Tomatoes in Brine — Valencian Tomaques en Salmorra

Tomatoes in brine from the Valencian huerta: the tomaca en salmorra of the traditional esmorzaret (mid-morning snack). Juicy, firm and ready for a sandwich with EVOO. Buy online.

Ideas to enjoy them

• In the esmorzaret sandwich with EVOO.

Storage

Keep in a cool place or in the fridge. Once opened, always refrigerate and keep covered in their liquid.

Natural product: best before approximately 2 to 3 months from purchase, depending on the batch (exact date on the label). Once opened, keep refrigerated with the tomatoes submerged in their brine.

A 100% Valencian specialty: traditional preserved garden tomatoes—tomatoes kept in brine to ensure delicious tomatoes all year round, just like our grandmothers used to do.
From Valencian crops, individually selected for firmness and ripeness.
Balanced brine: just the right amount of salt to preserve, season, and respect the tomato's natural sweetness.
The soul of "esmorzaret": the canonical accompaniment to the Valencian bar sandwich.
Only tomato, water, and salt—natural preservation like in the old days.
Selected by SalazonArte for their stall at Valencia's Central Market.

Flavor: slightly salty and intense, with the natural sweetness and acidity of the tomato underneath — concentrated garden flavor from the brine.
Texture: juicy and smooth, with firm flesh that holds up when spread on bread without falling apart.
Aroma: fresh and vegetal, like real tomato.

Vacuum-packed, approx. 500 grams

Average values per 100 g
Energy: 90 kJ / 21 kcal
Fat: 0.2 g — of which saturates: 0 g
Carbohydrate: 3 g — of which sugars: 2.5 g
Protein: 1 g
Salt: 2.5 g

The canonical esmorzaret: a bar sandwich (blanco y negro, chivito, pork loin with cheese — whichever), cured tomato opened on top or on the side, generous EVOO, and live life. With olives and peanuts, an A+.
On toasted bread: opened, with a drizzle of oil and oregano — the most honest tapa there is.
With homemade salted fish: its saline acidity is the perfect counterpoint to roasted capellán, roe, or mojama — the complete "mullaor" of tradition.
In winter salads: chopped when there's no decent seasonal tomato — it provides the flavor that greenhouse tomatoes lack.
In cooking: minced in marinades, in a quick sofrito, or as the base of a sauce with character.
The house tip: taste it before salting the dish — it already brings its own seasoning.

Valencian orchard tomatoes preserved in brine using the traditional *salmorra* technique — the method used by families in the orchard to store excess summer tomatoes for the rest of the year, and which today is a hallmark of the Valencian *almuerzo* (mid-morning snack). Selected by SalazonArte for their stall at the Central Market of Valencia.

Keep refrigerated, tightly sealed, submerged in brine, and serve with clean utensils.
Natural product: slight variations in color or turbidity of the brine are normal.

Tomatoes, water and salt.