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Author: Amy Riley

Three Fascinating Facts About Tomatoes in the UK

Posted on by Amy Riley

Tomatoes are one of Britain’s favourite ingredients – from fresh summer salads to hearty winter stews, they’re a staple in kitchens across the country. But behind those bright red fruits lies a story of science, sustainability, and surprising success here in the UK. Whether you grow your own or buy them at the supermarket, here are three fascinating facts about British tomatoes you might not know.

1. The UK Grows Millions of Tomatoes Every Year

You might think tomatoes are mostly imported from warmer countries like Spain or the Netherlands – and while that’s true for many varieties, UK growers produce an impressive 100,000 tonnes of tomatoes each year. Most are grown in high-tech greenhouses located in places like Kent, Yorkshire, and the Isle of Wight, where growers use advanced climate control systems to mimic Mediterranean conditions.

2. British Tomato Season Runs from March to October

Unlike imported varieties that are available all year round, British-grown tomatoes have a true season, typically from March through to October. During these months, you’ll find UK tomatoes that are fresher, juicier, and often more flavourful because they’ve ripened naturally closer to home.

3. The Tomato Didn’t Become Popular in Britain Until the 1800s

It’s hard to imagine British cuisine without tomatoes, but they were once viewed with suspicion! When tomatoes first arrived from South America in the 16th century, many people believed they were poisonous because they belonged to the nightshade family. It wasn’t until the 19th century that tomatoes became widely accepted as food in Britain, and since then, they’ve become a national favourite.

Smoky Tomato & Chickpea Stew

Posted on by Amy Riley

As the weather turns cold and damp, this smoky tomato and chickpea stew is just what you need. A simple, warming dish that fills your kitchen with comforting aromas. It’s budget-friendly, healthy, and naturally vegan – but still feels indulgent and satisfying.

Ingredients (Serves 4)

  • 1 tbsp olive oil

  • 1 red onion, chopped

  • 2 garlic cloves, finely chopped

  • 1 red pepper, diced

  • 1 carrot, diced

  • 1 tsp smoked paprika

  • ½ tsp ground cumin

  • 1 tin (400g) chopped tomatoes

  • 1 tbsp tomato purée

  • 1 tin (400g) chickpeas, drained and rinsed

  • 250ml vegetable stock

  • 1 tsp sugar or a drizzle of honey (to balance acidity)

  • Salt & black pepper

  • A handful of spinach or kale (optional, for extra greens)

  • Fresh parsley or coriander, to serve

Method

Step 1 – Sauté the vegetables. Heat the olive oil in a large saucepan or casserole dish over medium heat. Add the onion, carrot, and red pepper, and cook for 5–7 minutes, until softened.

Step 2 – Add the spices. Stir in the garlic, smoked paprika, and cumin. Cook for 1 minute, until fragrant, this deepens the smoky flavour.

Step 3 – Build the sauce. Add the chopped tomatoes, tomato purée, chickpeas, vegetable stock, and sugar (or honey). Stir well and bring to a gentle simmer.

Step 4 – Simmer and thicken. Reduce the heat and cook uncovered for 20–25 minutes, stirring occasionally, until the stew thickens and the flavours meld together. If using spinach or kale, stir it in for the last few minutes until wilted.

Step 5 – Taste and serve. Season to taste with salt and pepper. Serve in bowls with a drizzle of olive oil, a sprinkle of parsley, and some crusty bread or warm flatbreads on the side.

The Importance of Greenhouses for Tomato Plants in Winter

Posted on by Amy Riley

As winter sets in and the air turns crisp, most tomato plants begin to struggle in the cold. But with the help of a greenhouse, you can extend your growing season, protect your plants, and even enjoy fresh tomatoes long after summer has passed. Whether you’re a keen gardener or just starting out, here are three key reasons why greenhouses are invaluable for tomato care during the winter months.

1. Protection from Frost and Harsh Weather

Frost is the number one enemy of tomato plants. Even a brief cold snap can blacken leaves, stunt growth, or kill the plant entirely. A greenhouse provides a protective barrier against frost, wind, and heavy rain, keeping temperatures stable and creating a sheltered environment where tomatoes can continue to thrive.

If you’re growing through the winter, consider adding a small heater or thermal insulation (like bubble wrap lining) to maintain a consistent temperature. This makes a huge difference in keeping your plants healthy and productive until spring.

2. Extending the Growing Season

One of the biggest benefits of a greenhouse is that it extends your tomato growing season. Instead of ending in early autumn, you can continue harvesting right into winter, or start seedlings early for a head start next year. The trapped warmth and light inside a greenhouse mimic the conditions of summer, helping your plants ripen fruits even when it’s frosty outside.

