R&L Holt Logo Icon
Click here to send us an email. Click here to call us.

Author: Amy Riley

The Art of Harvesting Tomatoes: A Guide to Picking Perfectly Ripe Fruits

Posted on by Amy Riley

Harvesting tomatoes is one of the most rewarding moments for any gardener. After months of nurturing your plants, watching them grow, and protecting them from pests and diseases, the time finally arrives to pick the fruits of your labour.

But when is the right time to harvest? And how can you ensure you’re getting the best-tasting tomatoes? Let’s dive into the art of harvesting tomatoes and make sure your efforts result in a delicious, bountiful harvest.

  1. Knowing When Your Tomatoes Are Ready

Timing is everything when it comes to harvesting tomatoes. The key is to pick them when they’re fully ripe, which varies depending on the variety of tomato you’re growing. Here are some general guidelines:

  • Colour: Ripe tomatoes will have a rich, deep colour. For red tomatoes, this means a vibrant red without any green spots. Yellow, orange, and purple varieties should have consistent colouring that reflects their specific variety. If your tomato still has hints of green, it’s best to leave it on the vine a bit longer.
  • Feel: Gently squeeze the tomato—ripe tomatoes should be firm but give slightly under pressure. If they’re rock hard, they need more time. If they’re too soft or mushy, they might be overripe.
  • Smell: A ripe tomato will have a sweet, earthy aroma near the stem. If it smells bland or has no scent at all, it might not be ready yet.
  1. How to Harvest Your Tomatoes

Once you’ve identified the ripe tomatoes, it’s time to harvest them carefully to avoid damaging the plant or the fruit. Here’s how:

  • Use Your Hands: The easiest way to harvest tomatoes is by using your hands. Gently twist the tomato until it detaches from the vine. If it doesn’t come off easily, it might need a bit more time.
  • Use Pruning Shears: For larger or more delicate tomatoes, you might want to use pruning shears. Snip the stem just above the tomato to avoid bruising the fruit. This method is also good for avoiding damage to the plant, which is especially important if it’s still producing fruit.
  • Harvesting in Stages: Not all tomatoes on a plant will ripen at the same time. It’s best to check your plants daily and harvest the ripe fruits as they’re ready. This will also encourage the plant to produce more fruit.
  1. Storing and Using Your Harvest

Once you’ve harvested your tomatoes, proper storage is key to preserving their flavour and texture:

  • Room Temperature: Tomatoes should be stored at room temperature if you plan to use them within a few days. This will keep them fresh and juicy. Avoid refrigerating tomatoes unless they’re overripe or you can’t use them right away, as cold temperatures can make them mealy and dull their flavour.
  • Ripening Green Tomatoes: If you have green tomatoes at the end of the season, you can still ripen them indoors. Place them in a paper bag with a banana or apple to speed up the ripening process, as these fruits release ethylene gas, which encourages ripening.
  • Preserving Your Harvest: If you find yourself with more tomatoes than you can use, consider preserving them. You can make tomato sauce, salsa, or can the tomatoes to enjoy them long after the growing season has ended.

Harvesting tomatoes is both a science and an art. By paying attention to colour, feel, and aroma, you can ensure that you’re picking tomatoes at their peak flavour. And with the right harvesting techniques, you’ll keep your plants healthy and productive throughout the season.

Whether you’re eating them fresh, preserving them for later, or sharing them with friends and family, there’s nothing quite like the taste of a home-grown tomato. So get out in the garden, enjoy the harvest, and savour the fruits of your labour!

Slow Cooker Tomato Basil Chicken

Posted on by Amy Riley

This Slow Cooker Tomato Basil Chicken is a perfect dish for those who love hearty, comforting meals. The slow cooking process allows the chicken to become incredibly tender, while the tomatoes and herbs meld together to create a rich, flavourful sauce. It’s a simple, delicious dish that can be served over pasta, rice, or alongside crusty bread.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (14.5 oz) crushed tomatoes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
  • 2 tablespoons olive oil

Method:

Step 1 – Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts on each side for 2-3 minutes, until they are lightly browned. This step adds extra flavour but can be skipped if you’re short on time.

Step 2 – Assemble in the Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. In a separate bowl, mix together the diced tomatoes, crushed tomatoes, tomato paste, onion, garlic, chicken broth, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Pour this mixture over the chicken in the slow cooker, making sure the chicken is fully covered by the tomato mixture.

