Tomatoes 1kg

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Choose tomatoes with bright, shiny skins and firm flesh.


Store at room temperature away from direct sunlight,
for use within 1 week after ripe. Tomatoes taste best if not refrigerated; refrigerate only if you can’t use them before they spoil.

Nutrition Benefits

Low fat; saturated fat free; very low sodium; cholesterol free; low calorie; high in vitamin A; high in vitamin C; good source of potassium.

👩‍🍳 Chef's Favorite Recipe : Vegetable Tomato Marinara Sauce

  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 1 medium onion diced
  • 2 carrots peeled and diced
  • 1 zucchini diced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup tomato paste
  • 2 28-ounce cans crushed tomatoes
  • 1 tablespoon low sodium soy sauce or tamari
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper plus more to taste
  • Optional: parsley and basil chopped


Having a simple, delicious weekday marinara sauce is key to keeping things moving in the kitchen. My Vegetable Tomato Marinara Sauce is a great staple to keep around – make a big batch and freeze in smaller portions to have on hand. And for those of you with kiddos who may not want to “see” all the veggies, you can puree it and voila! Vegetables eaten and everyone’s happy.
  1. Heat olive oil in large Dutch oven over medium heat. Add garlic, onion, carrots, and zucchini and sauté until tender, 5 to 6 minutes.
  2. Add the Italian seasoning and crushed red pepper flakes and cook for an additional 30 seconds.
  3. Stir in tomato paste and cook ~1 minute.
  4. Add the crushed tomatoes and soy sauce and stir to blend. Reduce the heat to low, cover, and simmer for 30-60 minutes.
  5. Remove from the heat. Season with salt and pepper.
  6. Optional: Put all ingredients in blender/vitamix and process till smooth.
  7. Serve with parsley and basil.