At Fat Tomato, we grow over 100 heritage tomato varieties every year, varying in colours, sizes, textures, and flavours. Some are delicious to eat fresh with flaky Irish sea salt and maybe some extra virgin olive oil, while others have a fleshy texture that makes beautiful sauces, jams, and chutneys.
During tomato season, we eat tomatoes night, noon, and morning, as they bring us so much joy after the months of growing them from February. We also preserve tomatoes in various ways for the year ahead.
Wild Argentinian tomatoes are a huge favourite here. They are like sweets in a candy store in the polytunnel—one of the sweetest tomatoes out there. An ancient determinate variety that grows like a big bush, they are a form of wild tomato native to Ecuador and Peru but domesticated elsewhere. Tiny red currants in colour and shape with a tart, sweet, tomatoey flavour.
We made a delicious sticky wild tomato jam using Highbank Orchard’s organic apple syrup, our very own fennel seeds, a pinch of our chilli pepper flakes and lots of organic key limes that we source through the Crowd Farming platform—an excellent way to support small farmers, many second—or third-generation, who grow organically along the Mediterranean. We get all our citrus through the platform and connect with growers there.
If you like sweet chilli sauce, you will like this jam. It is not hot and spicy but limey with sweet fennel liquorice undernotes. We only made 48 jars from the 2024 harvest, so grab one quickly.
Presented in a glass bulb jar, on its own or wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
At Fat Tomato, we grow over 100 heritage tomato varieties every year, varying in colours, sizes, textures, and flavours. Some are delicious to eat fresh with flaky Irish sea salt and maybe some extra virgin olive oil, while others have a fleshy texture that makes beautiful sauces, jams, and chutneys.
During tomato season, we eat tomatoes night, noon, and morning, as they bring us so much joy after the months of growing them from February. We also preserve tomatoes in various ways for the year ahead.
Wild Argentinian tomatoes are a huge favourite here. They are like sweets in a candy store in the polytunnel—one of the sweetest tomatoes out there. An ancient determinate variety that grows like a big bush, they are a form of wild tomato native to Ecuador and Peru but domesticated elsewhere. Tiny red currants in colour and shape with a tart, sweet, tomatoey flavour.
We made a delicious sticky wild tomato jam using Highbank Orchard’s organic apple syrup, our very own fennel seeds, a pinch of our chilli pepper flakes and lots of organic key limes that we source through the Crowd Farming platform—an excellent way to support small farmers, many second—or third-generation, who grow organically along the Mediterranean. We get all our citrus through the platform and connect with growers there.
If you like sweet chilli sauce, you will like this jam. It is not hot and spicy but limey with sweet fennel liquorice undernotes. We only made 48 jars from the 2024 harvest, so grab one quickly.
Presented in a glass bulb jar, 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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