Sun-dried tomatoes have a unique flavor and can be eaten directly as a snack or used in cooking, but they are usually pre-treated with sulfur dioxide or salt before drying, and the drying process may actually be performed in an oven. In contrast, a new type of cherry tomato has been engineered to dry itself directly on the vine. Developed by food technology company Supree, the tomatoes contain tiny cracks in their skin.
Once the fruit grows (relatively speaking) and matures, these cracks open up, allowing water to naturally evaporate from the inside. As a result, tomatoes have typically lost 80% of their original weight when picked, concentrating flavor, antioxidants and other nutrients in the remaining 20%.
Supree currently harvests tomatoes at this stage in order to have some control over the final moisture content of the tomatoes, which varies based on market requirements. There may also be some post-harvest drying to adjust the moisture content, but this does not involve the use of any additives.
Regardless, the dried tomatoes are then frozen for shipping and storage. It is said that dried tomatoes in this state can be stored for up to a year without any negative impact on their taste, texture or nutritional value.
Currently, Supree sells tomatoes directly to corporate customers in the food industry. The company is also developing a mechanical harvesting system - which will reduce the cost of tomatoes - and may even develop other self-drying crops such as bell peppers.