Sun and salt are two elements that are not lacking in Sicily and generally all around the Mediterranean. Tomatoes also abound. They are a source of valuable nutrients, especially potassium, phosphorus, vitamin C, vitamin K and folate. The mineral component is also conspicuous: iron, zinc, selenium, phosphorus and calcium combined with citrates, tartrates and nitrates act in synergy to ensure remineralising and anti-radical properties. Also moderate is the content of organic acids, such as malic, citric, succinic and gluteninic, useful for aiding digestion. The red colour of tomatoes is due to an antioxidant called lycopene.

Tomatoes are rich in water, which makes up more than 94%; carbohydrates account for almost 3%, while proteins are calculated at around 1.2%, fibres at 1% and, lastly, fats account for only 0.2%. Therefore, one hundred grams of fresh tomatoes provide only 17 Kcal.