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Author: Amy Riley

The Ultimate Guide to Heirloom Tomatoes: Varieties, Growing Tips, and Recipes

Posted on by Amy Riley

Heirloom tomatoes are a gardener’s and chef’s delight, known for their rich history, unique flavours, and stunning colours. Unlike hybrid tomatoes, heirlooms are open-pollinated and have been passed down through generations, maintaining their true genetic makeup.

Introduction to Heirloom Tomatoes

Heirloom tomatoes are cherished not only for their taste but also for their historical and cultural significance. These tomatoes come in a rainbow of colours, shapes, and sizes, each with its own story. Whether you’re a seasoned gardener or a culinary enthusiast, heirloom tomatoes offer a fascinating journey into the past, packed with flavours that modern hybrids often can’t match.

Popular Heirloom Varieties

Here are some popular heirloom tomato varieties that you might want to consider for your garden or kitchen:

  1. Brandywine:
    • Description: Known for its large size and perfect balance of sweetness and acidity, Brandywine tomatoes are often pink with a slightly ribbed shape.
    • Best Uses: Slicing for sandwiches and fresh eating.
  2. Cherokee Purple:
    • Description: These tomatoes have a dusky, dark purple colour and a rich, smoky flavour. They are medium to large in size with a smooth texture.
    • Best Uses: Salads, sandwiches, and grilling.
  3. Green Zebra:
    • Description: Green Zebra tomatoes are small to medium-sized with green and yellow stripes. They offer a tangy, slightly tart flavour.
    • Best Uses: Salads, salsas, and garnishes.
  4. Black Krim:
    • Description: Originating from Crimea, these dark maroon tomatoes are known for their intense, slightly salty flavour.
    • Best Uses: Fresh eating, salads, and sauces.

Growing Tips for Heirloom Tomatoes

Growing heirloom tomatoes can be a rewarding experience, but they do require some specific care to thrive. Here are some tips to help you succeed:

  1. Seed Starting:
    • Start heirloom tomato seeds indoors 6-8 weeks before the last expected frost. Use a high-quality seed starting mix and keep the soil consistently moist.
  2. Soil Preparation:
    • Heirloom tomatoes thrive in well-drained, nutrient-rich soil. Amend your garden soil with compost or well-rotted manure to improve fertility and drainage.
  3. Planting:
    • Transplant seedlings outdoors once the danger of frost has passed and the soil has warmed. Plant tomatoes deep, burying two-thirds of the stem to encourage strong root development.
  4. Watering:
    • Water tomatoes deeply and consistently to keep the soil evenly moist. Avoid overhead watering to reduce the risk of fungal diseases.
  5. Pruning and Staking:
    • Prune suckers (the shoots that grow between the main stem and branches) to promote better air circulation and reduce disease risk. Use stakes or cages to support the plants and keep the fruits off the ground.
  6. Pest and Disease Management:
    • Monitor plants regularly for pests like aphids and tomato hornworms. Use organic pest control methods and practice crop rotation to minimize disease problems.

Spanish-Style Pasta Salad with Tuna and Marinated Tomatoes

Posted on by Amy Riley

This Spanish-Style Pasta Salad with Tuna and Marinated Tomatoes is a refreshing and flavourful dish perfect for a light lunch or a side dish at your next gathering. The combination of marinated tomatoes, briny olives, and tender tuna, all tossed with pasta and fresh herbs, creates a harmonious blend of textures and tastes. Enjoy this Mediterranean-inspired salad that’s both healthy and delicious!

Ingredients:

  • 250g (about 8 oz) pasta (such as fusilli or penne)
  • 2 cups cherry tomatoes, halved
  • 1 can (200g or 7 oz) tuna in olive oil, drained and flaked
  • 1/2 cup green olives, pitted and sliced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

Method:

Step 1 – Marinate the Tomatoes: In a medium bowl, combine the halved cherry tomatoes, minced garlic, smoked paprika, dried oregano, a pinch of salt, and a generous amount of freshly ground black pepper. Drizzle with 2 tablespoons of extra-virgin olive oil and 1 tablespoon of red wine vinegar. Toss to coat the tomatoes evenly. Let the tomatoes marinate while you prepare the rest of the salad.

Step 2 – 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 and rinse it under cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.

Step 3 – Prepare the Salad: Add the flaked tuna, sliced green olives, finely chopped red onion, chopped parsley, and chopped basil to the bowl with the pasta. Gently toss to combine all the ingredients.

