Clone of Vine tomatoes
800 g = 1 bunch
Jan. - Dec.
Did you know?
Tomatoes arrived in France in the 16th century after their discovery in South America.
Our tomatoes are grown as a protected crop. This approach protects the plants from poor weather and pests, making it possible to reduce the use of synthetic pesticides. Prince de Bretagne’s market gardeners have all used beneficial insects to naturally pollinate and protect their tomato plants for several decades. They are committed to producing tomatoes from healthier and more sustainable agricultural approaches (harvesting of rainwater, recycling of water and crop waste etc.). Soil-grown organic tomatoes are available from May.
Prince de Bretagne’s producers harvest tomatoes every day by hand to ensure they are picked at perfect maturity for optimal taste. They are shipped the same day or the next morning: freshness guaranteed!
Almost 80% of tomato packaging is already made of wood and recyclable cardboard from sustainably managed forests. The majority of tomatoes are sold loose. We are moving from plastic to cardboard packaging.
HOW TO CHOOSE VINE TOMATOES
Vine tomatoes should be red, smooth, shiny and unblemished. The green sections (stems and stalks) are also an indicator of freshness.
Indeed, vine tomatoes are presented with their stems which contain sap and give off the much-appreciated tomato aroma.
HOW TO PREPARE VINE TOMATOES
Wash vine tomatoes in water and dry them. Wash vine tomatoes at the last moment, just before cooking or eating them as they will keep better and retain all their flavour.
You can then cook them whole, stuff them, dice them or slice them etc. It’s all down to your recipe and creativity!
Cut vertically rather than horizontally, as the tomatoes will keep their shape and flavour better in salads.
HOW TO COOK VINE TOMATOES
Vine tomatoes can be eaten raw or cooked! They are suitable for all types of cooking, so allow:
Cooking for a coulis
40 to 45 mins
In the oven as an accompaniment
HOW TO STORE TOMATOES
The taste of tomatoes is first linked to the variety grown and then to their storage: to preserve their fragrance and taste, tomatoes must be stored at room temperature and not in the fridge.
Vine tomatoes can be kept at room temperature for three to four days in a fruit bowl or similar.
Leave the stems attached because this guarantees their freshness. In addition, they continue to draw sap from it, even after harvest.
You should also avoid keeping them near a heat source as this softens their flesh.
Raw or cooked, vine tomatoes go wonderfully with the flavours of southern Europe: olive oil, herbes de Provence, basil or pesto, olives, peppers etc.
Vine tomatoes can be eaten in salads, in gazpacho, with bread or pasta, in a Bolognese sauce or tian. Equally, they can be stuffed or used in a lasagne, omelette etc.
They can also star in your vegetarian dishes or accompany meat or fish
Tomatoes are not a vegetable but a fruit. They can therefore accompany both savoury and sweet dishes!
Vine tomatoes are a source of vitamin C.
|of which saturated fat (g)|
|of which sugar (g)||2.6|
|Dietary fibre (g)||1.2|
|Vitamin C (mg)||15|