(Solanum lycopersicum); a Slow Food Ark of Taste variety; Indeterminate;
Banyalbufar, a small mountain village "founded by the sea" on the Balearic Island of Mallorca celebrates these "tomàtigues de ramallet", or bouquet tomatoes, every year in their Fira Gastromusical, a gastronomic fair that combines local food with music. Aboard Slow Food's Ark of Taste, Ramallet tomatoes are typically grown for winter use - harvested and hung in an enfilall (see photo) for use throughout the fall, into winter. Banyalbufar tomatoes are a Spanish ramallet type typically enjoyed as Pa amb oli, where the tomato is crushed on a slice of toast first drizzled with olive oil often accompanied by Jamon Serrano, cheese, local olives and pickles (I have mentioned we like to eat right?)
Robust vines require strong support. Blocky red fruits are medium-firm averaging 2 inches by 2 inches and 1-1.5 ounces.
The trio of wrinkled tomatoes were harvested early October and photographed 14 December. Harvested red, they were kept in a single layer in a cardboard box (think big-box store fruit box) in a cool location.