Step 4 – Add the Marinated Tomatoes: Add the marinated tomatoes along with their marinade to the pasta salad. Drizzle with the remaining 2 tablespoons of extra-virgin olive oil and 1 tablespoon of red wine vinegar. Gently toss everything together until well combined.

Step 5 – Season: Taste and adjust the seasoning with additional salt and freshly ground black pepper, if needed.

Step 6 – Chill and Serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavours to meld. Before serving, give the salad a final toss and garnish with additional fresh herbs if desired. Serve with lemon wedges on the side for an extra burst of freshness.

Thriving Tomato Gardens: 3 Essential Tips for Growing Tomatoes in the Summer

Posted on by Amy Riley

Summer is the prime season for growing tomatoes, offering ample sunlight and warm temperatures that these sun-loving plants thrive on. However, tomato growth requires careful attention and some gardening know-how. Here are three essential tips to ensure your tomato plants flourish throughout the summer:

  1. Consistent and Deep Watering:

During the hot summer months, tomato plants need regular and deep watering to sustain their growth and fruit production. Tomatoes are particularly susceptible to uneven watering, which can lead to problems such as blossom end rot and fruit cracking. To avoid these issues, water your tomato plants deeply and consistently, ensuring the soil is moist to a depth of at least 6 inches.

  • Morning Routine: Water early in the morning to reduce evaporation and allow the foliage to dry quickly, minimizing the risk of fungal diseases.
  • Mulching: Apply a layer of mulch, such as straw, grass clippings, or compost, around the base of the plants to help retain soil moisture and regulate temperature.
  • Drip Irrigation: Consider using a drip irrigation system to provide consistent moisture directly to the root zone while conserving water.
  1. Pruning and Staking for Healthy Growth:

Tomato plants can grow quite vigorously in the summer, requiring proper support and pruning to ensure healthy development and high yields. Pruning helps improve air circulation, reduces disease risk, and allows the plant to focus its energy on producing fruit.

  • Support Structures: Use stakes, cages, or trellises to support your tomato plants, keeping them upright and preventing the branches from sprawling on the ground.
  • Remove Suckers: Regularly prune the suckers (the small shoots that develop in the axils between the stem and branches) to direct the plant’s energy towards fruit production rather than excessive foliage growth.
  • Healthy Foliage: Remove any yellowing or diseased leaves to improve air circulation and light penetration, reducing the likelihood of fungal infections and promoting healthier plants.
  1. Pest and Disease Management:

Summer’s warm temperatures and humidity can create favourable conditions for pests and diseases that can affect tomato plants. Vigilant monitoring and timely intervention are crucial to maintaining plant health and ensuring a successful harvest.

  • Regular Inspections: Check your plants regularly for signs of pests like aphids, whiteflies, and tomato hornworms. Early detection allows for prompt action to control infestations.
  • Natural Solutions: Use natural predators like ladybugs and lacewings or organic treatments such as neem oil and insecticidal soap to manage pest populations without harming beneficial insects.
  • Disease Prevention: Prevent fungal diseases by spacing plants appropriately, watering at the base of the plants, and avoiding overhead watering. Applying a copper-based fungicide can also help protect against common diseases like blight and powdery mildew.

With a little effort and attention, you’ll be rewarded with a plentiful harvest of juicy, flavourful tomatoes to enjoy all season long. Happy gardening!

Tomato and Goat Cheese Tart

Posted on by Amy Riley

This Tomato and Goat Cheese Tart is a delightful combination of flaky puff pastry, creamy goat cheese, and juicy, flavourful tomatoes. It’s perfect as an appetiser, a light lunch, or even a savoury brunch option. Enjoy the fresh, herbaceous flavours and the satisfying crunch of the golden pastry in every bite!

Ingredients:

  • 1 sheet of puff pastry (store-bought or homemade), thawed if frozen
  • 4-5 ripe tomatoes, thinly sliced
  • 200g (about 7 oz) goat cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste
  • 1 egg, beaten (for egg wash)
  • Fresh basil leaves for garnish (optional)

Method:

Step 1 – Preheat the Oven: Preheat your oven to 200°C. Line a baking sheet with parchment paper.

Step 2 – Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface to smooth it out and slightly enlarge it. Transfer the pastry to the prepared baking sheet.

Step 3 – Create a Border: Using a sharp knife, score a border about 1 inch (2.5 cm) from the edge of the pastry, being careful not to cut all the way through. This will help form the crust when baked.

Step 4 – Prepare the Toppings: In a small bowl, mix the olive oil and minced garlic. Brush this mixture over the entire surface of the puff pastry, staying within the scored border.

