The cherry tomato of Santorini is one of the most famous products of the island. The distinctive flavor it is given by the volcanic soil of Santorini and the fact that it grows without water, only on the humidity that imprison in the roots.
Small size, but with a strong flavor and red color, cherry tomato of Santorini gives a range of products that you definitely have to taste while in the island or take with you. Apart from fresh, the cherry tomato could be found as a paste of single, double and triple concentration, canned whole pieces and as a sweet.
The first reference to the cultivation of tomato is dating back to 1875 on the slopes of the Prophet Ilias and reaches its peak in 1919. Because of the October Revolution the exports of vinsanto in Russia stopped and Santorinians found in the cultivation of cherry tomato a new product. From 1925 to 1956 opened in Santorini about fourteen tomato factories, but the earthquake that devastated the island, lowered and cultivation of tomato.
Today the only tomato factory that is open since 1952 is the Union of Santorini Cooperatives in Monolithos. Here the whole tomato production of the island is concentrated and becomes paste and canned.
The tomato is planted each year in late February and harvested in July and August. The producers give their production to the factory in Monolithos and get back only their own seeds.
The cherry tomato of Santorini has great nutritional value but also a special flavor not found in other varieties of tomato in the world. Look for Santorini salads at the island’s restaurants, the central market of Fira, in stores with products and the Union of Santorini Cooperatives.