Dried tomatoes

Getrocknete Tomaten von Seeberger, 125 g

Dried tomatoes

Product information

Our sun-dried tomatoes taste intensely aromatic whatever the time of year. In Apulia, where the tomatoes come from, the ideal conditions for ripening are found between two mountain ranges: light, constant winds, relatively stable weather, mineral-rich soil and plenty of groundwater for irrigation. The tomatoes are sliced by hand, scattered with sea salt and then laid out in the sun to dry. Whether for refined antipasti or aromatic red pesto – always a little burst of an Italian holiday.

Ingredients

Tomatoes (90 %), sea salt.

This product is

  • vegetarian
  • vegan
  • glutenfree*
  • lactosefree*
  • no added sugar**
* recipe – cross-contamination possible.
** Contains naturally occurring sugars.

Nutrition facts

(per 100g)

  • Calories (kj/kcal) 731 kj/174 kcal
  • Fat 1,3 g
  • of which saturated fatty acids 0,4 g
  • Carbohydrate 25 g
  • of which sugar ** 21 g
  • Protein 8,6 g
  • Salt 12,1 g

THE JOURNEY OF THE TOMATOES

Country of origin

Since Italy stretches so far from the north to the south, the climate in the country varies quite a lot. A mountain climate prevails in the Alps in the north with cold winters but generally mild summers. Seeberger tomatoes are produced in the southern area of the boot. The location between Foggia and Bari has some advantages for the supplier: flat land, many fields, a temperate climate with hot summers, and the presence of wind, which forces the drying. The climate is hot and dry about 40 km from the Adriatic Sea as the crow flies. The location directly by the sea would not be suitable due to the more changeable weather and the higher night humidity.

Product

Tomatoes belong to the family of nightshade plants (Solanaceae) and are originally from Central and South America. It is one of the most delicious and popular vegetables, although botanically speaking it is actually a fruit. The fruit vegetable was an integral part of the diet of indigenous natives of Latin America. The first tomatoes came to Europe as early as 16th century, and were first cultivated mainly as ornamental plants. Higher-yielding varieties were bred only at the beginning of the 20th century. From then on, tomatoes also prevailed in our regions as a fruit vegetable. Today they are cultivated in almost every country in the world – and loved by hobby and professional gardeners alike. There are now more than 10,000 different varieties cultured worldwide and they can be found in a wide variety of shapes, colors and flavors.

Cultivation

In January, small plants are grown from tomato seeds, which grow over the spring and form the fruit, which is then harvested from the end of July to the end of August, depending on the weather. The time from sowing to fruit ripening is about 120 days in total. The plants grow bushy and hang on the ground, with the foliage protecting them from too intense sunlight and heat and providing shade to their own fruit. Much of the fruit has direct contact with the ground due to the creeping growth. The plants receive the water by drip irrigation from below. As little water as possible is needed.

Harvesting

Harvesting does not take place in the ripe or fully ripe stage, but when the fruit turns orange to orange-red. This is perfect for the fruit, which then ripens during further processing. Tomatoes that are too ripe become too mushy with a texture that is poor when cut open. The sun-ripened fruit is first thoroughly washed after harvesting, and then cut apart once in the middle. The tomato halves are then sprayed with brine and dried on racks with nets about 80 cm above the ground in the sun. Sea salt is used, which has a homogeneous size (calibrated) and is extracted only a few kilometers from the farm in large basins, where the incoming sea water evaporates and the crude salt is then washed.

Processing

The salt protects the fruit from insects and preserves the tomato in a biological way quite naturally. Drying takes from 4 to 5 days in optimal, dry and hot weather. Due to the gentle sun drying, the moisture is removed from the tomato until it only has 24-30% of its moisture content. Before our tomatoes make their way to Ulm, they are thoroughly cleaned again and checked for any damage or burns caused by the sun.

Quality characteristic

Seeberger tomatoes are of the San Marzano variety. These are elongated, dense and fleshy with two chambers and few seeds and are well suited for drying due to the comparatively high dry matter and the sugar content.

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