Winter tomatoes, with their dark sheen or deep crevices, are the gothic fantasy version of Summery, sunshine tomatoes. Their Tim Burton-esque appearance is dramatic and a perfect match for the long dark nights we are currently withstanding. Appearances, in this instance, are not deceptive, as winter tomatoes have a somewhat dramatic life. They are fed a mixture of rain water and sea water but only just enough to keep them alive. Their ‘water diet’ plus low light and cold temperatures allow the plants to mature slowly and force them to feed on minerals and salts in the soil.

The result is full-bodied flavour, tomatoes that need very little attention to make them the star of your dinner table. In fact, this is the type of produce that requires a restrained hand. Adding loud or complex flavours to great produce only serves to hide the flavours of great produce. These tomatoes often come at a higher price point, so we want to taste their flavours as much as possible. 

Tomatoes work so well in vegan recipes as they contain a high level of umami. Umami is one of the 5 or 6 tastes and, is said, to be the taste that many new vegans miss. It is found in a lot of non-vegan food but can be found in lots of vegan ingredients also. Try pairing tomatoes with an aged balsamic vinegar, for an epic umami hit!

Winter tomatoes are in season from the end of December to early May in the UK. The perfect time to help brighten our gloomy days. I bought my tomatoes from Ocado, they were supplied by Natoora.

How I use winter tomatoes

I used the stunning Black Iberiko tomatoes in this recipe for homemade cheese on toast. This is the maximum cooking I would do to any of the winter tomatoes, i.e. very little. Most of the time I simply slice them, horizontally so the stem holds each slice together. I place them on a plate with Maldon sea salt and fruity extra virgin olive oil. I pair them with a risotto, usually mushroom risotto, but, more recently, with an asparagus and griddle radicchio risotto.

Types of winter tomatoes