Sun-dried tomatoes have an intense sweet-tart taste, which is much stronger than fresh tomatoes. Dried tomatoes in olive oil used to be considered almost a delicacy in our country, but in sunny Hellas it is a common snack that is available in almost every home. Dried tomatoes are a “sunny" note in the dishes of Mediterranean cuisine! Sun–dried tomatoes are a classic traditional Greek snack with a rich, slightly spicy, rich and bright taste. The harvest of the choicest ripened tomatoes is harvested in early June. For an optimal drying process, it is important that the air temperature does not fall below 40 ° C for at least a week. To speed up the process of moisture release, as many years ago, tomatoes are salted and, if desired, various spices are added for more piquancy. Ripe tomatoes dried in this way in the sun lose a lot of weight. So cherry tomatoes become lighter by 88% of the original weight, while larger tomatoes can lose up to 93% during the process. This explains the high price of this product, since it takes from 8 to 14 kg of fresh tomatoes to prepare only 1 kg of this delicious and very healthy delicacy. After the drying procedure, tomatoes will almost completely retain their high nutritional value. Coarsely chopped aromatic slices contain a powerful charge of antioxidants (vitamins A, E and C), dietary fiber, metals and minerals (selenium, potassium, calcium, magnesium, phosphorus, iron, manganese), which has a beneficial effect on digestion, helps the body to absorb nutrients, supports the cardiovascular system, helps to bring the norm of blood sugar and cholesterol, as well as helps with constipation. Dried tomatoes contain polyphenols, as well as large amounts of lycopene (the pigment responsible for the color of tomatoes), which has a powerful antioxidant effect. The bioavailability of lycopene is higher in heat-treated tomatoes compared to those that have not been processed. The use of dried tomatoes contributes to the fight against cancer, as well as rheumatic diseases. Thinly sliced pieces of ciabatta or baguette lightly dry in the oven or fry until a tender crispy crust forms. Rub them with crushed garlic and slightly soak them with fragrant Extra Virgin olive oil. On the cooled slices of bread, carry a thin layer of dried tomatoes. You can sprinkle the bruschetta with cheese and garnish with herbs. Do you feel this divine taste?