While January may be quiet in the fields, it’s a busy time inside the greenhouse. Careful monitoring ensures tomatoes continue to grow strong and healthy throughout winter.
Growers focus on temperature control, light levels and plant maintenance during colder months. Pruning, feeding and pest management all play a crucial role in maintaining consistent quality.
Every tomato grown in January reflects planning, expertise and attention to detail.
January is the month of comfort food with a healthy twist, and this Tomato & Roasted Vegetable Soup is the perfect way to warm up while keeping meals nourishing and balanced.
Roasting the vegetables first brings out natural sweetness, which pairs beautifully with the acidity of fresh tomatoes. This soup is rich, filling and packed with vitamins — ideal for those easing back into routines after the festive season.
Recipe:
Tomatoes
Red peppers
Carrots
Red onion
Garlic
Olive oil
Vegetable stock
Herbs (thyme or basil)
Roast vegetables until soft and caramelised, then blend with stock and herbs for a smooth, warming soup.
A simple, wholesome recipe that proves winter meals can still be full of flavour and freshness.
As the year draws to a close, December is a perfect time to reflect on the successes, challenges, and achievements of the past 12 months. At R&L Holt, we’re grateful for the support of our customers, partners, and communities.
This year brought innovation in our growing systems, strengthened partnerships with retailers, and continued commitment to sustainable farming. We’ve worked hard to deliver high-quality tomatoes to households across the UK — even through challenging weather and rising demand.
We also want to thank the dedicated team who work tirelessly behind the scenes to make year-round growing possible.
Wishing everyone a joyful, restful festive season. Here’s to a fresh, vibrant, and tomato-filled 2026!
Ever wondered how fresh, flavourful tomatoes are available even during the chilliest months? Greenhouse growing plays a major role in supporting British consumers throughout winter.
December is a tough month for traditional farming, but innovative growing techniques allow R&L Holt to deliver high-quality produce year-round.
Greenhouse farming not only benefits consumers, it contributes to a more sustainable UK food system.
One-pot recipes are a lifesaver in December when schedules get hectic. This tomato & chickpea stew is warm, filling, and full of nutritious ingredients, perfect for plant-based eaters and busy families alike.
Tomatoes add acidity and sweetness, while chickpeas offer protein and fibre. Add warming spices like cumin, cinnamon, or chilli flakes to bring festive depth to the dish.
Recipe:
Simmer everything for 20–25 minutes. Serve with rice, couscous, or crusty bread.
Comforting and effortless — ideal for cold December nights.
Did you know tomatoes often lose their flavour when stored incorrectly? In winter, when kitchen temperatures vary, proper storage is even more important. Here’s how to keep your tomatoes fresh and tasty for longer.
Winter homes may feel cooler, but as long as tomatoes are kept away from draughts, they maintain their texture and flavour beautifully.
Proper storage means less waste — and more delicious meals made with R&L Holt tomatoes.
Christmas entertaining doesn’t have to mean heavy dishes. These festive tomato & mozzarella skewers offer a refreshing burst of flavour and colour, perfect for Christmas buffets and family gatherings.
Using vibrant cherry tomatoes, soft mozzarella pearls and fresh basil creates a festive red-white-green palette reminiscent of the season. Drizzle with balsamic glaze for a beautiful finish.
They’re quick to assemble, visually appealing, and universally loved, making them ideal when you need a fast, crowd-pleasing canapé.
Recipe:
Layer ingredients onto skewers, drizzle lightly, and serve fresh.
Light, delicious, and full of festive flair, a simple way to impress your guests with high-quality R&L Holt tomatoes.
December might not be peak tomato season in the UK, but thanks to modern growing methods, you can still enjoy nutrient-rich, flavourful British tomatoes. Here’s why choosing fresh, responsibly grown tomatoes matters even during the winter months.
This December, don’t overlook the humble tomato, it’s a small choice that supports local growers and boosts your winter wellbeing.
As the temperatures drop, nothing hits the spot like a hearty, nourishing bowl of soup. This winter tomato & lentil soup showcases R&L Holt’s beautifully ripened tomatoes and provides a protein-packed, vegetarian-friendly meal ideal for busy December days.
This soup blends the natural sweetness of vine-ripened tomatoes with earthy red lentils to create a silky, warming dish. Lentils simmer down to thicken the soup naturally, while tomatoes deliver freshness and brightness, a welcome contrast during the darker winter months.
You can customise the flavours with smoked paprika for depth, or swirl in coconut milk for added creaminess. It freezes well too, making it perfect for meal prepping during the hectic festive season.
Recipe:
Sauté the onion and garlic, add the paprika, tomatoes, lentils and stock, then simmer for 25 minutes. Blend until smooth.
Simple, delicious, and wholesome, the perfect winter warmer using locally grown tomatoes.
Looking for a comforting, slow-cooked stew that fills the kitchen with the rich aroma of tomatoes, herbs, and simmering beef? This Braised Beef in Tomato & Red Wine Sauce is perfect for chilly November evenings.
2 tbsp olive oil
2 lbs (900 g) beef chuck or stewing beef, cut into large chunks
Salt and black pepper, to taste
1 large onion, chopped
2 carrots, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup red wine (optional but recommended)
1 can (14 oz / 400 g) crushed tomatoes
1 cup beef stock
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Optional: a pinch of chili flakes for warmth
Fresh parsley or basil, for garnish
Step 1 – Brown the Beef. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Season beef generously with salt and pepper. Brown in batches, about 3–4 minutes per side. Remove and set aside.
Step 2 – Sauté the Veg. In the same pot, add onions and carrots. Sauté until softened (about 5 minutes). Add garlic and cook for another minute.
Step 3 – Add Tomato Base. Stir in tomato paste and cook for 1–2 minutes until darkened slightly (this deepens the flavour).
Step 4- Deglaze. Pour in the red wine and scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
Step 5 – Build the Sauce. Add crushed tomatoes, beef stock, thyme, oregano, bay leaf, and (if using) chili flakes. Return the beef to the pot and stir well.
Step 6 – Simmer. Bring to a gentle simmer, cover, and reduce heat to low. Cook for about 2 hours, stirring occasionally, until the beef is fork-tender and the sauce is rich and thick.
Step 7 – Finish and Serve. Adjust seasoning with salt and pepper. Garnish with chopped parsley or basil.
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