More than 10,000 different tomato varieties are known, although not all of them are grown commercially. However, in recent years we attended an intenty because of some less common types of tomatoes with more flavor. Because the taste, or, rather, I would find real taste tomatoes, is one of the constants that are most repeated in Spanish fruit shops, where tomato is the most consumed vegetable, struck the potato. Juan Obrero, agronomist and fruit and vegetable category manager in Aldi Spain, reviews the most frequent varieties in Spain and for uses are more indonated.
More common tomato varieties in Spain
Each Spanish consumes a year, on average, more than 13 kilos of tomato. These son the most frequent types of tomatoes in Spain:
- Salad tomato. Reddish green, fine skin, but hard, and soft texture. «It has a fairly neutral flavor is a varied quite disappeared in recent years due to its lack of flavor. Even so, it is still one of the most consumed,» explains worker.
- Cherry tomato. There are many varieties of cherry tomato, with different nuances in flavor and color. They are crispy, sweet, fruity and very aromecos.
- Kumato tomato. Very dark color, intense, sweet and light acid. It is characterized by its hard pulp, inclusion after maturing.
- Tomato heart of ox. Large and striated form. It has few seeds and its flesh is sweet, juicy and aromatic.
- RAF tomato. His name is the acronym for «resistant to fusarium», a type of fungus. “It is lightweight, Marmande type, whose main characteristic is its irregular shape. Present some very pronounced furrows, intense green color that becomes reddish in the base, crunchy texture and an intense sweet taste, although sour light.
- Tomate Muchamiel. Similar to RAF tomato and authentic hallmark of the city of Mutxamel (Alicante). It has a fine skin of red and green colors, and soft flavor.
- Rosa de Barbastro tomato. As its name indicates, it comes from Barbastro (Huesca) and is pink. This variety is the result of an artisanal selection process carried out by the horticulturists in the area to achieve a very large, fleshy and very fine leather, with rounded shape or lightweight light. Visualme presents characteristic grooves and its flesh is compact, juicy and with few seeds. It is a very tasty, sweet tomato, acidity and retains the genuine flavor of the tomatoes of yesteryear.
- Pear tomato. In a stretched way, similar to that of a pear, with smooth and hard skin, and less water than other varieties.
- Rama tomato. Rounded and half a half. It is characterized specially by its long post -harvest hardness. It has fine skin and an intense red color.
- Canarian tomato. Original of the Canary Islands, where the denominacation takes. It is one of the most common tomato varieties and desestacán at present a rounded and quite homogeneous shape, very thick skin and firm meat. These two qualities make it preserved in good condition for quite some time.
What tomato choosing according to its use?
Tomato is a very versatile vegetable. There is no rule that prevents us from using this or that varity in sauces, salads or as a protagonist Plato Printing, but according to the Varity it will be more indicated for one use or another.
- Salad tomato. As the name implies, by price, texture and taste, it is the ideal for salads.
- Cherry tomato. «They provide a touch crunchy To our salads and garrisons. They are perfect in pizzas with arugula and ideal son as a healthy snack to chop between hours, ”says the expert.
- Kumato tomato. For ideal homemade snts, gazpachos and cold soups.
- Tomato heart of ox. It is a tomato with personality, perfect to taste simple with a little extra virgin olive oil and salt.
- RAF tomato. Because of its intense and ligeramete sour flavor, it is widely used in salads or, slices with a drip of extra virgin olive oil.
- Tomate Muchamiel. It is usually consumed in raw, already sea in slices or in tacos.
- Rosa de Barbastro tomato. Ideal to consume fresh or with a pinch of oil and salt.
- Pear tomato. Very used in sauces, gazpachos and salmorejos.
- Rama tomato. Perfect in preparations with bread, either to add to snacks or grated on a toast of bread of extra virgin olive.
- Canarian tomato. Perfect to add to lassaladas or to grate and add toasts.
The tomato is summer, although it is available all year
Thanks to the cultivation in greenhouses, the majority of tomato varieties can be found throughout the year. «However, the time where we can better appreciate its qualities from May to October. And, of course, if we look for the most traditional and autotonous varieties, we will find them in summer,» says worker.
Tips to buy them when we go to consumirros
To eat on the same day
When selecting them, you have to pay attention to the firm nuances:
- Firm texture, although it yields light when pressing them
- Color uniform according to the varity (red intense, dark green in the case of raf, etc.).
