In 2014, it reopened as a museum to preserve the remaining buildings, objects and stories connected to Santorini's tomato processing past.

[3] Tomatoes were a significant crop on the island, which over centuries had developed a variety suited to the volcanic soils and needing little water.

[1] This variety had a thin skin, thick flesh and strong taste, qualities ideal for making tomato paste.

[1] The site also includes boilers previously used to generate electricity for tomato paste production; sea water had once been pumped in from the nearby bay.

[7] The museum has invested in digital technologies, including holographic fans, augmented reality and speech to text support for people who have impaired hearing.