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TO-MAY-TO… TO-MAH-TO… It’s time to celebrate British Tomato Week with Aldi
25 May 2018


With at least 170m tonnes produced globally1 the humble tomato is officially the world’s most popular fruit.  So important is the ‘fruit’ that this week sees the start of British Tomato Week, which aims to highlight both the benefits and the quality of Britain’s homegrown tomatoes. 
Tomatoes have so many benefits.  Low in calories and rich in vitamin C, they contain a powerful antioxidant called lycopene, which is linked to various health benefits, including reducing the risk of heart disease and some cancers.  If that wasn’t enough there’s even evidence to suggest eating tomato paste very high in lycopenes - can protect your skin against sunburn2.
 
So, why not join in the celebrations?  Pick up Aldi’s Specially Selected British Regal Vine tomatoes (pack of 4, £1.45) in store, and try out one of Aldi’s delicious, tomato inspired recipes below.
 
Courgetti with Roasted Tomatoes & Pesto
 
Ingredients
  • 1 x 340g pack Courgetti
  • 250g Tomatoes
  • 2 tbsp Olive Oil
  • 2 cloves Garlic crushed
  • 2 tbsp Specially Selected Pesto Genovese
  • 50g Frozen Peas
  • 1 x 215g pack Mozzarella, drained and cut into cubes
  • Handful of Basil Leaves, roughly torn
  • Salt and Black Pepper
Method
 
  • Preheat oven to 220°C/Fan 200°C/Gas Mark 7.
  • Halve or chop the tomatoes, place in a single layer on a baking tray and sprinkle with 1 tablespoon of olive oil and salt and pepper.
  • Roast in the oven for around 10 minutes until just starting to colour.
  • Sauté the garlic for a minute whilst draining the courgetti pack to remove excess water.
  • Add the courgetti and sauté until tender.
  • Add the pesto and peas and heat very gently for 2 minutes.
  • Finally, add the roasted tomatoes, mozzarella cubes and torn basil.
  • Mix well and serve immediately.
 
 
Spiced Tomato Tray Bake Cake
 

Ingredients

  • 300g Vine or Salad Tomatoes
  • 250g The Pantry Caster Sugar
  • 250g The Pantry Plain Flour
  • 130g Unsalted Butter
  • 2 Large Eggs
  • 1 flat tsp Stonemill Ground Cinnamon
  • 1 tsp The Pantry Bicarbonate of Soda
  • 50g The Pantry Walnut Pieces
  • 50g The Pantry Sultanas
  • Pinch Salt
  • 450g tub The Pantry Vanilla Flavour Frosting
  • 30cm x 20cm shallow baking tray
 
Method
 
  • Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  • Line the base of the baking tray with some greaseproof paper.
  • Cut the tomatoes in half and remove the seeds and discard.
  • Chop the flesh finely – put into a sieve to drain while you make the sponge.
  • Cream the butter and sugar together in a food processor.
  • Add the eggs and process until thick.
  • Put this mixture into a bowl and add the flour, bicarbonate of soda, walnuts, cinnamon, salt and sultanas, then mix well.
 
 
For more vegetarian recipes, visit www.aldi.co.uk/recipes.
 
 
-ENDS-
 
For more information, please contact the Aldi Consumer Press Office on:
T: 020 7025 6611 or E: aldiconsumer@redconsultancy.com
 
 
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