Tomatoes: A Flagship Product of Maltese Agriculture
Despite the modest size of the archipelago, Malta produces around 10,900 tons of tomatoes per year, making tomatoes one of the island’s most important agricultural products. This production benefits from Malta’s sunny Mediterranean climate, which allows tomatoes to ripen naturally in the open air, developing a rich, sweet flavour distinctive of the region.
More than a crop, tomatoes are deeply embedded in Maltese food culture, shaping everyday cooking as well as family traditions passed down through generations.
Field Cultivation and the Importance of Sun Ripening
Tomatoes in Malta are mainly grown in open fields, rather than in greenhouses. The long, hot summer season and abundant sunlight allow the fruit to mature slowly and evenly. This natural ripening process is essential to the taste of Maltese tomatoes, known for their intense aroma and balanced sweetness.
Farmers often combine traditional agricultural knowledge with modern techniques, carefully managing soil quality and irrigation to preserve flavour while ensuring consistent yields. This attention to detail is reflected in the quality of tomatoes found in local markets and kitchens.
Two Essential Tomato Varieties in Maltese Cuisine
Maltese cooking relies primarily on two traditional tomato varieties, each with its own culinary role.
-
Tadam catt
Tadam catt is mostly eaten raw and is especially popular in salads. Its crunchy texture and natural sweetness make it ideal for fresh summer dishes, often paired with olive oil, local bread and capers.
-
Tadam zenguli
Tadam zenguli is typically used for cooking. Perfect for sauces and slow simmering, it forms the base of many traditional Maltese dishes, contributing depth and sweetness to cooked preparations.
Both varieties are also transformed into sun-dried tomatoes or purées, which are essential ingredients in home cooking. They are commonly used in recipes such as rabbit stew (fenek), baked pasta and other traditional dishes.
Fresh and Sun-Dried Tomatoes in Home Cooking
Fresh tomatoes are omnipresent in Maltese cuisine, used in soups, sauces and salads. Alongside them, sun-dried tomatoes hold a special place. Prepared by slowly drying tomatoes under the sun and often preserved in olive oil, they concentrate flavour and develop a dense, rich texture.
These preserved tomatoes are staples in Maltese households, enhancing dishes with a distinctly Mediterranean character and reflecting a culinary culture shaped by seasonality and preservation.
The Magro Family: A Maltese Tomato Success Story
The industrial development of tomato production in Malta is closely linked to the Magro family. Founded in 1916, the family business Magro Brothers became a cornerstone of Malta’s agri-food sector. In 1934, they opened the island’s first tomato processing and canning factory on Gozo. Over the decades, the company expanded to control the entire production chain, from cultivation to distribution. Today, Magro Brothers is a symbol of Maltese tomato production, known for sauces, preserves and condiments that are part of both local kitchens and international markets.
Tomato Crumble: A Recipe by The Snop
Serves 6
Preparation time: 20 minutes
Cooking time: 1 hour
Ingredients
- 1.5 kg tomatoes
- 2 sprigs basil
- 1 clove garlic
- 100 g flour
- 100 g salted butter
- 75 g breadcrumbs
- 45 g grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper
Method
- Preheat the oven to 120°C.
- Bring a pot of water to a boil.
- Wash the tomatoes, remove the stems and plunge them into boiling water for 1 minute.
- Drain and cool under cold water, then peel and quarter them.
- Wash and finely chop the basil leaves.
- Peel and finely chop the garlic clove.
- Arrange the tomatoes and garlic in a baking dish.
- Season with salt, pepper and basil, then drizzle with olive oil.
- Bake for 30 minutes.
- In a bowl, combine flour, breadcrumbs, Parmesan and butter.
- Rub with fingertips, adding 1 tablespoon of olive oil until a crumbly texture forms. Refrigerate.
- Remove the tomatoes from the oven and increase the temperature to 210°C.
- Cover with the crumble mixture and bake for another 30 minutes.
FAQ – Tomatoes in Malta
Does Malta really produce tomatoes?
Yes. Malta produces over 10,000 tons of tomatoes annually, despite its limited land area.
Why do Maltese tomatoes taste different?
They ripen naturally in open fields under strong Mediterranean sun, which enhances sweetness and aroma.
What are the main tomato varieties used in Malta?
The two main varieties are tadam catt (raw use) and tadam zenguli (cooked dishes).
Are sun-dried tomatoes common in Maltese cuisine?
Yes. Sun-dried tomatoes preserved in olive oil are widely used in home cooking.
