Hung Dried Tomato: Tradition in Spanish Cuisine

The hung dried tomato is a traditional variety of tomato in Spanish cuisine, especially in Andalusia. It is characterized by its round and flattened shape, with a firm and smooth skin of intense red color. Regarding its composition, the hung dried tomato is rich in vitamins A and C, as well as lycopene, an antioxidant that has been linked to cancer prevention. Additionally, it is low in calories and high in fiber. Among the varieties of hung dried tomatoes, the "Raf" variety stands out, originating from Almeria, known for its sweet flavor and thick skin, and the "Oxheart" variety, with a more irregular shape and an intense and slightly acidic taste. In terms of culinary use, the hung dried tomato is ideal for making sauces and preserves, as its firm skin makes it resistant to cooking. It can also be used in salads and cold dishes. In folk medicine, it is attributed diuretic properties and has traditionally been used to treat urinary tract conditions. A curiosity about the hung dried tomato is that its name comes from the tradition of hanging tomatoes with a string in a cool, dry place to preserve them for longer. The hung dried tomato is a fundamental ingredient in traditional dishes such as salmorejo and gazpacho, two cold soups from Andalusian cuisine. Currently, the hung dried tomato is grown in many areas of Spain, especially in Andalusia and the Valencian Community. It can also be found in other European countries and in Latin America, although its production is limited and it is considered a native variety of Spain.