Isle of Wight Tomatoes

19/06/2026

Some very big cameras arrived on the Isle of Wight recently.👀

A little behind the scenes from when the Marks and Spencer and Tom Kerridge came to film the latest instalment of their Farm to Foodhall advert🍅

Glasshouses full of tomatoes at their best, cameras rolling, and plenty of brilliant conversations along the way.

A very good few days celebrating British tomato season properly.🧡

18/06/2026

Sweet, sunny and built around Xerany. 🍅✨ This simple summer tart lets our Ocado Grower’s Discovery tomato do the talking - delicate, lightly sweet and full of fresh flavour.

Golden pastry, soft herbs and sunshine-ready tomatoes. That’s lunch sorted. Save this one for your next sunny table. ☀️

Serves: 4
Time to make: 25 minutes

Ingredients
1 sheet ready-rolled puff pastry - halved lengthways
300–400g IOWT tomatoes, including Xerany white tomatoes, sliced
3 tbsp IOWT red tomato and flame-grilled pepper pesto
1 tbsp IOWT olive oil
2 slices parma ham, torn
Small handful fresh basil and mint leaves roughly torn
1 tbsp IOWT balsamic, to finish
Salt and black pepper

Method
- Preheat the oven to 200°C fan. Unroll the puff pastry onto a lined baking tray and lightly score a 1cm border around the edge, taking care not to cut all the way through.
- Slice the Xerany tomatoes into thin slices.
- Spread the IOW Tomato pesto over the centre of the puff pastry, keeping the border clear.
- Layer the tomatoes over the pesto, overlapping them slightly.
- Season with salt and pepper.
- Bake for 15–18 minutes, until the pastry is puffed, crisp and golden.
- Remove from the oven and top with parma ham, fresh mint and basil leaves.
- Serve warm or at room temperature.

17/06/2026

Meet June’s Ocado Grower’s Discovery tomato: Xerany. 🍅✨

A delicate white cherry vine tomato with a refined sweetness and fresh, sunny flavour that feels made for the start of the season.

Light, juicy and a little unexpected - this is one for people who love discovering new varieties.

Exclusively available on Ocado this month. Get yours now! 💛https://bit.ly/3SvwnKO

13/06/2026

11/06/2026

We followed London’s most dedicated tomato delivery assistant for the day. 🍅📦 Sarah Corbett-Winder, one tomato van and a city full of people who take tomato season very seriously...

A day spent delivering sunshine-grown tomatoes across London? We'd call that a pretty good way to celebrate British Tomato Fortnight. ☀️

From restaurant kitchens to shop floors and front doors, thank you to everyone who helped make the day possible. Farmer J, Aces Foodcraft, Fallow, Georgia Hearn, Bayley & Sage Marks and Spencer, The Sunday Chapter Ltd and The Seed Group 💛

09/06/2026

This is why we wait all year for tomato season. 🍅✨

Jammy Isle of Wight tomatoes take centre stage alongside whipped houmous, sweet red onions and fragrant sumac. Pair with flatbreads to scoop up every bite, and don’t expect leftovers.

Simple ingredients. Maximum flavour. Exactly the sort of food summer was made for. 💛



Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4–6

Ingredients
500g Isle of Wight Cherry Tomatoes
2 red onions, sliced
3 garlic cloves
2 tbsp Isle of Wight Olive Oil
1 tsp sumac
1 tbsp honey
Sea salt
Black pepper

To Serve
Peter’s Yard Flatbreads
Houmous
Fresh mint
Fresh parsley
Lemon zest and juice
Extra Isle of Wight Olive Oil

Method
- Preheat the oven to 200°C.
- Add the Isle of Wight Cherry Tomatoes, sliced red onions and garlic cloves to a roasting tray. Drizzle with Isle of Wight Olive Oil, then scatter over the sumac, honey, sea salt and black pepper. Toss everything together well.
- Roast for 25–30 minutes until the tomatoes are soft and jammy and the onions are caramelised around the edges.
- Spread houmous onto a large serving plate or board. - Spoon over the roasted tomatoes, onions and all the roasting juices.
- Finish with torn mint, parsley, lemon zest, a squeeze of lemon juice and an extra drizzle of Isle of Wight Olive Oil.
- Serve with Peter’s Yard Flatbreads for scooping everything up while still warm.

08/06/2026

Calling in someone with very good taste for British Tomato Fortnight. 📞🍅✨

More to come soon... 👀

07/06/2026

Introducing the showstopper of tomato season. 🍅✨

A light olive oil and tomato sponge, layered with whipped Waterloo cheese made by Village Maid Cheese and supplied by The Fine Cheese Co. drizzled with honey and crowned with sweet heritage tomatoes. This tomato cake is the kind of centrepiece that gets everyone asking for the recipe.