Step 3 – Cook the Dish: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and tender. About 15 minutes before serving, stir in the fresh chopped basil.

Step 4 – Serve: Serve the Tomato Basil Chicken hot, garnished with additional fresh basil if desired. This dish pairs wonderfully with pasta, rice, or a side of steamed vegetables. Alternatively, serve with crusty bread to soak up the rich tomato sauce.

Quick and Easy Tomato Basil Pasta

Posted on by Amy Riley

This Tomato Basil Pasta is a simple, fresh, and flavourful dish that you can whip up in just 15 minutes. Perfect for busy weeknights or when you need a quick, healthy meal, this recipe highlights the natural sweetness and tang of fresh tomatoes, paired with fragrant basil and garlic.

Ingredients:

  • 8 oz (225g) spaghetti or your favourite pasta
  • 4 large ripe tomatoes, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)
  • Red pepper flakes (optional, for a bit of heat)

Method:

Step 1 – Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.

Step 2 – Prepare the Tomato Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Add the diced tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften and release their juices. Season with salt, pepper, and red pepper flakes (if using). Stir in the chopped basil and cook for another 1-2 minutes.

Step 3 – Combine and Serve: Add the cooked pasta to the skillet with the tomato mixture. Toss everything together, adding a bit of the reserved pasta water if the sauce needs thinning. Taste and adjust the seasoning as needed. Serve the pasta hot, garnished with extra fresh basil and grated Parmesan cheese, if desired.

5 Fun Facts About Tomatoes to Celebrate the Start of Autumn

Posted on by Amy Riley

As September rolls in, we start to transition from the vibrant days of summer to the cosy warmth of autumn. While you might associate tomatoes with summer salads and sun-soaked gardens, these versatile fruits (yes, fruits!) are just as exciting as we head into the cooler months. Here are five fun facts about tomatoes that will make you appreciate this autumnal favourite even more.

  1. Tomatoes Are Actually a Fall Harvest Crop

While many people think of tomatoes as a summer staple, they actually continue to thrive well into autumn. In fact, tomatoes are often at their peak in early fall, especially in regions with a warm climate. The cooler nights of September can enhance their flavour, making them even sweeter and more robust. If you’re growing tomatoes in your garden, you might find that your late-season harvests are some of the best.

  1. Tomatoes Were Once Feared as Poisonous

Believe it or not, tomatoes weren’t always the beloved ingredient they are today. When they were first introduced to Europe from the Americas in the 16th century, tomatoes were met with suspicion. This was partly because they belong to the nightshade family, which includes several toxic plants. It wasn’t until the 18th century that tomatoes began to gain popularity in European cuisine, and today, they’re a kitchen essential worldwide.

  1. Heirloom Tomatoes Are a Taste of History

Autumn is a fantastic time to explore heirloom tomato varieties, which are known for their unique flavours and colours. These tomatoes are open-pollinated and have been passed down through generations, preserving the rich diversity of the species. Heirloom tomatoes come in all shapes, sizes, and hues—from deep purples to vibrant yellows—and offer a taste of history that you can enjoy in your autumn dishes.

  1. Tomatoes Are Packed with Autumn Immunity Boosters

As the weather cools and flu season approaches, tomatoes can be a great addition to your diet to help boost your immune system. They are rich in vitamins C and A, which are essential for maintaining a healthy immune response. Additionally, tomatoes contain lycopene, a powerful antioxidant that can help protect your body from free radicals and reduce inflammation.

  1. Tomatoes Can Help Warm You Up in Autumn

While you might think of tomatoes in the context of summer salads or cold gazpacho, they’re also perfect for hearty autumn dishes. Think warm tomato soups, stews, and sauces that can be enjoyed as the temperatures drop. The richness of a slow-cooked tomato sauce or a roasted tomato soup can bring a comforting warmth to your autumn meals, making tomatoes just as relevant in your fall kitchen as they are in summer.

As we step into September and embrace the changes that autumn brings, don’t forget to give tomatoes the attention they deserve. Whether you’re harvesting the last of your garden’s bounty or picking up some heirloom varieties at the farmers’ market, tomatoes offer a burst of flavour and nutrition that’s perfect for the season. So, celebrate the arrival of autumn by incorporating more tomatoes into your meals—and enjoy the many benefits these versatile fruits have to offer!

