ORGANIC AND CONVENTIONAL DRIED TOMATOES

タイトルまたは説明

    Tomatoes grown and harvested between June-September. Harvested tomatoes are transferred to the drying areas within *4 hours. Following the drying process tomatoes are transported to the facility for production.  Typically there are two main categories of dried tomatoes as sun dried and semi dried. Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. Typically, tomatoes spend **0 days in the sun in order for the sun-drying process to be complete. Cherry tomatoes will lose *8% of their initial (fresh) weight, while larger tomatoes can lose up to *3% during the process. As a result, it takes anywhere from 8 to *4 kilograms of fresh tomatoes to make a single kilogram of sun-dried tomatoes.
    Both salted and sulfured sun-dried tomatoes are made from fresh tomatoes harvested at the peak of their ripeness. After the procedure, the tomato fruits will keep their nutritional value. The tomatoes are high in lycopene, antioxidants, and vitamin C. The final products may contain up to *6% of salt. Sun-dried tomatoes can be used in a wide variety of recipes and come in a variety of shapes, colors, and tomatoes. Sun-dried tomatoes may also be preserved in olive oil, along with other ingredients such as rosemary, basil, dried paprika, and garlic