Chios cherry tomatoes (restes)
The Chios cherry tomatoes, also known as “restes,” are a distinctive agricultural product of the island, combining the particularity of a traditional tomato variety with a unique, primordial method of preservation, rooted in the islanders’ need to keep their produce throughout the year. This technique, called “restes” or “armatheés” (strings), highlights the resilience and rich flavor of the tomato, which is traditionally cultivated as rainfed, that is, without or with minimal irrigation, a practice that concentrates its aromas and nutritional components.
The product “tomatakia restes” is not a simple preservation process, but a term that describes both the traditional tomato variety (Chios Cherry Tomato) and the method of drying and preserving it in strings (restes, bunches, clusters, hangers). The variety is characterized by small, thin-skinned fruits of about 20 grams, resembling large cherries or walnuts, which grow in clusters, enhancing their suitability for being tied into strings. Its uniqueness lies in the dryland cultivation, which results in intense flavor and increased content of solid components. The “tomatakia restes” are widely recognized as a traditional local product and as part of the cultural and gastronomic heritage of Chios.
The production of Chios Cherry Tomatoes and the technique of restes are closely linked to the island of Chios, especially in areas that have traditionally practiced dryland agriculture. The variety has adapted to the particular soil and climate conditions of Chios, which are characterized by a dry and warm climate, limited rainfall during the summer period, and poor, arid soils. These conditions, instead of being a deterrent, enhance the plant’s need to produce fruits with concentrated flavor and high resilience, allowing for the successful application of the restes method for long-term preservation.
The method of cultivating tomatoes for restes is traditionally dryland (rainfed), a practice that requires plants resistant to drought, such as the local variety.
- Cultivation: Sowing is recommended early in spring, followed by transplanting into the ground. The plant, a climber, usually does not exceed 120 centimeters in height and requires good support. The most critical parameter is the absence of irrigation or only minimal watering (“dry-farmed”), which forces the plant to develop a deep root system and to produce small, firm, but exceptionally tasty and aromatic fruits, full of solid components.
- Harvest: Harvesting is done when the fruits are ripe. In contrast to commercial practice, for the restes, harvesting is carried out in such a way as to preserve the tomato clusters whole.
- Processing (The “Restes” Technique): Traditional processing is a simple yet effective natural preservation method:
- Stringing: The fruits are carefully tied one by one or in small clusters into strings or bunches (the restes).
- Drying/Ripening: The strings are hung in a shady, dry, and well-ventilated place, usually on balconies, verandas, or house walls.
- Preservation: Unlike common sun-dried tomatoes, restes are not exposed directly to the sun (they are not sun-dried). This results in a slow dehydration in the shade which, according to the scientific community, maintains the quality of lycopene at higher levels compared to tomatoes that are sun-dried at high temperatures. Slow drying allows the fruit to be preserved for months, often until Holy Week of the following year, while still retaining some moisture inside.
The cultivation of the local tomato variety for restes has a significant cultural and economic impact on Chios, although in recent years it has faced challenges. As a traditional product, it reinforces the island’s local agri-food identity and serves as a magnet for agritourism and gastronomy. The preservation of dry farming helps protect biodiversity and local seeds (heirloom varieties), which are safeguarded by local producers. However, the production of the product is threatened with extinction due to climate change and drought, which affect the viability of dry farming, making it necessary to support local producers and revive the technique.
The method of restes is an ancient preservation practice that attests to the resourcefulness of islanders in utilizing and preserving the products of their land, especially in environments with limited resources. This technique, involving tying the dry-farmed tomatoes into strings, was passed down from generation to generation, forming part of the daily life and architecture of the villages of Chios, where the hanging restes on walls and balconies were a common sight in autumn. The safeguarding of the seeds of the local variety is an act of reverence by the producers, which underscores the historical and cultural value of the product.
Restes are inextricably linked with stocking the household for the winter. Traditionally, the process of creating the restes is carried out by the women of the family after the August harvest. The custom of keeping the tomato “alive” until Easter, when it could still be squeezed over bread, demonstrates the success of the method. Visually, the red strings form an artistic element of the architecture of Chios, especially in the villages.
Restes tomatoes, as naturally dehydrated products, have a concentrated nutritional value compared with fresh tomatoes, as the removal of water concentrates all the nutrients.
- Macronutrients: Dehydrated tomatoes have a higher proportion of carbohydrates (due to natural sugars) and dietary fiber per unit of weight. The protein and fat content also increases, although they still remain low in absolute terms.
- Bioactive Compounds:
- Lycopene: They are exceptionally rich in lycopene, a powerful antioxidant that gives the red color. The method of shade drying, as opposed to exposure to high temperature and light, is considered to help preserve the quality of lycopene, which has been associated with a reduced risk of certain forms of cancer and cardiovascular disease.
- Vitamins: They are rich in vitamins C and K, as well as B-complex vitamins and vitamin A (in the form of beta-carotene). Vitamin C, a powerful antioxidant, contributes to the proper functioning of cells, while vitamin K is important for bone health.
- Antioxidants: They contain a multitude of antioxidant substances, while their intense flavor is due to the concentration of natural aromatic components.
Restes tomatoes, as naturally dehydrated products, have a concentrated nutritional value compared with fresh tomatoes, as the removal of water concentrates all the nutrients.
- Macronutrients: Dehydrated tomatoes have a higher proportion of carbohydrates (due to natural sugars) and dietary fiber per unit of weight. The protein and fat content also increases, although they still remain low in absolute terms.
- Bioactive Compounds:
- Lycopene: They are exceptionally rich in lycopene, a powerful antioxidant that gives the red color. The method of shade drying, as opposed to exposure to high temperature and light, is considered to help preserve the quality of lycopene, which has been associated with a reduced risk of certain forms of cancer and cardiovascular disease.
- Vitamins: They are rich in vitamins C and K, as well as B-complex vitamins and vitamin A (in the form of beta-carotene). Vitamin C, a powerful antioxidant, contributes to the proper functioning of cells, while vitamin K is important for bone health.
- Antioxidants: They contain a multitude of antioxidant substances, while their intense flavor is due to the concentration of natural aromatic components.