Autumn Harvest Tomato and Lentil Stew

Posted on by Amy Riley

As the crisp air of autumn sets in, a hearty yet healthy dish is the perfect way to warm up while still nourishing your body. This Tomato and Lentil Stew is packed with wholesome ingredients, making it an ideal choice for a cosy autumn meal. The combination of protein-rich lentils, fresh tomatoes, and seasonal vegetables creates a satisfying dish that’s full of flavour and nutrition.

Ingredients:

  • 1 cup dried green or brown lentils, rinsed and drained
  • 4 large ripe tomatoes, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium sweet potato, peeled and cubed
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes (preferably no-salt-added)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish (optional)
  • Lemon wedges for serving (optional)

Method:

Step 1 – Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.

Step 2 – Build the Stew: Stir in the cumin, smoked paprika, turmeric, and thyme. Cook for 1-2 minutes, allowing the spices to become fragrant. Add the chopped fresh tomatoes, sweet potato, and lentils to the pot. Stir well to combine with the vegetables and spices.

Step 3 – Simmer the Stew: Pour in the vegetable broth, diced tomatoes (with their juices), and tomato paste. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the stew for 30-35 minutes, or until the lentils and sweet potatoes are tender. Stir occasionally and check the liquid levels; if the stew becomes too thick, add a bit more vegetable broth or water to reach your desired consistency.

Step 4 – Season and Serve: Once the lentils and vegetables are fully cooked, remove the bay leaf. Season the stew with salt and pepper to taste. Ladle the stew into bowls, and garnish with freshly chopped parsley if desired. Serve with lemon wedges on the side for a bright, tangy finish that complements the richness of the stew.

Roasted Tomato and Butternut Squash Soup with Sage

Posted on by Amy Riley

As autumn arrives and September ushers in cooler temperatures, there’s nothing more comforting than a warm bowl of soup. This Roasted Tomato and Butternut Squash Soup, infused with the earthy flavour of sage, is the perfect dish to welcome the season. It’s a rich, velvety soup that combines the sweetness of butternut squash with the tangy depth of roasted tomatoes, making it a delightful way to celebrate the bounty of autumn.

Ingredients:

  • 6 large ripe tomatoes, halved
  • 1 medium butternut squash, peeled, seeded, and cut into cubes
  • 1 large onion, chopped
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Fresh sage leaves for garnish (optional)
  • Crusty bread for serving (optional)

Method:

Step 1 – Roast the Vegetables: Preheat your oven to 200°C. Arrange the halved tomatoes, cubed butternut squash, chopped onion, and whole garlic cloves on a large baking sheet. Drizzle the vegetables with olive oil, and season with salt and pepper. Roast the vegetables in the oven for 35-40 minutes, or until they are tender and slightly caramelized. The tomatoes should be wrinkled, and the butternut squash should be soft.

Step 2 – Prepare the Soup: Once the vegetables are roasted, transfer them to a large pot. Add the vegetable broth, sage, cumin, and cinnamon to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavours to meld together. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, you can leave some pieces of vegetables whole.

Step 3 – Season and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls, and garnish with fresh sage leaves if desired. Serve hot with crusty bread on the side for dipping.

Celebrating Organic September: The Importance of Organic Tomatoes

Posted on by Amy Riley

As we embrace Organic September, a month dedicated to raising awareness about the benefits of organic farming and the importance of sustainable practices, it’s the perfect time to shine a spotlight on one of the most versatile and beloved fruits in our kitchens: the tomato. From its vibrant flavour to its nutritional powerhouse, the organic tomato is a shining example of how choosing organic can make a difference—for our health, our environment, and our taste buds.

Let’s explore why organic tomatoes deserve a place at the heart of your meals this month and beyond.

  1. Healthier for You and Your Family

Organic tomatoes are grown without the use of synthetic pesticides, herbicides, or fertilizers, making them a healthier choice for you and your family. These harmful chemicals can leave residues on conventional produce, which, over time, may contribute to various health concerns. Organic farming practices emphasize natural methods of pest control and soil fertility, reducing your exposure to potentially harmful substances.

Studies suggest that organic tomatoes may be more nutrient-dense than their conventionally grown counterparts. For example, organic tomatoes often contain higher levels of beneficial compounds like vitamin C, antioxidants, and polyphenols, which can contribute to a stronger immune system and overall well-being. By choosing organic, you’re not only avoiding harmful chemicals but also boosting your intake of essential nutrients.

