Santorini tomato

Santorinis have a deep red color and have firm, not particularly moist flesh with a high seed content.

The island receives less than 370mm of rainfall annually, so the crops must rely on dew and the high, 71%, humidity throughout the year.

The water stress and limey, alkaline soil largely account for the selective breeding that developed this tomato.

[1] It is widely believed that an abbot of the Capuchin monastery in Ano Syros (Cyclades) brought the first cherry tomatoes to Greece in 1818.

Tomato production has declined since this time due to various environment, political, and tourism issues.