The first bite makes all the difference. The skin of the cherry tomato that grows in Santorini is slightly thicker than the other cherry-tomatoes we know. However, when you bite it and its squashes flow in your mouth, the taste is something out of this world! The Santorini cherry tomato is the only one of its kind. The arid land of this Greek island increases the sugar contents of the fruit by giving them delicious taste and flavour.
Before the earthquake of 1956, thirteen tomato pulp mills run on the island. But, due to low yield per hectare, the tomato farming was judged unprofitable in such an extent. However, in the last decades it constantly gains prizes in competitions. Standardized products from Syneterismos (Agricultural Cooperative Society) and Ecotechnia Anidro (Arid Cottage Industry) are quickly snapped up. Especially, the match-making of the triple condensation pulp with basil and Vinsanto wine, is awesome. Finally, the next simplest way to linger over those delicious fruits, except the traditional Greek salad, is eating the famous tomato balls (or fake meatballs) of Santorini.