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Field tomatoes - 'chucha' (kg)
Descrição
HOW WE GROW IT
Grown outdoors in open ground — real field tomatoes, in composted soil with full sun and no
synthetic inputs or sprays. 'Chucha' is a traditional old Iberian field
type grown for flavour and for the kitchen. Field-grown and ripened by the sun Picked ripe by
hand.
THE PRODUCT
Meaty, firm, souse type
makes these such good kitchen tomatoes. Ripened in the field under the sun, they carry a proper
tomato flavour — balanced sweetness and acidity — and hold their shape well when cooked. Less
juicy and more solid than a salad tomato, they're a workhorse for sauce, roasting, and cooking.
ORDERING DETAILS
– Unit: Sold by weight — €2.45 per kg
– Note: A traditional pointed field tomato, grown outdoors
– Harvest: Picked ripe, cut fresh close to delivery
A TIP FROM OUR KITCHEN
Their dense flesh makes them ideal for a slow-cooked sauce that doesn't go watery — simmer with
garlic, olive oil, and basil. Halve and slow-roast with olive oil and salt to concentrate the flavour, or
grate the flesh over toasted bread, Catalan-style, for pan con tomate. Keep them at room
temperature, never the fridge, to protect the flavour.
Grown outdoors in open ground — real field tomatoes, in composted soil with full sun and no
synthetic inputs or sprays. 'Chucha' is a traditional old Iberian field
type grown for flavour and for the kitchen. Field-grown and ripened by the sun Picked ripe by
hand.
THE PRODUCT
Meaty, firm, souse type
makes these such good kitchen tomatoes. Ripened in the field under the sun, they carry a proper
tomato flavour — balanced sweetness and acidity — and hold their shape well when cooked. Less
juicy and more solid than a salad tomato, they're a workhorse for sauce, roasting, and cooking.
ORDERING DETAILS
– Unit: Sold by weight — €2.45 per kg
– Note: A traditional pointed field tomato, grown outdoors
– Harvest: Picked ripe, cut fresh close to delivery
A TIP FROM OUR KITCHEN
Their dense flesh makes them ideal for a slow-cooked sauce that doesn't go watery — simmer with
garlic, olive oil, and basil. Halve and slow-roast with olive oil and salt to concentrate the flavour, or
grate the flesh over toasted bread, Catalan-style, for pan con tomate. Keep them at room
temperature, never the fridge, to protect the flavour.
