Tomatoes - Roma, Kumato, heirloom and vine ripened (truss)

Tomatoes

Leave tomatoes at room temperature until fully ripe to develop their full flavour, then store them in the refrigerator until ready to use.

Round

Whether it's for slices in a sandwich or in a salad, it is so versatile. Bright red, firm to the touch, and wildly versatile, commonly used in slices for sandwiches.

Roma 

Vine Ripened - sustainably grown

Truss (large)

A dark, meaty, very rich-fleshed tomato with extreme anthocyanin effect, the same antioxidant in blueberries and blackberries. Black tomatoes are medium-sized, beefsteak-type tomatoes with a flattened globe shape. The outer skin is dark maroon, although with sufficient sunlight and heat they can turn almost black, with greenish-brown shoulders. The flavour is intense, with a sweetness that is balanced by notes of acidity, giving it a distinct, slightly salty taste

Kumato

At its earlier stage, the Kumato is great to eat alone or with a salad. At a later stage, the Kumato becomes juicy and sweet with a higher fructose level. You can cook ripened Kumato tomatoes down into a low-acidity, naturally-sweet pasta sauce that can be used for a variety of dishes.

Heirloom

The seeds are what make an heirloom tomato an heirloom tomato. They are passed down from season to season, taken by the farmers from the tomato plants that produced the best fruit. This process allows farmers to select for certain desirable traits like juiciness, size, shape, or colour. Heirloom tomatoes are also often open-pollinated, which means that they are pollinated naturally, by birds, insects, wind, or human hands.