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We get our tomatoes from a number of different growers but this vined beauties are currently coming from Campojoyma Based in Almeria, Spain. They are one of our main suppliers of veg from the Mediterranean, keeping us full on watermelons, tomatoes, peppers and courgettes. This family run business headed up by dad, Jose, has been organic since 2005. They also work closely with a range of farmers from Carchuna to San Javier, where both the area and the climate are key factors in providing top quality fruit and veg throughout the year.
Tomatoes absolutely love sunbathing, so leave them on the windowsill if they need ripening. Or, pop them in the fridge 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. Give your tomatoes a quick rinse before slicing for your salad. 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.