Santorini is much less recognized for its agricultural products, many of which appear to be connected somehow with the volcanic soil. One example of these is a petite waterless tomato. Even though it is usually referred to as “cherry tomato,” the Santorini fruit in fact is supposed to be a unique species, plus it is available in two varieties. You have the so-called traditional type, in which the curved sides of the tomato are fluted up and down, providing the perception of the segmented fruit, and there's the “Kos” (kotiko) type without a ny flutings. The two varieties are small compared to regular tomatoes, yet fairly bigger than the actual cherry tomatoes.
Tomato nowadays is the most famous garden vegetable worldwide. For several years, nonetheless, tomato plants were thought to be toxic and were cultivated exclusively because of their decorative value. Tomatoes are often simple to raise and some plants offer an sufficient crop for many families. The grade of fruit picked inside the garden when fully ripe far exceeds anything in the marketplace, during season. The tomato plant is really a tender, warm-season definite which is cultivated being an annual in summer gardens all around the continental. Springtime and fall halts restrict the open-air growing season.
The Santorini tomato offers particular unique benefits, equally from point of view of the grower and also the consumer. The plant has more fruit compared to regular tomato plants, grows earlier throughout the year, keeps its crimson color along with much higher consistency as compared to some other “cherry tomatoes” and requires no watering – an essential feature for Aegean islands, in which water is usually an issue. And, obviously, it tastes just like a genuine tomato, in contrast to those “coloured cardboard” variations you see available on the market.
Just as if these advantages weren't sufficient, scientific research has exposed the Santorini product has yet much more benefits over the bigger and more common type of tomato. Analyzed at two distinct phases of maturity, the island’s assortment has been discovered to possess much more vitamin C plus more dissolvable phenols. It's got proven to consist of the greatest quantity of lycopene* in any identifiedfruit or vegetable.
In addition to that there is one closing piece of good news. That preference of the Mediterranean diet – olive oil – also improves our assimilation of lycopene. So the mixture of the small Santorini tomato with olive oil in the recipes beneath ought to lead to both a delicious and a balanced meal.
Anyone can easily oven-dry these types of tomatoes. They might then be utilized in salads, meals, or consumed on their very own together with loaf of bread. During the summer time, you place them out at just about all meals.
The very best time period for drying out these types of tomatoes is actually at night time. You might position these in the stove prior to get to your bed and they will be done by the time you wake up.
Bellow you will find some of the more commonly accepted recipes:
Santorini oven-dried tomatoes
A little olive oil to brush on the baking tray.
500g Santorini tomatoes or cherry tomatoes
¼ tsp salt
1/3 tsp sugar
½ tsp dried thyme
2 tsp olive oil
Preheat the oven to the lowest temperature (80C/175F). Brush a baking tray or baking sheet lightly with oil. Cut each cherry tomato in half crosswise and place the halves very close to each other in a single layer on the baking tray, cut sides up. Sprinkle the salt, sugar, thyme and olive oil over the top. Place the tray in the oven and leave it there for about 8 hours, but check after 7. The time can vary slightly according to the quality of the tomatoes and the oven. The tomatoes should not dry out completely but should be chewy. These tomatoes may now be put in a container and stored in the refrigerator, where they will keep for 4 to 5 days. They can also be covered with olive oil before being refrigerated. This way they will last about 2 weeks.
1 ¼ cup peeled, chopped Santorini tomatoes or plum tomatoes
½ cup finely chopped onion
2 garlic cloves, finely chopped
1 tbs chopped parsley
½ tsp dried oregano
¼ tsp cinnamon
1 tsp fresh mint
Salt and ground black pepper to taste
1 cup all-purpose flour
Olive oil for frying
Combine tomatoes, onion, garlic, herbs and spices in a large bowl. Add flour, salt and pepper and mix together to the consistency of a thick batter. In a large heavy skillet, heat enough olive oil for frying. Take a heaped tablespoon at a time and drop the batter into the hot oil; fry until golden brown and crisp. Drain on paper towels.
