SPANISH TOMATOES

On a food trip in and around Mountain Province late last year, I came upon Spanish tomatoes hanging in front of a little roadside stall. The vendor informed me that these not your-typical-tomato tomatoes are referred to locally as dulsi, and are sometimes available in the Baguio City public market.

They certainly taste unlike any tomato I’ve ever eaten. Upon slicing one open, dark maroon juice oozed out. It tasted almost like the juice of pomegranate kernels—fruity with a tinge of tartness. Its black seeds had a gelatinous coating, somewhat similar to the seeds of passion fruit, and the meat had a slightly coarse mouth feel. I may not have used it for cooking, but a lot of it made it into my condiments—seasoned with just a dash of sea salt and paired with fried fish; mixed with some red onions, cilantro, and kalamansi juice for a great-tasting salsa; and even as a refreshing salad tossed with finely diced green mangoes and shrimp paste. Now rhubarb won’t be the only thing I’m going to be on the lookout for next time I head up North.—Divine Enya Mesina, Photography by Louie Aguinaldo, Styling by Angelo Comsti