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

Author: Amy Riley

Unlocking the Spring Potential: 3 Tips for Nurturing Your Tomato Plants

Posted on by Amy Riley

As winter fades away for another year, and the days gradually lengthen, spring invites gardeners to tend to their beloved tomato plants. These vibrant and versatile fruits thrive in the warmer temperatures and increased daylight so here are three essential tips to ensure your tomatoes flourish as the season unfolds!

  1. Provide a Gradual Transition

As the last frost disappears, resist the urge to rush your tomatoes into the great outdoors. Opt for a gradual transition to the open garden. Begin by introducing them to outdoor conditions for a few hours each day, gradually extending the time. This acclimatisation process, known as hardening off, helps plants adjust to the increased sunlight and temperature variations. Shielding young tomato plants from unexpected cold snaps ensures a robust start to their outdoor tenure.

  1. Encourage Healthy Growth

Spring is the opportune moment to engage in thoughtful pruning. Assess the overall health of your tomato plants and identify any crowded or damaged branches. Prune away these superfluous stems, allowing for increased air circulation and sunlight penetration. Pinch off the lower leaves that may come into contact with soil, minimising the risk of soil-borne diseases. This meticulous pruning not only fosters a more vibrant plant but also directs the plant’s energy towards fruitful endeavours, enhancing the yield of those coveted tomatoes.

  1. Feed the Soil and the Plants

Spring is a season of revitalisation, and your tomato plants crave a nutrient-rich environment. Prioritise the soil health by amending it with well-rotted compost or organic matter. This infusion of nutrients fortifies the soil structure and enhances water retention. Consider a balanced fertiliser application to supply the essential nutrients tomatoes crave. Remember, moderation is key. Over-fertilising can lead to excessive foliage growth at the expense of fruit production. Strike a balance, providing your tomatoes with the nourishment they need for a bountiful harvest.

Tomato Basil Pasta with Garlic and Olive Oil

Posted on by Amy Riley

Enjoy this simple yet effective dish which is the perfect start to Spring!

With its celebration of simplicity, a handful of fresh, quality ingredients transform into a symphony of flavours. You will be transported to the sun-drenched landscapes of Italy through this simple and elegant meal that is bursting with flavour!

Ingredients:

  • 8 oz pasta (of your choice)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 3 cups cherry tomatoes, halved
  • 1 cup fresh basil leaves, chopped
  • Salt and red pepper flakes to taste
  • Grated Parmesan cheese

Method:

Step 1 – Cook pasta according to package instructions.

Step 2 – In a pan, heat olive oil and sauté minced garlic until golden. Add cherry tomatoes, cook until they soften.

Step 3 – Toss in cooked pasta, fresh basil, salt, and red pepper flakes.

Step 4 – Serve with Parmesan cheese if desired and enjoy!

Caprese Salad Stuffed Avocados

Posted on by Amy Riley

Indulge in vibrant colours and exquisite flavours with our Caprese Salad Stuffed Avocados. This refreshing dish seamlessly marries the creamy richness of ripe avocados with the classic Italian freshness of a Caprese salad. Embrace the freshness, savour the creaminess, and enjoy the burst of flavours in every mouth-watering bite!

Ingredients:

  • 2 ripe avocados
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella balls, halved
  • Fresh basil leaves, torn
  • Balsamic glaze
  • Olive oil
  • Salt and pepper to taste

Method:

Step 1 – Scoop out avocados and dice the flesh.

Step 2 – In a bowl, combine avocado, cherry tomatoes, mozzarella, and basil. Drizzle with olive oil, balsamic glaze, and season with salt and pepper.

Step 3 –  Gently toss and stuff the avocado shells with the filling to serve.

The Nutritional Powerhouse of Tomatoes Celebrated in National Nutrition Month

Posted on by Amy Riley

As we immerse ourselves in National Nutrition Month, there’s no better time to spotlight the unsung hero of the produce aisle—the tomato.

Bursting with both flavour and nutrition, tomatoes stand tall as a dietary dynamo, offering health benefits that go beyond their delightful taste. We’re going to explore three key nutritional aspects that make tomatoes a stellar addition to your plate this National Nutrition Month:

  1. Vibrant Source of Antioxidants

Packed with compounds like lycopene, vitamin C, and beta-carotene, tomatoes act as formidable scavengers of free radicals in the body. Lycopene, in particular, has been linked to a reduced risk of chronic diseases and plays a role in promoting skin health. Embrace the vibrant colours of tomatoes to infuse your diet with a spectrum of antioxidants, providing a protective shield for your cells.

