We choose our organic tomatoes for flavour, trialling, testing and tasting until we find the best varieties.
They’re sweet, with deep flavour and very juicy. Local isn’t always best! Many tomatoes are grown under heated glass out of season, at huge environmental cost. When we can’t grow tomatoes at home without heat, we truck over naturally sun-ripened ones from our grower Paco Locano in Spain. In a project with Exeter University, we discovered that this uses just a tenth of the carbon compared with growing them in the UK, using heat.
From the same family as the potato, the tomato was originally brought to Europe from its native home in South America by the Spanish.
Country of originGrown in
How to prepare
Extremely versatile - use fresh in salads or use in sauces, soups and savoury dishes. Dry them to use in winter or use green tomatoes in chutney. Try making your own fresh salsa by chopping them, adding red or fresh onions and a green herb and well as a squeeze of lemon, vinegar and a bit of sugar, salt and pepper. It’s great with tortilla chips or on a courgette fritter.
Delivered from our farm, so wash before cooking. Best kept out of the fridge and on a cool veg rack. Underripe tomatoes can be kept at room temperature, very ripe in the fridge - but bring to room temperature before eating for flavour.
Our tomatoes are sold as class 2. This means that they might not look cosmetically perfect, but they are grown for the very best flavour. (We have to tell you this to satisfy some EU rules).