Sun-Dried Tomato

pomodori secchi — an age-old tradition from Calabria. Drying removes 80% of the water and concentrates the flavors.

Sun-dried tomatoes contain 8–12 times more lycopene than fresh.

Growing Regions: Italy, Turkey and Spain

Carbs

per 100g

45mg

Lycopene

per 100g

Biochemistry: Lycopene and Antioxidants in the Dried Tomato

Sun: 7–12 days, salt, deep flavor. Oven: 70°C, 10–16 hours. Freeze-dry: premium.

Pasta with tomatoes and garlic

Tomato pesto

Italian antipasti

Turkey, Italy and Spain. Market: $600M. Israel imports from Turkey. Price: $2,500–4,000 per ton.

Sun-dried tomato production is concentrated in the Mediterranean, a sea of sun, heat and reddish soil. Three countries dominate: Turkey with large, meaty sun-dried tomatoes, Italy with Calabrian pomodori secchi, and Spain with more industrially advanced versions.

🇹🇷 Turkey

🇮🇹 Italy

🇪🇸 Spain

🌍 Rest

2024 estimate · ~350,000 tons/year

The Turkish regions of İzmir and Muğla are famous for meaty tomatoes that the Mediterranean sun dries in seven to twelve days on rooftops and fields. Italy's Calabria and Puglia: dried Pomodorini di Manduria and San Marzano, names protected by European law.

Drying tomatoes is not just preservation, it is amplification. The concentration of lycopene, the carotenoid that gives the tomato its red color, increases 8–12 fold after drying. A fresh tomato: 3–5 mg of lycopene per 100 grams. A dried tomato: 45–100 mg per 100 grams.

Calories

per 100g

Fiber

per 100g dry

of daily intake

Lycopene is a powerful antioxidant studied in the context of prostate and stomach cancer prevention. A Harvard study (1995) found a link between high consumption of tomato products and a 21% reduction in prostate-cancer risk. Drying improves the bioavailability of lycopene: the body absorbs it better from cooked or dried than from fresh.

Lycopene is fat-soluble: it is absorbed better with oil. Sun-dried tomatoes in olive oil, as sold in most shops, are the ideal nutritional combination. Not only tasty, but smart.

For cooking: Italian sun-dried. For direct use in salads: in olive oil. For smoothies and toppings: freeze-dried. For value-for-money: industrial is a good choice.

Sun-dried tomatoes are one of the most versatile pantry staples. The flavor, concentrated, sweet-tart, with a light smoky tone, acts as an umami enhancer in almost any dish.

Reconstitution: soak in 2 cups of boiling water with cumin for 20 minutes. Ready to use like fresh.

Tomato pesto: parmesan, garlic, pine nuts, olive oil, basil, tahini. Served on pasta, grissini, bruschetta.

Risotto: sun-dried tomatoes, parmesan and mushrooms. Umami squared.

Sourdough bread: 50 grams of chopped tomatoes in the dough. A powerful flavor, a dark-pink color.

Spread: ground with olive oil and sea salt, on white pizza, crackers, cheese.

Sicilian salad: sun-dried tomatoes, anchovy, capers, olive oil and black pepper.

The global sun-dried tomato market: $600 million, 8% annual growth. The drivers: the gourmet market, restaurants, and the spread from specialty shops to mainstream supermarkets.

Israel imports mainly from Turkey. Israeli retail price: ₪35–80 per 100 grams. Blue Star supplies sun-dried tomatoes from Turkey to the Israeli market. Minimum: 5 tons. CNF Israel.