A hand-selected mix of four Italian baby tomato varieties, each bringing a different colour, shape, and flavour profile. The mix typically includes Black Carmona, Yellow Datterino, Zabrina (green-red striped), and Red Fiorentino — though the exact composition may vary depending on availability and season.

The point of a mixed selection is not just visual. Different varieties carry different sugar-to-acid ratios, different flesh densities, and different levels of the volatile compounds that give tomatoes their aroma. A Black Carmona has a deeper, more savoury, almost umami-heavy flavour with lower acidity — the dark pigmentation comes from anthocyanins in the skin, the same compounds found in blueberries and red wine, layered on top of the usual carotenoids. A Yellow Datterino is at the opposite end: high sugar, low acid, bright and clean. The Zabrina — striped green and red — sits in between, with a firmer texture and a sharper, more herbaceous quality. The Red Fiorentino is a classic round cherry type, balanced and juicy.

Eaten together in a salad, the different varieties create a range of flavour and texture that a single variety cannot. Each tomato bursts differently — some sweeter, some sharper, some more savoury — which is what makes mixed tomato salads work in a way that a bowl of identical cherry tomatoes does not.

Store at room temperature. Refrigeration dulls the aromatic compounds across all varieties. Serve with olive oil, flaky salt, and nothing else if they are good enough — which they should be.

Origin: Italy

Ingredients: Mixed baby tomatoes (Black Carmona, Yellow Datterino, Zabrina, Red Fiorentino).

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