{"title":"Tomatoes","description":"\u003cp style=\"text-align: center;\"\u003eThe tomato is one of the most compromised ingredients in the food supply chain — bred for shelf life, harvested under-ripe, ripened artificially in transit. The result is a fruit that looks the part but delivers very little in the way of flavour.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eEvery variety in this collection is sourced from specialist growers in France and Italy, harvested at or close to peak ripeness, and delivered to order during a strictly seasonal window. The difference is not marginal — it is the difference between a tomato that tastes of something and one that does not.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThe collection spans seven varieties across the season: San Marzano, Datterini, Vesuvio Pomodoro, Marmande, Provence tomatoes, Cherrystar baby vine, and Le Jardin Rabelais cherry vine. Each has a distinct character, a specific culinary application, and a provenance worth knowing.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eThe Varieties\u003c\/h3\u003e\n\u003ch4 style=\"text-align: center;\"\u003eSan Marzano\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eThe most famous cooking tomato in the world — a long, plum-shaped Italian variety grown in Campania and the reference point for any serious pasta sauce, ragù or braise. Dense, low in seeds, with thick flesh and a balanced sweet-acid flavour that concentrates beautifully under heat. Not a tomato to eat raw — bred for cooking, and cooked is where it excels.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e June to August.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eDatterini\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eSmall Italian plum tomatoes — the name translates as \"little dates\" — with an exceptionally high sugar content and a thin skin that suits both raw eating and quick cooking. One of the sweetest tomatoes in the collection. Excellent halved in a salad, blistered quickly in a hot pan with olive oil and garlic, or slow-roasted until concentrated and jammy.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e April to October.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eVesuvio Pomodoro\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eGrown on the volcanic slopes of Mount Vesuvius in Campania — one of the most distinctive growing environments for tomatoes in Europe. The mineral-rich volcanic soil produces a tomato with an intense, complex flavour unlike anything grown on more conventional land. The variety most associated with the area is the \u003cem\u003ePiennolo del Vesuvio\u003c\/em\u003e, traditionally vine-hung to continue ripening after harvest. These are tomatoes with a genuine sense of place — worth planning around when they're in season.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e July and August only.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eMarmande\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eA large, ribbed French heritage variety from Provence. Irregular in shape, deeply flavoured, with a good balance of sweetness and acidity and a dense, meaty flesh.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e May to September.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eProvence Tomatoes\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eA broader selection of large heritage varieties grown in Provence — Rose de Berne, Black Krim, Coeur de Boeuf, Copia, Moya, Marmande — rotating with what's at its best at harvest. Each has a distinct colour, texture and flavour profile. Together they make one of the most visually striking salads possible with almost no effort beyond slicing.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e June to September.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eCherrystar\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eBelgian cherry vine tomatoes — small, sweet, consistent, available for most of the year. A producer whose name is on the variety as well as the box.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eLe Jardin Rabelais\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eA French specialist known for flavour depth rather than purely cosmetic quality, harvesting at the right moment rather than to logistics schedules. The more flavourful of the two cherry vines when in season.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e summer months.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eHow To Cook\u003c\/h3\u003e\n\u003ch4 style=\"text-align: center;\"\u003eFor Pasta Sauces \u0026amp; Long-Cooked Dishes\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eSan Marzano is the first choice — dense flesh, low seed count, and a concentrated flavour that holds up under heat. Datterini work well in quicker, sweeter sauces. Vesuvio Pomodoro, when in season, adds a mineral depth to a simple tomato sauce that's worth trying.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eFor Salads \u0026amp; Raw Eating\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eMarmande and the Provence tomatoes need nothing beyond olive oil, flaky salt, and time at room temperature. Datterini and both cherry varieties are excellent halved in a salad or served simply as they are.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eFor Roasting\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eDatterini blistered in a hot pan with olive oil and garlic. Cherrystar roasted on the vine alongside fish or meat. San Marzano halved and slow-roasted at low heat until concentrated and caramelised.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eFor Bruschetta \u0026amp; Simple Appetisers\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eMarmande or Provence tomatoes roughly chopped with olive oil, torn basil and good bread. Datterini or Cherrystar halved with a little shallot and red wine vinegar for a quicker version.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eWine Pairings\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eLight, acidic whites work best alongside tomato dishes — a Vermentino, a young Côtes de Provence rosé, or a Greco di Tufo. For cooked tomato sauces, a Sangiovese-based red such as Chianti is the classic match.