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Author: Amy Riley

Tomatoes Transitioning from Winter to Spring: 3 Things to Know

Posted on by Amy Riley

As winter slowly gives way to spring, tomatoes follow their own rhythm, transitioning from the hardier imported varieties we rely on in the colder months to the fresh, homegrown options that define warmer weather. The change in seasons brings a shift in tomato availability, flavour, and ways to use them in our kitchens. Here are three things to know about tomatoes as they transition from winter to spring:

1. The Rise of Greenhouse-Grown Tomatoes

As winter fades, greenhouse-grown tomatoes become more abundant. These tomatoes are nurtured in controlled environments, where the temperature, humidity, and light are carefully managed. While they might not have the rich flavour of summer’s sun-kissed tomatoes, greenhouse-grown varieties such as vine-ripened and beefsteak tomatoes begin to show up in supermarkets around early spring.

These tomatoes often have a firmer texture and a mild, slightly tangy taste, making them perfect for dishes like fresh salads, sandwiches, or as toppings for pizzas. They are the bridge between the end of winter’s reliance on imported varieties and the fresh bounty of the spring harvest.

2. Early Spring Tomatoes in the Ground

While we may still be experiencing chilly temperatures in early spring, many farmers are starting to plant early-season varieties of tomatoes in greenhouses and polytunnels. These crops are protected from the cold and can begin to produce fruit in the more temperate conditions of late March to early April.

Early-season tomatoes, such as small cherry and plum varieties, are typically the first to ripen. They might not be as sweet as their summer counterparts, but their bright, tangy flavour adds a burst of freshness to dishes, like pasta salads, or even as a topping for toasted sourdough bread. As the days grow longer and sunnier, these tomatoes will gradually begin to develop that sweet, summery taste we all crave.

3. The Shift Toward Fresh, Seasonal Dishes

The transition from winter to spring also means the shift toward lighter, fresher dishes using seasonal ingredients. As early spring tomatoes become available, they begin to play a key role in meals that celebrate the changing seasons. Fresh tomato salads, vibrant salsas, and light pasta dishes are perfect for welcoming the arrival of spring.

This is also the time when tomatoes really shine in dishes like shakshuka (tomato and egg skillet), where their natural sweetness pairs beautifully with the richness of eggs and spices. As we move into spring, it’s the perfect moment to start incorporating more raw, uncooked tomato dishes that highlight their fresh, zesty flavour.

As we move toward the summer months, the best is yet to come!

Spaghetti Arrabbiata

Posted on by Amy Riley

This simple, spicy Italian dish features crushed tomatoes, garlic, and red pepper flakes, creating a bold and vibrant sauce. The heat warms you up in winter, while the tangy tomato sauce clings beautifully to the pasta.

Ingredients:

  • 2 tbsp olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp red pepper flakes (adjust to taste)
  • 1 can (28 oz) crushed tomatoes
  • 1 lb spaghetti
  • Fresh parsley, chopped (optional)
  • Parmesan cheese, grated

Method:

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Add the spaghetti and cook according to the package instructions until al dente (usually 8-10 minutes).
  • Reserve 1 cup of pasta water, then drain the spaghetti and set it aside.

Step 2: Prepare the Arrabbiata Sauce

  • While the pasta is cooking, heat 2 tbsp olive oil in a large pan over medium heat.
  • Add the thinly sliced garlic and sauté for 1-2 minutes until golden and fragrant. Be careful not to burn it.
  • Stir in 1/2 tsp red pepper flakes (adjust to your spice preference) and cook for 30 seconds to release the heat.
  • Add the can of crushed tomatoes and stir well. Simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly.

Step 3: Combine the Pasta and Sauce

  • Add the cooked spaghetti to the sauce and toss to coat evenly.
  •  If the sauce seems too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency.
  •  Taste the sauce and season with salt as needed.

