Tomatoes 500g - Certified Organic

Certified organic tomatoes, dense and full of flavour. They hold their shape when cooked and taste just as good sliced raw.

As the Northern Rivers warms up, a plate of sliced tomatoes with olive oil and salt is about as good as lunch gets.

Tomatoes are starting to come good again as spring warms up, and these are the ones I use for both salads and sauces.

In the kitchen

• Sliced with basil, olive oil and salt
• Roasted on the vine with garlic until jammy
• Cooked down into a quick pasta sauce
• Chopped into a bruschetta mix

How to prepare

Wash just before using. Slice with a serrated or very sharp knife so the flesh doesn't squash.

Spring recipe: Roast tomatoes on toast

Roast tomatoes on the vine with olive oil, garlic and salt at 200°C for 15 to 20 minutes, until they start to burst. Pile onto toast spread with ricotta and finish with basil and cracked pepper.

How to store

Keep them on the bench, not in the fridge, until they're ripe. If you're not ready to use them, the fridge will buy you a few more days.

Sold in 500g portions, approx. 3 to 4 tomatoes.