Mandó de Collserola Heirloom Tomatoes
Estimated Inventory, lb : 0
Description/Taste
Mandó de Collserola tomatoes are large, averaging 10 to 15 centimeters in diameter and range in weight from 400 grams to 1 kilogram. The variety has an oblate, plump, and flattened shape with a broad, curved middle and a narrow base. The tops of the tomatoes are capped by a dark green calyx, and prominent ribbing is evident on the shoulders, extending down the sides. The skin is smooth, glossy, taut, and firm with a slight give when gently pressed, and it is common to see some cracking and splitting due to the variety’s thin skin. Mandó de Collserola tomatoes showcase variegated hues of red, green, orange, and yellow. Beneath the surface, the saturated red flesh is aqueous, tender, dense, and crisp with a succulent consistency. The flesh encases chambers filled with tiny, flat, round, and yellow seeds suspended in a gelatinous liquid. Mandó de Collserola tomatoes emit a faint herbal aroma and are edible raw once ripe. The variety has a rich, savory, acidic, sweet, and subtly salty taste with umami nuances.
Seasons/Availability
Mandó de Collserola tomatoes are available in the summer through fall in Catalonia, typically between May and October.
Current Facts
Mandó de Collserola tomatoes, botanically classified as Solanum lycopersicum, are a Spanish heirloom variety belonging to the family Rosaceae. The large, slow-ripening cultivar is unique to the Catalonia region of Spain and was once considered almost extinct before it was revived within a community in Barcelona in the early 21st century. Mandó de Collserola tomatoes are not commercially grown because their thin skin makes them difficult to transport over long distances. The tomatoes are left on the plant to ripen fully and are sold locally in their growing regions. The variety yields less than other cultivars and is challenging to grow, requiring attention and care throughout the season. Despite its difficulty, growers in Catalonia prize the variety for its history, flavor, and tradition, and plant tomatoes each year to preserve it and prevent its disappearance. Chefs and tomato enthusiasts seek Mandó de Collserola tomatoes for their savory, umami-rich flavor and versatility in both fresh and cooked preparations.
Nutritional Value
Mandó de Collserola tomatoes have not been studied for their nutritional properties. Tomatoes, in general, are a source of fiber that aids digestion and contain vitamins A, B, C, E, and K, which help with faster wound healing, support energy production, strengthen the immune system, protect cells against free radical damage, and maintain organ health. Tomatoes also provide minerals in varying amounts, including calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc. These minerals help the body support bone and tooth development, balance fluid levels, produce the protein hemoglobin for oxygen transport through the bloodstream, regulate nerve function, boost overall bodily health, and build red blood cells.
Applications
Mandó de Collserola tomatoes have a rich, savory taste suited for fresh or cooked preparations. The variety is revered for eating out of hand, and many growers claim the tomatoes should only be consumed raw. Mandó de Collserola tomatoes can be sliced and drizzled with olive oil, salt, and pepper, or diced for green salads. Try adding variety to toppings for bruschetta or gently rubbing the tomato flesh onto toasted bread, a favorite snack throughout Barcelona. Mandó de Collserola tomatoes are also chopped into salsa, used as a garnish on rice dishes, roasted meats, and other plates, or sliced and layered into sandwiches. When the tomatoes become too ripe, they can be blended into juice, strained to make concentrated tomato water, or pureed into gazpacho. Salmorejo is a popular chilled soup from Spain made with tomatoes. The variety can also be added to sauces. Mandó de Collserola tomatoes pair well with aromatics like garlic, ginger, and onions, spices such as smoked paprika, cumin, and cinnamon, and herbs like basil, oregano, parsley, and thyme. Fresh Mandó de Collserola tomatoes will keep for a few days, depending on maturity at harvest, and should be stored at room temperature in a cool, dry, and dark location. Tomatoes continue to ripen off the vine and should be eaten at the desired maturity stage, based on individual preferences. Once sliced open or cooked, the tomatoes need to be kept in a sealed container in the refrigerator for 3 to 7 days.
Ethnic/Cultural Info
Mandó de Collserola tomatoes are celebrated annually at the Collserola Agricultural Fair and Market, also called the Tasta Mandó Fair. This market is held in September at Placa Barcelona in Sant Cugat del Vallès and was established in the early 2020s to promote locally grown, traditional products from the region. Mandó de Collserola tomatoes are one of the star crops showcased at the market, as they are freshly harvested by growers and brought to the event. It was recorded that over 600 kg of tomatoes were sold at the event during its fifth year. The agricultural fair also fosters a sense of community among growers and residents, reinforcing the importance of shopping locally. In addition to the fresh market, the event features a seed-saving workshop that teaches families how to preserve tomato seeds for future planting, and attendees can participate in guided tastings and live entertainment.
Geography/History
Mandó de Collserola tomatoes are native to Spain and have origins in the Catalonia region. The early history of the variety is unknown. Local lore claims the variety was originally grown in Collserola, but the family who grew the tomatoes moved to France in the mid-20th century and forgot to bring their jar of tomato seeds. The jar of seeds was eventually given to the Gibernet family by a neighbor, and the variety was grown on their property, Can Mandó, near Vallvidera, a neighborhood in Barcelona. The Gibernet family has resided at this property since 1740 and has kept the jar of tomato seeds for generations. Years later, in 2004, Damià Gibernet became interested in rescuing ancestral crops and planted seeds in his home garden. He also worked with other members of his community to collect heirloom seeds. Gibernet remembered the large tomatoes that his grandmother used to grow and found the jar filled with tomato seeds. He replanted them in the family garden and grew the variety for many years solely for personal consumption. Gibernet registered the variety in 2008 and named it after the property. He also met with the Collserola Natural Park Consortium about the tomato. The consortium recognized the need to preserve the traditional variety, which was on the verge of extinction, and partnered with the Miquel Agustí Foundation in 2010 to begin cultivating and recovering the tomatoes within the Parc Natural de la Serra de Collserola. Since the creation of this project, growers throughout the region have planted Mandó de Collserola tomatoes, and the variety is increasing in notoriety and awareness throughout Barcelona. Today, Mandó de Collserola tomatoes are cultivated on a small scale in Catalonia and sold locally through vendors and fresh markets. A few restaurants in Barcelona are also seasonally showcasing the variety on their menus. The Mandó de Collserola tomatoes featured in the photograph above were sourced through the Mercat de la Concepció in Barcelona.
