Marsalino Tomatoes
Estimated Inventory, lb : 0
Description/Taste
Marsalino tomatoes are small in size, averaging 2 to 3 centimeters in diameter and 3 to 5 centimeters in length, and have a uniform, oval, slightly elongated shape with blunt, curved ends. The tomatoes grow in cascading bunches on aromatic, dark green vines, and each cluster holds 8 to 10 tomatoes. The small varietal is easily removed from the vine, sometimes popping off with little pressure, and the skin is thin, taut, glossy, and smooth. Marsalino tomatoes ripen to rich shades of bright to dark red, and underneath the surface, the flesh is a matching solid red. The flesh is initially firm, bursting with juice, and then gives way to a tender, chewy, and succulent consistency. The flesh also encases chambers filled with seeds and gelatinous pulp. Marsalino tomatoes are edible raw when ripe and release a delicate, savory, and fresh aroma. The tomatoes have a somewhat high sugar content mixed with acidity, creating a sweet, savory, salty, bright, and acidic taste.
Seasons/Availability
Marsalino tomatoes are available in the fall through early summer.
Current Facts
Marsalino tomatoes, botanically classified as Solanum lycopersicum, are a category of tomatoes regionally grown in Marsala, Sicily, belonging to the Solanaceae or nightshade family. Marsala is 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. This terroir contributes complex savory, salty, and umami nuances to tomatoes and is the primary distinguishing factor of tomato varieties grown in the region. Many varieties of tomatoes are grown in Marsala, and most growers sell their crops under general regional names instead of specific variety names. It is important to note that the term Marsalino tomatoes, also known as Pomodorino Marsalino and Marsala tomatoes, may be used by Italian growers for tomato varieties of all sizes. Despite its slightly ambiguous nature, most growers use Marsalino tomatoes to describe grape and plum varieties specifically produced in Marsala. Historically, tomatoes were primarily grown in the summer in Marsala to utilize the strength and warmth of the sun for improved flavor. Over time, as the climate changed and fluctuated, Sicilian growers began to plant tomatoes in tunnels that resembled half circles to produce crops during the winter, creating year-round production. These tunnels allow the plants to experience the warmth of sunlight and cool breezes, but they are protected from rain damage and other unsuspecting weather conditions. Marsalino tomatoes are notably known for their salty-sweet taste and are often sold in bunches still attached to the vine for increased visual appeal. The small varieties are believed to have extended shelf lives and are used locally among Marsala residents as a culinary ingredient for fresh and cooked preparations.
Nutritional Value
Marsalino tomatoes have not been studied for their nutritional properties. Like other commercial varieties, the tomatoes may be a source of potassium to balance fluid levels within the body, vitamin C to boost the immune system, and vitamin E to protect the cells against the damage caused by free radicals. Tomatoes also provide vitamin A to maintain healthy organ functioning, phosphorus to repair tissues, calcium to build strong bones and teeth, magnesium to control nerve functions, and other nutrients, including vitamin K, folate, zinc, B vitamins, iron, copper, and manganese.
Applications
Marsalino tomatoes have a sweet, salty, and savory taste suited for fresh and cooked preparations. The tomatoes can be eaten straight out of hand or chopped and topped over bruschetta. Marsalino tomatoes are also popularly halved and added to salads, partnered with onion, herbs, and fresh cheeses. One salad often served in Sicily is comprised of tomatoes seasoned in salt and olive oil and tossed with pecorino and basil. In addition to raw preparations, Marsalino tomatoes are incorporated into ravioli fillings, cooked with risotto, or sliced as a pizza topping. In Sicily, the tomatoes are sometimes used to make homemade tomato sauce and paste. Tomato sauce is customarily made in large batches in the fall, and the sauce is used throughout the year with various pastas, including busiate, a long pasta originally from the Trapani province. Tomato pastes are made from tomatoes halved, boiled, blended, and poured over a wooden table in a courtyard. Water from the sauce drips from the table and naturally evaporates when gently stirred over a few days, creating a thick pasta. Beyond sauces and pastes, Marsalino tomatoes are added to soups, slow-roasted, baked, or cooked with seafood. The tomatoes can also be air-dried and preserved for extended use. Marsalino tomatoes pair well with eggplants, mushrooms, zucchini, onions, garlic, olives, nuts such as pine, almonds, and pistachios, anchovies, octopus, cheeses including mozzarella, pecorino, and parmesan, herbs such as oregano, basil, and thyme, olive oil, balsamic, capers, and raisins. Whole, unwashed Marsalino tomatoes will keep for several days to weeks when stored in a cool, dry, and dark place at room temperature.
Ethnic/Cultural Info
Tomatoes are famously used in caponata, a Sicilian dish of vegetables and fish, blending sweet and sour flavors. Caponata is representative and reflective of Sicily’s diverse cultural history. Sicily is often referred to as the “most conquered island in the world” and has been influenced by the Greeks, Arabs, French, North Africans, and Spanish. The first written record of Caponata dates back to 1759 and was mentioned in Etimologicum Siculum, written by Joseph Vinci. In this text, the dish is made up or mixed of various things, a nod to the multiple combinations of cooked vegetables and herbs. Original caponata recipes were made with Mahi Mahi, a fish once known as Capone in ancient Sicilian dialect. Mahi Mahi was traditionally seasoned with a sweet and sour sauce, a sauce of Arab influence, and consumed among nobility throughout Sicily. Over time, the dish evolved to include ingredients such as artichokes, eggplant, tomatoes, olives, and capers, and common families made the dish without fish and used fried eggplant instead to simulate the texture and meatiness of fish. Caponata became solidified as a staple dish throughout Sicily, and in the present day, there are said to be over 37 variations of the recipe made by restaurants, chefs, and families across the island. Caponata is typically served with crusty bread or toast and is eaten hot or cold. The dish is never consumed immediately after preparation, as the flavors must meld overnight to create the best taste. Caponata is also topped over bruschetta or tossed with pasta as a sauce.
Geography/History
Marsalino tomatoes are descendants of tomato varieties native to 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 they were mentioned in written records as early as 1544. Spanish colonization of several regions throughout now modern-day Italy also contributed to the tomato’s expansion. Tomatoes were initially viewed as a curiosity, grown in gardens of nobility as an ornamental table decoration, and were not consumed as they were thought to be poisonous. Over time, tomatoes were rubbed on cuts and were thought to help heal the skin, expanding their use from an ornamental crop to a medicinal plant. Poor communities also began eating tomatoes out of necessity, removing the stigma that they may be poisonous. 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. On the island of Sicily, growers also switched from cultivating wheat to growing tomatoes as a source of income. Tomatoes were extensively planted throughout the Province of Trapani along the western coast of Sicily, especially in Marsala. The name Marsala is thought to have been derived from Arabic meaning “Marsa Allah” or “Harbor of God.” 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. Tomatoes were bred over several generations in Marsala, and improved traits were selected to create varieties generally categorized under the Marsalino tomato name. A consortium was also established in 1979 in Marsala made up of growers from Birgi, Cutusio, and Altavilla to collectively produce and market tomatoes. Today, Marsalino tomatoes are grown in Marsala, and the tomatoes featured in the photograph above were sourced through a farm near Birgi, an area in Marsala. The tomatoes were grown in open-air tunnels, and once harvested, they are sold at local markets, including Ortofrutticola Bonfro, a well-known fruit and vegetable market in Marsala, Sicily.