Step 5 – Layer the Cheese: Evenly sprinkle the crumbled goat cheese and grated Parmesan cheese over the garlic-oil brushed pastry.

Step 6 – Arrange the Tomatoes: Arrange the thinly sliced tomatoes over the cheese in a single layer, slightly overlapping them if necessary.

Step 7 – Season: Sprinkle the fresh thyme leaves (or dried thyme), chopped basil, salt, and freshly ground black pepper over the tomatoes.

Step 8 – Egg Wash: Brush the beaten egg along the edges of the puff pastry border to help it turn golden brown while baking.

Step 9 – Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown, and the tomatoes are tender and slightly caramelised.

Step 10 – Serve: Remove the tart from the oven and let it cool slightly. Garnish with fresh basil leaves if desired. Slice and serve warm or at room temperature.

Greek Salad with Tomatoes Recipe

Posted on by Amy Riley

This Greek Salad with Tomato is a vibrant and flavourful dish which is great for a light meal or as a side dish, perfect for the warmer summer days. Enjoy this classic Mediterranean dish that’s both healthy, delicious and easy to make!

Ingredients:

  • 4 large ripe tomatoes, cut into wedges
  • 1 cucumber, peeled and sliced into half-moons
  • 1 green bell pepper, seeded and thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 200g (about 7 oz) feta cheese, cut into cubes or crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Fresh oregano or parsley, for garnish (optional)

Method:

Step 1 – Prepare the vegetables:

Start by washing all the vegetables. Cut the tomatoes into wedges, slice the cucumber into half-moons, thinly slice the green bell pepper, and thinly slice the red onion.

Step 2 – Combine the salad:

In a large salad bowl, combine the tomato wedges, cucumber slices, bell pepper slices, red onion, and Kalamata olives.

Step 3 – Add the cheese:

Add the cubed or crumbled feta cheese to the salad. Toss gently to combine, making sure not to break up the cheese too much.

Step 4 – Make the dressing:

In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper until well combined.

Step 5 – Dress the salad:

Pour the dressing over the salad and toss gently to coat all the ingredients evenly with the dressing.

Step 6 – Garnish and serve:

Garnish with fresh oregano or parsley if desired. Serve immediately and enjoy your refreshing Greek salad!

Thriving Tomato Plants: 3 Tips for Summer Growing Success in Summer Solstice

Posted on by Amy Riley

As the summer solstice arrives, heralding the longest day of the year and the peak of the growing season, tomato enthusiasts are gearing up to ensure their plants flourish under the summer sun. To help you achieve bountiful harvests and vibrant tomato crops, here are three essential tips for growing tomatoes in the summer:

  1. Provide Ample Watering and Moisture Management:

Summer heat can quickly lead to moisture stress in tomato plants, affecting their growth and fruit development. It’s crucial to establish a consistent watering routine to keep the soil evenly moist without becoming waterlogged. Water your tomato plants deeply and thoroughly, aiming to moisten the soil to a depth of at least 6 inches. Consider watering early in the morning or late in the evening to minimize water loss through evaporation and reduce the risk of leaf scorch. Additionally, mulching around the base of tomato plants with organic materials such as straw, grass clippings, or compost can help retain soil moisture, regulate temperature, and suppress weed growth, creating optimal conditions for healthy tomato growth throughout the summer months.

  1. Provide Adequate Support and Pruning:

As tomato plants continue to grow vigorously during the summer, it’s essential to provide adequate support to prevent sprawling and ensure proper airflow around the foliage. Install sturdy stakes, cages, or trellises to support the tomato plants and keep them upright as they become laden with fruit. Regularly inspect your tomato plants for suckers – the small shoots that emerge from the leaf axils – and promptly remove them to redirect energy towards fruit production and promote better air circulation. Pruning excess foliage also helps prevent the spread of diseases such as blight and allows sunlight to reach the ripening fruit, enhancing flavour and colour development. By providing proper support and practicing strategic pruning, you’ll encourage stronger, healthier tomato plants that can withstand the summer heat and produce abundant yields.

  1. Monitor and Manage Pests and Diseases:

Summer warmth and humidity create ideal conditions for the proliferation of pests and diseases that can wreak havoc on tomato plants if left unchecked. Keep a vigilant eye on your tomato plants for signs of common pests such as aphids, whiteflies, and hornworms, as well as symptoms of fungal diseases like early blight, powdery mildew, and blossom end rot. Implement proactive pest management strategies such as handpicking insects, using insecticidal soap or neem oil sprays, and practicing crop rotation to minimise pest pressure and reduce the risk of infestations. For fungal diseases, apply preventative fungicides or organic remedies such as copper sprays or compost tea to protect tomato plants and maintain their health throughout the summer growing season. By staying proactive and attentive to the needs of your tomato plants, you’ll be better equipped to manage pest and disease challenges and ensure a successful harvest of ripe, flavourful tomatoes all summer long.

