Pick Your Own Tomatoes: A Sun-Kissed Dutch Adventure
There’s something wonderfully simple about wandering through a greenhouse in the Netherlands, the air warm and sweet, and spotting a tomato that’s absolutely begging to be plucked. In the open field, tomatoes are picked from July to September, with the peak in August.
How to pick them like a pro: Look for fruit that’s fully colored—deep red, golden yellow, or even stripy green—and gives just a little when you gently squeeze. Never pull; twist gently and the stem will snap, ideally leaving the green calyx on the fruit. Leave unripe or damaged fruit on the plant. Take a mix of large beefsteak, sweet cherry, and tangy Roma varieties.
Once you’re home: Don’t refrigerate! Tomatoes lose flavour in the cold. Keep them on the counter, stem-side down, and use them within three to five days. Wash only right before using.
Two Cooking Recipes:
1. Quick Blistered Cherry Tomatoes with Garlic & Basil
- What you need: 500g cherry tomatoes, 3 tbsp olive oil, 4 garlic cloves (sliced), a handful of fresh basil, salt, pepper.
- How: Heat oil in a large skillet over high heat. Add tomatoes and garlic. Shake the pan occasionally for 3–4 minutes until skins start to burst and char. Add basil, salt, pepper. Serve over pasta, toast, or simply with a spoon.
2. Slow-Roasted Tomato & Herb Tartines
- What you need: 4 large beefsteak tomatoes (halved), 2 tbsp balsamic vinegar, 2 tbsp olive oil, thyme sprigs, salt, sugar, sourdough bread, goat cheese.
- How: Preheat oven to 150°C. Place tomatoes cut-side up on a baking tray. Drizzle with vinegar, oil, salt, sugar, and thyme. Roast for 1.5 hours until shriveled and sweet. Toast bread, spread goat cheese, pile on roasted tomatoes.