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Succulent, deeply flavoured, and sun-ripened on the vine, Vine Tomatoes — known as Tamatar in Hindi and Thakkali in Tamil — are the gold standard for tomato flavour. Harvested while still attached to the vine for maximum sweetness and aroma, they are far superior in taste to loose tomatoes and are the preferred choice for Indian curries, sauces, salads, and roasting. Browse our full range in Potato, Onion & Tomato or explore all our fresh produce in Fresh Foods.
Vine tomatoes are the backbone of Indian cooking — chop and cook down with onions, ginger, and garlic for a rich tomato masala base for curries and dals. Roast whole on the vine with olive oil and garlic for a stunning roasted tomato side dish. Use in Tamatar Shorba (Indian tomato soup), blend into pasta sauces, or slice fresh into Kachumber salad with onion, cucumber, and coriander.
Store vine tomatoes at room temperature away from direct sunlight — never refrigerate as cold temperatures destroy their flavour and texture. They keep well for 4–7 days at room temperature. Once cut, use within 1–2 days.
Q: Why are vine tomatoes better than loose tomatoes?
A: Vine tomatoes are left to ripen on the vine longer, developing more natural sugars, deeper colour, and a more complex, aromatic flavour. The vine also releases ethylene gas which continues to enhance ripening after harvest.
Q: Should I refrigerate vine tomatoes?
A: No — refrigeration destroys the flavour compounds and texture of tomatoes. Always store at room temperature and consume within a few days of purchase for the best taste.
Q: Can I use vine tomatoes in Indian cooking?
A: Absolutely — vine tomatoes are ideal for Indian curries, dals, and chutneys. Their natural sweetness and acidity balance spices beautifully and create a rich, flavourful masala base.
