Nutritionist Rhiannon Lambert Partners with Isle of Wight Tomatoes

Serving up sunshine, flavour and goodness for British Tomato Fortnight 

This British Tomato Fortnight (2nd – 15th June), Isle of Wight Tomatoes celebrates the great British tomato in all its juicy, sun-ripened glory, teaming up with leading nutritionist and best-selling author Rhiannon Lambert. 

The collaboration spotlights Isle of Wight Tomatoes as the ultimate seasonal ingredient: naturally nutritious, full of flavour, and grown right here in the UK. 

Rhiannon has created an exclusive summer recipe, Ultimate Tomato Toast, featuring her favourite varieties of these award-winning tomatoes. It’s quick to make, bursting with goodness, and brings all the tastes of summer to your plate.

Rhiannon says: “As a health professional and a working mother, I know how important it is to have simple, nourishing ingredients on hand, and tomatoes are one of the easiest to build into everyday meals. They’re naturally rich in vitamin C, which may help to support the immune system and protect our cells from oxidative stress. Tomatoes also provide lycopene, which is a powerful antioxidant linked to heart health and reduced inflammation, along with fibre, potassium, and other beneficial plant compounds. 

What I love most is how versatile they are. Whether you enjoy them fresh in a salad, roasted in the oven, or as a base for sauces, tomatoes are a brilliant way to maximise both flavour and nutrition. We’re lucky that they’re grown right here in the UK too! Grown in the heart of the island’s unique microclimate – with up to 2,100 hours of sunshine each year – Isle of Wight Tomatoes are naturally ripened on the vine and picked at the peak of their flavour and nutrient potential. This slow, sunshine-led process results in tomatoes rich in taste, vibrant in colour, and packed with goodness. It’s proof that healthy eating doesn’t have to be complicated – just seasonal, simple, and full of taste.”

RHIANNON’S TOP TIPS to get the most out of your tomatoes:

1. Cook tomatoes to boost their benefits. Heating tomatoes increases the bioavailability of lycopene, a powerful antioxidant linked to heart health and reduced inflammation. Heat breaks down the cell walls, making lycopene more accessible to the body. Roast them for salads, add to pasta dishes, or toss into a tray bake to unlock even more goodness.
2. Pair with healthy fats for better absorption. Tomatoes contain vitamin E and lycopene, both fat-soluble nutrients, meaning your body absorbs these beneficial compounds more effectively when combined with healthy fats like olive oil, avocado, or seeds – also great additions to enhance flavour.
3. Look for colour. Tomatoes come in a rainbow of colours, and each hue reflects a different profile of phytonutrients, such as beta-carotene, flavonoids, and anthocyanins. Mix varieties to help hit your 30 plant foods or ‘plant points’ a week that may contribute to heart, brain, and gut health.
4. Choose British-grown for better health and flavour. Opt for Isle of Wight Tomatoes, whose summer crop lasts until October thanks to their unique location. The abundant natural light means their tomatoes are bursting with flavour. By choosing local, you’ll support British growers, reduce food miles, and enjoy produce that’s packed with more nutrients and natural sweetness.

ULTIMATE TOMATO TOAST RECIPE:

Ingredients

• 4 slices of sourdough bread
• Small handful of pumpkin seeds and pine nuts
• Small handful of sprouted greens (optional, to serve) 

Butter bean spread: 

• 350g good quality butter beans 
• 1 tbsp of tahini 
• ½ tbsp of olive oil 
• Pinch of salt 
• Juice of ½ lemon 

Marinated tomatoes: 

• 250g Isle of Wight Speciality Cherry Tomatoes, plus an additional small handful to blister and serve (other sizes of tomatoes can be used and chopped smaller as needed) 
• ½ tbsp of olive oil 
• ½ tsp of vinegar 

Pinch of salt 

Hot honey: 

• 2 tbsp of honey 
• Small pinch of chilli flakes 

Allergens: Gluten, Sesame, Sulphites (may be present in the red wine vinegar), Nuts (while not an official listed allergen, it may cause reactions in some people) 

Method

-To make the butter bean spread, add the butter beans, tahini, olive oil, salt, and lemon juice to a food processor and blend until smooth. Set aside. 

– Cut the cherry tomatoes in quarters (except for a small handful, which will be blistered later. Mix the chopped tomatoes with the olive oil, vinegar, and a pinch of salt. Set aside to marinate. 

– In a dry pan over medium heat, toast the pumpkin seeds and pine nuts for a few minutes until golden. Remove from the pan and allow to cool. 

– In a small saucepan, gently heat the honey and chilli flakes until it starts to bubble. Remove from heat and set aside 

– Heat a little olive oil in a shallow pan. Add the sourdough slices along with the reserved whole cherry tomatoes. Toast the bread until golden and blister the tomatoes until they begin to soften and char slightly. 

– Remove when slices are toasted and tomatoes are blistered. 

– Spread the butter bean mixture over the toasted sourdough. Top with marinated tomatoes, blistered tomatoes, a drizzle of hot honey, the toasted seeds, and optional sprouted greens. 

Nutrional information

 Nutritional Information (per serving): 

Fat: 21g Of which saturates: 3.3g 

Carbohydrates: 91g Of which sugars: 23g 

Fibre: 23g 

Protein: 22g 

Salt: 0.29g 

For more recipes, tomato tips and behind-the-vine stories, follow @iowtomatoes on Instagram or visit www.iowtomatoes.co.uk.