After the recent debacle of not having tomatoes on our supermarket shelves, British Tomato Fortnight kicks off the British tomato season on the May 29 and the celebration runs until the June 11 2023.
Francesca Bille of EVG Europe in For The Love Of The Land II says: "Farming British produce is so important to us and all we do ensures that we get the best quality and healthiest vegetables to our customers."
EVG farm over 4,000 acres and supply almost a fifth of the total UK market for tomatoes, 52 weeks of the year. The fortnight is a celebration of British Tomatoes and the different varieties all our nation's growers produce. These tomatoes are usually grown in greenhouses due to the country's temperamental climate. This means that the tomatoes are exposed to fewer pests and fewer pesticides, letting consumers feel certain about what they are eating and where it comes from.
During this week, you should look out for British tomatoes everywhere you go. Remember that tomatoes make up a lot of other food products such as ketchup, soup, and sauce, all of which are important parts of the British tomato world. So, next time you head to the supermarket or your local farm shop, make sure your tomatoes are British.
Here is a delicious recipe from EVG as featured in For The Love Of The Land II using tomatoes to help you celebrate!
Enjoy.
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Fresh Tomato, Pancetta and Chilli Penne
"EVG Europe's historic roots lie in Italy, so it is no surprise that we love pasta. This quick pasta dish uses our own fresh cherry tomatoes: crisp and bursting with flavour. It is so simple yet absolutely delicious."
PREPARATION TIME: 15 MINUTES | COOKING TIME: 20 MINUTES | SERVES 4
Ingredients
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- 200g pancetta cubes
- 400g cherry tomatoes on the vine, halved
- 2 tsp chilli flakes
- 400g fresh penne pasta (other short pastas work well too)
- 1⁄2 pack of fresh basil leaves
- Salt, to taste
Method
- Heat the olive oil and minced garlic in a large, non-stick pan over a medium heat. When the garlic begins to brown, add the pancetta and fry for 5 minutes.
- Next, add the cherry tomatoes and chilli flakes, and simmer for 8-10 minutes. Meanwhile, fill a large pan three-quarters full of cold water and bring to the boil.
- Once the water is boiling, add the pasta and salt to taste. Cook until al dente, then transfer a ladle of pasta water to the tomato sauce before draining the pasta.
- Add the drained pasta to the tomato sauce and stir until evenly coated. Fold though the fresh basil leaves and serve straightaway.
