Natural form

Ramallet tomatoes tied in a traditional hanging bunch, showing their thick, wrinkled skin and small round shape.

Shows the defining storage form that makes this tomato unique — the tied hanging bunch — and the thick, slightly corrugated skin that enables months of preservation.

Produce

Ramallet Tomato

Mallorcan hanging tomato with thick skin, rubbed onto bread for pa amb oli.

The Ramallet (tomàquet de penjar) is a small, thick-skinned tomato from Mallorca traditionally tied into bunches and hung to keep for months. Its concentrated, slightly acidic juice is rubbed onto bread for the Balearic staple pa amb oli. The long-keeping skin lets it stay usable through winter.

The Ramallet tomato is a traditional Mallorcan variety grown specifically for its exceptional keeping qualities. The name derives from the Catalan "ramallet" — meaning bunch — and refers to the distinctive practice of harvesting the entire truss once the tomatoes are fully ripe, then hanging it in a ventilated space for long-term storage. This is not a tomato bred for the supermarket shelf; it was developed over centuries by island farmers who needed a reliable winter source of fresh tomato flavor without refrigeration or canning. The thick, leathery skin and firm flesh allow the fruit to slowly desiccate over months while retaining its character, making it one of the few fresh tomatoes that can genuinely be eaten in January from a late-summer harvest. When you twist one from its truss and slice it open, the concentrated sweetness and pronounced acidity reveal why this variety endured — the flavor is the antithesis of the mealy, insipid tomatoes that dominate most winter produce. Its primary glory is pa amb oli, the rubbed-tomato bread that is fundamental to Mallorcan cuisine, but the tomato's intensity and resilience make it useful far beyond that single application.

Measured in: piece
Storage: Pantry

Types & varieties

Tomàtir de Ramellet

The primary local name in Mallorcan Catalan; also called tomàtiga de ramallet or tomàtiga de penjar

The Art of the Hanging Truss

The Ramallet method is a lesson in patience and selection. Only sound, unblemished tomatoes are suitable for hanging — any rot will spread through the entire bunch and ruin months of storage. The truss is tied by its stem to a hook or beam in a dry pantry, cellar, or covered terrace. Direct sunlight is the enemy; it causes uneven desiccation and rapid deterioration. The ideal environment is cool, dry, and drafty, where air circulation prevents moisture buildup while allowing the tomatoes to slowly lose water and concentrate their sugars and acids. A properly hung Ramallet truss is a functional pantry staple, not a decoration. Check periodically and remove any tomato that shows signs of softening or darkening at the stem end, which indicates the onset of decay before it can spread.

Select only firm, blemish-free tomatoes for hanging storage
Hang in a ventilated, dry space away from direct sunlight
Remove any decaying tomatoes immediately to prevent spread
Test firmness periodically — properly stored tomatoes remain firm for months
Ambient humidity matters more than temperature

Common uses

Rubbing on toasted or grilled bread for pa amb oli, the quintessential Mallorcan snackEating out of hand as a snack when fully ripe — the concentrated flavor is a revelation fresh from the trussHalving and eating with a drizzle of olive oil, coarse salt, and breadSlicing into salads where a sturdy, flavorful tomato holds its shape better than soft varietiesDicing into soups and stews late in cooking to add fresh tomato intensity without becoming mushyStuffing and baking whole when firm and slightly underripe — the skin holds its shape beautifullyUsing as a pizza or focaccia topping where the thick skin adds textural contrastGrilling halves and serving alongside grilled meats as a side dishBlanching briefly and peeling for sauces where you want intensity without excess liquidCombining with aged cheese and cured meat on a board as part of a Spanish-style appetizer spread

Tips & pitfalls

Select firm, unblemished tomatoes for hanging storage; any rot will spread through the entire bunch
Hang in a dry, ventilated space away from direct sunlight
Test ripeness by gently pressing — it should yield slightly without feeling soft or mushy
To use for pa amb oli, twist the tomato from the truss and rub the cut side vigorously across grilled or toasted bread
The thick skin is intentional and desirable — do not peel the tomato when making pa amb oli
Common mistake: using underripe tomatoes that lack concentrated sweetness and cannot develop properly on the truss
Common mistake: storing in humid conditions, which causes rapid decay and mold
Do not refrigerate — cold destroys the texture and flavor; keep hung or at room temperature
The tomatoes naturally desiccate slightly while hanging, which concentrates flavor; this is normal and desirable
When testing for doneness, press near the stem end — this area softens last and indicates true ripeness

Nutrition

15kcal

Energy

63 kJ · per 100 g

Where the calories come from

Protein 22%Carbs 66%Fat 13%

Protein

2% DV

Carbs

1% DV

Fat

0.3g

0% DV

Fiber

0.7g

3% DV

Sodium

23mg

1% DV

Notable micronutrients

Vitamin C10% DV

Folate8% DV

Niacin (B3)7% DV

Potassium5% DV

Riboflavin (B2)4% DV

Thiamin (B1)3% DV

Source · USDA FoodData Central · approx. Tomatoes, yellow, raw

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In the shops

Matched grocery products

Pear Tomatoes
1.14 kg · Mercadona
€2.62
Truss Tomatoes
550 g · Mercadona
€1.49
Black Tomatoes
1 kg · Mercadona
€2.60
Plum Tomato
130 g · Mercadona
€0.29
Pink Tomato
ud · Bonpreu
€1.07
Pink Tomato
340 g · Mercadona
€1.16

Good to know

Origin: Mallorca, Balearic Islands, Spain — a traditional variety grown on the island for centuries
Growing Method: Tomatoes ripen fully on the vine; entire trusses are then cut and hung to store (ramallet means "bunch")
Skin: Thick and leathery; a key trait that enables months of hanging storage without spoiling
Shape: Pear-shaped to irregularly round; small to medium in size
Flavor: Concentrated sweet-acid balance when fully ripe; intense tomato character unmatched by fresh-market varieties
Storage Method: Hung by the stem in a cool, dry, dark, ventilated space; keeps for months with proper conditions
Keeping Quality: Bred for preservation, not appearance; naturally desiccates slightly while hanging, concentrating flavor
Season: Harvested late summer through autumn; traditionally consumed through winter and into early spring

Substitutes

Roma (Plum) Tomato — Firm flesh and lower moisture content; holds up similarly when rubbed on bread, though with less concentrated flavor than a properly hung Ramallet
Datterino Tomato — Naturally sweet and firm; works on bread in a pinch but lacks the thick skin and long-keeping quality of the Ramallet
Semi-Dried Tomato — Provides the concentrated flavor profile and chewy texture; not suitable for rubbing on bread but excellent in sauces and salads

Pairs with

Extra Virgin Olive Oil GarlicMahon CheeseIbérico Ham Sea SaltParsley or MintAnchovy FilletsSobrasada

Also called

Tomàquet de Penjar · Hanging Tomato · Ramallet