Step 4: Garnish and Serve

  • Divide the spaghetti arrabbiata into serving bowls.
  • Garnish with chopped fresh parsley for a pop of colour and flavour.
  • Sprinkle with grated Parmesan cheese if desired.
  • Serve immediately with a side of garlic bread or a fresh salad for a complete meal.

Three Things You Didn’t Know About Tomatoes

Posted on by Amy Riley

Tomatoes are a staple in kitchens worldwide, but how much do you really know about this vibrant, versatile fruit? While we often think of tomatoes as just a salad or sauce ingredient, there’s so much more to these ruby-red gems than meets the eye. From their fascinating history to their health benefits, here are three surprising things you probably didn’t know about tomatoes:

1. Tomatoes Are Technically a Fruit, Not a Vegetable

It’s a common misconception that tomatoes are vegetables, but in reality, they are classified as fruits! More specifically, tomatoes are a type of berry. According to botanical definitions, fruits are the mature ovary of a flowering plant, typically containing seeds. Since tomatoes grow from the flowering part of the plant and contain seeds, they meet the criteria of a fruit.

This distinction became a topic of legal debate in the US in 1893. The Supreme Court ruled in Nix v. Hedden that tomatoes should be taxed as vegetables for tariff purposes, even though they are scientifically fruits. So, next time someone asks if you prefer vegetables or fruits, you can cheekily tell them tomatoes count as both!

2. Tomatoes Were Once Considered Poisonous

For centuries, tomatoes were met with suspicion in Europe, and in fact, they were believed to be poisonous. When they were first introduced from the Americas in the 1500s, many people were wary of eating them, partly because of their resemblance to the toxic nightshade family (which includes belladonna, a poisonous plant). In the 18th century, aristocrats even used porcelain dishes to serve tomatoes, and the acidity of the fruit would leach lead from the plates, contributing to widespread fear.

It wasn’t until the 19th century that tomatoes gained widespread popularity, especially in Italy, where they were embraced in Mediterranean cuisine. Over time, people learned to enjoy them without fear, and now tomatoes are one of the most beloved foods worldwide.

3. Tomatoes Are a Superfood for Your Skin

While tomatoes are widely known for their nutritional benefits, one of the lesser-known advantages is their ability to promote healthy skin. Tomatoes are packed with lycopene, a powerful antioxidant that gives them their red colour. Studies have shown that lycopene can protect the skin from UV damage, reduce the appearance of wrinkles, and improve overall skin texture.

In addition to lycopene, tomatoes are also rich in vitamin C, which helps stimulate collagen production and protect the skin from free radicals. So, the next time you’re enjoying a tomato-based dish, remember it’s not only doing good for your insides – it’s helping your skin stay radiant as well.

Tomatoes are far more fascinating than just a salad topping or pasta ingredient. From their fruit status and history of suspicion to their incredible skin benefits, these humble red fruits have a lot to offer. So, next time you bite into a juicy tomato or stir a pot of sauce, you can appreciate them even more, knowing the surprising history and health benefits behind them.

Valentine’s Special: Creamy Tomato Risotto with Garlic Prawns

Posted on by Amy Riley

This luxurious, creamy tomato risotto is a perfect dish to impress your loved one. The tangy richness of the tomato pairs beautifully with the delicate, garlicky prawns, creating an elegant and indulgent meal for two. Add a glass of wine and candlelight, and you’ve got romance on a plate.

Ingredients (Serves 2)

For the risotto:

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 can (400g) chopped tomatoes
  • 3 cups chicken or vegetable stock, kept warm
  • 1/4 cup Parmesan cheese, grated
  • 2 tbsp heavy cream (optional)
  • Fresh basil leaves, for garnish

For the garlic prawns:

  • 200g king prawns, peeled and deveined
  • 2 tbsp butter
  • 2 garlic cloves, finely chopped
  • 1/2 tsp chili flakes (optional)
  • Lemon juice, to taste

Method

Step 1 Make the risotto:

    • Heat olive oil in a large pan over medium heat. Sauté the onion until soft, then add the garlic and cook for 1 more minute.
    • Add the Arborio rice and stir to coat in the oil. Pour in the white wine and simmer until absorbed.
    • Stir in the chopped tomatoes. Begin adding the warm stock one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next. This should take about 20-25 minutes.
    • When the rice is tender and creamy, stir in the Parmesan cheese and heavy cream if desired. Season with salt and pepper.