Growing tomatoes in the summer presents unique challenges and opportunities for gardeners to cultivate thriving plants and enjoy abundant harvests of delicious, sun-ripened fruit. By implementing these three essential tips – providing ample watering and moisture management, providing adequate support and pruning, and monitoring and managing pests and diseases – you’ll set your tomato plants up for success and enjoy a of summer tomatoes. Happy gardening and may your summer harvest be plentiful and delicious!

Refreshing Summer Delight: Classic Gazpacho Recipe

Posted on by Amy Riley

This classic Gazpacho recipe is a refreshing and nutritious way to enjoy fresh vegetables, especially during the warmer months. Perfect as a starter or a light meal, this chilled soup is both easy to make and delightfully satisfying. Enjoy the cool, refreshing taste of this classic Spanish dish!

Ingredients:

  • 6 ripe tomatoes, cored and roughly chopped
  • 1 cucumber, peeled, seeded, and roughly chopped
  • 1 red bell pepper, seeded and roughly chopped
  • 1 small red onion, roughly chopped
  • 2 garlic cloves, minced
  • 3 cups tomato juice
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cumin (optional)
  • 1/4 teaspoon smoked paprika (optional)
  • Fresh herbs (such as parsley, cilantro, or basil) for garnish

Method:

Step 1 – Prepare the vegetables:

Start by washing and roughly chopping the tomatoes, cucumber, red bell pepper, and red onion. Mince the garlic cloves.

Step 2 – Blend the ingredients:

In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until the mixture is smooth. Depending on the size of your blender, you may need to do this in batches.

Step 3 – Mix the Gazpacho:

Transfer the blended vegetable mixture to a large bowl. Stir in the tomato juice, extra-virgin olive oil, red wine vinegar, salt, pepper, cumin, and smoked paprika (if using). Mix well until all ingredients are fully incorporated.

Step 4 – Chill the Gazpacho:

Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or until the Gazpacho is thoroughly chilled. This allows the flavours to meld together.

Step 5 – Serve:

Before serving, give the Gazpacho a good stir. Ladle it into bowls or cups. Garnish with fresh herbs such as parsley, cilantro, or basil for added flavour and a pop of colour.

Quinoa Stuffed Tomatoes with Spinach and Chickpeas for Healthy Eating Week

Posted on by Amy Riley

As today marks Healthy Eating Week, this Quinoa Stuffed Tomatoes with Spinach and Chickpeas recipe is a nutritious and delicious way to celebrate. Packed with protein-rich quinoa, fibre-filled chickpeas, and fresh vegetables, this dish is not only flavourful but also a wholesome addition to any meal. Whether enjoyed as a main course or a hearty side, these stuffed tomatoes are sure to delight your taste buds while promoting healthy eating habits. Enjoy!

Ingredients:

  •       6 large tomatoes
  •       1 cup quinoa, rinsed
  •       2 cups vegetable broth or water
  •       1 tablespoon olive oil
  •       1 small onion, finely chopped
  •       2 cloves garlic, minced
  •       1 cup fresh spinach, chopped
  •       1 cup canned chickpeas, drained and rinsed
  •       1/4 cup fresh parsley, chopped
  •       1/4 cup fresh basil, chopped
  •       1 teaspoon dried oregano
  •       Salt and pepper to taste
  •       1/4 cup feta cheese (optional, omit for vegan version)

Method:

Step 1 – Prepare the tomatoes:

Preheat your oven to 190°C. Cut the tops off the tomatoes and carefully scoop out the seeds and pulp using a spoon. Reserve the pulp in a bowl. Lightly sprinkle the insides of the tomatoes with a bit of salt and place them upside down on a paper towel to drain while you prepare the filling.

Step 2 – Cook the quinoa:

In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and set aside.

Step 3 – Prepare the filling:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the reserved tomato pulp and cook for 3-4 minutes, allowing the mixture to reduce slightly. Add the chopped spinach, chickpeas, parsley, basil, oregano, salt, and pepper. Cook until the spinach is wilted, about 2 minutes. Add the cooked quinoa to the skillet and stir to combine all the ingredients thoroughly. Adjust the seasoning with additional salt and pepper if needed.

