Tomatoes.

These are ordinary round tomatoes, bigger than cherry tomatoes, with firm red flesh and a balance of sweet and sour. In Thai cooking they bring a gentle sourness and a bit of colour more than anything else. Wedges go into som tam and spicy salads, and a couple are often cooked into soups and curries until they slump. A ripe one gives slightly when you press it and smells like tomato near the stem.

Ways to use it

• Cut into wedges for som tam or yam, where the juice mixes into the dressing.
• Add to tom yum or kaeng som so they soften in the broth.
• Fry chopped tomato with egg and a little fish sauce for a quick topping on rice.
• Slice thick and lay on a plate with salt, cucumber and fresh herbs.
• Cook down with garlic and onion into a simple sauce for pasta or fish.

Storing it

Tomatoes keep their flavour better out of the fridge. Leave ripe ones at room temperature, out of direct sun, and eat them within a few days. Firmer, paler ones will keep ripening on the counter. Wash them just before cutting.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.