British Food and Travel

It is time to celebrate what to me is one of the ultimate signs of summer – the fresh homegrown tomato. It is British Tomato Fortnight, because these wonderful gems deserve more than a week of attention!

Let’s kick things off with a few tomato facts.

Did you know…

… Tomatoes originated in the South American Andes and were being grown by the Aztecs and Incas as far back as 700 A.D.

… They arrived in Europe in the 16th century but how remains something of a mystery. Some say they were introduced by the Spanish conquistadors; others say that two Italian Jesuit priests brought some back from their travels.

… The first tomatoes were not red but yellow, hence the name “golden apples” – pomodoro in modern Italian.

… For a long time, Europeans believed tomatoes to be poisonous and so the plants were grown purely for decorative reasons. Luckily, we saw the error of our ways and now enjoy them for their tastiness.

… Commercial tomato growing began in the 19th century. Tomatoes are now the most widely grown “vegetable” in the world, with seedlings from Iceland to the Falklands, and even in space.

… Yes, we said vegetable. We know that tomatoes are botanically a fruit. But in 1887, the United States Supreme Court ruled that they were a vegetable because they’re not eaten as a dessert like other fruits. This is still controversial – tomatoes are, to many of us, and always will be a fruit. But arguments aside, we all know they are delicious and healthy.

… Tomatoes are an excellent source of vitamins A, C, and E, as well as potassium, flavonoids, and other antioxidants. And let’s not forget lycopene which may help to protect the body from certain types of cancer and heart disease.

… Britain produces 92 metric tonnes of tomatoes every year and that’s still nowhere near enough to satisfy us tomato-loving Brits. Another 400,000 tonnes of fresh tomatoes are imported annually. That’s not even starting to count processed products such as canned tomatoes.

Tomato Recipes

There are so many ways to enjoy fresh British tomatoes: cooked or raw, in salads, sandwiches, sauces, and chutneys. You can find lots of great ideas at British Tomatoes.

Luckily, fresh tomatoes have a long growing season in the UK. They can start appearing as early as March or April and run through to October, meaning you aren’t limited to just enjoying them during British Tomato Fortnight. But if you do find yourself overrun with more than you can eat right now, the following chutney recipe is an ideal way to save some for later. It goes well with cheese, salad, pork pie, Ploughman’s lunch, etc.

Tomato Chutney

(recipe courtesy of the British Tomato Growers Association)

568 ml (1 pint) malt vinegar
15 g (½ oz) pickling spice
2.6 kg (6 lbs) British Classic Tomatoes, peeled and quartered
2 large onions, chopped
10 ml (2 tsp) ground paprika pepper
1.25 ml (¼ tsp) ground cayenne pepper
15 ml (1 tbsp) salt
350 g (12 oz) granulated sugar

Makes 1.8 kg (4 lbs)

Make a medium spiced vinegar by boiling the picking spice in the vinegar for 10 minutes and allow to cool. The spices may be left in the cooling vinegar if desired, to increase the spicing.

Put the tomatoes in a large saucepan with the chopped onions. Heat gently, then simmer until a thick pulp, stirring occasionally.

Add half the strained spiced vinegar together with the paprika and cayenne, sprinkle over the salt and bring to the boil. Cook, uncovered, until thickened.

Meanwhile, heat the remaining strained spiced vinegar with the sugar until dissolved. Add to the tomatoes.

Boil and reduce to a thick pulp. Pour into hot clean jars and seal.

So enjoy some fresh tomatoes during British Tomato Fortnight and all summer. Just remember to never store them in the fridge – it will spoil the flavour and texture.