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The raff tomato is also known as "pata negra". It has a strange shape, with sunken cracks. It is kidney-shaped and comes in a wide variety of sizes and colors. The raff tomato is a natural cross between two tomato varieties; marmande and ridged. It is not a hybrid as it has been obtained from traditional varieties. Its production period ranges from January to May. Its ripening process is different from other tomatoes, as the inner parts ripen first and gradually the skin. It ripens from the inside out. It has a sweet flavor with acidic notes. Properties and benefits: The raff tomato is particularly rich in vitamins C, A, E, and K, as well as minerals such as iron and potassium. It has a high antioxidant power compared to other tomatoes. Thanks to this power, it prevents diseases such as cancer. It has a high water and fiber content. It has anti-inflammatory properties and reduces cholesterol levels. Like other varieties, it protects our eyesight thanks to vitamin A, carotenoids, and beta-carotene. It is diuretic due to its potassium content. It also helps with bone health thanks to vitamin A. Nutritional value per 100g: Calories: 18 kcal Carbohydrates: 3.5g Protein: 1g Water: 90ml Fat: 0.11g Fiber: 1.4g Storage and tips: Always keep them in a cool, dry place away from direct light. Ideally, they should be eaten without being refrigerated, but if they are already very ripe, you should store them in the fruit drawer inside a paper bag. If you have put them in the refrigerator, take them out one hour before consuming. Recipe and uses in the kitchen: You can consume raff tomatoes alone, in a salad with a little oil and salt. But they are also tomatoes that you can stuff and roast due to their shape, resulting in a delicious and beautiful dish. First, prepare the tomatoes by cutting off the stem and hollowing out the flesh with a spoon. Finely chop 1 red and green bell pepper and a zucchini. Clean about 100g of mushrooms and also cut them. Preheat the oven to 180 degrees Celsius. Place the tomatoes in a baking dish and fill them with the previously seasoned vegetables, and drizzle oil on top. Bake for 20 to 30 minutes.