Whether Italian, round or grape, red, yellow or pink, tomatoes will seduce you with their multiple shapes and flavours. They're chock-full of antioxidants, so it’s no surprise that our farmers are so proud to present them to you!

Zima tomato

The sweetest of all cherry tomatoes. Ideal for snacking or in a salad.


Kumato Tomato

Distinctive flavour and juicy, firm flesh. Ideal in a salad.


Campari Tomato

Savoury and firm with low acidity. Ideal in a salad, for cooking and in a salsa.


Candi-To Tomato

Very sweet, perfect for extra-tasty salads. Ideal for snacking, in a salad or for cooking.


Angel Sweet Tomato

A cherry tomato that’s delicious raw or cooked. Ideal for snaking, in a salad or for cooking.


Organic Naturalina Tomato

Sweet, grape tomatoes. Ideal for snacking, in a salad and for cooking.


Tomates Wild Wonders

A variety of colours, shapes, and flavours

How to choose

  • Choose tomatoes with smooth skin and nice colour, be it red, yellow, green, brown, or anything in between.
  • A tomato's shape isn’t important. Tomato lovers are even known to look for misshapen tomatoes grown naturally in our fields.
  • A tomato with cracked skin will be just as good, as long as it's not runny. Avoid tomatoes with soft spots.
  • Look for tomatoes that smell... like tomatoes. 
  • Finally, the heavier a tomato is for its size, the juicier it will be.

How to store them

  • A ripe tomato will usually keep for up to 3 days.
  • Don't refrigerate tomatoes. The cold makes their flesh mealy and flavourless.
  • If you want tomatoes to last longer, store them at room temperature out of direct light.
  • To ripen tomatoes, keep them in a sunny spot like on the kitchen counter. To speed up the ripening process even more, place tomatoes in a paper bag with an apple. The ethylene gas emitted by the apple will quickly turn tomatoes red.

Tomato and basil pie

Brush puff pastry with olive oil and garnish with crumbled goat cheese.
Top with thick slices of Compliments CampariTM/MC Sunset® Tomatoes and sprinkle with fleur de sel and crushed pepper. Bake in the oven until the pastry is golden brown and the tomatoes are caramelized. Garnish with fresh basil right before serving.  

Gourmet Tips

  • Take advantage of the season to top your pasta with an uncooked sauce made with chopped fresh tomatoes, garlic, basil, olive oil, capers, salt and pepper. Add hot pasta to the sauce, toss, and serve.
  • For a tasty side dish, season tomato slices with thyme, salt and pepper. Pan-fry them about 1 minute per side. Sprinkle with crumbled feta cheese and dress with your favourite oil-based vinaigrette.
  • Sandwich idea: Place sliced tomato, mozzarella cheese, and some fresh basil on a tortilla, and then sprinkle it all with salt and pepper. Top it with another tortilla and grill your sandwich on the barbecue, in a panini press, or in a skillet.
  • To prepare some salsa in a jiffy, mix together chopped fresh tomatoes, diced onion, chopped coriander, lime juice, salt and pepper. Serve it with roasted meat such as steak rubbed with cumin and then grilled on the barbecue.
  • For a great way to perk up your table this summer, try an original salsa of finely diced tomatoes, kiwis, and pineapple mixed with minced shallots, a drizzle of olive oil, and some fresh coriander.
  • Glaze some cherry tomatoes in a skillet with 60 mL (¼ cup) of olive oil, 1 to 2 spoonfuls each of lemon juice and honey, a crushed clove of garlic, and some seasonings (salt, pepper, hot peppers, etc). Simmer for 10 minutes or until tomatoes begin to pop.
  • How can you resist a tomato sandwich, a timeless classic? All you need is sliced bread, thick slices of juicy tomato, fresh basil leaves, mayonnaise, and a sprinkle of salt and pepper!
  • To peel a tomato, cut an X into its base and then plunge it into a saucepan of boiling water for 30 seconds. Transfer it to a bowl of ice water for 30 seconds, and then gently peel it with a vegetable peeler.
  • To make thick, rich tomato sauce, opt for Italian Roma tomatoes. They're fleshier and contain less seeds.


Toast some baguette slices, rub them with fresh garlic, and then try the following toppings.

  • Grape tomatoes grilled on the barbecue with olive oil, salt and pepper. Just mash them onto the bread.
  • Soft Boursin or goat cheese topped with a salad of multicoloured cherry or grape tomatoes, fresh mango, fresh basil, curry, salt and pepper
  • Halved grape tomatoes, black olives, basil, oregano, and grated parmesan
  • Ricotta with freshly chopped parsley and coriander topped with grape or cherry tomato confit 
  • Hummus or baba ghanoush topped with grape or cherry tomato confit 


Cut a thin slice off the bottom of each tomato so it stands up straight, hollow it out, and stuff it any way you like.
  • Tuna salad with mayonnaise
  • Pesto and pine nuts
  • Ricotta and chopped chives
  • Soft goat cheese and fresh basil
  • Guacamole
  • Marinated cubes of feta
  • Black or green olive tapenade

Grape or cherry tomato bites

Try grape tomato brochettes! Thread them onto a skewer, and perhaps even alternate them with other favourite ingredients. Here are some suggestions:
  • Grape tomatoes, mini-bocconcini cheese, basil leaves, and black olives.
  • Grape tomatoes, sliced sausage, and cheese cubes.
  • Grape tomatoes and cubes of feta cheese drizzled with olive oil, and garnished with herbes de Provence.
  • Halved grape tomatoes and cubed watermelon drizzled with balsamic vinegar and olive oil.
  • Grape tomatoes grilled on the barbecue and served with hummus or blue cheese dip.