R&L Holt Logo Icon
Click here to send us an email. Click here to call us.

Author: Amy Riley

How to Care for Your Tomatoes in May

Posted on by Amy Riley

There’s something a bit magical about May if you’re growing tomatoes — everything is waking up, the light is warmer, and your little seedlings are ready to hit their stride. If you want fat, juicy tomatoes this summer, May is the month to set the tone!

Here are three key things you should be doing right now:

  1. Harden Off Your Plants Properly

If you’ve been raising tomatoes indoors or in a greenhouse, May is not the moment to rush them outside permanently.
Tomatoes need to be hardened off — meaning, slowly introduced to outdoor life.

  • Start by putting your plants outside for a few hours a day in a sheltered, warm spot.
  • Gradually increase their outdoor time over 7–10 days.
  • Bring them in if there’s a cold snap — tomatoes are drama queens about chilly nights.

Hardened-off plants are stronger, less stressed, and way more likely to flower and fruit heavily later.

  1. Feed Early — But Not Too Much

By May, your tomatoes are hungry. They’ve burned through the nutrients in their starter compost and are getting ready to power up with leaves and flowers.

  • Start feeding once a week with a balanced fertilizer (equal parts nitrogen, phosphorus, potassium — look for an “all-purpose” or “grow-more” feed).
  • Don’t jump too early into “tomato-specific” feeds (which are high in potassium) until your plants actually start flowering.
  • Keep it light and regular — overfeeding now = lush leaves, but no tomatoes later.

Water first, then feed. Tomatoes absorb nutrients better when their roots aren’t dry and stressed.

  1. Watch the Weather and Support Early

May weather can be unpredictable — warm and breezy one day, wet and windy the next.

  • If you’re planting out, stake or cage your tomatoes as soon as they go into the ground or a pot. Don’t wait until they’re big — by then it’s messy and risks damaging roots.
  • Keep an eye on the night temperatures. If it’s dipping below 10°C, throw over a fleece, cloche, or even an old sheet at night.
  • Remember: wind is just as bad as cold. It bruises stems and dries plants out fast.

If you see your young tomato flowers starting to form this month, give the plant a gentle shake — it helps pollinate early blooms and boosts your first fruit set.

Tomato & Burrata Summer Tart

Posted on by Amy Riley

If you’re looking for something vibrant, easy, and crowd-pleasing to serve this May bank holiday this Tomato & Burrata Summer Tart recipe is perfect for you!

Ingredients:

  • 1 sheet of all-butter puff pastry (ready-rolled)
  • 400g mixed ripe tomatoes (heirloom, cherry, plum — a good colourful mix)
  • 2 balls of burrata cheese (or very creamy mozzarella)
  • 1 tablespoon olive oil, plus extra for drizzling
  • 2 teaspoons balsamic glaze
  • 1 tablespoon pesto (store-bought or homemade)
  • 1 clove garlic, finely grated
  • A few sprigs of fresh thyme or basil
  • Sea salt flakes and black pepper
  • 1 beaten egg (for pastry wash)
  • Optional: chilli flakes for a little kick

Method:

Step 1 – Preheat your oven to 200°C.

Step 2 – Lay out the puff pastry on a baking tray lined with baking paper. Score a 2cm border around the edges with a sharp knife (don’t cut through!).

Step 3 – Mix the olive oil and grated garlic together and lightly brush it over the centre (not the border) of the pastry.

Step 4 – Arrange your sliced tomatoes all over the garlic-oiled base, overlapping them slightly. Sprinkle with sea salt, pepper, and fresh thyme leaves.

Step 5 – Brush the pastry border with the beaten egg to help it get golden and puffy.

Step 6 – Bake for 20–25 minutes until the pastry is risen and golden and the tomatoes are slightly roasted.

Step 7 – Cool for 5 minutes, then gently tear over the burrata balls, letting them ooze luxuriously across the warm tart.

Step 8 – Drizzle with pesto, balsamic glaze, extra olive oil, and scatter fresh basil leaves on top. A sprinkle of chilli flakes if you fancy.

Step 9 – Slice up and serve warm or at room temperature with a crisp white wine or a big jug of elderflower spritz.

Quick & Easy Tomato & Garlic Shrimp with Pasta

Posted on by Amy Riley

This light yet satisfying dish is packed with juicy shrimp, a garlicky tomato sauce, and fresh herbs. Ready in 20 minutes, it’s perfect for a busy weeknight!