Step 4 – Stuff the tomatoes:

Place the hollowed-out tomatoes in a baking dish. Spoon the quinoa mixture into each tomato, pressing down lightly to pack the filling. If using, sprinkle a bit of feta cheese on top of each stuffed tomato.

Step 5 – Bake:

Cover the baking tray with aluminium foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the tomatoes are tender and the filling is heated through.

Step 6 – Serve:

Carefully transfer the stuffed tomatoes to a serving platter. Garnish with additional fresh herbs if desired. Serve warm and enjoy!

Celebrating Great Big Green Week with R&L Holt

Posted on by Amy Riley

Today marks the start of Great Big Green Week, and as we celebrate environmental initiatives across the globe, it’s essential to recognise its significance in the realm of tomato cultivation.

From reducing carbon footprints to promoting eco-friendly practices, this event holds particular importance for those involved in growing tomatoes. Let’s delve into three key points highlighting the importance of Great Big Green Week in the context of tomato growing:

  1. Championing Sustainable Agriculture:

Great Big Green Week serves as a reminder for sustainable agriculture practices, and tomato growers are no exception. Sustainable farming methods, such as organic cultivation, integrated pest management, and water conservation techniques, play a crucial role in minimising environmental impact while maintaining crop productivity. By embracing sustainable practices, tomato growers can reduce reliance on synthetic inputs, preserve soil health, and protect biodiversity, ultimately contributing to a healthier planet for future generations.

  1. Fostering Environmental Awareness:

Participation in Great Big Green Week offers tomato growers an opportunity to raise awareness about environmental issues and the importance of sustainable food production. By engaging with their local communities through events, workshops, and educational initiatives, growers can share knowledge about the environmental benefits of locally grown tomatoes and inspire others to make eco-conscious choices. This heightened awareness fosters a deeper appreciation for the connection between food, the environment, and personal well-being, driving positive change within the industry and beyond.

  1. Promoting Climate Resilience:

Climate change poses significant challenges to agriculture, including tomato production, as shifting weather patterns, extreme temperatures, and unpredictable rainfall can impact crop yields and quality. Great Big Green Week encourages tomato growers to adopt climate-resilient practices that enhance the resilience of their operations to climate-related risks. This may include investing in greenhouse technology, implementing water-efficient irrigation systems, and diversifying crop varieties to better withstand changing environmental conditions. By prioritizing climate resilience, tomato growers can adapt to the challenges of a warming world and ensure the continued availability of this essential crop.

Great Big Green Week holds immense importance in the context of tomato growing, serving as a catalyst for sustainable agriculture, environmental awareness, and climate resilience. By embracing this event and its principles, tomato growers can play a vital role in fostering a more sustainable and resilient food system while safeguarding the planet for future generations. Let’s celebrate Great Big Green Week and its role in cultivating a greener, healthier world for all.

Curried Tomato Sandwich Recipe

Posted on by Amy Riley

This Curried Tomato Sandwich is a delightful and healthy option, perfect for a quick lunch or light dinner. The creamy curried yogurt sauce adds a burst of flavour that complements the fresh tomatoes and greens, making it a satisfying and nutritious choice. Enjoy the unique fusion of flavours and textures in every bite!

Ingredients:

  • 2 medium ripe tomatoes, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon curry powder
  • 1/4 cup Greek yogurt or vegan yogurt
  • 1 tablespoon mayonnaise (optional)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 4 slices of whole grain or sourdough bread, toasted
  • 1/2 cup baby spinach or mixed greens
  • 1 avocado, sliced (optional)

Method:

Step 1 – Prepare the curried yogurt sauce:

In a small bowl, combine the Greek yogurt, curry powder, mayonnaise (if using), lemon juice, ground cumin, salt, and pepper. Mix until well blended and set aside.

Step 2 – Prepare the sandwich filling:

Thinly slice the tomatoes and red onion. Chop the fresh cilantro.

Step 3 – Assemble the sandwiches:

Lay out the toasted bread slices. Spread a generous layer of the curried yogurt sauce on each slice of bread. On two of the slices, layer the baby spinach or mixed greens, followed by the sliced tomatoes, red onion, and avocado (if using). Sprinkle the chopped cilantro over the vegetables for a burst of fresh flavour.

Step 4 – Finish the sandwich:

Top each sandwich with the remaining bread slices, sauce side down, to create two sandwiches. Press down lightly to hold the ingredients together.

Step 5 – Serve:

Cut each sandwich in half if desired and serve immediately. Enjoy the vibrant and flavourful combination of curried yogurt, fresh tomatoes, and greens.

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