  1. Better for the Environment

Organic farming isn’t just good for our bodies—it’s also crucial for the health of our planet. Conventional tomato farming often relies on chemical inputs that can degrade soil health, pollute waterways, and harm local ecosystems. In contrast, organic farming practices are designed to work in harmony with nature, promoting biodiversity, conserving water, and improving soil fertility.

For instance, organic farmers use compost, crop rotation, and natural pest predators to maintain healthy soil and plants. This approach not only reduces the environmental impact of tomato farming but also helps to sequester carbon in the soil, contributing to the fight against climate change. By supporting organic tomato growers, you’re playing a role in preserving the environment for future generations.

  1. Unmatched Flavour and Quality

Anyone who has bitten into a sun-ripened organic tomato knows that the taste is simply unparalleled. Organic tomatoes are often grown in smaller, diversified farms where the focus is on quality rather than quantity. These tomatoes are allowed to ripen naturally on the vine, absorbing all the nutrients and flavours that the soil has to offer.

The result? A tomato that’s bursting with flavour, sweetness, and a perfect balance of acidity. Whether you’re making a fresh tomato salad, a rich pasta sauce, or a simple slice of tomato on your sandwich, the difference in taste is noticeable. Organic tomatoes capture the essence of what tomatoes should be—a true celebration of nature’s bounty.

As we celebrate Organic September, let’s take a moment to appreciate the humble tomato and the incredible benefits that come with choosing organic. By opting for organic tomatoes, you’re not only making a healthier choice for yourself and your family but also supporting farming practices that protect our environment and deliver exceptional flavour. So, the next time you reach for a tomato, make it organic—and taste the difference that nature intended.

Fried Caprese Bombs Recipe

Posted on by Amy Riley

Fried Caprese Bombs are a delightful twist on the classic Caprese salad, featuring juicy cherry tomatoes, fresh mozzarella, and fragrant basil wrapped in a crispy, golden coating. These bite-sized treats are perfect as an appetiser or snack, offering a burst of flavour with every bite.

Ingredients:

  • 20 cherry tomatoes
  • 20 small fresh mozzarella balls (bocconcini)
  • 20 fresh basil leaves
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko or regular)
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying
  • Balsamic glaze, for drizzling (optional)
  • Fresh basil, for garnish (optional)

Method:

Step 1 – Prepare the Ingredients: Wash and dry the cherry tomatoes and basil leaves. Pat the mozzarella balls dry with a paper towel.

Step 2 – Assemble the Bombs: Take a cherry tomato and place a fresh basil leaf on top of it. Then, place a mozzarella ball on top of the basil leaf, creating a stack. Carefully wrap another basil leaf around the mozzarella ball and tomato to hold everything together. Repeat this process with the remaining tomatoes, mozzarella balls, and basil leaves.

Step 3 – Bread the Bombs: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Season the flour with a pinch of salt and pepper. Roll each assembled bomb first in the flour, then dip it in the beaten eggs, and finally coat it thoroughly with breadcrumbs. Ensure each bomb is well coated for maximum crispiness.

Step 4 – Fry the Bombs: In a large, deep skillet or a deep fryer, heat vegetable oil to 175°C. Ensure there is enough oil to submerge the bombs completely. Carefully place a few bombs into the hot oil, being cautious not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes. Use a slotted spoon to remove the bombs from the oil and transfer them to a paper towel-lined plate to drain any excess oil. Repeat with the remaining bombs.

Step 5 – Serve: Arrange the fried Caprese bombs on a serving platter. Drizzle with balsamic glaze if desired, and garnish with fresh basil leaves.

The Origins of Tomatoes: From Ancient Cultivation to Global Culinary Staple

Posted on by Amy Riley

Tomatoes, one of the most beloved ingredients in global cuisine, have a rich and intriguing history that spans continents and centuries. From their beginnings in ancient South America to their current status as a kitchen staple worldwide, the journey of the tomato is a fascinating tale of exploration, culinary evolution, and cultural exchange. Let’s dive into the origins of this versatile fruit and discover how it became a favourite in kitchens around the world.

Ancient Beginnings in South America

The story of the tomato begins in the rugged landscapes of the Andes mountains in South America, where wild tomatoes grew thousands of years ago. These small, berry-like fruits were first domesticated by the ancient peoples of present-day Peru and Ecuador. The Incas and Aztecs played a significant role in cultivating tomatoes, recognising their potential as a valuable food source.

