Tomatoes play a central role in cooking across Spain. Visit any local market and you will quickly notice the wide variety available.
Spanish growers produce many different types of tomato, each with its own flavour, texture and ideal use in the kitchen.
Here are some of the most common varieties you will see in Spain.
Tomate raf (Raf tomato)
One of the most prized tomatoes in Spain is the tomate Raf. Farmers mainly grow it in Almería.
The fruit has an irregular shape with deep ridges and a firm texture. Raf tomatoes offer a rich flavour that combines sweetness with a subtle salty note.
People usually eat them raw and sliced. A drizzle of olive oil and a pinch of salt are often all that is needed. Because of their quality, Raf tomatoes often cost more than other varieties and many consider them a gourmet product.
Tomate rosa (Pink tomato)
The tomate rosa, or pink tomato, is another highly valued variety. It is particularly associated with regions such as Huesca and Navarra.
These tomatoes are large and slightly flattened with thin skin. The flesh is juicy and sweet with very few seeds.
They work especially well in fresh salads or served simply with olive oil and sea salt.
Tomate pera (Pear tomato)
The tomate pera is one of the most widely used tomatoes in Spanish kitchens.
Its oval shape and firm flesh make it ideal for cooking. Because it contains fewer seeds and less water than many other varieties, cooks often use it for sauces and preserves.
This variety also works well in traditional dishes such as gazpacho, salmorejo and tomato-based sauces. Many canned tomatoes in Spain come from this variety.
Tomate cherry (Cherry tomato)
The tomate cherry may be small, but it offers plenty of flavour.
These tomatoes grow in clusters and usually have a sweet, juicy taste. They are popular in salads and Mediterranean dishes, and they also roast well in the oven.
You can find them in several colours, including red, yellow and dark purple.
Tomate rama (Vine tomato)
The tomate rama, or vine tomato, is another common sight in Spanish supermarkets.
Growers sell these tomatoes still attached to the vine, which helps preserve their aroma. They have a balanced flavour and work well in everyday cooking.
Many people also use them to prepare pan con tomate, a classic dish made by rubbing ripe tomato onto toasted bread and adding olive oil.
Tomate corazón de buey (Oxheart tomato)
The tomate corazón de buey is large and irregular in shape. Many people prize it for its rich flavour.
Its flesh is dense and meaty with very few seeds, which makes it ideal for slicing into thick pieces for salads. When perfectly ripe it develops a sweet taste and soft texture.
Tomate kumato (Kumato tomato)
The tomate Kumato stands out because of its dark brown or deep green colour.
Originally developed in Spain, this variety has a slightly sweeter flavour than many traditional tomatoes. Cooks often use it in salads and more refined dishes.
A key ingredient in Spanish cooking
Tomatoes and sun-dried tomatoes appear in countless traditional recipes across Spain. They form the base of many sauces, soups and rice dishes.
They also play an essential role in classics such as gazpacho, salmorejo and sofrito.
Spain produces large quantities of tomatoes every year. Major growing areas include Andalusia, Murcia and the Canary Islands, where the climate provides ideal conditions for cultivation.
