Racymo
These juicy tomatoes are a variety called Racymo, chosen for their sweet, deep flavour and reliable cropping. In the summer months they are naturally sweeter and are best eaten raw at room temperature with just olive oil and a little sea salt. In winter they develop a milder savoury flavour that is much more suited to sauces, soups or roasting.
Local isn’t always best! Many tomatoes are grown under heated glass out of season, at huge environmental cost. When we can’t grow tomatoes at home without heat, we truck over naturally sun-ripened ones from our grower Paco Locano in Spain. In a project with Exeter University, we discovered that this uses just a tenth of the carbon compared with growing them in the UK, using heat.