- Avoid those who have very soft blows or areas
- Fresh and pleasant aroma
To consume in a few days
Tomato is a heated fruit. This significant that continues to mature unpacking it from the bush. If we want us to last a few days at home, it is essential to choose them when they are not yet at their optimal maturation point. Worker points out that you have to look at the following aspects:
- Look for those that still have green light areas (except in varieties that already green or dark son)
- Smooth and wrinkled skin, a sign that they still have good hydration
- He threatened the texture: the tougher, the longer they will mature, so they will last at home
- Save out of the fridge. «The tomatoes must always be kept in a fresh, dry and ventilated place, protected from direct light. A fabric or paper bag can be used to keep them. You have to avoid refrigerating them, since it will interrum their maturation process,» he warns.
Why do you have to keep them out of the fridge?
One of the most bitter lasjos listening to the fruit trees is that tomatoes now – in general, all types of tomatoes – do not know how before. This is explained, in part, thanks because agronomist (with grafts and selection of seeds), more resistant varieties are achieved to pests or more durable, but, often, are also more insamc. Now, cooling, either in warehouses, or at home, is the number one enemy of flavor.
“The cold of cooling stops the maturation process and reduces the aromátos composses that give them their good flavor. Many of the tomatoes that reach the market, do so without being mature.
Keys to conserve tomatoes at home
- A temperature environment. Guard them in a cool and dry place, far from the direct light of the Sun. The ideal is a basket or in a fruitful with good ventilation. Never a plashico receptor, I know.
- Face down if they are whole. This simple trick of placing the stem down prevents moisture and deteriorates faster.
- Separated from other fruits. Tomatoes produce ethylene naturally. This gas leads to maturation once cut, but also accelerates the maturation of other climbing fruits that are close. That is why we must keep them away from bananas, apples or peaches if we don’t want them to mature very fast.
- A point of passing. If they are very mature and we need to keep them longer we can put them in the fridge. «My advice is to take them out at least an hour before eating them to temper and recover organoleptic nuances,» the expert emphasizes.
How to make anes mature if we buy them too whole
Mar what is the type of tomato that you like the most, although the ideal to enjoy them with all the flavor is to buy them from the season and at their exact point of maturity, so much better if, gesture of proximity, in many occasions for known logistics to make the purchase a and week and Sez. Fruit is somewhat green. Sometimes, a result that is fully demanded and not very appealing.
In the case of tomatoes, Juan Obrero emphasizes that there are domestic tricks to accelerate the maturation of our tomatoes at home:
- Guard them with fruits that emit ethylene. The ideal is introducing you in a paper bag next to other tomatoes, a banana, apple or pear. These fruits also release ethylene and will accelerate maturation. We will avoid plastic bags, since they atropate the wetland and can make them rot instead of Maduro.
- Leave them an ambient temperature. Never in the refrigerator. A warm place, without aproof sun, will help make them faster.
- Place them near a soft heat source. The expert suggests leaving them in the countertop near a solved window, but without exempting them in exesive heat. Or wrap them in a cooking pamo and leave them in a temperate place.
- Patience. Worker insists that, if they are very green, it is best to wait a few days and give time to time to mature naturally. «Some varieties, such as raf or ox heart, take longer to mature. In these cases, simply leave them in a fruitful and review them every day,» he adds.
How to buy a good tomato: detail to look at
- Bright skin and without imperfections.
- Fresh and intense smell.
- Look at the back: it is the area that is previously mature and dependent on whether it is more or less soft, the degree of maturity of the tomato will indicate.
- Choose a medium tomato and that when you take it with your hand, despite. Tamamo does not indicate its quality!
- If you can, choose native tomato varieties.
Curiosities of cherry tomatoes
Cherry of tomatoes No Simply Son Small Tomatoes, but belong to a different varity with characteristic species. «They are smaller, general, spherical or light oval. As for the taste, they are usually sweeter and with a balanced acid touch. Present a thinner skin, with a pulp playing play and with many semas,» says Obelaro.
These varieties grow faster than the mayor. That is why ideal son for urban orchards, even to grow in mass in pots. As for color, although the most common red, there are also yellow, orange, green and even black varieties.
The Aldi Council
Have the tomatoes become soft? Take advantage of boloñesa sauce, sauce or add them to stews. Avoid food waste at home!
Juan Obrero. Agronomist and category manager F&V ALDI Spain. Previous has been Key account manager export – Agromediterranea, responsible for purchases F& Vy commercial in Grupo AN, and Quality Control Technician F&V – Just Quality Systems (Netherlands).
