Growers Klaas and Jacob van den Belt grow several tomato varieties in De Koekoekspolder in IJsselmuiden. They use geothermal heat in the cultivation. The Van den Belt brothers have cultivated RAF tomatoes as well since 2015. This green-particoloured tomato is mainly known in Spain, but is now finding its way into many a kitchen. Dutch celebrity chef Herman den Blijker, for instance, uses the RAF tomato to accompany a delicious carpaccio. For Postuma AGF clients, there is a tasting box including pepper, salt and oil.
The RAF tomato
RAF tomatoes achieve their taste early, because they ripen from within. With its characteristic, unique salty flavour and firm texture, this tomato is popular in the culinary world. Because the cultivation now also takes place on Dutch soil, more and more foodies and people who enjoy cooking, are discovering the remarkable qualities of this delicate product. The green-particoloured tomato makes a dish look attractive and exquisite.
Origin
The RAF tomato is originally a Spanish tomato, which is mainly grown on the coast for the locals. This tomato is characterized by its light salty flavour, caused by being fed with salty seawater. By using similar nutrition, they have succeeded in producing this tomato in De Koekoekspolder. The taste of the RAF tomato is ideal when it's fresh. Through the local cultivation in the Netherlands, making import from Spain unnecessary, the RAF tomato can now reach the end consumer with optimal ripening and flavour.
Consumption
The green-particoloured tomato makes it possible to present a dish that looks attractive and exquisite. RAF tomatoes are ideal as a side dish to accompany both hot and cold dishes. In addition, the RAF tomato has such an exceptional taste that it's a treat in its own right. Slice them and garnish with a bit of olive oil, salt and pepper. The RAF is exceptionally suitable for normal consumption!