300 - 350 g
Mar. - Nov.
by our market gardeners
Did you know?
Tomatoes arrived in France in the 16th century after their discovery in South America. Tomatoes are an annual plant that produces fruit throughout the season.
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. It’s important to know that Prince de Bretagne’s Aumônière tomatoes are offered at different degrees of maturity. Green, it’s very crisp, which is how Italians prefer them. When half-ripe, called ‘turning’, they remain crisp and develop their fruity flavours. When ripe, they are very red and become very tender.
Almost 80% of tomato packaging is already made of wood or recyclable cardboard from sustainably managed forests. Aumônière tomatoes are only sold loose.
HOW TO CHOOSE AUMÔNIÈRE TOMATOES
In general, very red Aumônière tomatoes are sold. This is when they are sweet and tender-fleshed. But they are also delicious at the ‘turning’ stage. At this stage they are greener as they begin to ripen from the inside. At this point, they are fruity and crisp, a real delight! If you find any in your local shop, don’t hesitate! Prince de Bretagne offers both ‘red turning’ and ‘green turning’ Aumônière tomatoes. Ask for them at your store, and taste and compare.
Ribbed Aumônière tomatoes should be well ribbed, very fleshy and shiny. The stalk is an indicator of freshness. Their purse shape and generous size make them easily recognisable.
HOW TO PREPARE AUMÔNIÈRE TOMATOES
Wash Aumônière tomatoes in water and dry them. Wash 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! Aumônière tomatoes are particularly good presented carpaccio-style or in salads.
Cut vertically rather than horizontally, as the tomatoes will keep their shape and flavour better in salads.
HOW TO COOK AUMÔNIÈRE TOMATOES
Aumônière tomatoes are exceptional raw but they can also be 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 AUMÔNIÈRE 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.
Aumônière tomatoes can be kept at room temperature for three to four days in a fruit bowl or similar.
Leave the stalks 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.
The shape of the Aumônière tomato calls for indulgence: ample, warm, fleshy, with cavities that are easy to hollow out and simply demand filling with a rice salad, tabbouleh, tuna, fromage blanc etc. Aumônière tomatoes can also be cooked. Here too, its generous shape works wonders. You can make classic stuffed tomatoes, but don’t hesitate to vary the pleasures: goat’s cheese and bacon, grated egg and cheese, diced vegetables, cod with bechamel, salmon mousse. A simple bake in the oven is all that is required.
Aumônière tomatoes are delicious raw in a salad. You can, for example, present them as a feuilleté with di Buffala Campana mozzarella: success guaranteed! Or with burrata, an Italian cheese similar to mozzarella but creamier.
- Wash and cut the Aumônières tomatoes. Chop a spring onion. Wash the basil and remove the leaves.
- Cut the burrata in 4 and prepare the plates. Drizzle with olive oil and vinegar. Add the basil, fleur de sel and pepper.
Aumônière tomatoes are a source of vitamin C. Make the most of it!
|of which saturated fat (g)||0.05|
|of which sugar (g)||1.99|
|Dietary fibre (g)||1.27|
|Vitamin C (mg)||15.5|