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Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve quality. Typically, tomatoes spend 4-10 days in the sun in order for the sun-drying process to be complete.  Cherry types of tomatoes will lose 88 % of their initial (fresh) weight, while larger tomatoes can lose up to 93% during the process. As a result, it takes anywhere from 8 to 14 kilos of fresh tomatoes to make a single kilo of sun-dried tomatoes.
After the procedure, the tomato fruits will keep their nutritional value. The tomatoes are high in lycopene, antioxidants, and vitamin C. The final products may contain up to 2-6% of salt and could provide a significant contribution to the day's intake. Sun-dried tomatoes can be used in a wide variety of recipes and come in a variety of shapes, colors, and tomatoes.  Traditionally, they were made from dried red plum tomatoes, but they can be purchased in yellow varieties. Sun-dried tomatoes are also available in the form pastes or purées.
Sun-dried tomatoes may also be preserved in olive oil, along with other ingredients such as rosemary, basil, dried paprika, and garlic.
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