Step 2 Prepare the garlic prawns:

      • In a separate pan, melt butter over medium heat. Add the garlic and cook until fragrant.
      • Toss in the prawns and cook for 2-3 minutes on each side until pink and cooked through. Sprinkle with chili flakes (if using) and finish with a squeeze of lemon juice.

Step 3 Plate and garnish:

        • Spoon the creamy tomato risotto onto plates and top with garlic prawns. Garnish with fresh basil leaves and a sprinkle of Parmesan.

Serving suggestion: Pair with a crisp white wine or rosé, and finish the meal with a chocolate dessert to make your Valentine’s Day truly unforgettable. ❤️

 

Three Reasons to Celebrate the Winter Tomato

Posted on by Amy Riley

Tomatoes might not be the first ingredient that comes to mind during the chilly month of February, but even in the colder months, they remain a versatile and essential part of our diets in the UK.

1. Imported Varieties Keep the Tomato Spirit Alive

While the UK’s growing season for fresh tomatoes peaks in summer, February offers a variety of high-quality imported tomatoes, especially from warmer climates like Spain, Morocco, and the Canary Islands. These tomatoes are grown sustainably in greenhouses or warmer fields, bringing the sun-kissed flavour of summer to your winter kitchen.

Look for cherry tomatoes, plum varieties, and on-the-vine options in your local supermarkets – they pack intense flavour even during the colder months. Plus, these tomatoes are perfect for slow-cooked dishes, where their sweetness deepens as they simmer.

2. A Nutritional Boost for Winter Wellness

Tomatoes are a fantastic source of vitamin C, potassium, and antioxidants like lycopene, which helps support your immune system and heart health – exactly what you need to fight off winter colds. Even in February, incorporating tomatoes into soups, stews, and roasted vegetable dishes can give you that extra boost of nutrition and flavour.

Hot, comforting dishes like tomato basil soup or baked pasta with a rich tomato sauce are the perfect way to stay warm and healthy in winter.

3. The Perfect Ingredient for Romantic Winter Meals

February is the month of Valentine’s Day, making tomatoes a key ingredient for romantic dinners at home. Whether it’s a bold and spicy spaghetti arrabbiata or a creamy tomato risotto, tomatoes are perfect for creating meals that feel indulgent yet wholesome.

For an elegant appetizer, consider bruschetta with roasted cherry tomatoes, basil, and olive oil – it’s simple yet bursting with flavour. Tomatoes add a vibrant, passionate red to your table, making them a fitting choice for celebrating love.

Tomatoes may not be the star of the UK’s seasonal produce in February, but they’re still a versatile and nutritious ingredient worth embracing. With high-quality imports, health benefits, and their role in comforting or romantic dishes, they’re a winter essential in their own right.

So, this February, grab some ripe tomatoes and let them brighten up your cold-weather meals – you’ll be glad you did!

Tomato Basil Soup with Cheese Croutons

Posted on by Amy Riley

This classic soup has a rich, velvety texture with the perfect balance of acidity from the tomatoes and sweetness from sautéed onions and garlic. Fresh basil brings a fragrant, herbaceous note. Adding grilled cheese croutons makes it a nostalgic, satisfying meal for cold February days.

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 can (28 oz) whole San Marzano tomatoes
  • 2 cups vegetable broth
  • 1/4 cup heavy cream (optional)
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper to taste
  • Bread, butter, and cheddar for grilled cheese

Method:

Step 1 – Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the diced onion and sauté for about 5 minutes, or until soft and translucent. Add the minced garlic and cook for another minute, stirring to avoid burning.

