Page 6 - Mediterranean DietEng

The seeds we use are very old, before 1900, and give the specific flavor characteristics in our tomato sauces.
Pasteurization is achieved using the traditional method, but with modern machines (ISO22000) so not to lose any
aromas from the flavor of fresh tomatoes.
We do not use salt or other spice, wanting to emphasize the freshness of this variety.

Sun Dried Tomatoes - Sun Dried Tomato
In the lowlands and fertile lands of southern Peloponnesus, small farms have created a pilot unit of drying for the
dried tomatoes ‘production, commonly known as "sun dried"
The tomatoes are selected after a systematic quality control of the fertile plains of the region and the dehydration is
carried out using geothermal energy, under mild temperature conditions.
Before drying the tomato, it is subjected to detailed procedures prewash-wash - sorting and cutting.
This preserves the basic characteristics of the tomato: the deep red colour, the intense aroma and the authentic
taste. The mild drying conditions do not destroy lycopene, which is the main factor for the deep red colour and is
considered one of the most important antioxidants in tomatoes.
The final product is packaged without any preservative.
Our Sun-Dried Tomatoes are only dried in the sun during the summer.
Made with the most natural and traditional method, processed in sea salt, with no preservatives and chemical
additives, ensuring that the final product meets the highest standards of the most demanding consumers. Our
Sundried Tomatoes are offered dry or fully processed in oil as well as sun-dried tomato paste in oil.