The Tomato Stall Mixed Heritage Tomatoes, 1.5kg

Product Information

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 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. Travelling the world and eating as much food as possible. I’ve always taken inspiration from global cuisine. I still believe there is more we can do to elevate this traditional fruit.

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. 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." Covid-19 certainly presented some challenges. A significant part of our business serviced eateries up and down the country however, we were able to turn a negative into positive and transform our online home delivery service by activating a subscription service that allowed our customers to get farm fresh produce straight to their door. The reaction was incredible, and we have created new jobs based on this opportunity.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." 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"

DPD deliveries are made between 8am – 6pm, Tuesday to Friday. For weeks containing Bank Holidays, deliveries are made Wednesday to Friday only. Walking around the glasshouses, it’s clear that every single element of tomato growing has been painstakingly reviewed and improved to become the best it can be. Different types of glass are used in different types of glasshouses to benefit different types of tomatoes. An AI system reads the amount of sunlight multiple times a second and adjusts other variables accordingly. CO2 is pumped into the glasshouses and humidity is controlled. The Tomato Stall is even experimenting with special LED lights developed by Philips to see how they can benefit the fruits. But despite all these cutting-edge methods, the business is actually incredibly sustainable, and relies on nature just as much as technology to produce the best tomatoes it can. Remove the pan from the heat and top each tomato with a little yoghurt, lemon zest, sea salt and chopped parsley.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. We’re the biggest grower of organic tomatoes in the UK and around thirty percent of our tomatoes are organic, but the only difference between our organic and non-organic crop is that our non-organic tomatoes are grown in coconut husks rather than soil,’ says Paul. ‘That means we can’t use pesticides, so we turn to natural solutions instead. Our glasshouses contain their own little ecosystems, with bees pollinating the plants and natural predators eating all the mites and flies which could destroy the tomatoes. Someone walks round every glasshouse each week to make sure the ecosystem is perfectly balanced, introducing new bugs as and when they’re needed.’ 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. 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.

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. That’s really difficult, it really depends on the time of year. Right now, we are loving our heritage tomatoes with fresh burrata and asparagus. Perfectly seasonal, high quality ingredients that need little help to make them sing on the plate. 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. 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.Place the sherry vinegar, honey, ground coriander, olive oil, salt and pepper into a bowl and mix well then add the tomatoes and coat.

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. This year has brought unprecedented challenges for all industries, but we’re delighted to have been able to maintain our operations and supply from the Isle of Wight. For me, tomatoes capture the taste of sunshine and good food brings people together, so we hope our tomatoes are enjoyed over many a dinner table this summer. The process for developing a new variety is always intense – each year we trial over 120 varieties and usually only one or two make it through to match our standards on taste and quality. We’re already looking ahead to what we will create for 2021 and 2022, so we look forward to sharing more innovation with M&S customers in the years to come!”

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. 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. 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. 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.