Dried Tomatoes - Nutritional Components, Characteristics, Dishes, Recipes
Tim Klein
2026-03-15
7 min. read
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Tomatoes are one of the most frequently chosen vegetables in Europe, surpassed only by potatoes, onions, and salads. Their popularity stems from their moderate price, availability, and multifunctionality. Tomatoes can be obtained in numerous varieties, including purees, juices, concentrates, sauces, and dried tomatoes, which are particularly noteworthy for their distinctive taste and aroma. They can be added to many dishes and are an excellent source of lycopene, the properties of which we will discuss today.
Nutritional composition of dried tomatoes
Tomatoes (Lycopersicon esculentum) are a widely valued vegetable around the world. They were introduced to Europe in the 16th century from Central America. Initially, the cultivation of tomatoes on our continent was not easy due to their intense red color. They were considered a strongly cultivated crop and were grown only for ornamental purposes. Today, consumers in Europe appreciate tomatoes not only for their nutrient properties but also for their health and dietary benefits. Dried tomatoes are obtained by drying fresh, cleaned, and chopped tomatoes. Although they may not look as attractive as fresh ones, they significantly exceed them in terms of nutritional value, including lycopene content. Dried tomatoes are mainly available in two forms: dried in oil and dried without oil (in dry form).
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