In a small town about 50 kilometers from Madrid, Huerta de Carabaña researches, produces and preserves a gastronomic jewel, which was born from the need of José Cabrera, the paterfamilias, to “find the flavors of our childhood.” After visiting thousands of orchards throughout Spain with his wife, Amparo, they managed to collect hundreds of varieties of tomatoes that, today, are a reference for flavor and texture in the market. With a unique flavor that is the result of a special combination of traditional techniques, a favorable climate and mineral-rich soil, these tomatoes are conquering palates in Spain and beyond.
Their fame has even reached some of the most important tables in the country, such as those of the Palacio de la Moncloa and the Palacio de la Zarzuela, where they are appreciated for their unparalleled quality and flavor.
Carabaña is a municipality with a long history in agriculture and a unique microclimate, thanks to the proximity of the Tajuña River. For centuries, this corner has been fertile in the production of high-quality fruits and vegetables. La Huerta de Carabaña took up this tradition with the aim of rescuing the authentic flavors that intensive agriculture had left behind. What began as an initiative to produce vegetables for personal consumption soon attracted the attention of important restaurateurs, who were able to appreciate the difference in flavor and texture.
The Cabrera family was committed to environmentally friendly agriculture from the beginning. In the Carabaña Garden, tomatoes and other vegetables are grown without the use of aggressive chemicals, opting for sustainable and natural practices. It is not unusual to find bee hives, pest-preventive plants and other natural elements around gardens. The use of organic composting and crop rotation, for example, not only ensure the quality of the products, but also the preservation of the soil, a key resource for future generations.
Tomato varieties
Carabaña tomatoes are not just any tomatoes. One of the secrets of its flavor lies in the variety: different types of traditional tomatoes are grown in the Huerta de Carabaña, such as Oxheart, one of the most emblematic. This type of tomato, known for its large size and juicy flesh, is perfect for eating raw. Other varieties are also produced, such as the pink tomato and the raf, each with specific flavor and texture characteristics that provide diversity to production.
The growing process of these tomatoes is completely artisanal. Harvesting is done manually to ensure that each fruit is at its optimal ripening point. Carabaña’s climate, with mild winters and warm summers, plays a fundamental role in the concentration of natural sugars in tomatoes, which gives them a balanced flavor between sweetness and acidity, difficult to find in mass-produced tomatoes.
Unlike industrial tomatoes, which are harvested before reaching maturity to withstand long periods of transportation, Carabaña tomatoes are harvested at their exact point of ripeness, without applying cold storage. This process, although more demanding and expensive, allows us to offer the consumer incomparable quality and a flavor that is reminiscent of the tomato of yesteryear, the real tomato.
In fact, any of the Huerta de Carabaña tomatoes don’t need much: a little salt and a good olive oil is enough to make a spectacular dish with them.
Sustainable commitment
La Huerta de Carabaña is aware that quality agriculture can only be maintained over time if it is sustainable. In addition to avoiding pesticides and chemical fertilizers, the company works with drip irrigation systems to minimize the use of water, an increasingly scarce resource in central Spain. Likewise, crop remains are reused as compost, which helps improve soil fertility and reduces the need for external inputs, and the harvested fields are cleaned by animals.
This commitment not only benefits the environment, but also ensures that the tomatoes maintain superior quality.