Ingredients

For the Sauce & Shrimp:

  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ tsp red pepper flakes (optional, for heat)
  • 400g (14 oz) canned diced tomatoes
  • 2 tbsp tomato paste
  • ½ tsp dried oregano
  • ½ tsp salt (adjust to taste)
  • Black pepper, to taste
  • 250g (9 oz) shrimp, peeled & deveined
  • ¼ cup fresh parsley or basil, chopped
  • Zest of 1 lemon (optional, for brightness)

For the Pasta:

  • 250g (9 oz) spaghetti or linguine
  • Salt, for pasta water

Method

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil.
    • Cook pasta according to package instructions until al dente.
    • Reserve ½ cup of pasta water, then drain.
  2. Make the Tomato Sauce:
    • Heat olive oil in a large pan over medium heat.
    • Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
    • Stir in the canned tomatoes, tomato paste, oregano, salt, and black pepper.
    • Simmer for 5-7 minutes until slightly thickened.
  3. Cook the Shrimp:
    • Add the shrimp to the sauce and cook for 3-4 minutes until pink and opaque.
    • Stir in lemon zest and fresh herbs.
  4. Combine & Serve:
    • Toss the drained pasta into the sauce, adding a splash of reserved pasta water if needed.
    • Serve immediately with extra fresh herbs and a drizzle of olive oil.

Fresh Tomato & Burrata Salad with Basil Oil

Posted on by Amy Riley

A simple yet elegant starter, this Fresh Tomato & Burrata Salad with Basil Oil dish highlights the fresh, juicy flavours of tomatoes paired with creamy burrata and fragrant basil oil. Perfect for a light spring or summer appetiser!

Ingredients

For the Salad:

  • 3 large ripe tomatoes (heirloom or vine-ripened), sliced
  • 200g (7 oz) burrata cheese
  • 10 cherry tomatoes, halved
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic glaze
  • Salt and black pepper, to taste
  • 2 tbsp toasted pine nuts (optional, for crunch)

For the Basil Oil:

  • 1 small bunch fresh basil (about 1 cup leaves)
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • ½ tsp lemon juice
  • Pinch of salt

Method

  1. Make the Basil Oil:
    • Blend basil leaves, olive oil, garlic, lemon juice, and salt in a small blender or food processor until smooth.
    • Set aside or strain for a clearer oil.
  2. Assemble the Salad:
    • Arrange the tomato slices and cherry tomatoes on a plate.
    • Tear the burrata and place it in the centre.
    • Drizzle with extra virgin olive oil and balsamic glaze.
  3. Garnish & Serve:
    • Sprinkle with salt, black pepper, and toasted pine nuts if using.
    • Spoon the basil oil over the top.
    • Serve immediately with crusty bread.

The Easter & Tomato Connection: 3 Ways Tomatoes Play a Role in Easter Cuisine

Posted on by Amy Riley

Easter is a time of renewal, celebration, and feasting with loved ones. While eggs, lamb, and sweet treats often take centre stage, tomatoes also have a special place in Easter traditions across different cultures. Here are three ways tomatoes play a role in Easter cuisine, that you may not have known!

  1. A Symbol of Freshness & Rebirth

Easter falls in spring, a season of renewal, and tomatoes embody this perfectly. While they are a summer crop in many regions, the arrival of warmer weather brings fresh, vibrant dishes. In Mediterranean countries, Easter feasts often feature tomato-based salads and light, refreshing starters that highlight the season’s bounty. Dishes like tomato and burrata salad or bruschetta with basil and olive oil symbolize the freshness of spring and the joy of Easter gatherings.

  1. A Key Ingredient in Traditional Easter Meals

In many cultures, tomatoes form the base of rich and comforting Easter dishes. In Greece, lamb in tomato sauce is a favourite, where slow-braised lamb is cooked with tomatoes, garlic, and warm spices. In Italy, tomato-based pasta sauces such as sugo al pomodoro or puttanesca are served alongside Easter roasts. These tomato-based dishes bring warmth, depth, and a comforting touch to Easter tables.

  1. A Versatile Addition to Easter Leftovers

Easter meals often leave plenty of leftovers, and tomatoes help transform them into delicious new dishes. Leftover roasted meats can be tossed into a tomato-based pasta or soup, while extra boiled eggs from Easter celebrations pair beautifully with a fresh tomato and herb salad. The natural acidity and sweetness of tomatoes enhance flavours, making them the perfect ingredient for creative post-Easter meals.

While tomatoes may not be the first food that comes to mind when thinking of Easter, they play a vital role in adding freshness, richness, and versatility to the holiday menu. Whether in a light spring salad, a hearty braised lamb dish, or a creative way to use leftovers, tomatoes are a hidden star of Easter feasting!

Easter-Inspired Braised Lamb in Tomato & Herb Sauce

Posted on by Amy Riley

A perfect dish for Easter, this slow-braised lamb in a rich tomato and herb sauce is bursting with Mediterranean flavours. It pairs beautifully with roasted potatoes, crusty bread, or creamy polenta. Enjoy a comforting, rich, and festive Easter feast!

