In season: Isle of Wight Tomatoes

What’s special about Isle of Wight Tomatoes?

It's not only the unique Isle of Wight microclimate that makes their tomatoes so good. Isle of Wight Tomatoes (IoWT) also use very clever horticultural techniques. The island is one of seven UNESCO Biosphere Reserves in the UK, meaning it's a 'learning place for sustainable development' – so it shouldn't be surprise to learn that the company are very keen on sustainability.

IoWT grows more than 40 varieties of tomatoes under 26 to 27 hectares (roughly 60–65 acres) of glasshouses. All the rain that falls on the nursery gets gathered and used to irrigate their crops. Bees pollinate the flowers and natural predators help control pests, and all old tomato plants are turned into compost to enrich the nursery’s organic soil.

Any wonky fruit gets transformed into sauces, juices and condiments. IoWT tomatoes also ripen 'on the vine' to improve freshness and flavour, a technique that many other suppliers skip.

Cooking Isle of Wight Tomatoes

To really enjoy the sweetness and acidity of Isle of Wight tomatoes, we'd recommend eating them raw. However, there are plenty of terrific recipes too. Lightly roasting heritage varieties reduces their acidity and caramelises their natural sugars. Just cover with a splash of olive oil, season and perhaps add some herbs, then bake at 180°C (or air fry at 180°C) for 20 minutes.

We recommend hasselback caprese tomatoes as a subtle roasted twist on the classic Italian tomato salad. If you're after a quick and tomatoey pasta dish (and frankly, who isn't) our crispy gnocchi with chorizo, tomatoes and mozzarella should be ready in 25 mins and is packed with flavour.

For guests, you could serve them cherry tomato pops, perhaps with a glass of tomato, melon and vodka soda.

Did you know?

• Farming goes back a long way on the Isle of Wight.
• The remains of eight Roman villas (farm houses) have been discovered on the island so far.
• The wild ancestors of tomatoes came from the region that is now Peru, Ecuador, Chile, and Bolivia, but they were first grown deliberately in Mesoamerica, roughly modern-day Mexico.
• Although tomatoes were not found outside the New World until the 16th Century, today the world’s largest producers are China, India and Turkey.