The small-fruited “tomato” of Santorini is so delicious that if you try it, you will understand its unique characteristic taste.
The variety Lycopersicon esculentum Mil (family Solanaceae), has a fuller flavor compared to other tomatoes and is said to be the first variety of the island that was introduced in 1875.
The Commission included the Santorini tomato in the European list of Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) products.
By the end of 1920 its production on the island was five times the wine production!
Ingredients:
Sun-dried tomato, olive oil, vinegar, garlic, salt, oregano.
Without preservatives.
