Marmande Tomatoes

Name: Marmande Tomatoes
Brand: LE MARCHE
Price: 14.00 GBP
Availability: InStock

£14.00

Net: 1kg± (3–4 tomatoes) Grown by Polène collective, five farms in Provence Ribbed, dense and meaty — low seed, low juice

France's great beefsteak tomato — ribbed, dense, and balanced between sweetness and acidity. Grown by the Polène collective in Provence using biological pest control and organic methods. Ripen at room temperature for two to three days before eating.

Marmande Tomatoes

£14.00

Marmande tomatoes (Solanum lycopersicum) — 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.

Polène 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.

Producer: Polène (Alexandre Ricaud), Provence

Ingredients: Marmande tomatoes (Solanum lycopersicum)

Storage: 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.

Allow to ripen fully at room temperature before use — the tomatoes are picked just before peak ripeness and need two to three days on the counter. They are ready when the skin yields gently to pressure and the colour has deepened.

To serve raw: slice thickly and season with flaky sea salt and good olive oil. The dense flesh and low juice content mean the slices hold their shape on the plate. Pair with burrata, fresh basil, or simply on their own.

For tomates farcies: halve, scoop out the centre, stuff with seasoned breadcrumbs, herbs and garlic, and bake at 180°C until the filling is golden and the tomato has softened but still holds its shape.

For slow roasting: halve or quarter, place cut-side up on a tray with olive oil, salt and thyme. Roast at 140°C for 45 minutes to an hour until the edges are concentrated and the flesh is intensely sweet. Use on toast, through pasta, or alongside fish.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

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Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Marmande tomatoes (Solanum lycopersicum) — 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.

Polène 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.