkey, which today is the world’s leading producer of sundried tomatoes. |
