The Huevo de Toro tomato is the king of vegetables in the Guadalhorce Valley, a region where it is produced—though not exclusively—and where it offers the highest quality.
The Huevo de Toro tomato has a quality seal and is in the process of obtaining Protected Designation of Origin (PDO). This tomato is highly valued for having few seeds, a very fleshy heart, and a high content of Vitamin C and lycopene. A true delicacy, as the saying goes, it’s worth its weight in gold.
Some specimens of this variety can weigh up to a kilogram. In fact, the auction of the best specimens is famous, an event where restaurateurs and consumers bid to acquire the most coveted pieces, whether for their origin or size. It’s a true spectacle not to be missed.
The richness of the fertile soils, especially those of Coín, the climate of our region, and the harvest method during envero—when the skin shows both green and red colors—results in a tomato that is very rich in water and has a well-balanced flavor.
The Huevo de Toro tomato is highly appreciated for consuming raw, in salads or carpaccios, with a good extra virgin olive oil and a pinch of salt. It is also an excellent ingredient for making gazpachos and cold soups.
Every year, we can enjoy the Huevo de Toro Tomato Gastronomic Route, where establishments across the province offer dishes and preparations featuring this ingredient as the star. It’s an opportunity to experience Málaga’s cuisine and savor this authentic delicacy.