  1. Heart-Healthy Emissaries

Celebrate National Nutrition Month by indulging in tomatoes to nurture your heart. The potassium content in tomatoes supports cardiovascular health by helping regulate blood pressure. Additionally, the fibre and cholesterol-lowering compounds in tomatoes contribute to a heart-friendly diet. Whether enjoyed fresh in salads, as a luscious pasta sauce, or in the form of a hearty tomato soup, these crimson delights contribute to a nourished and resilient cardiovascular system.

  1. A Bounty of Vitamins and Minerals

Tomatoes aren’t just a flavour booster; they’re a treasure trove of essential vitamins and minerals. Vitamin A, vital for vision and skin health, and vitamin K, essential for blood clotting, are present in tomatoes. The B-vitamins, including folate and niacin, support energy metabolism and contribute to overall well-being. Incorporate tomatoes into diverse dishes to unlock their nutritional richness and infuse your meals with a spectrum of vital nutrients.

This National Nutrition Month, let tomatoes take centre stage on your plate. As you relish the taste, savour the fact that each juicy bite contributes not just to the symphony of flavours but also to your journey toward optimal health and well-being!

Tomato and Spinach Stuffed Mushrooms

Posted on by Amy Riley

Are you looking for a tasty treat that’s as mouth watering as it is healthy? These Tomato and Spinach Stuffed Mushrooms are the perfect combination of a fulfilling yet healthy meal!

Ingredients:

  • 16 large mushrooms, cleaned and stems removed
  • 1 cup cherry tomatoes, diced
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method:

Step 1 – Preheat the oven to 190°C.

Step 2 – In a pan, sauté garlic in olive oil, add spinach until wilted, then mix in tomatoes and feta.

Step 3 – Season with salt and pepper. Stuff mushrooms with the mixture and bake for 15-20 minutes.

Step 4 – Serve and enjoy!

Baked Caprese Zucchini Boats

Posted on by Amy Riley

If you’re looking for a quick and easy yet delicious dish to lighten up your winter nights, look no further! These Baked Caprese Zucchini Boats are the perfect meal to serve this winter.

Ingredients:

  • 4 large zucchini, halved
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh mozzarella, diced
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons balsamic glaze
  • Olive oil
  • Salt and pepper to taste

Method:

Step 1 – Scoop out the centre of each zucchini half.

Step 2 – In a bowl, mix cherry tomatoes, mozzarella, basil, olive oil, salt, and pepper.

Step 3 – Stuff the zucchini halves with the mixture. Drizzle with balsamic glaze.

Step 4 – Bake in a preheated oven at 190°C for 20-25 minutes or until zucchini is tender.

Step 5 – Serve and Enjoy!

Happy National Pizza Day!

Posted on by Amy Riley

Happy National Pizza Day from R&L Holt!

What better way to mark this national day than with everyone’s favourite, a classic cheese and tomato pizza that’s as easy to make as it is delicious?

Ingredients

For the Pizza Dough:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (43°C)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil

For the Pizza Sauce:

  • 1 can (14 oz) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 tablespoon olive oil

For Toppings:

  • Fresh mozzarella, sliced
  • Fresh tomatoes, sliced
  • Fresh basil leaves
  • Grated Parmesan cheese
  • Olive oil (for drizzling)

Method:

Step 1 – Prepare the Pizza Dough:

  1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
  2. In a large mixing bowl, combine flour and salt. Make a well in the centre and pour in the yeast mixture and olive oil. Mix until it forms a dough.
  3. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Step 2 – Prepare the Pizza Sauce:

  1. In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  2. Add crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.

Step 3 – Preheat the Oven:

Preheat your oven to the highest temperature it can go, typically around 245°C or higher.

Step 4 – Roll out the Dough:

On a floured surface, roll out the pizza dough to your desired thickness.

Step 5 – Assemble the Pizza:

  1. Transfer the rolled-out dough to a pizza stone or a baking sheet.
  2. Spread the prepared pizza sauce evenly over the dough.
  3. Place slices of fresh mozzarella and fresh tomato on top.
  4. Add fresh basil leaves and sprinkle grated Parmesan cheese over the pizza.

Step 6 – Bake:

Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Step 7 – Finish and Serve:

Drizzle the finished pizza with a bit of olive oil, slice, and serve hot. Enjoy the simplicity and deliciousness of a classic tomato pizza!

