On the Valencian coast, a good tomato is not an accompaniment: it is a dish in itself. Just cut it, add salt and a good drizzle of olive oil to understand why. In this guide we talk about the Marina tomato and its famous neighbor, the Perelló tomato: when they are at their best, how to recognize a good one and how it is eaten here. And, by the way, we tell you how we serve it at El Mosset.
What is the Marina tomato
With «Marina tomato» one usually refers to garden tomatoes grown in the Marina regions, in the north of the province of Alicante, where Dénia is located. It's an old-fashioned tomato: with flavor, with aroma and with a texture that has little to do with the supermarket tomato we find all year round.
It is not a unique denomination nor a single variety. Under that name, garden tomatoes from the area are gathered, usually traditional varieties, which are grown to be eaten raw and in season.
And the Perelló tomato
El Perelló is a hamlet of Sueca, in the province of Valencia, next to the sea and near the Albufera. Its tomato is famous throughout the Valencian Community. Some of its best-known characteristics:
- It is grown near the sea, in sandy soils, which is associated with its very distinct flavor.
- It is usually eaten with green parts, especially on the top part, when it still retains an acidic and firm touch.
- It has thin skin and a juicy flesh, ideal for eating raw.
- It's a seasonal product, much anticipated every year.
On El Mosset's menu, the section is precisely called "Tomatoes from La Marina or Perelló": the two most beloved tomatoes of the area, together in the same section.
When is it in season
Open-air garden tomatoes have their peak season in the warmer months. In the case of Perelló tomatoes, their best season is usually in spring and early summer. In La Marina, garden tomatoes accompany a good part of the summer.
Good tomatoes can also be found out of season, but the flavor changes. If you're one of those who notice the difference, ask what tomato is available that day: it's the best way to know what you'll find on your plate.
Types of tomato you'll see around here
Without going into variety names, which change from one garden to another, in the Valencian region, these types of tomato are usually distinguished:
- Salad tomato: large, fleshy, for slicing or cutting into wedges and eating raw.
- Ribbed tomato: with a wavy surface, dense flesh, and few seeds.
- Hanging tomato or «de penjar»: small, thick-skinned, kept hanging for months and used mainly for spreading on bread.
- Pintón tomato: the one eaten with green parts, as is customary with Perelló tomatoes.
How to choose a good tomato
- It should be heavy. A tomato that is heavy for its size is usually juicy.
- It should smell. Bring it close to your nose near the stem area: a good tomato smells like the plant.
- It should be firm. Neither hard as a rock nor soft to the touch.
- Don't be afraid of the shape. Garden tomatoes are not perfect. Small cracks or irregular shapes are not a defect.
How to store it
If you're going to eat it in a few days, it's better out of the fridge, in a cool, shaded place. Cold removes its aroma and makes the texture mealy.
How tomato is eaten in La Marina
The rule is simple: the better the tomato, the less you need to do to it. These are the most typical ways to enjoy it around here:
Alone, with salt and oil
Cut into wedges or slices, with flake salt and extra virgin olive oil. It's the ultimate test of a good tomato.
With garlic and onion
A little chopped garlic and spring onion give it a fresh and lively touch. At El Mosset, you'll find it in the tomato with avocado, garlic, and onion.
With salted fish
It's the most typical combination of the Valencian and Alicante coast. Salted fish (fish and roe preserved in salt and dried) provide the salty touch that tomato appreciates:
- Mojama: salted tuna loin.
- Roe: cured fish roe.
- Dried bonito: salted bonito.
- Capellán: small dried and salted fish that is flame-toasted before serving.
On toast
Bread with tomato is the breakfast and mid-morning almuerzo for many. On the menu, toasts with tomato and EVOO start with the tomato toast, at €2.20.
Three details that make the difference
- At room temperature. A tomato freshly taken from the fridge loses much of its flavor. Better to serve it at room temperature.
- Generous cut. In thick wedges or wide slices, so the flesh is noticeable. If cut too thin, it amounts to nothing.
- Salt at the last moment. Salt draws water from the tomato. If added just before serving, the dish won't be watery.
And one last tip: save a piece of bread for the end. The juice left on the plate with the oil is, for many, the best part of all.
El Mosset's tomatoes, dish by dish
In the restaurant menu there are seven ways to enjoy Marina or Perelló tomato. Those with two prices are for tapa and ración:
| Dish | Price |
|---|---|
| Tomato with avocado, garlic and onion | 5,50 / 8,50 € |
| Tomato with flame-grilled capellanes | 10,00 / 16,00 € |
| Tomato with Santoña anchovies and chopped garlic | €18.00 |
| Tomato with Ortiz tuna in oil or escabeche | €18.00 |
| Tomato with goat cheese, prawns and young garlic | €18.00 |
| Tomato with Cabrales cheese and anchovies | €18.00 |
| Tomato with dried salted cod, dried tuna, roe and mojama | €20.00 |
Tomato also appears in two of the sharing menus: el Menú Rotas abre con ensalada de tomate con capellanes y el Menú Mosset, con tomate del Perelló con bonito en escabeche. Te ayudamos a elegir en la guía de sharing menus.
What to pair it with at the table
Un plato de tomate es el entrante perfecto para casi cualquier comida. Funciona muy bien antes de un arroz (recuerda que en El Mosset los arroces se piden con un día de antelación; lo explicamos en la guía del arroz por encargo) o como parte de un tapeo. Si quieres ideas para combinarlo con otros platos de barra, echa un vistazo a nuestras tapas imprescindibles.
And if you come for almuerzo, the house sandwiches they also feature tomato: the Torrente, for example, comes with Serrano ham, Manchego cheese, and tomato.
At El Mosset, a restaurant in Dénia which has an entire section of the menu dedicated to tomato, the idea is simple: good tomato, good oil and good salted fish.
Frequently asked questions
When is the Perelló tomato season?
Its best moment is usually in spring and early summer. Outside that season there is also good garden tomato, but it is advisable to ask what tomato is available that day.
Why is Perelló tomato eaten with green parts?
It is common to eat it when it still has green areas at the top, because this way it maintains an acidic touch and a firm texture that make it highly appreciated.
Should tomatoes be kept in the fridge?
It's better not to do it if you're going to eat it soon: the cold takes away its aroma and texture. The ideal is to store it in a cool, shaded place.
Should tomatoes be kept in the fridge?
Seven dishes with Marina or Perelló tomatoes, from tomato with avocado, garlic and onion (5.50 / 8.50 €) to tomato with capellán, dried bonito, roe and mojama (20.00 €).
What are the salted fish that accompany the tomato?
They are fish or roe preserved in salt and dried, such as mojama (tuna), roe, dried bonito or capellán. They are very typical of the Valencian and Alicante coast.
Come and try it
Book your table at the 966 42 54 16 or place orders at the 649 526 234. You can book from the website, see where we are in the center of Dénia or consult the full menu.
