Tomato
The Anhydrous Tomataki
“Lycopersicum esculentum Mill., ‘Tomataki Santorinis”
Cultivated in Santorini since 1875, the cherry tomato earned PDO status from the European Commission in December 2013.”
By the early 20th century, Santorini’s cherry tomato had become the primary export of the island, leading to the establishment of ten local factories dedicated to tomato paste production. At its peak, with approximately 1200 hectares under cultivation, the island yielded close to 7,000 tons of tomatoes. Some of these historic factories, located in Vlychada, Vothonas, and Monolithos, still stand today.
However, this burgeoning industry faced devastation in 1956 due to a powerful earthquake and the rise of industrial tomato farming, which offered significantly higher yields. Despite these challenges, the tradition of sun-drying cherry tomatoes for winter preservation remains a cherished practice among the people of Santorini.
Characteristics
- Rich in lycopene
- Rich in antioxidants
- Velvety texture
- Natural sweet taste
- Soft, light texture
- High in carbohydrates
- Unique organoleptic qualities
Small Cherry Tomato
"Tradition,” Yiannis Nomikos explains, “is a living reality, because otherwise it’s just a museum piece. Here, we continue to thrive. We cherish the wisdom passed down from our parents, preserve our seeds, and embrace innovation – acknowledging the necessity of evolution. We educate ourselves, staying informed, yet always attuned to nature, adapting our cultivation methods to our environment.
Our relentless pursuit is to produce superior quality products naturally. If we achieve a direct connection between production and consumption, akin to Italy’s model, then our efforts will have truly borne fruit.
Tomato
The small cherry tomato of Santorini holds a remarkable agricultural legacy.
One of the varieties that likely originated in America is the small-fruited tomato, which is regarded as the direct ancestor of today’s cultivated Santorini tomato. In 1850, the first tomato was introduced to Santorini from Syros island, and in 1875, the small-fruited tomato was imported for the first time from the East, particularly from Egypt.
This cherry tomato discovered in the island’s earth an ideal, arid environment for cultivation.