3. Reducing Disease and Pests

Cold, damp outdoor conditions often lead to fungal problems like blight or mildew, and pests tend to seek shelter in garden debris during winter. Growing your tomatoes inside a greenhouse gives you greater control over cleanliness, air circulation, and watering. This reduces the risk of disease and keeps pests at bay, helping your plants stay vigorous and disease-free.

A greenhouse is more than just a structure – it’s a safe space for your tomato plants when winter arrives. By shielding them from frost, extending their growing season, and protecting them from disease, it helps ensure your hard work in the garden doesn’t end with the first frost.

Creamy Tomato & Roasted Red Pepper Pasta Bake

Posted on by Amy Riley

When it’s grey outside and you’re craving something cosy, this creamy tomato and roasted red pepper pasta bake hits the spot. It’s rich, cheesy, and full of Mediterranean warmth but made with simple cupboard ingredients. Perfect for family dinners or a lazy Sunday evening.

Ingredients (Serves 4–6)

For the sauce:

  • 1 tbsp olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 2 roasted red peppers (from a jar or freshly roasted)

  • 1 tin (400g) chopped tomatoes

  • 2 tbsp tomato purée

  • 1 tsp dried basil or oregano

  • ½ tsp chilli flakes (optional)

  • 100ml double cream or crème fraîche

  • Salt & black pepper

For the pasta:

  • 300g rigatoni or penne

  • 100g grated mozzarella

  • 50g grated cheddar or parmesan

  • A handful of fresh basil (optional, for topping)

Method

Step 1- Cook the pasta. Bring a large pan of salted water to the boil. Cook the pasta for 2 minutes less than the packet says (it’ll finish cooking in the oven). Drain and set aside.

Step 2 – Make the sauce. Heat olive oil in a large frying pan. Add the onion and cook for 5–6 minutes, until soft and translucent. Add the garlic and cook for another minute. Stir in the chopped tomatoes, tomato purée, red peppers, herbs, and chilli flakes. Simmer for 10 minutes, stirring occasionally.

Step 3 – Blend and enrich. Use a hand blender (or transfer to a jug blender) to blitz the sauce until smooth. Return to the pan and stir in the cream. Taste and season with salt and pepper.

Step 4 – Combine and bake. Preheat your oven to 190°C (170°C fan). Mix the pasta with the sauce, then pour into an ovenproof dish. Top with mozzarella and cheddar. Bake for 20–25 minutes, until golden, bubbling, and deliciously crisp on top.

Step 5 – Serve and enjoy. Garnish with fresh basil or a sprinkle of black pepper. Serve with a green salad or garlic bread for a proper comfort-food feast.

Looking After Your Tomatoes on Bonfire Night

Posted on by Amy Riley

As tonight marks Bonfire Night, many of us turn our thoughts from summer gardens to warm scarves and spiced drinks. But for those still tending late-season tomatoes, this chilly time of year can make or break the final crop. The beginning of November may feel like the end of tomato season – but with a little care, you can protect your plants and even coax a few more fruits to ripen.

Here are three key ways to look after your tomatoes as the bonfires blaze.

1. Protect Against the Cold

Bonfire Night marks the point when frost becomes a real threat. Even a light frost can damage your plants or stop ripening altogether. If your tomatoes are still outside, bring pots and grow bags indoors overnight or into a sheltered greenhouse or conservatory. For plants still in the ground, use horticultural fleece, bubble wrap, or even an old bedsheet to cover them when the temperature drops.

2. Encourage the Last Fruits to Ripen

At this time of year, sunlight is limited, so your tomatoes may be stubbornly green. You can help them along by removing any new flowers or small immature fruits – this directs the plant’s energy into ripening what’s already there. Another trick is to pick green tomatoes and place them on a sunny windowsill or in a paper bag with a ripe banana (which releases ethylene gas to speed up ripening).

3. Clean Up and Prepare for Next Year

Once your final tomatoes are harvested, it’s time to tidy up. Remove dead leaves and spent plants to prevent diseases like blight from overwintering in the soil. Give pots, canes, and tools a good wash, and add compost or manure to your beds to enrich them for next year’s crop.

As fireworks light up the November sky, a bit of extra care can make all the difference to your tomato plants. Protect them from frost, encourage those last fruits to ripen, and tidy up for the season ahead.

Rustic Roasted Tomato & Lentil Soup

Posted on by Amy Riley

As the nights get longer and the air turns crisp, there’s nothing better than a steaming bowl of homemade soup. This roasted tomato and lentil soup combines the richness of slow-roasted tomatoes with the earthiness of lentils – nourishing, budget-friendly, and naturally vegan. Pair it with crusty bread or a cheese toastie for the ultimate cosy meal.

