1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celeriac
  16. Celery
  17. Chard
  18. Chicory
  19. Chillies
  20. Climbing Beans
  21. Courgettes
  22. Cucumber
  23. Fennel
  24. Garlic
  25. Ginger
  26. Green beans
  27. Horseradish
  28. Jerusalem Artichoke
  29. Kale
  30. Kohlrabi
  31. Leeks
  32. Lettuce
  33. Mushrooms
  34. Okra
  35. Onions
  36. Pak Choi
  37. Parsnips
  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
  42. Radicchio
  43. Radishes
  44. Rhubarb
  45. Rocket
  46. Spinach
  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
  50. Sweet potatoes
  51. Sweetcorn
  52. Tomatoes
  53. Turnips
  54. Wasabi
  55. Watercress
  56. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Tomatoes

You can’t beat a perfectly ripe tomato! If you have good tomatoes, keep it simple and enjoy those sunshine flavours in a simple salad. They can be made into sauces, added to pasta or pizza, or made into soup. They’re also really tasty eaten on their own with a few basil leaves and a drizzle of extra virgin olive oil.

WATCH: The best tomato & chorizo salad

READ: A guide to Italian tomatoes



You can’t beat a perfectly ripe tomato! They’re delicious eaten raw or cooked in savoury dishes. They’re the most widely grown fruit on the planet. They grow as far north as Iceland and as far south as the Falkland Islands. Tomato seedlings have even been grown in space! There are more than 1000 different tomato varieties, in a kaleidoscope of shapes and colours. You can find yellow, orange, purple and even striped tomatoes. When they first arrived in Europe from South America in the 16th century, these early tomatoes looked like small, yellow apples. This explains why they are called pomodoro in Italy, which literally translates as ‘golden apples’.



Tomatoes are in season from June to October, but they really peak at the end of August and early September. Choose tomatoes that smell fresh and are heavy for their size – this means that they are full of delicious juice. Avoid any that have blemishes or squashy bits.



Tomatoes should be stored at room temperature. Refrigerating can change the texture and make them a little floury.

What are the health benefits?

Tomatoes are a source of vitamin C, which keeps our immune system working properly so we can fight illness and flu. One medium tomato or seven cherry tomatoes count as one of your 5-a-day (one portion of veg or fruit is 80g raw weight).