5 tbs olive oil
1/8 tsp crushed red pepper
500g Jumbo shrimp
2 cloves minced garlic
¼ cup dry red wine
500g Santorini tomatoes or plum tomatoes, chopped
1 ½ tbs minced fresh dill
80g crumbled feta cheese
3 tbs dry bread crumbs
Preheat the oven to 190C/375F. Heat half the oil in an ovenproof skillet; add the red pepper. Sauté the shrimp, in batches if necessary, for 4-5 minutes, turning occasionally until the shrimp is pink. Stir in the wine and garlic and boil for 3-4 minutes. When the liquid begins to thicken, stir in the chopped tomatoes and remove from the heat.
Sprinkle with dill and cheese and cover with breadcrumbs. Drizzle remaining olive oil over top and broil 15cm/6 inches from heat source for 3-4 minutes until bubbly.
How to Grow Santorini Tomatoes
Things you'll need:
- Santorini tomato seeds
- Volcanic lava rock
- Volcanic lava sand
- Square planting container
- Watering can
- 4- to 6-inch planting containers
- Tomato fertilizer
Purchase Santorini tomato seeds from a reputable seed supplier. Wash fresh Santorini tomato seeds in warm water to remove any tomato pulp.
Start your Santorini tomato seeds indoors six to eight weeks before the last spring frost.
Blend equal parts volcanic lava rock, volcanic lava sand and loam to create a well-draining growing medium that mimics the volcanic Santorini soil. Fill a square-shaped, 4-inch-deep planting container with the volcanic growing medium.
Use a pencil to create 1/4-inch-deep furrows in the growing medium, spaced at least 2 inches apart. Drop Santorini tomato seeds in the bottoms of the furrows, spaced 1 inch apart. Cover your Santorini tomato seeds with 1/4 inch of the volcanic growing medium.
Water your Santorini tomato seeds lightly to moisten the volcanic growing medium. Move the planting container near a sunny window in a warm room that is kept between 75 and 80 degrees F to encourage the seeds to germinate.
Transplant your Santorini tomato seedlings to individual planting containers when they are 3 to 4 inches tall. Use planting containers that are at least 4 to 6 inches in diameter to provide enough growing room for your Santorini tomatoes. Plant your Santorini tomato seedlings at the same level that they were growing in their previous container and plant in fresh volcanic growing medium.
Santorini Tomato Care
Position your potted Santorini tomato plants in a full sun location where they can receive six to eight hours of sunlight per day. Transition Santorini tomato seedlings to the full sun location gradually, moving them into the sun for two or three hours at a time over the course of a week, to prevent your seedlings from experiencing transplant shock.
Water your Santorini tomato seedlings and plants lightly and infrequently to mimic the hot, dry conditions of the Santorini islands. Provide your Santorini tomatoes with just a 1/2 inch of water per week and only in the absence of rain.
Fertilize your Santorini tomato plants with an application of a specially formulated tomato fertilizer when the first cluster of tomato flowers produce fruit. Apply a second fertilizer application two weeks after you see the first ripe tomato and a third application one month later. Use the tomato fertilizer according to package directions to avoid damaging your Santorini tomato plants.
Tips & Warnings
- Move your Santorini tomato plants indoors overnight if the temperature is expected to drop below 55 degrees F.
- Santorini tomatoes grown in the United States may vary in flavor from those grown in the Santorini Islands.
To explore Santorini cousine it is highly advisable to rent a car Santorini from Santorini-Car-Rental.com. All car rentals are new and at excellent mechanical condition. Also you can choose free delivery of your car rental at Santorini Airport, rent a car Santorini Port or car hire anywhere on the Santorini Island.
* Lycopene is one substance that does not deteriorate with treatment, but instead actually benefits from it. Thus, heat treatments changes the so-called trans-isomers of lycopene into cis-isomers, which are much better absorbed by the human body. Processing of any sort, including the mechanical disruption of its texture and any treatment that reduces the integrity of the cells, makes lycopene more available for absorption. Needless to say, chopping, cooking, reducing tomatoes to a paste, squeezing them into juice and so on, have similarly beneficial effects on the way we take them in.