Cooking Tomatoes buy fresh local same price as imported
In season now February and offering them this week and next.
To provide our members access to cheap locally grown cooking tomatoes that taste better anyway – and have had fewer food miles than the imported ones. Read about imported tomatoes.
The dollar spent here stays in our economy, supports our local growers.
2kg cooking tomatoes for less than $2/kg, cheaper than virtually any of the imported canned tomatoes
Quick way to find items: When ordering use CTL F (find) and type in cooking tomatoes. It will go straight to them. If there are two descriptions just use SHIFT to go to next one.
Here are some great recipes to use.
Authentic gnocchi tomato sauce
Tomato Hommus Dip
- 10 cooking tomatoes
- 2 red onions, finely peeled & sliced
- 2 garlic cloves, peeled and finely sliced
- 4 tbs fresh basil leaves chopped
- 50g parmesan grated
- extra virgin olive oil
- Heat 2 tablespoons of olive oil in a frying pan, then add the onions and cook over low heat until soft and translucent. Add the garlic and continue to cook until the onions begin to colour. Add the tomatoes, then basil, stir, then add salt and pepper to taste. Cover and leave to simmer for 45 minutes, stirring occasionally, until the tomatoes have become a thick sauce. Remove from heat and keep warm.
- 200g potatoes, boiled and passed through a ricer
- 4 free-range egg yolks
- 75g Italian '00' flour, plus extra for rolling
- 1 tsp salt
- 30g apple, finely grated
- 2 tbs flat leaf parsley, finely chopped
- 2 tbs oil
- Mix the potato, egg yolks, flour, salt, apple and parsley together in a bowl until it just forms a soft dough. Season with salt and freshly ground black pepper.
- Divide the mixture in half and roll each piece on a lightly floured surface into a long sausage shape, about 1cm diameter. Using a sharp knife, cut each sausage into 2.5cm pieces of gnocchi. Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water and cook for 1-2 minutes, or until they float to the surface. Remove the gnocchi from the water with a slotted spoon and place onto a plate lined with kitchen paper.
- Heat a frying pan until hot, add the oil and the gnocchi and fry for 1-2 minutes until golden-brown and just crisp. Drain onto kitchen paper.
- 1 cup Fresh chickpeas, soaked and boiled
- 1 cup tomatoes, steamed
- 3 garlic cloves, crushed
- ½ cup of olive oil
- ½ lemon juice
- Place in a food processor and blend.