The original tomatoes are similar in look and flavour to the so-called heirloom tomatoes, but they are derived from seeds that are still too young to be classified as heirloom according to agricultural requirements; the seeds are therefore less than forty years old or do not date from before 1950. Original tomatoes come in a variety of colours and are abundant in vitamins and minerals, giving them a rich flavour and colour.
Discover our currently available tomato varieties here.
This original type tomato is a true natural treasure. With a stunning dark fire truck red colour, it stands out mainly for its round shape, with rounded curves and a heart-shaped pointy bottom! It’s simple to see where the inspiration for its moniker came from… It is also heavy, like the Rosita, which promises a meaty, thick and juicy tomato. And it does, indeed, lead to a full and generous heart.
Its unique aroma is surprisingly similar to passion fruit and its distinct flavour is fruity and tomatoey, somewhat acidic rather than sweet. It is certainly a tomato to discover!
We can imagine it as bruschetta, mixed with a tropical fruit like mango or melon, with some lemon herb. Layered on a toasted crust, it’s a real treat. It’s also THE tomato to slice and display on a plate, simply drizzled with vinaigrette. A refreshing side dish for a tasty barbecue.
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With its crimson colour and hints of almost dark chocolate black, this tomato knows how to impress. When ripe, its majestic dark green crown turns a luxurious purple. And once cut, it continues to stun. The contrast between the outer skin and the deep red flesh is simply gorgeous
Its complex taste conceals its rich, suave, earthy, and somewhat smoky side. Its herbaceous nose is very aromatic with blackberry undertones. Its smooth flesh, filled with small juicy pockets, is so delicate it melts in the mouth. We recommend letting it ripen fully for optimal taste and tenderness.
We enjoy eating it fresh, paired with crunchy vegetables or leafy greens such as lettuce and spinach. Create a contrast of colours and textures for a dish that will steal the spotlight.
Try it in cocktails or juices. Its slightly earthy side pairs marvellously with fresh herbs like parsley, chives, and celery leaves (did someone say Bloody Caesar?).
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Of an intensively bright red with hints of orange and slightly ribbed and flattened, our original tomato has a smooth, shiny skin and is the most versatile and popular.
With a typical fresh-picked vine taste, its flavour is a perfect balance of fruity and subtly tangy and its delicately juicy flesh is firm with very few seeds. This makes it the ideal ingredient for your everyday recipes, one you will no longer be able to do without.
We prefer to eat it fresh, just sliced with a drizzle of olive oil and a sprinkle of fleur de sel and freshly ground pepper. This tomato will take your classic BLT to astronomical new heights. And its size makes it perfect for topping burgers.
We enjoy pairing it with classic flavours. It is a natural match for summer herbs such as the cilantro in a bruschetta or with fresh mozzarella and basil for a sensational caprese salad.
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Sunny golden yellow in colour, this tomato turns to a soft apricot orange as it ripens. Impressive in size for a yellow tomato variety, this tomato with spicy aromas and explosive freshness will surprise right from the very first bite. For us, it is anything but ordinary—it turns heads and is impossible to ignore.
Its flesh is firm yet still juicy and soft in the mouth. With a fruity flavour, it has a slightly tangy lemon taste.
It is particularly delicious in a salad, paired with fresh herbs such as basil, mint, cilantro, bitter greens, or with a few slices of fresh fruit such as watermelon. Tossed with a citrus vinaigrette, it is simply divine. Asian-inspired dishes also emphasize its slightly tangy taste as do seafood and grilled chicken. It can be used as a substitute for red tomatoes in any recipe. Why not try making a yellow ketchup? Or, even better, using it in a refreshing and uniquely coloured gazpacho that won’t disappoint.
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This beefsteak-style tomato is a lovely pink that evokes blush. It has large, firm, round, slightly ribbed fruits with broad and softly flattened shoulders. When you pick it up, you can tell its flesh is thick, rich, and juicy as it’s heavy! Its tangy aroma reminds us of the sweet candy from our childhood. It has a thin skin, and a condensed flesh with few seeds.
It is well recognized for its sweet and aromatic flavour. It’s full of deliciously fruity juice that’s neither too acidic nor too sweet, making you want to bite it directly over the sink like a peach.
We like to slice it and use it to top our morning sandwiches with a touch of pesto or tapenade; a real treat! It is also perfect for your summer salads that call for a feminine sweetness. It goes well with raspberries and fresh cheese over a bed of baby arugula drizzled with honey.
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This large “beefsteak” style tomato is beautifully ribbed and is a gorgeous deep and vivid cardinal red. As its name suggests, it can grow quite huge, and is very plump. Firm yet tender, its texture resembles that of meat. You could bite into it like an apple or eat it with a fork and knife like a steak.
Its taste is sweet, with very little acidity. The flavours are so well balanced you would think it is already cooked and seasoned. It tastes like a slowly simmered tomato sauce.
Extremely versatile, it can be used in a multitude of dishes. Just sliced, it is full of hidden cavities that are perfect for filling with pesto or a creamy vinaigrette. Laid out carpaccio style on a plate, it is ideal for creating stunning salads that will wow your guests.
As it isn’t as juicy and has fewer seeds than other varieties, it is a natural choice for soups, sauces, and cooking. Dice it up and cook with garlic, olive oil, a pinch of salt and pepper and some fresh herbs for a quick pasta sauce. Or slice it and roast it in the oven to bring out its natural flavours and give it a juicy steak-like texture. And we surely don’t need to point out that its size is ideal for preparing the most impressive of stuffed tomatoes.
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This elongated “bell pepper” type tomato is a cross between an Italian tomato and the beef heart. It produces enormous horny, cylindrical fruits with a slightly curved end. Its colour changes from a bright crimson that pulls towards orange as it grows.
This hollow-filled tomato is very (VERY) meaty, with firm flesh and practically no juice. The skin is thin and fragile, making it perfect for sauces and coulis! It has a hint of herbaceous and spicy aroma but has a tomato-like concentration. Its gentle flavour and moderate acidity make it a delight to eat.
It is versatile, but we prefer it best cooked. Deliciously pan-fried with melting onions and candied garlic, garnished with thyme and basil, it will be divine poured over a pasta dish or brushed on a Margherita pizza.
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