The Tomato Stall Mixed Heritage Tomatoes, 1.5kg

Product Information

DPD deliveries are made between 8am – 6pm, Tuesday to Friday. For weeks containing Bank Holidays, deliveries are made Wednesday to Friday only. Place the tomatoes in a baking dish, nestling them quite close together. Season the insides with salt, pepper and a pinch of sugar. The new pink beef tomato has been 3 years in the making and will be available at M&S stores throughout the summer. Perfect for summer salads, it balances a clean, sweet flavour with savoury umami notes. It has a unique pink tone, so is sure to stand out on serving plates. We recommend trying them slices with olive oil and fresh basil, with burrata on top. In 2007 Isle of Wight Tomatoes began to showcase the speciality organic and conventional tomato varieties grown at the Isle of Wight nursery and take them direct to the consumer. The reception the tomatoes received at the markets was overwhelming and, over time, they travelled far and wide trading at farmers’ markets all over the south and throughout central London including the now famous Borough Market.

I decided to make something a bit more refined looking this time but it is very simple so don’t be put off trying this recipe . Our mission has always been to inspire people to use tomatoes in as many ways as possible. Hence why we’ve been partnering with like-minding producers in the UK to create unique recipe kits which our customers have loved. Plus, this year we have experimented with diversifying into other crops such as aubergines and peppers which are really complimentary to tomatoes. We also have a few more product launches up our sleeve this year so keep your eyes peeled.

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The Tomato Stall,based in the Arreton Valley on the island, was established in 2007, and takes advantage of the sunnier climate enjoyed on the Isle of Wight. The Tomato Stall grows a range of conventional varieties as well as heritage tomatoes and are organically grown using sustainable growing methods and natural predators for pest control.

The Tomato Stall is responsible for the Isle of Wight’s tomatoes, working since the early 2000s to make the island known for the fruit. Originally using old glasshouses on the island that were previously reserved to grow flowers and then bog-standard salad tomatoes, it’s now home to around sixty commercial varieties of tomatoes which come in a cornucopia of colours and flavours. Isle of Wight Tomatoes have been an inspiration to myself and my chefs who have been welcomed into their Greenhouses, the quality of the tomatoes are the most flavoursome and the consistency is first class. I have worked with Isle of Wight Tomatoes on my menus for almost 10 years now and long may it go on"Stir the parsley, pine nuts and pancetta or mushrooms into the rice mixture. Have a taste and season as needed, the rice should still have a little bite at this stage. Southern Co-op started working with The Tomato Stall in 9 years ago. The quality of the product speaks for itself and this is reflected in the sales we see increasing year after year. Many of our customers remark that ‘this is how tomatoes used to taste' and are quite happy simply eating them as they come, sunshine in a punnet." Our aim is to bring you the freshest Isle of Wight produce right to your door, we promise it will be worth the wait! Slice the shallot lengthways and place in a small suitable sized dish, pour the vinegar over the shallots, mix and then leave to one side.

Remove the pan from the heat and top each tomato with a little yoghurt, lemon zest, sea salt and chopped parsley. Fast forward to 2018 and Andrew receives an 80 kilo delivery of fresh tomatoes from the Isle of Wight every week from the start of the season in April, right up until mid-September. “It’s so important to deliver good quality, seasonal food. I’d never serve a tomato salad in the middle of November because the ingredients would not be the same at this time of year.” They form the basis of several recipes served in The Glasshouse and The Stables, including the chef’s famous tomato salad. While a small selection are slow roasted overnight for garnishes, others are used in the potato al forno, which is served with rosemary and olive oil. “I don’t tend to use the tomatoes in complex dishes, because the flavour will be lost. When you have good quality ingredients, simplicity is enough to make a dish taste fantastic,” says Andrew. These famous tomatoes will be a hero veg in our menu prepared by Deborah Durrant, the international chef who has carved a prolific career as plant based raw food chef catering to high end Spas, celebrities but also sharing her knowledge with aspiring raw food chefs with her culinary academy.Our Isle of Wight deliveries are made using our own fleet and all other deliveries are made using DPD. We are unable to offer a next day delivery service. There are always logistical challenges when being based on an Island. A large portion of our customer base is on the South Coast and London. That stretch of water means we need to be business smart and plan ahead. However, because we are Island based, we have various mindful business practices such as a closed loop system that means that we ensure every natural resource is utilised and waste managed effectively. Rainwater for example is a precious resource that we harvest from the gl asshouse roofs and store in reservoirs, totalling 100million litres of water. This water is then used in to irrigate the crops. We also recirculate the drain water from the irrigation, sterilise it and reuse it so nothing is wasted. Cut the tomatoes however you wish (lengthways, halves, slices or quarters), place into a small salad bowl, sprinkle with other a touch of sea salt, tear in a few basil leaves and drizzle in 75 ml of olive oil, toss the mix together and leave for a few minutes. Stir in the rice and cook for a minute and then add the blended tomatoes, a little at a time, stirring, until the liquid is absorbed. This should take 20-30 minutes. Heat the olive oil in a frying pan on a low heat and cook the onion and garlic. Cook until softened, stirring.

Add the tomatoes, cut side down, to the pan, and warm through on a gentle heat for 2-3 minutes, then flip over and cook for a further 2-3 minutes, depending on the ripeness of the fruit.Next add the shallots, garlic, vinegar, coriander, oil, lime juice and salt and pepper mix well. At the last second add the tomatoes and gently fold in. After his first successful trip, the supplier became a firm favourite for Andrew, and he’s kept that strong relationship going since joined the culinary team at The Grove. Just like any other business, he says trust is key, and he knows he can rely on The Tomato Stall to produce the very best. One of the year's highlights is the receiving of the first delivery of "The Isle of Wight" tomatoes in Spring. Everybody is waiting, and asking, "when do those tomatoes start?" The quality, the service received, and especially the taste is outstanding. Second to none." Slice the top off the tomatoes, reserving the lid, and use a small sharp knife and a spoon to remove the flesh, juice and seeds into a bowl. Make sure not to scoop too close to the walls of the tomato otherwise they will collapse in the oven.