Sonya Meagor
07773 298 269
Sonya Meagor
07773 298 269

British Tomato Week 2017

eco cuisine home grown tomatoes

This week is British Tomato Week 2017  and I am excited to share with you some of my thoughts on tomatoes. They are so versatile and a fantastic British produce that offers good nutritional value. Not only are they a source of Vitamin C when eaten raw, they have Vitamin A (Vitamin A is a powerful antioxidant), Vitamin K, which is essential for blood clotting as well as many other vitamins and minerals which can reduce cholesterol and are proven to help fight different forms of cancer.

All in all, the humble tomato is not to be sniffed at!

In my opinion growing your own is the best thing to do – you can’t beat picking tomatoes straight from your garden or patio and using them in a fresh salad or using them in another dish.

You should sow tomato seed around 6 weeks before the last frost date (March/April) outside but of course they can be sown earlier for greenhouse cultivation.

Here is a helpful little video from the BBC website that gives you some information on how you can grow your own:

If you are growing your own and perhaps are left with some unripened at the end of the summer, you can try placing them in a drawer with a banana to encourage them to ripen.

There is a lot of satisfaction to be had from growing and eating your own fruit and veg, so I recommend you give it a try and do let us know how you get on.

You might be surprised to hear that in the UK, on average each person eats only 6oz (160g) of fresh tomatoes a week. This works out to just two classic British tomatoes per week, which is actually extremely low when you compare it with consumption of tomatoes by other European countries. Let’s buck the trend!

This is my simple and delicious option for a fragrant tomato dish: a seasonal tomato salad with torn mozzarella, raspberries, raspberry vinegar and finished with basil leaves. This salad is perfect served at a BBQ or as a side dish.

First, arrange the tomato slices on a plate, then, season with salt, pepper and olive oil. Next, douse the raspberries with a drizzle of raspberry vinegar and crush with a fork. Top the tomatoes with the torn mozzarella, drizzle over the raspberry dressing and scatter with basil to serve.

There we have it – all done in a few minutes!

Are you a tomato fan or do you grow your own? Share your thoughts with us on my Facebook page here and we would love to see pictures too.

Until next time, have a great week and enjoy the sunshine,


Categorised as: Caterers