Step 2: Add tomatoes and simmer. Pour in the can of whole San Marzano tomatoes and crush them with the back of a spoon. Add 2 cups of stock (vegetable or chicken) and bring the mixture to a gentle simmer. Let it cook uncovered for about 20 minutes, stirring occasionally to let the flavours meld.

Step 3: Blend the soup. After simmering, use an immersion blender to blend the soup until smooth. If you don’t have one, let the soup cool slightly and blend in batches in a regular blender. Return the soup to the pan, stir in the chopped basil, and season with salt and pepper to taste. If desired, stir in 1/4 cup heavy cream for added richness.

Step 4: Make the cheese croutons. Preheat a non-stick pan over medium heat. Butter one side of each slice of bread. Place one slice (butter-side down) in the pan, add cheese on top, and sandwich with the other slice (butter-side up). Cook for 2-3 minutes on each side until golden and the cheese is melted. Remove from the pan, let cool for a minute, and cut into bite-sized croutons.

Step 5: Ladle the warm tomato basil soup into bowls. Top with the cheese croutons, a drizzle of olive oil, or an extra sprinkle of basil for garnish. Serve immediately and enjoy!

3 Reasons to Love Tomatoes

Posted on by Amy Riley

Tomatoes are one of the most versatile and beloved ingredients in kitchens worldwide. Whether you’re a foodie, a gardener, or just someone looking to eat healthier, tomatoes deserve a special spot in your life. Here are three quick reasons why tomatoes are amazing!

  1. Packed with Nutritional Goodness

Tomatoes are a nutritional powerhouse. They’re loaded with vitamins like C and A, as well as potassium and antioxidants like lycopene. These nutrients support heart health, boost your immune system, and even protect your skin from sun damage.

  1. Delicious and Versatile

Tomatoes can be enjoyed in countless ways — raw in salads, cooked into sauces, or even roasted for a rich, caramelized flavour. They’re the star of classics like pizza, pasta, and salsa, making them a staple in cuisines around the globe.

  1. Easy to Grow at Home

Tomatoes are beginner-friendly plants that thrive in gardens, greenhouses, or even pots on a sunny windowsill. With a little care, you can enjoy fresh, homegrown tomatoes all summer long. Plus, nothing beats the taste of a tomato picked straight off the vine!

Whether for their health benefits, flavour, or the joy of growing them, tomatoes are a true gem. Add more tomatoes to your meals and see why they’re loved by so many around the world!

Spicy Tomato and Chickpea Stew

Posted on by Amy Riley

January calls for meals that are hearty, wholesome, and warm. This spicy tomato and chickpea stew is the perfect way to use simple pantry ingredients to create a nourishing and flavourful dish. It’s ideal for Meatless Monday or any day you want a cosy, plant-based meal.

Ingredients (Serves 4)

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red chili, finely chopped (or 1 tsp chili flakes for heat)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 400g tin of chopped tomatoes
  • 2 tbsp tomato puree
  • 400ml vegetable stock
  • 1 tsp sugar (optional, to balance acidity)
  • 400g tin of chickpeas, drained and rinsed
  • 1 handful of fresh spinach or kale (optional)
  • Salt and freshly ground black pepper
  • A handful of fresh coriander, chopped (for garnish)
  • Crusty bread, couscous, or rice (to serve)

Method

Step 1 – Heat the olive oil in a large pot or deep skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and chili, cooking for another minute until fragrant.

Step 2 – Sprinkle in the smoked paprika and cumin, stirring well to coat the onion mixture. Add the tomato puree and cook for 1-2 minutes to intensify the flavour.

Step 3 – Pour in the chopped tomatoes, vegetable stock, and sugar (if using). Stir in the chickpeas, season with salt and pepper, and bring to a simmer. Reduce the heat to low and let the stew cook for 20-25 minutes, stirring occasionally, until it thickens.

Step 4 – If using spinach or kale, stir it into the stew during the last 5 minutes of cooking, allowing it to wilt into the sauce.