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eStorage\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eThe single most important rule with tomatoes is to keep them out of the refrigerator. Cold temperatures destroy the volatile compounds responsible for tomato flavour and produce the mealy, flavourless texture familiar from poorly stored tomatoes. Store at room temperature, out of direct sunlight, and eat within 3 to 5 days of delivery depending on ripeness on arrival.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eIf tomatoes arrive slightly under-ripe, leave them at room temperature — stem side down — and they will continue to ripen over 1 to 2 days. Do not place in a sunny windowsill, which can cause uneven ripening and skin splitting. A bowl on the kitchen counter is ideal.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eBy variety: San Marzano and Datterini are more robust than the larger heritage varieties and will hold for up to 5 days. Marmande and Provence tomatoes are best used within 2 to 3 days. Vesuvio Pomodoro should be used promptly — the season is short and the flavour is at its best immediately. Cherrystar on the vine holds well for up to a week.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eHow To Tell If A Tomato Is Ripe\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eA ripe tomato gives slightly under gentle pressure — it should not be hard or rock-firm, nor should it collapse. The skin should be taut and the colour deep and even. Smell is a reliable indicator — a ripe tomato has a distinctive, faintly sweet aroma at the stem end. For heritage varieties like Marmande and Vesuvio Pomodoro, some surface irregularity and cracking around the stem is normal and not a quality issue.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eSeasonality\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eThe tomato collection is strictly seasonal — every variety grown in its natural outdoor season, none available year-round with the exception of Cherrystar. This is deliberate: outdoor, seasonally grown tomatoes develop more flavour than year-round greenhouse equivalents, and restricting availability to the natural season is what makes the collection worth stocking.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThe height of the collection is July and August, when the full range is in season simultaneously. This is the moment to order across varieties — a selection of San Marzano, Vesuvio Pomodoro, Datterini and Provence tomatoes together covers every culinary application and produces one of the most flavourful weeks of cooking possible.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eSourcing\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eThe tomato industry at commodity scale is one of the most intensive in European agriculture — high-input, year-round greenhouse production, harvested under-ripe for logistics rather than flavour. The varieties in this collection sit at the opposite end of that spectrum. Every variety is grown outdoors in its natural season by producers who treat tomato growing as a craft rather than a volume exercise.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eWe do not substitute with out-of-season supply when varieties finish, and we do not list tomatoes outside their natural growing window.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eDelivery\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eUK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" dir=\"ltr\"\u003e \u003c\/p\u003e","products":[{"product_id":"provence-tomatoes","title":"Polène Provence Tomatoes","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA mixed selection of heritage tomato varieties grown by Polène — a collective of five growers in Provence, founded in 2021. The mix typically includes varieties such as Rose de Berne, Black Krim, Coeur-de-Boeuf, Copia, and Moya, though the exact composition changes depending on what is at its best at the time of picking. These are full-sized tomatoes, not cherry or baby varieties — expect a mix of shapes, sizes, and colours in the same kilo.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe point of heritage tomato varieties — as opposed to modern commercial cultivars — is that they were selected over generations for flavour rather than for shelf life, uniform appearance, or transport durability. A Rose de Berne is a thin-skinned pink tomato with a soft, almost melting flesh and a sweetness that has very little acidity behind it. A Black Krim is a dark, almost mahogany-skinned variety from the Black Sea region with a deeper, more savoury, umami-heavy flavour and a denser texture. A Coeur-de-Boeuf (ox heart) is large, ribbed, meaty, and low in juice — it slices into thick steaks rather than collapsing into water. Each variety brings something different to the plate, which is why a mixed selection is more interesting to eat than a kilo of identical fruit.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe trade-off with heritage varieties is always the same: the flavour is better but the fruit is more fragile, less uniform, and does not last as long. These are not tomatoes to buy and leave in the fridge for a week. Store at room temperature and eat within a few days. The skins may be thinner, the shapes irregular, and the odd blemish is normal — none of which affects what matters, which is the flavour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Polène — Provence, France.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mixed heritage tomatoes.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Room temperature. Use within a few days.\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":54301383786881,"sku":"PROVTOM-1","price":13.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/FE0C5985-BB8D-4088-B098-D8A51E5CFC22_1_201_a.jpg?v=1750935533"},{"product_id":"le-jardin-rabelais-cherry-tomatoes","title":"Jardin Rabelais Cherry Tomatoes","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCherry vine tomatoes from Jardin Rabelais, a French grower based in the south-west. These are thin-skinned, juicy, and noticeably sweeter than the cherry tomatoes most UK consumers are used to — grown under glass for flavour rather than shelf life or transport resilience, which is why they do not appear in mainstream retail.