Marmande d'Antan tomatoes
300 - 350 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. Marmande d'Antan tomatoes are traditionally grown in open fields in south-west France and by home gardeners. Tomatoes are an annual plant that produces 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 from 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. Prince de Bretagne’s Marmande d'Antan tomatoes are available in red or in a trio of colours: red, yellow and black. These tomatoes are packed directly on the farm by our market gardeners, guaranteeing freshness on your plate.
Almost 80% of tomato packaging is already made of wood or recyclable cardboard from sustainably managed forests. The majority of tomatoes are sold loose. We are moving from plastic to cardboard packaging.
Cooking tips
HOW TO CHOOSE MARMANDE D'ANTAN TOMATOES
Marmande tomatoes can be recognised by their beautiful round, ribbed shape, and then by their juicy, sweet flesh.
Marmande d'Antan tomatoes should be smooth, shiny and unblemished. The green stalks are also an indicator of freshness.
HOW TO PREPARE MARMANDE D'ANTAN TOMATOES
Wash Marmande d'Antan 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.
You can then cook them whole, stuff them, dice them or slice them etc. It’s all down to your recipe and creativity! Marmande d’Antan tomatoes are particularly good in carpaccio and salads.
Cut vertically rather than horizontally, as the tomatoes will keep their shape and flavour better in salads.
HOW TO COOK MARMANDE D'ANTAN TOMATOES
Marmande d'Antan tomatoes are exceptionally good raw but can also be 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 MARMANDE D'ANTAN 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.
Marmande d'Antan tomatoes can be kept at room temperature for three to four days in a fruit bowl or similar.
Leave the stalks attached because this guarantees their freshness. In addition, they continue to draw sap from it, even after harvest.
You should also avoid keeping them near a heat source as this softens their flesh.
Cooking suggestions
The flesh of Marmande d'Antan tomatoes is firm, fragrant and of excellent taste quality.
Raw or cooked, Marmande d'Antan tomatoes are highly versatile: they are excellent in salads, can be stuffed and make a great tomato sauce.
Chef’s tip
Tomatoes are not a vegetable but a fruit. They can therefore accompany both savoury and sweet dishes!
Nutrition
Marmande d'Antan tomatoes are a source of vitamin C. Make the most of it!
| 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 fibres (g) | 1.27 |
|
Protein (g) |
1.07 |
| Salt (g) | 0.28 |
| Vitamin C (mg) | 15.5 |
