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These sweet cherry toms come from Vittorio Gona in Sicily. Vittorio is most famous for growing all of our tomatoes (the funny ones, like heirloom and yellow cherry tomatoes) and he's just as brilliant at growing beetroot. A man of many talents, when he's not growing organic veg, Vittorio loves going out on his little boat to fish in his spare time.
Tomatoes absolutely love sunbathing, so leave them on the windowsill if they need ripening. Or, pop them in the fridge in a paper bag or in their punnet if they’re already ripe, and take them out a few hours before you eat or cook with them – they taste much better at room temperature. An excellent tip for almost-over cherry tomatoes is to pop them in the freezer, ready to be defrosted and used in sauces whenever you need them. Give your tomatoes a quick rinse before popping whole in your salads. A good tip for removing the skin (some recipes ask for this) is to place the tomatoes in very hot water and wait till the skin begins to peel away naturally, remove and, when cool enough, peel completely. The older the tomato, the softer it is.