Our favourite tomato varieties

Is there anything better than a perfect tomato with a drizzle of extra virgin olive oil? We don’t think so. Except perhaps browsing a European street market in summer… and we want to help you do just that. Outside our shop you’ll find a huge variety of our favourite tomatoes from across Europe (and often beyond).

Italian

Few things are a strong symbol of summer than the Italian tomato bursting off the vine. Their fragrance lingers on your hands, their plumpness is just right and the flavour basically unrivalled.

San Marzano – Longer and thinner than other plum tomatoes with a distinctive pointy tip, these have the perfect balance of acidity, sweetness and tomatoey flavour that make them a favourite for Marinara Sauce as we know it. Grown in Southern Italy between Naples and Salerno, these are so treasured, they have their own PDO status (Protected Designation of Origin) as a unique culinary product much like Parmigiano-Reggiano cheese or French Champagne.

Torpedino – Easy to remember when you think of them in little tornado shapes, these could be thought of as a miniature version of the San Marzano. Grown in the Piana di Fondi between Rome and Naples, they have a great balance of sweetness and acidity.

Camone – Grown in Sardiania, these medium-sized beauties are the ultimate salad tomato: firm in texture with a tart, vibrant & intense flavour. Look for green streaks that will indicate its level of ripeness (a case of less means more.) We often also carry a black variety.

Marinda – Hailing from Sicily, these wonderfully bulbous tomatoes are traditionally known as winter tomatoes as their peak season is between February & May. They have a slightly salty, savoury flavour thanks to the soil & salty air of Sicily and a crunchy, thick skin with firm pulp. Best when eaten thinly sliced raw and sprinkled with olive oil and salt. Look for dark green patches on their “shoulders” when ripe.

France

France can give Italy the run for its money in the tomato department, especially where the varieties below are concerned.

Coeur de boeuf or “Cow’s Heart” or “Oxheart” or “Beefsteak”  – So named for their shape, you only need a few steps to make these tomatoes sing: thickly slice the tomato and shred buffalo mozzarella and basil leaves all over it. Drizzle generously with good quality olive oil and sprinkle with salt and pepper. This author will state it for the record: there are few more perfect dishes on this planet.  

Ananas or “Pineapple” – Orangey in colour with marbled yellow and red flesh, these heirloom tomatoes are heavy and mild with a citrusy twist. You’ll also find darker, green varieties which are more acidic. Closely related to the coeur de boeuf tomato.

Noire de Crimée or “Black Krim” – So named for the Crimean Peninsula on the Black Sea (“Krim” in Ukrainian) where they originated. Another heirloom variety of coeur de boeuf with a reddish-brown skin and a spicier flavour with a hint of salinity. Ideal for soups and sauces.

Isle of Wight

 The Isle of Wight gets more sunlight than any other part of the UK and its greenhouses have become a beacon of British produce.

Baby cherry plum – With few seeds and the perfect size to pop in your mouth, these are perfect for salads or for roasting.

 Cherry vine – Ideal when roasted, on salads, as a garnish or just straight up nibbled. And their vines smell divine.

San Arrentino – The Isle of Wight’s take on a San Marzano plum tomato. These are lower in juice content with fewer seeds, making them perfect for sauces.

Pink beef – Uniquely pink, these are beautiful in a salad, with a great balance of sweet and savoury notes.

Rainbow cocktail – Medium in size, these are an ultra-versatile variety. Full and rich in flavour, these work perfectly for sauces, salads, pasta dishes and more.

Mexico

Anyone who adores salsa verde will know this is the ingredient to take it to the next level. We are thrilled to stock Mexican tomatillos, otherwise known as the Mexican husk tomato due to their papery covering.  Best when cooked to reduce their tart flavour, your green sauces will never be the same.