Fresh Tomatoes Marmande from France

Big and fresh

A medium to large-sized tomato, the Marmande (from Marmande, France) is juicy and meaty, with a great, fresh flavor.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

Fresh Tomatoes Marmande originated from Marmande, France and dates back to the 19th century. This classic French heirloom tomato is medium to large in size, and it’s lightly ribbed with a squashed globe shape.

This beefsteak tomato has a juicy, meaty flesh with a great robust, sweet-tart flavor.

PREPARATION AND PAIRINGS

This French tomato is great to eat fresh. Use it in summer salads, or in burgers. A perfect way to enjoy is very simply: drizzle some slices with olive oil, and a sprinkling of fleur de sel. Delicious! You can saute them, grill them, make tomato jams, and pasta sauces with them.

Because of their size, Marmande tomatoes are great for stuffing. Try this easy recipe from Delicious Magazine:

  • Slice the top off each Marmande tomato (about 2cm thick), and scoop out the pulp with a teaspoon and set it aside in a bowl.
  • In a medium pan over medium heat, cook finely chopped onions and minced garlic until soft but not browned.
  • Add in the scooped-out tomato pulp into the pan, and increase the heat. Simmer for about 10 minutes, stirring occasionally until well-reduced and thickened.
  • Put in the rice, some sun-dried tomatoes, and vegetable stock. Cover and cook over low heat for 10 minutes. The rice should be only half-cooked.
  • After 10 minutes, stir in chopped basil, grated Parmesan, lemon zest, and salt and pepper.
  • Place the hollowed-out tomatoes onto a baking dish lightly brushed with oil. Fill them with the rice mixture, and cover each with the tomato tops. Bake in a preheated oven at 374F (190C) for 35 to 40 minutes, until rice is completely cooked, and tomatoes are tender.
  • Take it out of the oven, garnish with basil leaves. Serve with a side salad.

PAINTING THE TOWN RED

These tomatoes originated from the small town of Marmande, France, and it’s very much celebrated in the area. Every July, they hold a Tomato Fiesta, that lasts two to three days. They dress in red, and hold a parade, concerts, cooking workshops, and farmers’ markets. You can eat a variety of foods made with Marmande tomatoes, and has attracted Michelin-starred chefs, and over 100,000 visitors every year.

Tomatoes thrive in a cool cellar. The coldness of the refrigerator may cause your tomatoes to curl up too fast.

Ripe tomatoes can remain in room temperature provided they will be consumed within the next 4 days. Never place unripe tomatoes in your fridge.

If tomatoes are beginning to be softer to touch and are possibly overripe, you may store in the vegetable chiller of your fridge to prolong life but it is ideal that you already consume them in the next 24 hours to avoid spoilage.

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