In the kitchen
Delivered from our farm, so wash before cooking. Best kept out of the fridge and on a cool veg rack. Very ripe ones can go in the fridge but bring them to room temperature before eating for the best flavour.
Prep & Cooking tips
Unless your knife is very sharp, it's easiest to use a serrated knife for slicing. To skin them, cut a shallow cross into the top and blanch in boiling water for 30 seconds. Drop into cold water and peel the loosened skins away with ease.
At their peak it seems a shame to do more than eat them raw, sliced and simply dressed or as part of a salad of complementary bedfellows. They’ll sweeten and blister in a hot oven or will collapse into a mellow sauce if sautéed with a little onion and garlic.
Not the grilled tomato on the Full English but rather the Spanish snack pan con tomate. Toast a slice of good bread and rub it vigorously with a cut clove of garlic. Do the same with half a ripe tomato, rubbing until all you have left is the skin. Sprinkle over salt and olive oil, scoff with strong coffee.
At their peak, it’s a shame to put them in anything other than a simple sliced tomato salad. A drizzle of extra virgin olive oil, red wine vinegar and a sprinkle of flaky sea salt is really all you need. Needless to say, torn basil and ragged clouds of creamy mozzarella are classic additions.
They can be cooked down into rich sauces and stews but also make a wonderful gratin, thinly sliced, seasoned with salt, pepper and oil, and alternated with layers of sliced courgette. Bake for 30 mins before topping with parmesan and breadcrumbs for a further 15 mins.
Goes well with
Cheese (Feta, Gruyere, Mozzarella)
Herbs (Basil, Coriander, Mint, Oregano, Tarragon, Thyme)
Olives and olive oil
Spices (Anise, Chilli, Cinnamon, Cloves)
Roasted cherry tomatoes on the vine
Serves: 6 Total time: 20 min
Braised onions with sundried tomatoes, rosemary, pine nuts and feta
Serves: 4 Total time: 55 min
Courgette and tomato soup with basil croutons
Serves: 4 Total time: 45 min
Chicken paprikash with tomato and cumin rice
Serves: 2 Total time: 30 min
Tomato and White Bean Panzanella
Serves: 2 Total time: 30 min
Crispy Pan-fried Fish with Spinach and Tomato Risotto
Serves: 2 Total time: 50 min
In the field
Meet the grower: Premium Organics, Bilbao, Spain
Premium Organics are a group of Spanish farmers specialising in citrus fruits with stunning groves of grapefruits, oranges, clementines and lemons.Read more
SeasonalityOur season lasts from June to mid September though using cold tunnels we can sometimes extend the season to mid October.
Baby plum tomatoes
These red baby plum tomatoes smell irresistible and taste sweet, juicy and full of sunshine.
Black Pearl tomatoes
Combine a handsome ribbed shape with a striking variegated red/green colour, blushing to an almost purple tinge as they ripen. Don’t wait for them to turn completely; they ripen from the inside out, so will remain slightly green on the outside even at their ripest. They are thick fleshed, with a good balance of sweet and sharp flavour.
Sweet, juicy and full of flavour - pop them like sweets, slice them through salads with just the lightest of seasoning or slow cook in a low oven (100˚C or lower) until half dried and intensely flavoured. You can store in olive oil for a few weeks if well covered.
A juicy, refreshing beefsteak variety, with a crisp, almost melon-like flavour and few seeds. They ripen from the inside out remaining slightly green on the outside even at their ripest.
Succulent, smooth-skinned Rebellion tomatoes with a handsome ribbed shape – good and chunky, just right for stuffing.
A Spanish crossover variety combining the chunkiness of a beef tomato with the sweet, fragrant flavour of a traditional tomato. Their handsome ribbed forms have an unusual dark, almost chocolatey tinge.