Also known as mini-romas, grape tomatoes are a cross between a roma tomato and a cherry tomato, and make a great substitute to cherry tomatoes in salads, roasts and on a plate of dips!

How do we make sure we provide top quality grape tomatoes?

We make sure the grape tomato is plump and heavy for its small size (density is a good indicator of freshness). We also make sure the tomatoes have a firm, shiny skin (no wrinkles or blemishes). We then pass them through an aroma test – the tomato should have a slight, crisp aroma which increases with ripeness; tomatoes which don’t have this were probably picked when immature and won’t sweeten well as they ripen. The tomato should also yield slightly to the touch, to guarantee taste. 

Where do we source our grape tomatoes from?

We source most of our grape tomatoes from the Goulburn Valley and Sunraysia districts. With near-perfect conditions and a number of established growers; the tomatoes from around these areas are among the best around!

What is the best way to keep grape tomatoes?

Grape tomatoes store best in the fridge in the packaging which they’re supplied in. Remove an hour or so before eating, to enhance their flavour. If you want to ripen them quickly, leave them out of the fridge, their best ripening temperatures are between 18°C and 21°C; with a relative humidity between 90%-95%. Also, don’t store them in direct sunlight; sunlight tends to ripen them unevenly. 

Grape tomatoes nutritional information

Tomatoes are high in vitamin C and vitamin A. They are also a fantastic source of lycopene, a compound which has demonstrated cancer inhibiting properties (notably prostate cancer), and may also help prevent heart disease. Tomatoes are also high in beta-carotene, a carotenoid that offers protection against heart disease and cataracts. You can make the nutrients of a tomato more accessible to your body by slightly cooking it, eating it when ripe, and eating it with a little olive oil!

Grape tomatoes serving tips and suggestions

You can ripen slightly unripe tomatoes by placing them in a paper bag with a banana or a pear. The ethylene emitted by the banana or pear helps ripen the grape tomato quickly.