tomatoes that are deeper in color, richer in flavor, and more concentrated in vitamins and minerals; and has long graced
the true origin of Dried Tomato is not fully famous,
the Aztecs began salting and sun-drying their tomatoes around 700 AD to preserve their freshness.
Italians then dry their tomatoes on their ceramic roofs in the summer sun. By drying ripe tomatoes,
they can enjoy these foods and provide valuable nutrients during the winter months when growing fresh produce is difficult or impossible.
Because these traditional processes remove all water content,
the result is tomatoes that are deeper in color, richer in flavor, and more concentrated in vitamins and minerals; and has long graced many Latin and Italian dishes.
