Long before they reach the plate, our tomatoes begin in the warm soil of the market garden, growing steadily beneath the shelter of our polytunnels as the days lengthen and summer settles in.
There is something unmistakable about a tomato picked at its peak. Sweet, fragrant and full of flavour, it captures the essence of the season in a single bite. From golden and honeyed to bright and herbaceous, each variety brings its own character, shaped by the warmth and patience of the growing season
This year, Head of the Market Garden, Jez, and his team have planted around 4,000 tomato plants across 36 different varieties. Grown throughout the summer and harvested by hand from early July, the crop includes vibrant Sungold, Black Cherry and Green Zebra tomatoes, alongside a range of other varieties chosen for their taste and character. See our market garden team harvesting this season’s tomato crop, here.
The mix of heritage and hybrid allows us to grow a crop that is both varied and dependable. Heritage tomatoes are prized for their sweetness, delicate skins, depth and complexity, while hybrid varieties offer a meatier texture, a good balance of sweetness and acidity, and reliable yields throughout the season. Together, they help ensure a plentiful harvest while bringing a wonderful diversity of shapes and colours to the table.
Executive Chef Alan Gleeson will be showcasing market garden heritage tomatoes with pickled shallots, basil and a sherry vinaigrette at The Fox.
“What’s the most important thing about a tomato salad? Temperature. To fully appreciate the sweetness and aroma of Daylesford’s garden tomatoes, they should be brought to room temperature for at least an hour before serving,” says Alan. “The dish is wonderfully simple: thinly slice the tomatoes, dress them with sherry vinegar and Château Léoube Extra Virgin Olive Oil, then finish with flaky sea salt and cracked black pepper. Leave everything to marinate for five minutes before serving.”
The harvest has also inspired a new signature cocktail from Group Creative Head of Bars Sam Brown. Combining Léoube olive oil, washed Belvedere organic vodka with clarified heritage tomato water and amontillado sherry.
When you’re working with exceptional produce, you don’t need to do much to it. This Provençal tomato tart is a simple combination of beautiful ingredients, brought together to create something both elegant and delicious. It’s also wonderfully adaptable, try experimenting with different herbs, cheeses, or even swap the tomatoes for another seasonal vegetable to make it your own.
Serves 2
Begin by preparing the puff pastry: Lightly flour the working surface. Cut the puff pastry into four, shape into balls and then roll to thin rounds of about 18cm / 7inches in diameter and 1mm-2mm thick. Place these rounds on a lightly floured tray and refrigerate for 5 minutes. Remove the rounds and cut to rounds of 16cm (6½ inch) in diameter and then turn upside down. Then make an indentation from a smaller ring and dock the base with a fork.
Brush a baking sheet of approximately 16 x 14inches with a little olive oil and place the four pastry rounds on it. Refrigerate again.
Next prepare the topping: Sweat the onion and garlic in the olive oil with the thyme leaves for about 8 minutes, seasoning with salt and pepper, then cool and reserve. Cut the tomatoes across the width into even slices. Reserve on paper towel.
Pre-heat the oven to 220°C. Place a lightly oiled pastry tray in the oven on the lowest shelf for the last 15 minutes. Divide the onion mixture between the tarts spreading them on the bottom of the puff pastry. Arrange the tomato slices over the onions so they overlap in a circle. Brush the tomatoes and the edges of the puff pastry with olive oi
Place onto a pre-heated tray in the oven and cook for 12 minutes. Once cooked you can reserve then add the cheese, olives and basil and then re-heat when needed.
The addition of a tapenade on the base works really well also.
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