Sun-dried tomato sauces

The cottage-industry tomato products of Samos, such as sauces and sun-dried tomatoes (synonyms: dried tomato, tomato paste), are a characteristic example of the processing of local agricultural products. Their organic cultivation and traditional method of production enhance their uniqueness, while their quality is based mainly on the selection of local tomato varieties (often grown using organic practices) and on slow, natural sun-drying for the sun-dried products, a practice that concentrates flavor and aromas.

Samos offers ideal soil and climatic conditions for tomato cultivation. The island is characterized by varied relief and volcanic soils in certain areas, while the Mediterranean climate with many hours of sunshine, especially during the summer months, is critical for the ripening and natural drying of tomatoes. The abundant sunshine is the key factor for the successful production of high-quality sun-dried tomatoes, as it maximizes the concentration of sugars and lycopene. The tomato crops that form the basis for the cottage-industry products are often part of small organic farms or orchards, scattered across various fertile areas of the island.

The cultivation of tomatoes (mainly traditional varieties or those adapted to the island environment) on organic farms is governed by European regulations, avoiding the use of synthetic fertilizers and pesticides. Seasonal cultivation is preferred (usually sowing in spring and harvesting in summer), while the soil and climate requirements are naturally met by the island’s hot and dry climate. Traditional practices are often used, such as crop rotation, the use of manure for fertilization, and natural pest control.

Harvesting

Harvesting is done by hand, selecting only the ripest and reddest tomatoes, usually in the morning, to ensure maximum flavor and nutrient content, a critical step for processing into sauces and sun-dried products.

Processing

Processing at a cottage-industry level follows traditional methods, with minimal treatment.

• Sun-Dried Tomato: The ripe tomatoes are cut in half, lightly salted, and spread out on special racks or wooden surfaces outdoors, exposed directly to the intense Samian sun for natural drying. This process lasts several days (depending on the weather) and drastically reduces moisture (to produce 1 kilo of sun-dried tomatoes, about 12–14 kilos of fresh tomatoes are needed), concentrating the flavor. After drying, they are usually marinated in extra virgin olive oil from Samos, with the addition of local aromatic herbs (oregano, basil, garlic).
• Tomato Sauces: For sauces, the tomatoes are pulped and simmered over low heat, often in traditional pots, and local olive oil and herbs may then be added. The slow process ensures optimal reduction of water and thickening of the sauce without the addition of chemical thickeners. Sterilization of the jars is carried out using traditional methods (e.g., boiling in water).

The production of artisanal tomato products (sauces, sun-dried) from organic farms contributes decisively to the local economy of Samos. It offers an alternative source of income for small producers, strengthening agricultural cottage industry and small to medium-scale processing, while at the same time reducing dependence on monocultures (such as Samos Muscat). It promotes sustainability through organic cultivation, protecting the island’s environment and preserving soil quality. Finally, it highlights the gastronomic identity of Samos, offering visitors authentic local products and boosting gastronomic tourism.

The tomato, although an imported product in the Greek territory, was quickly integrated into the agricultural and dietary tradition of Samos, as in all of Greece. Homemade sauce production and sun-drying of tomatoes (sun-dried tomato) are traditional practices that have always been carried out in Samian homes during the summer period. These methods ensured the preservation of the tomato, a key agricultural product, throughout the year, reflecting the self-sufficiency and wisdom of island rural life.

The artisanal preparation of sauce and sun-dried tomatoes in Samos (as in other parts of the Aegean) was often a family custom. The whole family took part in the harvesting, cutting, spreading out for drying in the sun, and finally in cooking and storing the sauce in jars. This collective process was not only a practical necessity but also a social event that passed traditional techniques from generation to generation, connecting the family with the agricultural cycle and the blessing of the harvest.