This is also the reason why they call these tomatoes “tomataki”, which in Greek means small tomato. The small tomatoes are ruffled on the outside with a hard skin, but they have a very sweet taste with intense aromas and aftertaste. Even though these tomatoes are really small, they are packed in lycopene, which is widely known for its antioxidant qualities.
Its short period of harvest and availability led the locals to prepare a traditional tomato paste. Tomato paste is another delicacy produced by these small wonders. The paste has a red color with a velvety texture. Slightly mineral with zesty pure aromas will make the taste of it unforgettable.
The seed was brought in 1818 and was sawn at the Capuchins Monastery. Later on in 1875, they started cultivating the tomatoes in Santorini in a much more organized way. Tomataki matures relatively quickly in comparison to normal varieties of tomatoes and they are way tastier than other hybrid varieties of tomatoes. The characteristic flavor of the specific tomato derives from the volcanic soil around the island that grows in. Fresh tomatoes are available for 2-3 weeks at the end of June.
Due to its short and yearly harvest, tomataki is traditionally made into tomato paste to ensure its availability throughout the year.