Tomato Basil Soup with Grilled Cheese Croutons

Posted on by Amy Riley

With the end of winter in sight, make the most of the warm cosy meals on a dark winter evening with this classic tasty Tomato Basil Soup with Grilled Cheese Croutons:

Ingredients:

  • 1 can (28 oz) crushed tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup fresh basil leaves, chopped
  • Salt and pepper to taste
  • 4 slices bread
  • Butter
  • 1 cup shredded cheddar cheese

Method:

Step 1 – In a pot, sauté onions and garlic until softened.

Step 2 – Add crushed tomatoes, vegetable broth, and basil.

Step 3-  Simmer for 20 minutes. Season with salt and pepper.

Step 4 – Meanwhile, butter one side of each bread slice, sprinkle with cheddar, and grill until golden.

Step 5 – Cut into croutons and serve on top of the tomato soup.

Winter Tomato Cultivation: Sowing the Seeds of Freshness in the Cold Season

Posted on by Amy Riley

With winter now in full swing, at R&L Holt we’re making sure to keep the January blues at bay by reflecting on our tomatoes growth journey in 2024 so far and more exciting things to come in the spring!

The production of tomatoes in winter has become a strategic and innovative practice, allowing us to defy the conventional growing seasons. Through the use of greenhouse technology, hydroponics, and carefully controlled indoor environments, tomatoes can be cultivated year-round. Winter tomato production involves mimicking optimal growing conditions, providing a consistent temperature, humidity, and light, ensuring the plants thrive even in colder months. This not only contributes to a more sustainable and resilient food supply but also satisfies the yearning for fresh, flavourful tomatoes irrespective of the season. We’re proud to share that the production of our winter crop has been in full flow for over a month, and we’re not stopping there…

Young plants have arrived for our conventional crops that we will start harvesting later in March. Harvesting tomatoes in March marks the early stages of the growing season, presenting a promising glimpse of fresh and flavourful produce after the winter months. In regions where the weather allows, March signals the beginning of tomato harvests, bringing forth the fruits of careful cultivation and anticipation. March harvests bring the joy of freshly picked tomatoes, a prelude to the abundance that the approaching warmer months promise.

Keep an eye on our upcoming blog posts for more exciting news about our tomato journey in the spring!

 

Tomato & Harissa Stew with Cheddar Dumplings

Posted on by Amy Riley

This hearty Tomato and Harissa Stew with Cheddar Dumplings is a flavourful and comforting dish that marries the rich spiciness of harissa with the sweetness of tomatoes and the cheesy goodness of cheddar dumplings. Serve it as a main course for a satisfying and warming meal.

Feel free to adjust the harissa quantity to suit your spice preference. The cheddar dumplings add a delightful cheesy element to the stew, making it a well-rounded and delicious dish.

Ingredients:

For the Tomato & Harissa Stew:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons harissa paste (adjust to taste)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 carrots, peeled and diced
  • 2 zucchini, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • 2 cups vegetable broth
  • Fresh parsley, chopped (for garnish)

For the Cheddar Dumplings:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup milk
  • 3 tablespoons unsalted butter, melted

Method:

For the Tomato & Harissa Stew:

  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic. Sauté until onions are translucent.
  2. Add Tomato Paste and Harissa: Stir in tomato paste and harissa. Cook for 2-3 minutes to enhance flavours.
  3. Incorporate Vegetables: Add crushed tomatoes, chickpeas, diced carrots, diced zucchini, ground cumin, ground coriander, salt, and pepper. Mix well.
  4. Pour in Vegetable Broth: Pour in the vegetable broth, ensuring all ingredients are well combined. Bring the mixture to a simmer.
  5. Simmer: Cover the pot and let the stew simmer for about 20-25 minutes, allowing the flavours to meld and the vegetables to become tender.

For the Cheddar Dumplings:

  1. Prepare Dumpling Batter: In a bowl, whisk together flour, baking powder, and salt. Add shredded cheddar cheese and toss to coat.
  2. Combine Wet Ingredients: In a separate bowl, combine milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
  3. Form Dumplings: Use a spoon to drop spoonful’s of dumpling batter onto the simmering stew. Cover the pot and let the dumplings steam for 15-20 minutes until they are cooked through.
  4. Serve: Ladle the tomato and harissa stew into bowls, ensuring each portion has a couple of cheddar dumplings. Garnish with chopped fresh parsley.

News From the Industry

Read More News...

Recipes

Read More Recipes...