Tomatoes on the Vine
Vine Ripened Versatility!
These vine ripened beauties are ready to please in any dish. The large uniform fruits offer a pleasing fresh flavor. Wedges for salads, sliced for burgers, sautéed for fresh homemade sauce, these tomatoes can bring flavor to anything!
Tomato Caprese with Balsamic Glaze
What we like about this item
A Reputation for Quality!
One of the first to grow tomatoes-on-the-vine in North America, we consider ourselves specialists on this item. Each year we work directly with breeders to evaluate new and improved varieties. We’re always looking for larger, sweeter more uniform cluster!
On the vine tomatoes are almost exclusively grown in greenhouses, a testament to the premium quality that is Greenhouse Grown!
Packaging styles available
We are relentlessly searching to develop innovative packaging solutions to either improve quality for the consumer or advance our sustainability initiatives. Each variety poses its’ own unique demands in the greenhouse, so it only makes sense to treat each item unquietly when it comes to packaging as well!
11LB Bulk Box
24oz Flow Pack
Discover fresh recipes using the tomatoes you love.
Baked Eggs with Tomatoes & Spinach
- 2 tablespoons olive oil
- 1 medium onion
- 5 oz fresh baby spinach
- 2 medium tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon Freshly ground pepper
- 1/2 teaspoon sweet paprika
- 2 teaspoon Hot sauce
- 4 large eggs
- 1/4 cup Crumbled feta
- Preheat oven to 400 F.
- Meanwhile, in a medium saucepan, heat oil over medium high heat. Add onion and sauté until soft, about 5 minutes. Add spinach and sauté until just wilted, about 2 minutes. Remove from heat.
- In a medium bowl, stir together tomatoes, cumin, salt, pepper, paprika, and, if desired, hot sauce. Add onion spinach mixture and stir to combine. Divide among 4 oiled 10 ounce ramekins.
- Crack an egg into the center of each ramekin, then sprinkle on feta. Bake until whites are set but yolks remain soft, 12 to 15 minutes
- 1 pound pizza dough, at room temperature for 1 hour
- All-purpose flour, for dusting
- Finely ground cornmeal, for dusting
- 2 tablespoons extra virgin olive oil, divided
- 2 medium tomatoes sliced
- 1/4 cup loosely packed fresh basil leaves, sliced into ribbons if large, divided
- 8 ounces fresh mozzarella cheese, sliced and divided
- 1/4 cup grated Parmesan cheese, divided
- 1 can of pizza sauce
- Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot.
- Shape the pizza dough on a floured surface into an 8-inch round, making it 1/4-inch thick. Transfer it to a pizza peel lined with parchment paper. Reshape if necessary.
- Gently brush the dough with the olive oil, then evenly spread the marinara sauce on, leaving a 1-inch border around the edge. Sprinkle the garlic over the top. Top with the mozzarella slices and tomatoes, leaving space in between.
- Slide the parchment with the crust onto the heated stone. Bake for 8-10 minutes until crust is golden and cheese is melted and bubbly.
- Remove from oven and sprinkle the basil over the top, along with 1-2 grinds of fresh black pepper.
- Cut into wedges and serve immediately.
Discover More Tomatoes
A curated selection of premium varieties
All of our varieties have been hand selected to offer the best flavor for our customers. From snacking to statues to salads we’ve got you covered! Discover more of our hand curated, locally grown tomatoes!