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Marinda tomatoes have a round, flattened shape with deeply ribbed skin, sometimes displaying up to ten prominent ridges. The skin is thick, taut, shiny, and smooth, ripening from green to shades of orange and red with maturity. Marinda tomatoes also have dark green patches on the shoulders when ripe, which is a visual sign of quality and ripeness among the variety. Underneath the surface, the flesh is firm, dense, and crunchy, encasing a cavity filled with small, round and flat, pale yellow seeds suspended in a red-green liquid. Marinda tomatoes have a complex flavor consisting of salty, fruity, and tart notes with an acidic, umami finish.
Seasons/Availability
Marinda tomatoes are available in the late winter through spring.
Current Facts
Marinda tomatoes, botanically classified as Solanum lycopersicum, are a heavily ribbed, winter variety that belongs to the Solanaceae or nightshade family. Developed in the late 20th century in Europe, Marinda tomatoes have become one of the most popular varieties in Italy and are known for their slightly salty, rich flavor. The tomatoes are grown in a unique terroir along the southern Italian coastline and are considered a salad tomato, primarily consumed fresh with simple flavorings such as salt and olive oil. Marinda tomatoes have also earned notoriety for their flavor across Europe and are often exported as their thick, firm flesh is durable during transport and offers an extended shelf life.
Nutritional Value
Marinda tomatoes are an excellent source of vitamin C, which is an antioxidant that can help boost the immune system and is a good source of magnesium, fiber, vitamins A, B, E, and K, and potassium. The tomatoes also contain lycopene, which is an antioxidant that can help protect against environmental aggressors and cell damage.
Applications
Marinda tomatoes are best suited for fresh preparations as their complex, umami flavor is showcased when consumed fresh, out-of-hand. Known as an insalatari in Italian, which means salad tomato, Marinda tomatoes are thinly sliced, sprinkled in salt and olive oil, and consumed as a light salad. The slices can sometimes be paired with fresh herbs or cheeses, but the simplicity of the dish allows the flavor and crunchy texture of the tomato to shine. Beyond salads, the tomatoes are sometimes sliced and used in sandwiches, diced and tossed into pasta, used as a raw topping on pizza, or served with fish. Marinda tomatoes pair well with herbs such as basil, oregano, and thyme, mascarpone, gruyere, cucumber, oysters, halibut, and tea. The fresh tomatoes will keep 15-20 days when stored in a cool and dark place.
Ethnic/Cultural Info
Marinda tomatoes are highly grown in the town of Pachino, Italy, and are often given a mark of quality due to the unique growing environment of coastal, salty air mixed with mineral-rich soil. The tomatoes are purposely stressed during the growing process to create more flavorful crops. Utilizing winter temperatures and lower amounts of daylight, Italian farmers also use a controlled level of saltwater and rainfall to slow the growth of the tomato plant, causing it to absorb the minerals and salts found within the soil to survive. This process creates the beloved, complex flavoring that the variety is known for and allows the tomato to retain its firm texture when ripe. In Pachino, Marinda tomatoes are primarily consumed fresh, often paired with local wines, and are considered a bright sign of the end of winter.
Geography/History
Marinda tomatoes are believed to have been developed from the marmade tomato, which is an heirloom variety that was created and named after the city of Marmade in France. Though the Marinda tomato may have distant French origins, the variety has been widely adopted in Italy and is often regarded as a Sicilian cultivar. Marinda tomatoes were released in the late 20th century as a specialty variety and quickly increased in popularity as a fresh eating, winter cultivar. Today Marinda tomatoes are grown in the town of Pachino, known for its salty, mineral-rich soil and are cultivated in other southern Italian provinces, including Ragusa and Sardinia. Marinda tomatoes are also exported and sold in specialty markets in the United Kingdom.
Marinda tomatoes are easily recognized by their deeply ribbed skin, often with ten ridges, and their thick, shiny, smooth appearance. Even when ripe, they display dark green patches on their shoulders, which signify quality. Beneath the vibrant skin, their flesh remains firm, dense, and crunchy, encasing seed cavities filled with red-green liquid. Their flavor blends salty, fruity, and tart notes with an umami-rich, acidic finish.
