Fuente: WIPO "tomato" The present invention relates to a method for producing stevia tomatoes, the method comprising impregnating tomatoes immersed in an immersion solution by reducing the pressure in a vacuum state and maintaining the reduced pressure, and then raising the pressure back. The stevia tomatoes of the present invention exhibit enhanced natural sweetness and mineral content while maintaining the appearance and texture of tomatoes, thereby providing tomatoes with low calories and high nutritional value.