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We get our cherry tomatoes from a number of different growers but when the UK season is over we rely on our growers in South of Spain such as Luis Olcina but many are also grown in the nutrient rich soil of south east Sicily between Mount Etna and the Mediterranean. Vittorio based in Marina di Ragusa is a specialist grower and raises many of the more beautiful and unusual varieties of tomato. We work with this company throughout the season and also take melons and peppers for our boxes too.
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.