Step 5 – Ladle the stew into bowls and garnish with fresh coriander. Serve with crusty bread for dipping, or spoon it over fluffy couscous or rice for a heartier meal.

Cheesy Tomato and Beef Pasta Bake

Posted on by Amy Riley

This cheesy tomato and beef pasta bake is the ultimate comfort food. Packed with rich tomato flavour, tender pasta, and gooey cheese, it’s a meal that will satisfy your hunger and leave you feeling cosy and content.

Ingredients (Serves 4-6)

  • 300g pasta (penne, rigatoni, or fusilli work best)
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 500g lean minced beef (or plant-based mince for a vegetarian option)
  • 400g tin of chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sugar (optional, to balance acidity)
  • 100ml beef or vegetable stock
  • 200g grated mozzarella cheese
  • 50g grated Parmesan cheese
  • Salt and freshly ground black pepper
  • Fresh basil leaves (for garnish)

Method

Step 1 – Bring a large pot of salted water to a boil and cook the pasta until just al dente (it will finish cooking in the oven). Drain and set aside.

Step 2 – Prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Add the minced beef, breaking it up with a spoon, and cook until browned.

Step 3 – Stir in the tomato puree, chopped tomatoes, oregano, basil, sugar (if using), and stock. Season with salt and pepper. Reduce the heat and simmer for 15-20 minutes until the sauce thickens.

Step 4 – Preheat your oven to 200°C (180°C fan/gas mark 6). In a large mixing bowl or the skillet (if it’s oven-safe), combine the cooked pasta with the sauce. Mix well to coat the pasta evenly.

Step 5 – Transfer the pasta and sauce mixture to a large baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top.

Step 6 – Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbling with a golden crust.

Step 7 – Remove from the oven, let it cool for a few minutes, and garnish with fresh basil leaves. Serve with a crisp green salad or garlic bread for a complete meal.

3 Health Benefits of Tomatoes

Posted on by Amy Riley

Tomatoes are more than just a versatile kitchen staple — they’re packed with nutrients that offer impressive health benefits. Whether you enjoy them fresh, cooked, or blended into your favourite recipes, adding tomatoes to your diet can do wonders for your well-being. Here are three key reasons why tomatoes are a must-have superfood.

  1. Rich in Antioxidants for Disease Prevention

Tomatoes are loaded with antioxidants, especially lycopene, which gives them their vibrant red colour.

  • Lycopene’s role: This powerful compound has been linked to reducing the risk of chronic diseases, including heart disease and certain cancers, particularly prostate and breast cancer.
  • Other antioxidants: Tomatoes also contain vitamin C, beta-carotene, and vitamin E, which protect your cells from damage caused by free radicals.

Cooking tomatoes, such as in sauces or soups, enhances lycopene absorption, making dishes like pasta sauce not only delicious but nutritious too!

  1. Supports Heart Health

Tomatoes are a heart-friendly food that helps maintain a healthy cardiovascular system.

  • Blood pressure: Tomatoes are a good source of potassium, which helps regulate blood pressure by counteracting the effects of sodium.
  • Cholesterol levels: Lycopene and other nutrients in tomatoes can help lower LDL (“bad”) cholesterol while boosting HDL (“good”) cholesterol, reducing the risk of heart disease.

Adding tomatoes to your meals is an easy way to support heart health without compromising on flavour.

  1. Great for Skin and Eye Health

The nutrients in tomatoes do wonders for your skin and vision.

  • Vitamin A: Tomatoes are a rich source of vitamin A, which is essential for good vision, particularly night vision.
  • Skin health: Lycopene and vitamin C in tomatoes help protect your skin from sun damage and promote collagen production, keeping your skin youthful and firm.
  • Hydration: With tomatoes being 95% water, they contribute to skin hydration, giving you that healthy glow.

A daily serving of tomatoes, whether in salads, juices, or sauces, can help you look and feel your best.

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