Raf tomato, the 'pata negra' of Almería that is in full season in winter

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"Salt with tomatoes, ham for the poor", says the proverb.

Little more is needed to afford a good meal.

Although in this hectic pace of life it is increasingly difficult to find that tomato that tastes like tomato, it is one of the most

foods in kitchens.

A snack full of vitamins and antioxidants.

Its optimum consumption time is summer but the raf variety, the

tomato from Almería, has been the flagship of agriculture in solar greenhouses in the province for years, harvested between the months of January and March.

"It arrived more than 50 years ago, from France. At that time, farmers had to fight against a fungus called

, hence the name of this tomato (raf=resistant to

). In Almería, it settled in very well and it quickly became a

in the plain (La Cañada) and in the Níjar countryside", they explain from the Association of Organizations of Fruit and Vegetable Producers of Almería, Coexphal.

Thanks to the hours of sunshine, the temperature fluctuations (between day and night), the experience of the producers and the salinity of the water, they say, a very special tomato that

has been achieved .

"The raf maintains a great balance between sweetness and acidity, as well as a crunchy texture."

HOW TO DISTINGUISH THE BEST

The crunchy texture and the balance between acidity and sweetness are its main characteristics.Shutterstock

Why is this product considered gourmet so special?

What are its organoleptic properties?

Obviously, tomatoes are not screws and it will always depend on the

so that they are good or exceptional.

Not all the success is in the variety, point out the spokesmen of the aforementioned association.

"It will help us get a good product, but without the good hands of the growers it will be impossible to get the best raf tomato. Those growers who subject the crops to high stress situations tend to get much fewer kilos, but also fruits with a flavor superior".

People often

and this distinction is not always correct, they warn.

There may be tomatoes of this variety that, due to poor handling, do not meet expectations.

There are also occasions when the varieties are different, ribbed tomatoes that, even if they are not raf, can also be good tomatoes.

"

is not easy and you need a lot of experience to avoid making mistakes".

However, we can look at some interesting details.

• The upper part must be irregularly ribbed and of an

  intense green color

  and turn towards a tone from light green to red, passing through orange, depending on maturation.

• In its lower part we must look for a

  kind of star on the skin

  that will indicate that it is ripe and ready to consume.

  "These tomatoes ripen from the inside out, which is why we see them so green a lot of the time. They should generally be hard and firm."

• They do not usually present a dark green grating between the neck and the base of the tomato, although in some of the best fruits, they can sometimes have it.

CONSUMPTION ALL YEAR

"This tomato is the equivalent of a

in the plant world," says David Baños, a specialized journalist who considers it among the best tomatoes in the world for its balance and texture.

"A high-level gastronomic experience."

That is why chefs who love greenery include this essential ingredient, such as Rodrigo de la Calle, author of

and Michelin star in his restaurant El Invernadero, in Madrid.

"The raf tomato is mainly consumed in Spain. This variety ripens very quickly, which is why

. However, it can be found in supermarkets in northern Europe, for example in Germany, generally with a level of ripeness and a red color that are not common when buying them in our country", adds Baños.

The original variety comes from French marmandes tomatoes and the Clause seed-breeding company.

Over the last few years, the varietal improvement work carried out by this company has given rise to new varieties that are more productive and profitable for farmers and tastier and crispier for consumers.

This is the case of Raf Delizia (the most widespread variety at the moment) or Raf Ambrosía.

"100% of this tomato

, which protects it from inclement weather and allows it to grow with less water and making the most of sunlight," Baños asserts.

RAF PROPERTIES

Detail of a raf tomato crop in Almería (Andalusia).EM

This tomato is rich in

, contains antioxidants and carotenoids, which are beneficial for the heart.

The latest research on it has determined that it has greater antioxidant power than other varieties.

These are the benefits, collected by Coexphal:

• Helps control coagulation, thus improving blood

  circulation

  .

• It provides 40% of the amount of

  vitamin C

  that our body needs, so it has great antioxidant power.

• It favors intestinal transit due to its high

  fiber

  content .

• It helps us keep our bones in good condition.

• Exquisite balance between sweetness and acidity, an intense aroma and a powerful flavor obtained thanks to a high level of brix degrees,

  nutrients and amino acids

  .

Perhaps the only drawback is its

: "Its amount ranges between 7 and 10 euros/kg, so if its cost is lower, be wary."

HOW TO TASTE IT

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Directly from the Cabo de Gata area, a few meters from the Mediterranean Sea, where the relationship with the producer is direct, Mikel Zeberio selects the raf tomatoes from a small production for his Petramora

gourmet store , knowing that this is

for buyers who bet on the quality and closeness of the product.

"Everything we eat has to enter through the eyes, but this section is not the most important. The best thing is that when you put it in the mouth, the food is large, tasty and you want to repeat it."

In this case, the tomato is eaten green, so initially your visual memory will tell you that it is not ripe and that it will be bland and very acidic.

According to Zebeiro, a member of Petramora's product team, it's actually quite the opposite.

"Their marked acidity is offset by their high sweetness with guarantees of high brix degrees and they have a very broad finish on the palate: it fills your palate."

We asked him for a proposal to enjoy it and he is very clear and simple in his answer: "EVOO and a little salt is enough".

"We are in favor of not cooking this tomato, it would lose its grace," he clarifies.

It is ideal for making

, "but here its peculiarity of crunchy bite will be lost."

It also adds a high energy intake thanks to its combination of nutrients, which favors its inclusion in any menu, he continues.

Contrary to other tomatoes, its optimal tasting point is not found when the tomato is fully ripe, but with a green point that balances

, as Coexphal also highlighted.

"It is more like a fruit, which it is, than a vegetable product. Rich products create happiness,

, "concludes Zebeiro.

With the great advantage of being able to consume a tomato that tastes like a tomato out of season.

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