Tomatoes of the same quality as normal, but using only half the water
(PHYSorg.com Chemistry)

Experts from the University of Seville have published a study showing that reducing the water used to irrigate cherry tomato crops by more than 50% has no effect on nutritional or commercial quality, it also increases the level of carotenoids, compounds of great interest in the food-processing industry. Carotenoids are vitamin A precursors, which are beneficial for the health, and have cosmetic uses.