Ingredients

For the Lamb & Sauce:

  • 1.5 kg (3.3 lbs) lamb shoulder or leg, cut into chunks
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 800g (28 oz) canned crushed tomatoes
  • 2 tbsp tomato paste
  • 250ml (1 cup) red wine (optional)
  • 250ml (1 cup) chicken or beef broth
  • 2 tsp dried oregano
  • 1 tsp ground cinnamon (for warmth)
  • 1 tsp paprika
  • 1 bay leaf
  • 1 sprig fresh rosemary (or 1 tsp dried)
  • Salt and black pepper to taste

For Garnish & Serving:

  • Fresh parsley, chopped
  • Grated Pecorino or Parmesan cheese
  • Crusty bread or roasted potatoes

Method

  1. Sear the Lamb:
    • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
    • Season the lamb with salt and pepper, then sear the pieces until browned on all sides (about 5-7 minutes). Remove and set aside.
  2. Sauté the Aromatics:
    • In the same pot, reduce heat to medium.
    • Add onions, carrots, and celery, sautéing for 5 minutes until softened.
    • Stir in garlic and tomato paste, cooking for another minute.
  3. Deglaze & Simmer:
    • Pour in the red wine, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
    • Add the canned tomatoes, broth, oregano, cinnamon, paprika, bay leaf, and rosemary.
  4. Braise the Lamb:
    • Return the seared lamb to the pot, stirring to coat in the sauce.
    • Bring to a gentle simmer, cover, and cook on low heat for 2-3 hours (or until the lamb is fork-tender). Stir occasionally.
  5. Final Touches & Serving:
    • Remove the bay leaf and rosemary sprig.
    • Taste and adjust seasoning if needed.
    • Garnish with fresh parsley and a generous sprinkle of grated cheese.
  6. Enjoy!
    • Serve with crusty bread, roasted potatoes, or creamy polenta for a perfect Easter meal.

How to Care for Tomatoes in April

Posted on by Amy Riley

April is a crucial month for growing healthy, productive tomato plants in the UK. With fluctuating temperatures and the transition from indoor sowing to outdoor growing, it’s important to give your tomatoes the right care. Here are three key things to focus on when tending to your tomato plants this month.

  1. Start Seeds Indoors or Harden Off Young Plants

In the UK, April is still too cold for tomatoes to be planted directly outdoors. If you haven’t sown your seeds yet, you can start them indoors in seed trays or small pots, keeping them in a warm, bright spot (such as a sunny windowsill or a greenhouse).

If you’ve already got young tomato plants, hardening them off is essential before moving them outside. Start by placing them outside for a few hours a day in a sheltered spot, gradually increasing their exposure to outdoor conditions over 7-10 days. This helps them adjust to cooler temperatures and prevents transplant shock.

  1. Provide the Right Growing Conditions

Tomatoes thrive in warm, bright conditions, so in April, keeping them in a greenhouse, polytunnel, or on a sunny windowsill is ideal. If you’re growing them in containers, ensure they have good drainage and nutrient-rich compost.

For those planting tomatoes in grow bags or pots, use multi-purpose compost enriched with organic matter. Keep the soil moist but avoid overwatering, as tomatoes don’t like sitting in waterlogged soil.

  1. Feed & Support for Strong Growth

Tomato plants need the right nutrients to develop strong stems and healthy foliage. In April, use a high-potassium liquid fertilizer (such as tomato feed) once a week to promote healthy growth. If your plants look weak, a general-purpose liquid feed can help strengthen them before switching to tomato-specific feed when flowers start to appear.

As your tomato plants grow taller, start thinking about supporting them with canes or stakes to prevent them from toppling over. Tie the stems loosely with soft garden twine to keep them stable.

April is a critical month for tomato care in the UK, as plants transition from indoor growth to outdoor conditions. By hardening off seedlings, providing warmth and good soil, and feeding them correctly, you’ll set your tomatoes up for a strong and productive growing season!

Springtime Tomato & Ricotta Pasta with Fresh Herbs

Posted on by Amy Riley

This light and vibrant pasta dish celebrates the fresh flavours of spring with juicy tomatoes, creamy ricotta, and fragrant herbs. Perfect for a quick and elegant meal!

