Fuente: WIPO "processing tomato" The present utility model relates to food processing, particularly to the process of making tomato prunes through controlled dehydration. The process of making tomato prunes comprises the steps of selecting ripe tomatoes; thoroughly washing the tomatoes under cold running water; cutting each tomato in half and removing the seeds; blanching the tomatoes by boiling them for 1-2 minutes followed by an ice bath to halt cooking: soaking the blanched tomatoes in a citric acid solution; cooking the tomatoes with muscovado sugar in a pot to infuse flavor; straining the tomatoes to remove excess liquid; arranging the tomato slices on cabinet dryer trays for uniform drying; setting the cabinet dryer to 50°C and drying for 24 hours; cooling the dried tomato prunes; packaging the tomato prunes in airtight containers or sealed bags to maintain freshness; and labeling the packaged product. This process yields tomato prunes with extended shelf life while retaining flavor and nutritional properties.