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe sugar-to-acid ratio is high but balanced — sweet without being flat, with enough acidity to keep the flavour interesting. Eaten raw, the skin bursts cleanly and the juice is concentrated. The aroma when you open the punnet is distinctly tomato-plant — green, peppery, and warm — which comes from the volatile compounds in the vine and calyx that indicate the fruit was picked at full ripeness rather than gassed after harvest.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese work well eaten straight from the punnet at room temperature, which is how they are best. They are also good halved in a simple salad with olive oil, flaky salt, and torn basil — the thin skin means they absorb a dressing quickly. If you want to cook them, a fast roast at high heat (220°C, 10–12 minutes) concentrates the sugars and collapses the skins without turning them to paste. They pair naturally with burrata, good olive oil, and bread, or tossed through pasta with garlic and chilli at the last moment.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStore at room temperature, not in the fridge — cold storage kills the volatile compounds that give these their aroma.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Jardin Rabelais — a specialist tomato grower in south-west France.\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":40593460330601,"sku":"JARDCT500","price":9.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/LEJARDINRABELIASCHERRYVINETOMATOES_FINE_WILDUK.jpg?v=1745999490"},{"product_id":"san-marzano-tomato","title":"San Marzano Tomatoes P.D.O.","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSan Marzano tomatoes (\u003cem\u003eSolanum lycopersicum\u003c\/em\u003e) — the plum tomato from the volcanic plains south of Vesuvius that has become the benchmark for sauce-making worldwide. These hold P.D.O. (DOP — Denominazione di Origine Protetta) status, meaning they are grown within the designated area around San Marzano sul Sarno near Naples, in the mineral-rich volcanic soil that defines the variety's character. The combination of that soil, the Mediterranean climate and the specific growing conditions of the Sarno valley produces a tomato with a flavour profile that has never been convincingly replicated elsewhere.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSan Marzano tomatoes are longer and more pointed than standard plum varieties, with a thicker flesh, fewer seeds and less water content. The flavour is concentrated, sweet and notably low in acidity — which is exactly why they became the foundation of classic Neapolitan sauce. Where other tomatoes need sugar to compensate for sharpness, a good San Marzano does not. The dense, meaty texture breaks down into a smooth, rich sauce with minimal effort: crush by hand, cook gently with garlic and olive oil, and the tomato does the rest. They are equally good eaten fresh — sliced into salads, on bruschetta, or simply with salt and olive oil — though their reputation rests on what happens when they meet a pan.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Italy (Campania — P.D.O.)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e San Marzano tomatoes (\u003cem\u003eSolanum lycopersicum\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store at room temperature. Refrigeration dulls the flavour and alters the texture. Use within four to five days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":41181778608233,"sku":"SANMAR1","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/BuySanMarzanoTomatoesUK_FINE_WILD.jpg?v=1736601206"},{"product_id":"versuvio-pomodoro-tomatoes","title":"Vesuvio Pomodoro Tomatoes","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGrown on the volcanic slopes of Mount Vesuvius in Campania, where the soil is rich in potassium, phosphorus, and trace minerals deposited by centuries of eruptions. This mineral composition is not incidental — potassium in particular plays a direct role in sugar accumulation in the fruit, which is why tomatoes grown in volcanic soils tend to produce a naturally sweeter, more concentrated flavour than those grown in conventional agricultural land.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese are a traditional Vesuvian variety, arriving as a mix of green and red fruit. Some will be fully ripe on arrival, others will need a few days on a sunny windowsill to colour up and soften — this is normal and intentional, as it extends the eating window across several days rather than everything being ripe at once. Expect cosmetic imperfections — cracked or scarred skin is characteristic of field-grown Vesuvian tomatoes and has no bearing on flavour. If anything, the cracking is a sign that the fruit has been left on the vine long enough for the sugars to concentrate, which causes the skin to split as the flesh expands.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe flavour profile is low in acidity relative to most fresh tomatoes, with a rounded sweetness and a savoury depth that makes them as good eaten raw as they are cooked down into sauce. The flesh is dense and meaty with a high ratio of pulp to juice and seed, which is what makes Vesuvian varieties so well suited to slow cooking — they reduce into a thick, intensely flavoured sauce without needing hours of evaporation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Slopes of Mount Vesuvius, Campania, Italy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pomodoro tomatoes (\u003cem\u003eSolanum lycopersicum\u003c\/em\u003e).\u003c\/p\u003e","brand":"PATRICKS PRODUCE","offers":[{"title":"Default Title","offer_id":41872387670121,"sku":"VESTOM1000","price":16.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/VesuvioTomatoes_VersuviusPomodoro_FINE_WILD.jpg?v=1727952039"},{"product_id":"italian-baby-tomato-mix","title":"Italian Baby Tomato Mix","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA hand-selected mix of four Italian baby tomato varieties, each bringing a different colour, shape, and flavour profile. The mix typically includes Black Carmona, Yellow Datterino, Zabrina (green-red striped), and Red Fiorentino — though the exact composition may vary depending on availability and season.