Method for producing tomatoes having enhanced sweetness and tomatoes produced thereby

A method of producing a tomato with enhanced sweetness, comprising:

• step S1 of preparing a solution with a concentration of 0.02 to 0.03% (w/v) by mixing stevioside in water;
• step S2 of adding tomatoes to the solution and immersing the tomatoes in the solution;
• step S3 (vacuum treatment and pressurization step) of placing the immersed tomatoes in a pressure-adjustable device, maintaining a vacuum of 1×10−3 to 1×10−2 bar for 30 to 90 seconds, injecting compressed air, and then maintaining a pressurized state of 1 to 5 bar for 30 to 90 seconds;
• and
• step S4 of treating the vacuum-treated and pressurized tomatoes with ultrasonic waves.