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 season lasts from June to mid September. The rest of the year tomatoes come from our Spanish growers.
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).
Country of origin
Grown in Spain.
You can sit large tomatoes on the BBQ to cook, but they tend to split or burst, sacrificing all their sweet flavour to the flames. A nice trick is to halve or slice them and toss in a heavy roasting tray with a generous glug of olive oil. Season well and throw in a bay leaf, some sprigs of fresh thyme and a small glass of white wine. Let them tick away over a steady non-direct heat on one side of the grill. They’ll slowly collapse down into a simple, chunky sauce.