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe point of a mixed selection is not just visual. Different varieties carry different sugar-to-acid ratios, different flesh densities, and different levels of the volatile compounds that give tomatoes their aroma. A Black Carmona has a deeper, more savoury, almost umami-heavy flavour with lower acidity — the dark pigmentation comes from anthocyanins in the skin, the same compounds found in blueberries and red wine, layered on top of the usual carotenoids. A Yellow Datterino is at the opposite end: high sugar, low acid, bright and clean. The Zabrina — striped green and red — sits in between, with a firmer texture and a sharper, more herbaceous quality. The Red Fiorentino is a classic round cherry type, balanced and juicy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEaten together in a salad, the different varieties create a range of flavour and texture that a single variety cannot. Each tomato bursts differently — some sweeter, some sharper, some more savoury — which is what makes mixed tomato salads work in a way that a bowl of identical cherry tomatoes does not.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStore at room temperature. Refrigeration dulls the aromatic compounds across all varieties. Serve with olive oil, flaky salt, and nothing else if they are good enough — which they should be.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Italy\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mixed baby tomatoes (Black Carmona, Yellow Datterino, Zabrina, Red Fiorentino).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"NON STOCK","offers":[{"title":"Default Title","offer_id":53993097625985,"sku":"ITATOM500","price":10.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/PremiumItalianBabyTomatoMix_HeritageVarieties_FINE_WILDUK.jpg?v=1737452046"},{"product_id":"arcobaleno-datterini-tomatoes","title":"Arcobaleno Datterini Tomatoes","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDatterini are a southern Italian tomato variety — small, elongated, and named \u003cem\u003edatterino\u003c\/em\u003e (\"little date\") for their shape and their sweetness. They have one of the highest natural sugar contents of any tomato type, with a correspondingly low acidity that makes them taste noticeably sweeter than a standard cherry tomato even before cooking. The flesh is thick relative to the seed cavity, which means more substance and less water — a ratio that matters both for eating raw and for making sauces.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe thick skin is a feature, not a drawback. It gives the fruit a clean snap when bitten into raw and helps the tomato hold its shape when roasted or sautéed rather than collapsing immediately into liquid. This is why datterini are favoured in professional kitchens for pasta sauces where you want bursts of intact tomato alongside a concentrated base — halve them, sear cut-side down in a hot pan with olive oil, and they caramelise quickly without disintegrating.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe yellow variety in particular tends to run slightly sweeter and less acidic than the red, with a milder, more floral character. The colour holds when cooked, which makes them visually useful as well as good to eat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStore at room temperature. Like all tomatoes, refrigeration dulls the volatile compounds that give them their aroma.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Italy\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":54336973439361,"sku":"ITDATT500","price":8.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/DATTERINITOMATOES_FINE_WILDUK.jpg?v=1748333327"},{"product_id":"marmande-tomatoes","title":"Marmande Tomatoes","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMarmande tomatoes (\u003cem\u003eSolanum lycopersicum\u003c\/em\u003e) — one of France's best-known heirloom beefsteak varieties, grown by the Polène collective in Provence. The Marmande takes its name from the town of Marmande in Lot-et-Garonne, where it originated, but it is now cultivated across the south of France wherever the conditions suit it. These are large, irregularly shaped tomatoes with deep ribbing, a vivid red skin and a dense, meaty flesh that has less juice and fewer seeds than most varieties. The flavour balances sweetness and acidity without either dominating — a tomato that tastes like a tomato should.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePolène is a collective of five farms in Provence, founded by Alexandre Ricaud in 2021 and built on the Ricaud family's three decades of market gardening in the Vaucluse. They use crop rotation, biological pest control and organic fertilisers rather than conventional pesticides. The Marmande variety suits their approach: it is a robust heritage tomato that develops genuine complexity when grown slowly in Provençal conditions. These tomatoes are picked just before full ripeness to survive transit — leave them at room temperature for two to three days and they will finish ripening with their full flavour intact.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Polène (Alexandre Ricaud), Provence\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Marmande tomatoes (\u003cem\u003eSolanum lycopersicum\u003c\/em\u003e)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Do not refrigerate until fully ripe. Leave at room temperature out of direct sunlight for two to three days to complete ripening. Once ripe, refrigerate and use within a few days.\u003c\/p\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":54336968425857,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/537C8813-1F6B-4801-84B7-C40368F61C87_1_201_a.jpg?v=1750935495"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/collections\/Premium_Vegetables_Salads_FINE_WILD_Restaurant-Quality_Produce_37aaebe6-1ffe-4e23-848a-056b25489a37.jpg?v=1777111327","url":"https:\/\/www.fineandwild.com\/collections\/tomatoes.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}