- Cooking

The Joy of – Tomatoes

British Tomatoes are filling our grocery shelves offering sweet, juicy joy at the start of British Tomato Fortnight. The smell of vine tomatoes is a unique sense of culinary pleasure. Raw, cooked or marinated – today, we’re talking Toms.


A Simple Pleasure


Our thanks to the British Tomato Growers Association for the lead picture and inspiration. Tomatoes, scrambled eggs and grilled or toasted bread – what could be simpler.

What could be tastier – first, the toms. To really enhance their juiciness, soak them in a marinade of olive oil, a good pinch of flaky sea salt and a fruity shake or two of our Mango & Orange Dressing. If you have fresh basil, tear and add a few leaves to the marinade too.

Whilst the tomatoes enjoy their soak, beat up your scrambled eggs. Raise their game by adding chopped chives or spring onion (or both) and a tablespoon of two of our Garlic Mayonnaise.

On buttered toast, the gentle aioli infuses the scramble, balancing deliciously with the marinated extra juicy tomatoes, which you quickly fry in butter before plating up.

Tomato Tarte Tatin


Looking as good as it tastes, the sweetness of the tomatoes comes through beautifully.

Preheat the oven to 210°C / Gas Mark 7. Halve a dozen tomatoes and set them to one side.

Slice and fry 1 onion until it softens, then add 1 tbsp of chopped thyme and rosemary leaves, 1 tsp of caster sugar, 1 tbsp of Chilli Jam and 2 or 3 good shakes of our Tomato Ketchup, cooking them through for 2 or 3 minutes.

Coat the tomatoes with this juicy mixture as you set them into the pan, packed closely together. Cut a sheet of ready rolled puff pastry in a circle about 2 cm larger than the pan and lay it on top of the tomatoes.

Tuck the edges of the pastry down the sides of the tomatoes within the pan and bake for 25 minutes. Let it rest for a few minutes before flipping it over onto a serving plate.

Caprese Tart


A warm simple tart named after Sicily’s Caprese Salad, replicating the colours of the Italian Flag: Green (basil), White (mozzarella) and Red (tomatoes).

Preheat the oven to 200°C / Gas Mark 6. Slice and roast 10 or so tomatoes in a baking tray with a few good shakes (or squeeze) of our luscious, thick Tomato Ketchup and a scattering of dried thyme leaves.

After 15 minutes, they will have caramelised and the taste intensified. Remove the tomatoes, let them cool a little and turn the oven down to 180°C / Gas Mark 5. Roll out a puff pasty sheet and score a 2 cm border on each side.

Layer the tomatoes and 200 g of sliced mozzarella, alternating rows of red and white within the border. Brush the visible pastry edges with a beaten egg, drizzle the contents with a little oil, then bake for 20 minutes until the pastry crisps. Garnish with basil leaves and serve.

Tuna Stuffed Tomatoes


This is a simple cold lunch or snack.

Cut the top off and scoop the insides out of a gorgeous vine tomato each. Rinse them out and drain them (open side down) on kitchen paper while you make the filling. Drain a tin or two of tuna, chop a handful of black olives, and mix the two together with our rich, velvety Real Mayonnaise.

Adding capers will give little bursts of salty flavour, or corn for sweet crunch. Chopped spring onion or chives is a lovely addition too. For a real treat, stir in some of our Red Onion Marmalade. It’s a red onion relish made with sticky black treacle and rich balsamic vinegar. Full flavoured with a delicious sweet sauce.

Pop a teaspoon of our Chilli Jam in the bottom of each tomato before spooning the tuna mayonnaise inside. Chill them if you’re going to eat them later but bring them back to room temperature before tucking in with slices of toasted ciabatta.

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