Ingredients

For the Sauce:

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 250g (9 oz) cherry tomatoes, halved
  • ½ tsp red pepper flakes (optional, for a little heat)
  • 2 tbsp tomato paste
  • 100ml (½ cup) vegetable or chicken broth
  • ½ tsp salt (adjust to taste)
  • Black pepper, to taste

For the Pasta:

  • 300g (10 oz) spaghetti or linguine
  • Salt, for pasta water

For Garnishing:

  • 100g (½ cup) fresh ricotta cheese
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh mint, chopped
  • Zest of 1 lemon
  • Grated Parmesan (optional)

Method

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil.
    • Cook the pasta according to package instructions until al dente.
    • Reserve ½ cup of pasta water, then drain.
  2. Make the Tomato Sauce:
    • Heat olive oil in a large pan over medium heat.
    • Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
    • Stir in the cherry tomatoes and cook for 5-7 minutes until they soften and release their juices.
    • Add tomato paste and broth, stirring well. Let it simmer for 2-3 minutes.
  3. Combine with Pasta:
    • Add the drained pasta to the sauce, tossing to coat.
    • If the sauce is too thick, add a splash of the reserved pasta water.
    • Season with salt and black pepper to taste.
  4. Finish with Freshness:
    • Remove from heat and gently fold in ricotta, creating creamy pockets throughout.
    • Sprinkle with fresh basil, mint, and lemon zest.
  5. Serve & Enjoy:
    • Plate the pasta and top with extra ricotta, grated Parmesan, and a drizzle of olive oil.

 

April Fools? No—These Tomato Myths Are Actually True!

Posted on by Amy Riley

Every year on April 1st, people around the world try to fool their friends with stories and jokes —but what if we told you that some of the craziest tomato “myths” are actually true? At R&L Holt, we love a good tomato tale, as you know from our previous blogs!

Today, we’re setting the record straight on some surprising tomato facts that are 100% real!

  1. Tomatoes Used to Be Feared

Believe it or not, tomatoes were once considered dangerous! Back in the 1700s, many Europeans thought tomatoes were poisonous because they belonged to the deadly nightshade family. Some even called them “poison apples” after noblemen who ate from pewter plates (which contained lead) mysteriously fell ill after consuming tomatoes.

  1. Tomatoes Are a Fruit and a Vegetable

You’ve probably heard the classic debate: Are tomatoes a fruit or a vegetable? Botanically, tomatoes are classified as a fruit because they develop from the flower of a plant and contain seeds—just like apples, oranges, and berries.

However, in 1893, the U.S. Supreme Court ruled that tomatoes were legally a vegetable because they are used in savoury dishes rather than sweet ones. So, while science says fruit, the law says veggie—talk about an identity crisis!

  1. Ketchup Was Once Sold as Medicine

Think ketchup is just a tasty condiment? In the 1830s, some doctors believed tomato ketchup had medicinal properties! A physician named Dr. John Cook Bennett claimed that tomatoes could cure indigestion, diarrhoea, and even cholera. He even turned ketchup into a pill and marketed it as a wonder drug.

Which fact surprised you the most? Let us know!

Fresh Tomato and Burrata Salad with Basil Pesto

Posted on by Amy Riley

This Tomato and Burrata Salad with Basil Pesto is a refreshing and vibrant starter perfect for a spring dinner party! It combines the sweetness of ripe tomatoes, creamy burrata cheese, and the fresh, aromatic flavours of basil pesto—making it a dish that’s both elegant and easy to prepare.

Ingredients:

For the Salad:

  • 6-8 ripe tomatoes (mix of heirloom, cherry, or beefsteak)
  • 1-2 balls burrata cheese (or mozzarella if preferred)
  • A handful of fresh basil leaves (for garnish)
  • Olive oil (for drizzling)
  • Sea salt and black pepper (to taste)

For the Basil Pesto:

  • 2 cups fresh basil leaves, packed
  • 1/4 cup pine nuts (or almonds as a substitute)
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup olive oil
  • 1 clove garlic
  • Juice of half a lemon
  • Salt and pepper, to taste

Method:

  1. Prepare the pesto – In a blender, combine the fresh basil leaves, pine nuts, parmesan cheese, garlic, lemon juice, salt, and pepper. Pulse until roughly chopped. With the processor running, slowly drizzle in the olive oil until everything is blended into a smooth, creamy pesto. Taste and adjust seasoning if needed. Set aside.
  2. Slice the tomatoes – Slice your tomatoes into thick rounds or wedges, depending on your preference. If using cherry tomatoes, simply halve them. Arrange them neatly on a platter.
  3. Add the burrata – Gently tear the burrata into pieces and arrange it on top of the tomatoes. The creamy, luscious cheese will melt slightly from the warmth of the tomatoes.
  4. Drizzle the pesto – Spoon generous amounts of the basil pesto over the tomatoes and burrata. You can also serve the pesto on the side if preferred, allowing your guests to add as much as they like.
  5. Season and garnish – Drizzle some olive oil over the salad and sprinkle with sea salt and black pepper to taste. Garnish with fresh basil leaves for a burst of green colour.
  6. Serve – This salad is best served immediately, at room temperature, so the burrata remains soft and creamy.

News From the Industry

Read More News...

Recipes

Read More Recipes...