Most tomatoes are grown in conditions optimised for yield and size. Raff is grown in the saline soils of Almería, where the salt concentration in the soil acts as a natural stress factor — the plant produces less water-content fruit, concentrating sugars, acids, and flavour compounds into a smaller, denser tomato. The result is 20-30% less water and dramatically more flavour per gram than a standard tomato. This also explains why Raff doesn't keep as long as supermarket tomatoes — less water, more flavour, shorter window.

Raw is where Raff shines brightest. Slice thick — Raff's dense flesh holds up to thick slicing beautifully. Dress with excellent olive oil and flaky salt only: the flavour needs no competition. Pan tumaca: halve and rub directly onto grilled bread. Caprese: replace standard tomatoes with Raff and experience the difference. Cooking: Raff's low water content makes an exceptionally concentrated pasta sauce or bruschetta topping in half the usual cooking time.

Never refrigerate Raff tomatoes — cold destroys the flavour compounds and softens the texture into mush. Store at room temperature, away from direct sunlight, stem side up. Use within 3-5 days of delivery. If slightly underripe (firm and pale): leave 1-2 days at room temperature. Cut Raff: room temperature, cut side down on a plate, use within 24 hours. The fridge is the single worst thing you can do to a Raff tomato.