Marinda tomatoes are highly versatile and often enjoyed fresh to highlight their complex, umami flavor. Known as an "insalatari," or salad tomato, they shine when thinly sliced, sprinkled with salt and olive oil, and served as a simple salad. They also pair beautifully with herbs like basil and thyme, cheeses like mascarpone, and even seafood. Stored properly in a cool, dark place, they can last 15-20 days, keeping their firm texture and distinctive taste intact.
Turnips, Borough Market
London SE1 9AH
View on Instagram
Marinda tomatoes are botanically classified as Solanum lycopersicum and belong to the nightshade family. Known for their slightly salty, rich flavor, they are primarily consumed fresh with simple seasonings like salt and olive oil. Their thick, firm flesh provides durability during transport and a long shelf life. Besides their culinary appeal, Marinda tomatoes are packed with nutrients, including vitamin C, magnesium, lycopene, and potassium, supporting immune health and combating cell damage.
Turnips, Borough Market
London SE1 9AH
View on Instagram
Marinda tomatoes, though originating from the heirloom Marmande variety in France, are now primarily cultivated in Italy, especially in Pachino, a town known for its mineral-rich, salty soil. Released in the late 20th century, they gained popularity as a fresh-eating, winter-specific tomato. Besides Sicily, they're grown in Ragusa and Sardinia and are exported to specialty markets, including the UK.
Mercato di Ballaro
Via Ballaro, 90134 Palermo PA
Marinda tomatoes are cultivated with a unique process in Pachino, Italy, where farmers incorporate salty coastal air and mineral-rich soil to enhance flavor. By intentionally slowing growth through reduced daylight, winter temperatures, and controlled saltwater irrigation, these tomatoes develop a complex taste and firm texture. They're a celebrated fresh ingredient in Pachino, symbolizing the end of winter and often enjoyed with local wines.
Mercato dell' Unità
ingresso principale in, Piazza dell' Unità, Via Cola di Rienzo, 53, 00192 Roma RM
Marinda tomatoes are known for their visually striking and deeply ribbed appearance, often exhibiting up to ten prominent ridges. When ripe, they feature a unique mix of green shoulder patches and shades of orange or red, signaling their quality. Inside, the firm, crunchy flesh surrounds pale yellow seeds in a red-green liquid. Their flavor profile is a rich blend of salty, fruity, and tart notes with an umami-driven acidic finish.
Turnips Borough Market
43 Borough Market, London SE1 9AH, United Kingdom
+44 20 7357 8356
Marinda Tomatoes: Marinda tomatoes are cherished as insalatari, meaning salad tomatoes in Italian, and are often thinly sliced, sprinkled with salt and olive oil, then enjoyed in simple salads. Their crunchy texture and umami flavor make them perfect for fresh dishes like sandwiches, pasta, or even served with fish. Stored in a cool, dark place, these versatile tomatoes can stay fresh for 15-20 days.
Marinda tomatoes are a winter variety with a heavily ribbed appearance, cultivated primarily along the southern Italian coastline. Known for their mildly salty and rich flavor, these salad tomatoes are often enjoyed fresh with simple seasonings like salt and olive oil. They have thick, firm flesh that ensures durability during transport and extends shelf life, contributing to their popularity across Europe.
Turnips
43 Borough Market, London SE1 9AH, United Kingdom
+44 20 7357 8356
Marinda tomatoes are believed to have originated from the marmande tomato, an heirloom variety named after the French city of Marmande. Despite these French roots, they are primarily regarded as a Sicilian cultivar in Italy. Developed in the late 20th century, Marinda tomatoes are grown in the salty, mineral-rich soil of Pachino and nearby southern Italian provinces like Ragusa and Sardinia. They are a sought-after winter cultivar and are even exported to specialty markets in the United Kingdom.
Wochenmarkt Karl-August-Platz
Karl August Platz, 10625 Berlin, Germany
Marinda tomatoes are cultivated in Pachino, Italy, where the coastal air and mineral-rich soil create ideal growing conditions. Farmers stress the plants with controlled saltwater and rainfall during the winter, slowing growth and enriching flavor. This method produces a firm texture and a complex taste. Traditionally enjoyed fresh with local wines, Marinda tomatoes are cherished as a symbol of winter's end in the region.
