Cornue tomatoes
120-150 g
Weight
Mar. - Nov.
Season
Harvested
by hand
Packed
by our market gardeners
Season
- Peak season
- Available
- Not available
Did you know?
Tomatoes arrived in France in the 16th century after their discovery in South America. Tomatoes are an annual plant which produce fruit throughout the season.
Our tomatoes are grown as a protected crop. This approach protects the plants from poor weather and pests, making it possible to reduce the use of synthetic pesticides. Prince de Bretagne’s market gardeners have all used beneficial insects to naturally pollinate and protect their tomato plants for several decades. They are committed to producing tomatoes using healthier and more sustainable agricultural approaches (harvesting of rainwater, recycling of water and crop waste etc.). Soil-grown organic tomatoes are available from May.
Prince de Bretagne’s producers harvest tomatoes every day by hand to ensure they are picked at perfect maturity for optimal taste. Our Cornue tomatoes are packed by hand on the farm. It’s manual work that guarantees optimal freshness and quality from plant to plate.
Almost 80% of tomato packaging is already made of wood or recyclable cardboard from sustainably managed forests. Cornue tomatoes are only sold loose or in trays as part of the Saveurs d'Antan selection.
Cooking tips
HOW TO CHOOSE CORNUE TOMATOES
Select very firm and colourful Cornue tomatoes. Shaped like a pepper or chilli pepper, these elongated tomatoes have the particularity of having full and firm flesh, with few pips and little juice. They are particularly appreciated for their fragrance and mild flavour with no acidity, which makes them extremely digestible.
HOW TO PREPARE CORNUE TOMATOES
Wash Cornue tomatoes in water and dry them. Wash tomatoes at the last moment, just before cooking or eating them as they will keep better and retain all their flavour.
To prepare them, it’s all down to your recipe and creativity! Cornue tomatoes can be eaten whole or sliced. If slicing, cut vertically rather than horizontally, as the tomatoes will keep their shape and flavour better in salads.
HOW TO COOK CORNUE TOMATOES
Cornue tomatoes can be eaten raw or cooked! They are suitable for all types of cooking, so allow:
5 mins
Pan-fried
20 mins
Cooking for a coulis
40 to 45 mins
In the oven as an accompaniment
HOW TO STORE CORNUE TOMATOES
The taste of tomatoes is first linked to the variety grown and then to their storage: to preserve their fragrance and taste, tomatoes must be stored at room temperature and not in the fridge.
Cornue tomatoes can be kept at room temperature for three to four days in a fruit bowl or similar.
You should also avoid keeping them near a heat source as this softens their flesh.
Cooking suggestions
Cornue tomatoes are delicious raw or cooked. Raw, eat them whole, as carpaccio or in a salad. Cooked, its abundant flesh and lack of juice make it possible to produce a lovely smooth sauce, delicious coulis or a puree.
You can also stuff them cold: mix the chopped flesh, collected from the slightly hollowed out tomatoes, with cooked quinoa, chopped shallot, mint and parsley, lemon and olive oil. Season to taste and stuff the tomatoes with the quinoa tabbouleh. You can also stuff them hot: with rice, fresh cheese (think goat’s cheese or ricotta), sausage meat, tuna etc.
Chef’s tip
Tomatoes are not a vegetable but a fruit. They can therefore accompany both savoury and sweet dishes!
Nutrition
Cornue tomatoes are a source of vitamin C. Make the most of them!
| Energy (kj/kcal) | 77/19 |
|---|---|
| Fat (g) | 0.29 |
| of which saturated fat (g) | 0.05 |
| Carbohydrate (g) | 1.99 |
| of which sugar (g) | 1.99 |
| Dietary fibre (g) | 1.27 |
|
Protein (g) |
1.07 |
| Salt (g) | 0.28 |
| Vitamin C (mg) | 15.5 |
