At Fat Tomato, we grow over 100 heritage tomato varieties each year, in every imaginable colour, size, and shape. Some are best eaten fresh with a pinch of flaky sea salt and a drizzle of good extra virgin olive oil, while others - with their rich, fleshy texture - are perfect for preserving.
After months of nurturing them from seed in February, tomato season is pure joy in our garden. We eat them night, noon, and morning, and always make sure to bottle the best-tasting ones for the year ahead.
Wild Argentinian tomatoes are a huge favourite here. Like sweets in the polytunnel, they’re one of the sweetest tomato varieties you’ll find - tiny red currant-sized fruits with a tart-sweet, tomatoey flavour. An ancient determinate variety native to Ecuador and Peru, they grow like wild bushes and thrive in the warmth of our tunnel.
We’ve turned this special harvest into a deliciously sticky Wild Tomato Jam, made with Highbank Orchard’s organic apple syrup, our own fennel seeds, a pinch of Fat Tomato chilli pepper flakes, and plenty of organic key limes sourced through the CrowdFarming platform - which connects us directly with small, organic citrus growers across the Mediterranean.
If you love sweet chilli sauce, you’ll adore this jam. Not hot or fiery, but bright and limey, with sweet fennel and a gentle warmth. Delicious with eggs or in a grilled cheese toastie. Mix with mayo for a dip, or stir into dressings, marinades, or Asian-style noodles.
Presented in a glass bulb jar - available on its own or wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
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At Fat Tomato, we grow over 100 heritage tomato varieties each year, in every imaginable colour, size, and shape. Some are best eaten fresh with a pinch of flaky sea salt and a drizzle of good extra virgin olive oil, while others - with their rich, fleshy texture - are perfect for preserving.
After months of nurturing them from seed in February, tomato season is pure joy in our garden. We eat them night, noon, and morning, and always make sure to bottle the best-tasting ones for the year ahead.
Wild Argentinian tomatoes are a huge favourite here. Like sweets in the polytunnel, they’re one of the sweetest tomato varieties you’ll find - tiny red currant-sized fruits with a tart-sweet, tomatoey flavour. An ancient determinate variety native to Ecuador and Peru, they grow like wild bushes and thrive in the warmth of our tunnel.
We’ve turned this special harvest into a deliciously sticky Wild Tomato Jam, made with Highbank Orchard’s organic apple syrup, our own fennel seeds, a pinch of Fat Tomato chilli pepper flakes, and plenty of organic key limes sourced through the CrowdFarming platform - which connects us directly with small, organic citrus growers across the Mediterranean.
If you love sweet chilli sauce, you’ll adore this jam. Not hot or fiery, but bright and limey, with sweet fennel and a gentle warmth. Delicious with eggs or in a grilled cheese toastie. Mix with mayo for a dip, or stir into dressings, marinades, or Asian-style noodles.
Presented in a glass bulb jar - available on its own or wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
Delicious with your morning eggs or in a grilled cheese toastie. Mix with mayonnaise for a quick chip dip, or use as a spread for sandwiches. Stir with extra virgin olive oil for a bright salad dressing or marinade for chicken, fish, or skin-on roast potatoes. We also love this sticky jam tossed through Asian-style noodles.
FT tomato Wild Argentinian, Marmande and Ox Heart 51%, organic Colombian raw cane sugar, Highbank Orchards organic apple syrup, FT heritage apple cider vinegar, organic lime Key (from our adopted trees in Italy), FT garlic Morado, FT fennel seeds Dulce, organic Peruvian ginger root, Wexford sea salt, FT chilli pepper flakes, wild alexander seeds
Allergens are listed in bold above.
FT ingredients are grown/made in our garden/kitchen.
Prepared with 64g of fruit per 100g. Total sugar content 23g per 100g.
Store in a cool, dark place. Refrigerate after opening and enjoy within six months.
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