Ingredients (serves 4-6)

For the roasted tomatoes:

  • 6 large ripe tomatoes (or 2 tins of whole plum tomatoes if fresh aren’t in season)

  • 1 red pepper, roughly chopped

  • 4 garlic cloves, unpeeled

  • 1 medium red onion, cut into wedges

  • 2 tbsp olive oil

  • Salt & black pepper

  • 1 tsp dried oregano or thyme

For the soup:

  • 1 tbsp olive oil

  • 1 carrot, diced

  • 1 celery stick, diced

  • 1 tsp smoked paprika

  • 1 tsp tomato purée

  • 100g red lentils (rinsed)

  • 750ml vegetable stock

  • 1 tbsp balsamic vinegar (optional, for depth)

  • A pinch of sugar (optional, to balance acidity)

  • Fresh basil or parsley, to serve

Method

Step 1 – Roast the vegetables. Preheat your oven to 200°C. Place the tomatoes, pepper, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt, pepper, and oregano, and roast for 25–30 minutes, until soft and slightly caramelised.

Step 2 – Sauté the base. In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the carrot and celery, and cook for 5–6 minutes, until softened. Stir in the smoked paprika and tomato purée.

Step 3 – Add lentils and stock. Pour in the lentils and vegetable stock. Squeeze the roasted garlic from its skin and add it along with the roasted tomatoes and peppers (including the juices from the tray). Simmer gently for 20–25 minutes, until the lentils are soft.

Step 4 – Blend to your liking. Use a hand blender for a smooth texture or leave it chunky for a rustic finish. Adjust seasoning – add a dash of balsamic vinegar or a pinch of sugar if the tomatoes are very tangy.

Step 5 – Serve and enjoy. Ladle into bowls, drizzle with olive oil, and top with chopped herbs or a swirl of cream. Serve with crusty bread or warm cheese toasties.

Tomato & Chestnut Braised Chicken

Posted on by Amy Riley

If you’re looking for a rustic, seasonal, and comforting dinner, this Tomato & Chestnut Braised Chicken  is just what you need!

A cosy one-pan dish that captures the earthy warmth of autumn will help to warm up the cooler evenings.

Ingredients

  • 2 tbsp olive oil
  • 4 bone-in chicken thighs (skin on)
  • 1 onion, finely sliced
  • 2 cloves garlic, minced
  • 2 carrots, chopped into thick slices
  • 2 celery sticks, chopped
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary (or a sprig of fresh rosemary)
  • 2 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 100ml red wine (optional – replace with extra stock if preferred)
  • 250ml chicken stock
  • 150g cooked, peeled chestnuts (vacuum-packed)
  • 1 tbsp balsamic vinegar
  • Salt and freshly ground black pepper
  • Fresh parsley or thyme leaves, to garnish

Method

Step 1 – Brown the chicken. Heat olive oil in a large, heavy-based pan or casserole dish over medium-high heat. Season the chicken with salt and pepper, then sear for 5–6 minutes on each side until golden brown. Remove and set aside on a plate.

Step 2 – Sauté the vegetables. In the same pan, lower the heat slightly and add the onion, carrot, and celery. Cook for 8 minutes, until softened and starting to caramelise. Stir in garlic, paprika, and rosemary; cook for another minute.

Step 3 – Build the sauce. Stir in the tomato purée and cook for 2 minutes to deepen the flavour. Add the chopped tomatoes, red wine (if using), and chicken stock. Bring to a gentle simmer, scraping up any brown bits from the bottom.

Step 4 – Add chicken & chestnuts. Return the chicken thighs to the pan. Stir in the chestnuts and balsamic vinegar. Cover and simmer gently for 35–40 minutes, until the chicken is tender and the sauce thickens.

Step 5 – Finish & serve. Taste and adjust seasoning. Sprinkle with fresh parsley or thyme before serving.

The Timeless Charm of Tomatoes

Posted on by Amy Riley

Few foods bridge the gap between garden and table quite like the tomato. Bright, juicy, and endlessly versatile, it’s the backbone of countless dishes, from fresh summer salads to hearty autumn stews. But beyond its familiar flavour lies a fascinating story of travel, transformation, and timeless appeal.

  1. From the Andes to Your Allotment: A Global Journey

The tomato’s story begins thousands of miles away, in the Andes Mountains of South America, where wild varieties first grew. The Aztecs and Incas cultivated them long before they reached European shores in the 16th century.

When tomatoes first arrived in Europe, they were met with suspicion, some even believed they were poisonous because of their resemblance to deadly nightshade! It wasn’t until the 18th century that they became a staple in Mediterranean cuisine, and later, a star of gardens across the world.

  1. A Gardener’s Treasure: Growing and Caring for Tomatoes

For UK gardeners, tomatoes are a summer highlight, but they do need a little attention to thrive.

