Marsala Black Tomatoes
Estimated Inventory, lb : 0
Description/Taste
Marsala Black tomatoes are small, averaging 3 to 5 centimeters in diameter, and have an oval, slightly elongated shape tapering toward the non-stem end with a blunt to pointed tip. The variety’s skin is thick, taut, smooth, glossy, and leathery, topped with a pointed, dark green leafed cap. Marsala Black tomatoes are known for their thicker skin, giving them a crisp, chewier consistency. The skin ripens from shades of mottled green to broken striping of red, dark red, and dark green hues. Striping is one of the defining characteristics of the variety, and some tomatoes will have more striping than others, depending on growing conditions. Marsala Black tomatoes are often sold attached to dark green, textured vines, and underneath the surface, the red to dark red flesh is firm, aqueous, and tender with a crisp, succulent texture. The flesh is thin, just below the surface, and encases central chambers filled with tiny golden yellow seeds suspended in a gelatinous liquid. Marsala Black tomatoes release a subtly savory and earthy aroma and are edible raw when ripe. The tomatoes have a balanced, sweet, and acidic taste with rich, savory, and tangy nuances.
Seasons/Availability
Marsala Black tomatoes are grown year-round, with a peak season in the late spring through summer.
Current Facts
Marsala Black tomatoes, botanically classified as Solanum lycopersicum, are a rare category of tomatoes grown in Sicily belonging to the Solanaceae or nightshade family. The striped fruits are cultivated in Marsala, a commune and coastal town in the Province of Trapani in Western Sicily. The commune is known for its warm and sunny Mediterranean climate, coastal sea breezes, and salt-filled soil. Marsala Black tomatoes are hybrid varieties grown in the regions surrounding Marsala. The pigmented tomatoes are notably known for their salty-sweet taste and are often sold in bunches still attached to the vine for increased visual appeal. Several varieties are sold under this name, but one of the most prevalent is the Pomodori Tigrato Nero, also known as the Black Tiger tomato and the Datterino Tigrato. This cultivar is named after its green and red striped flesh and is valued among Sicilian growers for its appearance, flavor, and transportability. Marsala Black tomatoes are only produced in limited quantities and are not widely sold in local markets. The variety is primarily shipped to northern regions of Italy and is sold as a premium tomato. Black Marsala tomatoes grow in cascading clusters and are harvested by hand when ripe. Despite their rarity in Sicilian markets, Black Marsala tomatoes are found in small quantities as specialty tomatoes and are utilized for their versatility in fresh and cooked preparations.
Nutritional Value
Marsala Black tomatoes have not been studied for their nutritional properties. Like other commercial black tomatoes, the variety may be a source of calcium to build strong bones and teeth, magnesium to control nerve functions, vitamin C to boost the immune system, and fiber to regulate the digestive tract. Tomatoes also provide vitamin A to maintain healthy organ functioning, potassium to balance fluid levels within the body, vitamin E to protect the cells against the damage caused by free radicals, phosphorus to repair tissues, and other nutrients, including iron, folate, vitamin K, zinc, B vitamins, copper, and manganese. One of the distinguishing traits of black tomatoes is their anthocyanin and lycopene content. Both organic compounds are naturally found in plants, giving tomatoes their pigmented red-brown hues. They also provide antioxidant-like properties to reduce inflammation and protect the body's overall health.
Applications
Marsala Black tomatoes have a sweet, acidic, and savory taste suited for fresh and cooked preparations. The variety is often prepared in salads and has a tougher skin, allowing it to hold its shape. Marsala Black tomatoes can also be chopped for fresh salsas and as a topping with herbs, or they can be added to side dishes or sliced for a variation of caprese. Some consumers choose to pop the entire tomato in their mouth and eat it raw, often sprinkled with salt for enhanced flavoring. Marsala Black tomatoes can also be simmered into sauces or incorporated into various soups. The variety’s rich flavoring complements eggplant and other ingredients in caponata, or they can be blistered and tossed into pasta. Try slicing Marsala Black tomatoes as a pizza topping or chop and serve on bruschetta. The small tomatoes can also be utilized in any recipe calling for grape or cherry tomatoes. Marsala Black tomatoes pair well with herbs such as thyme, oregano, parsley, and basil, cheeses including pecorino, romano, mozzarella, and parmesan, eggplants, bell peppers, zucchini, mushrooms, and aromatics such as garlic, red onions, and shallots. Whole, unwashed Marsala Black tomatoes will keep for several days to weeks when stored in a cool, dry, and dark location at room temperature.
Ethnic/Cultural Info
Tomatoes cultivated in Marsala, including black tomatoes, are occasionally used in a variation of the traditional couscous recipe prepared throughout the Trapani Province in Sicily. Couscous is a dish native to North Africa that was introduced to the Trapani Province with the arrival of the Arabs. It is estimated to have arrived sometime around 827 CE. Other experts hypothesize the dish arrived sometime in the 14th century. Regardless of its introduction, couscous is made from semolina of durum wheat, giving the dish a light, airy, and pasta-like feel, and is combined with cooked meats and spices. Many variations are made throughout the Trapani province, but the dish has remained primarily localized and unique to this region of Sicily. Couscous often takes the place of pasta in the first courses of meals in Trapani, and the most popular recipe is a fish couscous, paying homage to the plentiful seafood caught off the region’s shoreline. Trapani couscous dishes have a fish-based broth that commonly includes spices, herbs, celery, potatoes, tomatoes, carrots, and aromatics. Smaller tomatoes, such as grapes or cherries, are cooked, peeled, and added to the dish for extra acidity. The flavorful broth is also served separately from the couscous, allowing each guest to spoon the desired amount of liquid over their dish.
Geography/History
Marsala Black tomatoes are native to Italy and were developed by crossing several varieties to create the hybrid cultivar. Tomatoes are originally from South America. Wild tomato species have been naturally growing in South America since ancient times and were initially introduced to Europe by Spanish explorers returning from the New World in the 15th and 16th centuries. It is unknown when tomatoes were first introduced to Italy, but experts hypothesize that Sicily may have been one of the first regions to cultivate tomato plants. By the 19th century, tomatoes were being widely used in culinary preparations throughout the Italian peninsula, and the plants were grown in home gardens of all economic classes. Tomatoes were extensively planted throughout the Province of Trapani along the western coast of Sicily, especially in Marsala. Much of the history of Marsala Black tomatoes is murky as there are several varieties grown under the general descriptor. The primary type of Black tomato cultivated in Marsala is thought to be a hybrid, possibly developed from the Datterino, a red plum variety also native to Sicily. Marsala is known for its unique microclimate and large salt flats, contributing high levels of minerals into the soil, giving their tomatoes a distinct flavor. This terroir influences complex savory, salty, and umami nuances to tomatoes and is the primary distinguishing factor of tomato varieties grown in the region. Marsala Black tomatoes are also grown in protected tunnels. These tunnels resemble half circles and allow the plants to experience the warmth of sunlight and cool breezes but are protected from rain damage and other unsuspecting weather conditions. Today, Marsala Black tomato production is centered around Marsala, and the crops are grown in limited quantities. Once harvested, the tomatoes are shipped to Northern and Central Italy, mainly Rome and Milan. They may also be found through some distributors in Marsala and Palermo in Sicily. The Marsala Black tomatoes featured in the photograph above were sourced through Genna’s Market in Marsala, Sicily.
