Tomatoes RAF for ever....
I was tempted to say, right now I live on air, water, love and tomatoes Raf...But you wouldn't believe me, would you ? Yet, one thing is true. Since I discovered this type of tomato at Antonio's shop in Granada, I have them all the time. Salads, pizza, gazpacho, tomato sauce...I see my little reserve depleting with a bit of anxiety. I now ask my friends who grow their own vegetables if they grow this type of tomato and the answer is invariably no. You see, like Antonio explained, you need a certain soil to produce them and apparently, Almeria is the best area to grow them. I promise you their natural sweetness is incredible!
In fact I could even have my pizza with raw tomatoes. I like to make minimalist pizzas. I brush some olive oil on the base, place the tomatoes, sprinkle some thyme, a bit of salt and add very little cheese in the end and basil.but well, Monchéri prefers it baked
I make gazpacho by processing a dozen of medium tomatoes, one small cucumber, a medium red pepper, one onion, salt and pepper. I forgot to add a bit of olive oil but it was delicious even without.
After you finish processing the ingredients, add a few ice cubes to keep the preparation cool and make it more liquid.
I thought perhaps you would like to know more about this Spanish Rolls Royce tomato.
Here is some information I found on this site:
"The Raf Tomato
The Raf tomato plant is not a hybrid or a new variety as it was first cultivated in the sixties and seventies. However, it matures and deteriorates very quickly and, as a result, it has not been cultivated on a commercial level until more recently.
The Raf is visually recognisable due to the creases or wrinkles in the skin and its colour which varies between green and red. It is mostly known, however, for its sweet taste which is reminiscent of how tomatoes used to taste "in the good old days".
The Raf tomato varies depending on whether it is grown in autumn, winter or spring. In autumn the fruit is a flattened but rounded shape and is nicely firm. In winter it is flattened and the skin is full of creases and is a very dark green colour. Experts believe that winter is the best time to eat this variety. In spring it is flattened and smooth and it loses some of its characteristic colour as well as some of its firmness.
The Raf is a unique product that is produced in Bajo Andarax and Campo de Nijar, in the province of Almería (Spain). "