A morning at the counter

Tostada de tomate Raf

Also ordered as tostada de Raf, tomate Raf con aceite, pan con tomate Raf

Raw tomate Raf, AOVE and salt on toasted bread

A tostada that lets tomate Raf speak for itself: firm flesh, deep ribs and a lively balance of sweetness and acidity.

Vegetable tostada Almería; a contemporary tostada built around local produce

Back to the tostada catalogue

Tomate Raf is served raw, sliced or cut into pieces, with AOVE and salt.

History and origin

Raw tomate Raf, AOVE and salt on toasted bread

Raf is a Marmande-type tomato with an irregular shape, pronounced ribs and an intense green colour that starts turning red at the base. On a tostada it is enjoyed raw, cut just before serving and dressed simply with extra-virgin olive oil and salt.

That simplicity lets its firm flesh and lively balance of sweetness and acidity come through when Raf is at its best. The product is closely tied to Almería’s market gardening. Its identity is distinct from Tomate La Cañada PGI, a geographical indication covering several commercial tomato types.

When to taste it

Traditional Raf is generally at its best from mid-November to late May. Exact availability varies by growing season and producer.

J F M A M J J A S O N D

At its best Available

Where to find it

Markets and greengrocers in Almería during the season
Cafés that use seasonal tomatoes
Cooperatives and local-produce shops

Ways to enjoy it

A gentle AOVE that does not overpower the tomato
Rustic bread with a firm crumb
Queso fresco served alongside

More tostadas to discover

Pan con aceite

Aceite y tomate

Aceite, tomate y jamón