The tomato is probably one of the most common vegetables in our gardens and in Mediterranean cuisine. However, when we talk about tomatoes we are not referring to a single variety, but to a great diversity of shapes, colors, tastes and uses that have been selected and preserved over generations. This diversity is the result of the work of many farmers who, year after year, have saved seeds of the plants that best adapted to their needs and the territory.
Among all the local varieties of Mallorca, the ramellet tomato occupies a very special place. It is a variety traditionally selected for its extraordinary preservation capacity. Harvested at the end of summer, it can be consumed from autumn until the end of spring of the following year, becoming an essential food before cold storage existed.
Once harvested, the tomato vines are strung one by one, forming the well-known vines or vines, which are hung in a cool, dry and well-ventilated place. This is the most emblematic way of preserving them, but it is also common to store them in well-ventilated baskets or boxes, forming a single layer, ensuring that the tomatoes do not pile up. In the past, vegetable fiber baskets were mainly used, and today, it is also common to use perforated plastic boxes that promote ventilation. Both the vines and these forms of storage are the result of traditional knowledge that has allowed the harvest to be used for many months.
Some people sprinkle a little powdered sulfur on them to reduce the appearance of fungi during storage. However, if they are kept in a well-ventilated place, the most important thing is to check them about once a week and remove those that show any signs of deterioration, thus preventing the rest from being spoiled.
This ability to preserve is not accidental. The ramellet tomato has a thick skin, a more consistent pulp and a lower water content than other summer tomatoes. These characteristics make it the ideal variety for preparing the traditional pa amb oli, since when rubbed on the bread it releases all its flavor without softening it excessively. It is also very popular for making stir-fries, sauces or for cooking in stews.
However, the ramellet tomato is not the only local variety that we can grow. In Mallorca we also find a great wealth of tomatoes adapted to different uses. There are large and fleshy varieties, ideal for making a good trempón; others are more elongated such as pear or pepper varieties, very suitable for canning. Each one brings different nuances of flavor, texture and production, and all are part of our agricultural heritage.
If we want to grow tomatoes, the most common way is to prepare the seedlings during the months of January, February or March and transplant them when the temperatures are already mild. They need a sunny place, a soil with good fertility and regular watering, especially during the development of the fruits. Although some varieties, especially ramellet, can also be grown in the dry, obtaining good results if the spring has been rainy and the summer is mild.
It is also advisable to place stakes so that the plants grow well ventilated and the fruits do not come into contact with the ground. Some varieties, however, do not need this, such as tomato branch of mateta, which makes a more bushy plant.
When choosing which tomatoes to plant, it is important to opt for local varieties and avoid commercial hybrid varieties. Local varieties are the result of many years of farmer selection, are adapted to our climate and allow us to save the seed to sow again the following season, thus contributing to preserving a living agricultural heritage.
If you haven't grown local tomatoes yet, try more than one variety. seed catalog from our website You will find different varieties of tomatoes, as well as many other local vegetables. You can also get seeds by visiting our office in Porreres. Each seed sown is a small step towards conserving cultivated biodiversity and ensuring that these varieties continue to be part of our gardens and our food.