Summer hosting doesn’t get much better than this. 💛



Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves 6–8

Ingredients

Tomato Cake
250g Isle of Wight Passata
4 eggs
350g sugar
400g plain flour
1 tsp bicarbonate of soda
150ml Isle of Wight Olive Oil
Mixed Isle of Wight Heritage Tomatoes

Whipped Waterloo Topping
100g soft butter
180g Mini Waterloo, available from Fine Cheese Co.
60ml honey
Fresh thyme

Method
- Preheat the oven to 180°C. Line two round cake tins with baking paper.
- In a large bowl, whisk together the eggs, sugar and honey until smooth and slightly pale.
- Gradually whisk in the Isle of Wight Olive Oil until fully incorporated.
- Sift in the flour and bicarbonate of soda, folding gently as you go.
- Slowly fold through the Isle of Wight Passata until the mixture is smooth.
- Divide evenly between the cake tins and bake for 25 minutes until golden and springy to touch.
- Leave to cool completely before removing from the tins.
- To make the whipped Waterloo topping, whisk together the butter, Waterloo cheese, honey and thyme until light and smooth.
- Finish the cake with spoonfuls of the whipped Waterloo and top with sliced mixed heritage tomatoes, extra thyme and a drizzle of honey if you like.

Serve slightly warm or at room temperature.

06/06/2026

Tomato season is full of surprises, and this one could be our favourite yet! 🍅✨

Cold, creamy and showcasing the star of the season, Marmonde Beefsteak tomatoes, this tomato frozen yoghurt is the kind of scoop that gets everyone talking. Made using Greek Style Yoghurt from The Estate Dairy, each serving is finished with parmesan crisps and fresh herbs. It’s sweet, savoury, completely unexpected and proof that tomatoes can do far more than salads. 💛

Here’s to trying something new this British Tomato Fortnight. 🇬🇧



Prep Time: 20 minutes
Freeze Time: 6 hours or overnight
Total Time: 6 hours 20 minutes
Serves 4–6

Ingredients:

Frozen Yoghurt
300ml The Estate Dairy Yoghurt
500g Isle of Wight Beefsteak Tomatoes
200ml double cream
2 tbsp honey
Pinch of salt

Parmesan Crisps
Parmesan, grated

To Serve
Mixed Isle of Wight Cherry Tomatoes, chopped
Isle of Wight Olive Oil
Isle of Wight Balsamic Vinegar
Fresh basil
Fresh thyme
Flaky sea salt

Method
- Bring a pan of water to the boil. Score a small cross into the bottom of each Isle of Wight BeefsteakTomato, then carefully lower into the boiling water for 1 minute.
- Transfer immediately into iced water, then peel away the skins.
- Blend the peeled tomatoes until smooth.
- Stir the tomato purée into The Estate Dairy Yoghurt, double cream, honey and a pinch of salt until fully combined.
- Churn in an ice cream machine or transfer to a freezer-safe container and freeze for at least 6 hours or overnight.
- To make the parmesan crisps, spoon small piles of grated parmesan onto a lined baking tray. Bake at 180°C for 7–8 minutes until golden and crisp. Leave to cool completely.
- Toss the chopped Isle of Wight Cherry Tomatoes with olive oil, balsamic and thyme.
- Spoon the frozen yoghurt into bowls and top with the marinated tomatoes, parmesan crisps, basil, extra olive oil and a pinch of flaky sea salt.

- Serve immediately while the frozen yoghurt is still soft and creamy.

05/06/2026

If you’re looking for us this British Tomato Fortnight, we’ll be wherever this pizza is. 🍅 🍕

Sweet Isle of Wight Heritage Tomatoes layered over our rich Pizzaiola on The Northern Dough Co base, with mozzarella hidden inside the crust and parmesan melting into each slice - heavenly.

Get ready to bring a little more tomato season to your table. 💛



Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 35 minutes
Serves 2–4

Ingredients
1 Northern Dough Co. Original Pizza Dough ball
3–4 Isle of Wight Heritage Tomatoes
4 tbsp Isle of Wight Pizzaiola
Semolina, for dusting the surface
1 mozzarella ball
Fresh basil
Isle of Wight olive oil
Flaky sea salt
Oregano
Parmesan, grated

Method
- Preheat the oven to 220°C, or see manufacturer’s instructions if using a pizza oven.
- Stretch out the Northern Dough Co. Original Pizza Dough ball onto a surface lightly dusted with semolina.
- Tear the mozzarella into strips and place around the edge of the dough. Fold the dough over the mozzarella and pinch to seal the crust.
- Spread the Isle of Wight Pizzaiola evenly over the base.
- Thinly slice most of the Isle of Wight Heritage Tomatoes and layer over the pizza. Reserve a few slices for finishing.
- Drizzle with Isle of Wight Olive Oil and season with flaky sea salt and oregano.
- Bake for 15–20 minutes until the crust is golden and crisp.
- Toss the reserved tomato slices with basil, olive oil and a pinch of salt.
- Top the cooked pizza with the fresh marinated tomatoes and finish with parmesan and extra basil.