  • Sun and shelter: Tomatoes love warmth and sunlight. A sunny, sheltered spot or greenhouse works best in the British climate.
  • Feed and water: Keep the soil moist but not soggy, and feed weekly with a high-potassium fertiliser once flowers appear.
  • Pinch and prune: Removing side shoots encourages stronger fruit production and better airflow.

As autumn arrives, the key is to protect and prolong. Move potted plants indoors or into a greenhouse, and harvest any green fruits before frost, they’ll ripen beautifully on a sunny windowsill or in a paper bag with a banana as we shared in a previous blog.

  1. Simple, Seasonal Uses

Tomatoes are the ultimate kitchen chameleon.

  • In summer, enjoy them raw, sliced with basil and mozzarella for a simple Caprese salad.
  • In autumn, slow-roast them with olive oil and garlic for a rich tomato base that can be frozen and used all winter.
  • In winter, they bring warmth to soups, sauces, and stews.

Cooking tomatoes actually boosts their nutritional value: heat increases lycopene, a powerful antioxidant linked to heart health. So that homemade tomato soup? It’s doing more good than you think.

Creamy Tomato & Roasted Red Pepper Pasta Bake

Posted on by Amy Riley

This Creamy Tomato & Roasted Red Pepper Pasta Bake is warm, comforting, and full of autumn colour – perfect for cosy evenings, easy to make ahead of time, and is ideal for sharing.

Ingredients

For the sauce:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 red peppers (roasted – see below or use jarred, drained)
  • 1 x 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 100ml double cream (or oat cream for vegan)
  • 1 tsp balsamic vinegar
  • Salt and freshly ground black pepper

For the pasta bake:

  • 350g rigatoni or penne pasta
  • 100g mozzarella, torn (or vegan mozzarella)
  • 50g Parmesan or vegetarian hard cheese, grated
  • Handful of fresh basil or parsley, chopped

Method

Step 1 – Roast the peppers (if not using jarred). Preheat oven to 220°C. Slice the peppers in half, remove seeds, and place cut side down on a baking tray. Roast for 20 minutes, until skins blister and blacken slightly. Place in a bowl, cover with cling film, and peel skins off once cooled.

Step 2 – Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente (1–2 minutes less than the packet suggests). Drain, reserving ½ cup of the pasta water.

Step 3 – Make the sauce. Heat olive oil in a large pan over medium heat. Add onion and cook for 5 minutes, until soft. Stir in garlic, smoked paprika, and oregano. Add tomato purée and cook for another minute. Add roasted peppers, chopped tomatoes, and balsamic vinegar. Simmer gently for 10 minutes. Blend until smooth (use a blender or stick blender), then stir in the cream. Season with salt and pepper to taste.

Step 4 – Combine and bake. Toss the cooked pasta with the sauce, adding a splash of pasta water if needed to loosen. Pour into a greased baking dish. Scatter mozzarella and Parmesan over the top. Bake at 200°C for 20–25 minutes, until golden and bubbling.

Step 5 – Serve and let rest for 5 minutes before serving. Sprinkle with chopped basil or parsley and drizzle a little olive oil over the top.

Three Fascinating Tomato Facts for October

Posted on by Amy Riley

October may mark the end of the UK’s tomato season, but there’s still a lot to love, and learn about these bright, versatile fruits. From ripening tricks to surprising autumn benefits, here are three fascinating tomato facts to celebrate this colourful crop before winter sets in.

  1. Tomatoes Can Still Ripen After Harvest

If you’ve picked your tomatoes green before the first frost – don’t worry! Tomatoes are climacteric fruits, which means they continue to ripen after being picked.

  • Place them in a paper bag with a ripe banana or apple; these release ethylene gas that helps tomatoes turn red.
  • Keep them in a warm, dark spot, around 18–21°C is ideal.
  • Avoid windowsills if nights are cold; fluctuating temperatures can slow ripening and cause uneven colour.
  1. Autumn Tomatoes Are Packed with Antioxidants

Late-season tomatoes, especially those grown in cooler weather, often contain higher levels of lycopene, the powerful antioxidant responsible for their red pigment.

  • Lycopene supports heart health and protects cells from damage.
  • Cooking tomatoes (in soups, sauces, or stews) actually increases lycopene absorption, especially when paired with olive oil.
  1. October Is the Perfect Time to Plan Next Year’s Crop

While tomato plants start to fade, October is prime time to think ahead.

  • Save seeds from your best fruits for next season, just dry them thoroughly before storing.
  • Make notes on which varieties thrived and which struggled.
  • If you have a greenhouse or polytunnel, you can experiment with autumn-sown indoor varieties for an early spring harvest.

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