Mixed Heirloom Tomatoes

Variable mix of ancient small-sized varieties including: pigeon heart, white cherry, black cherry, striped plum indigo, black date

A rainbow of forgotten flavors: each tomato a variety, each variety a story to chew on.

Agroemme's Mixed Heirloom Tomatoes

This variable mix of small heirloom tomatoes is a small botanical collection to bring to the table: pigeon heart, white cherry, black cherry, striped plum indigo, and black date tomatoes alternate in the box depending on the season and harvest. These are varieties abandoned by industrial agriculture because they lack uniformity, and Agroemme cultivates them using natural farming methods in its fields between Rome and Pomezia, selecting seeds that can adapt to the local climate with minimal water. The result is a mosaic of colors—from ivory white to almost black purple—and flavors ranging from intensely sweet to elegantly tart: real tomatoes, imperfect and unique, just as nature intended.
 
 
 

The roots of these Ancient Tomatoes are deep in tradition

When the tomato arrived in Europe from the Americas in the mid-16th century, no one dared eat it: the "golden apple"—as botanist Pietro Andrea Mattioli named it in 1544—was considered an ornamental curiosity, grown in gardens for the beauty of its colorful fruit. It took two centuries for it to conquer Mediterranean cuisines. And it is precisely to that original season, made of bizarre shapes and unusual colors, that these ancient varieties hark back to: the black datterino and the indigo striped, with their dark hues rich in anthocyanins, or the white cherry tomato, which seems to have emerged from a Renaissance herbarium, they tell the story of the tomato as it was before industrial breeding made it all the same—red, round, and without any surprises.
 
 
 

Choosing Mixed Heirloom Tomatoes means taking care of yourself

Tomatoes are among the most valuable vegetables in the Mediterranean diet: rich in water, low in calories, and a natural source of lycopene, the carotenoid with recognized antioxidant properties. Dark varieties like the black datterino and the striped indigo add anthocyanins, the same beneficial pigments found in berries, while the variety of colors on your plate corresponds to a variety of micronutrients. Added to this is the value of natural, low-impact cultivation: choosing these tomatoes means nourishing your body and, at the same time, supporting the agricultural biodiversity that makes our food richer and more resilient.
 
 
 

How to Best Use: Mixed Heirloom Tomatoes

• RAW RAINBOW SALAD: simply cut them in half to enhance their colours, season them with Natural Salina Oregano and a pinch of Trapani Salt Fleur Slowfood®: the delicate flavor of artisanal sea salt lets each variety speak for itself.
• CAPRESE D'AUTORE: pair them with organic buffalo mozzarella cherries and leaves of Fresh basilThe contrast between the white, black, and striped tomatoes transforms the most classic Italian summer dish into a small work of art.
• OVEN-BAKED CONFIT FOR PASTA AND BRUSCHETTE: cooked slowly at a low temperature they concentrate their sweetness; complete with a few drops of Biodynamic Red Balsamic Vinegar of Modena PGI has always been Fresh organic Tropea red onion stewed for a memorable sweet and sour sauce.

The Producer: Agroemme

Agroemme is the agricultural company of agronomist Francesco Marotti, located between Rome and Pomezia: one and a half hectares dedicated to dryland farming, safeguarding biodiversity, and recovering rare and forgotten varieties, grown using natural methods and seeds selected to save water through the "Seed Seekers" project.
 
 
 

Food container

Store tomatoes away from heat sources and direct sunlight. Consume them within a few days of purchase to enjoy their full aromatic potential. Because they are a fresh and variable product, shape, color, and size may vary from box to box: this is a hallmark of biodiversity.
 
 
 

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