When tomatoes are at their peak, it’s a shame to cook them – a drizzle of oil and a sprinkle of salt is really all you need (through basil, mozzarella and red wine vinegar are classic additions).
If you’re going to cook them, the key is to go long and slow to intensify their flavour. Our favourite methods are to slowly stew them into a rich sauce or slow-roast them in the oven.
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.
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.
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 the United Kingdom.