In the Aztec empire, which thrived in what is now Mexico, tomatoes were integral to their diet and culture. The Aztecs called the fruit “xitomatl,” which translates to “plump thing with a naval.” They combined tomatoes with other indigenous ingredients such as chili peppers and squash, creating dishes that laid the foundation for many modern Mexican recipes.

Introduction to Europe

The arrival of tomatoes in Europe is credited to the Spanish explorers who ventured to the Americas in the 16th century. Hernán Cortés, after conquering the Aztec capital of Tenochtitlán (modern-day Mexico City) in 1521, brought tomato seeds back to Spain. Initially, Europeans were sceptical of the new fruit, often growing tomatoes as ornamental plants rather than for culinary use. The bright, colourful fruits were admired for their beauty but feared for their supposed toxicity.

However, it wasn’t long before tomatoes found their way into European kitchens, particularly in Spain and Italy. The Italians, in particular, embraced tomatoes with open arms, incorporating them into their rich culinary tradition. By the late 17th century, tomatoes were a common ingredient in Italian dishes, including the earliest versions of pasta sauces and pizzas.

The Spread to the Rest of the World

Tomatoes gradually made their way to other parts of Europe, and eventually to Asia and North America. Each region adapted the fruit to their culinary traditions, leading to a diverse array of tomato-based dishes worldwide. In the United States, Thomas Jefferson, a noted horticulturist, was among the first to grow tomatoes in the late 18th century, helping to popularise them.

In the 19th century, the Industrial Revolution and advancements in agriculture led to the widespread cultivation and commercialisation of tomatoes. Canned tomatoes and tomato-based products like ketchup became household staples, further cementing the tomato’s place in global cuisine.

Modern Day Tomatoes

Today, tomatoes are one of the most widely grown and consumed fruits in the world. They are cultivated in various climates, from greenhouses in colder regions to vast fields in warmer areas. The development of numerous varieties has allowed for a wide range of flavours, colours, and uses, from sweet cherry tomatoes to robust beefsteaks.

The nutritional value of tomatoes, rich in vitamins A and C, potassium, and the powerful antioxidant lycopene, has also contributed to their popularity. Tomatoes are celebrated not only for their culinary versatility but also for their health benefits.

The journey of the tomato from ancient South America to global kitchens is a testament to the fruit’s adaptability and appeal. Its integration into diverse culinary traditions worldwide has made it a staple ingredient that continues to inspire chefs and home cooks alike. Whether enjoyed fresh in a salad, simmered into a rich sauce, or baked atop a pizza, the tomato remains a beloved component of our meals, with a history as rich and colourful as its flavour.

Tomato and Bacon Breakfast Sandwiches Recipe

Posted on by Amy Riley

A Tomato and Bacon Breakfast Sandwich is the perfect way to start your day. Combining crispy bacon, juicy tomatoes, and creamy avocado on toasted bread, this sandwich is both hearty and delicious. It’s easy to make and packed with flavours that will keep you satisfied all morning.

Ingredients:

  • 8 slices of bacon
  • 4 large eggs
  • 1 tablespoon butter
  • Salt and freshly ground black pepper, to taste
  • 4 slices of your favourite bread (sourdough, whole grain, or ciabatta work well)
  • 1 ripe avocado, sliced
  • 2 large ripe tomatoes, sliced
  • 4 slices of cheese (optional, such as cheddar, Swiss, or provolone)
  • Fresh arugula or spinach leaves (optional)
  • Mayonnaise or aioli (optional)

Instructions:

Step 1 – Cook the Bacon: In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease.

Step 2 – Prepare the Eggs: In the same skillet, melt the butter over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook the eggs to your desired doneness, flipping them gently if you prefer them over easy or over medium. Remove the eggs from the skillet and set them aside.

Step 3 – Toast the Bread: While the eggs are cooking, toast the bread slices until golden brown. You can do this in a toaster, under the broiler, or in a dry skillet.

Step 4 – Assemble the Sandwiches: Spread a thin layer of mayonnaise or aioli on one side of each slice of toasted bread (if using). Layer the sandwiches as follows: Place a few slices of avocado on the bottom slice of bread, followed by a slice of cheese (if using), a fried egg, two slices of bacon, and a few slices of tomato. Add a handful of arugula or spinach leaves if desired. Top with the remaining slice of bread.

Step 5 – Serve: Cut the sandwiches in half if desired, and serve immediately.

News From the Industry

Read More News...

Recipes

Read More Recipes...