out of season

Vesuvio Pomodoro Tomatoes

Name: Vesuvio Pomodoro Tomatoes
Brand: NON STOCK
SKU: VESTOM1000
Price: 16.50 GBP
Availability: OutOfStock

£16.50

Net: 1kg ☆ Staff Choice ☆ Volcanic Soil, Vesuvius

A traditional Vesuvian tomato grown in mineral-rich volcanic soil on the slopes of Mount Vesuvius. Dense, meaty flesh with concentrated natural sweetness and low acidity — exceptional raw with olive oil and salt, or cooked down into a rich, thick sauce that needs very little else.

Grown 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.

These 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.

The 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.

Origin: Slopes of Mount Vesuvius, Campania, Italy.

Ingredients: Pomodoro tomatoes (Solanum lycopersicum).

At their simplest and arguably their best, slice thickly onto toasted ciabatta or sourdough, drizzle with good extra virgin olive oil, scatter with torn basil, flaky sea salt, and a crack of black pepper. Let them sit for a minute so the juices soak into the bread. This is the kind of tomato that makes bruschetta worth eating.

For sauce, halve and roast cut-side down at 180°C for 25–30 minutes until collapsed and lightly charred, then crush with a fork. The dense flesh means you get a thick, rich sauce without long reduction times. Alternatively, chop roughly and cook down slowly in olive oil with garlic and a pinch of salt for 30–40 minutes — the low acidity means you should not need sugar.

For a ragù, use as the base in place of tinned tomatoes — the flavour is noticeably deeper and rounder. They also work well halved and slow-roasted at 120°C for two to three hours with olive oil and thyme for a concentrated, almost semi-dried result that keeps in the fridge for a week.

If any fruit arrives firm and green, leave at room temperature in sunlight for two to three days until softened and coloured. Do not refrigerate unripe tomatoes — cold storage halts the ripening process and dulls flavour.

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

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

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

Grown 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.

These 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.

The 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.

Origin: Slopes of Mount Vesuvius, Campania, Italy.

Ingredients: Pomodoro tomatoes (Solanum lycopersicum).

Preparation / Cooking

At their simplest and arguably their best, slice thickly onto toasted ciabatta or sourdough, drizzle with good extra virgin olive oil, scatter with torn basil, flaky sea salt, and a crack of black pepper. Let them sit for a minute so the juices soak into the bread. This is the kind of tomato that makes bruschetta worth eating.

For sauce, halve and roast cut-side down at 180°C for 25–30 minutes until collapsed and lightly charred, then crush with a fork. The dense flesh means you get a thick, rich sauce without long reduction times. Alternatively, chop roughly and cook down slowly in olive oil with garlic and a pinch of salt for 30–40 minutes — the low acidity means you should not need sugar.

For a ragù, use as the base in place of tinned tomatoes — the flavour is noticeably deeper and rounder. They also work well halved and slow-roasted at 120°C for two to three hours with olive oil and thyme for a concentrated, almost semi-dried result that keeps in the fridge for a week.

If any fruit arrives firm and green, leave at room temperature in sunlight for two to three days until softened and coloured. Do not refrigerate unripe tomatoes — cold storage halts the ripening process and dulls flavour.

Delivery

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

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

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

Order Before 2pm For Uk Next Day Delivery

SELECT YOUR DELIVERY DATE AT CHECKOUT

OVER 3000 5* Reviews