Tomato 101


Tomatoes are a staple food in many countries, particularly in Italy, where it has been grown for centuries. They come in many different varieties and sizes, each with its own unique name and purpose. When it comes to supplying tomatoes, we have taken the necessary steps to ensure that we deliver the best service to our customers. We have also diversified our suppliers and built strong relationships with them.


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The rich world of tomato products

There are several different types of tomato products available for food manufacturing, each with its own unique properties and uses. They are typically differentiated based on the concentration of tomato solids and the brix level. Some of the most common types include puree, paste, passata, polpa, crushed tomato and tomato sauce. We get our tomato products from trusted suppliers in Italy, Portugal, Spain, Egypt and Turkey.

About tomato concentrates & more

In the food industry, tomato concentrates are commonly measured by their percentage of tomato solids.

The percentage of tomato solids is typically expressed as a ratio, such as 8/10 or 36/38. The first number in the ratio represents the percentage of tomato solids in the product, while the second number represents the percentage of water. For example, a product with a ratio of 8/10 would be 8% tomato solids and 10% water.

Brix is a measure of the total soluble solids (mainly sugars) present in a liquid. It is expressed as the percentage of solids by weight in a sample and is used to determine the sweetness, viscosity and concentration of the product. It is important to note that these percentages can vary depending on the manufacturer and the specific product.

Two ways to
process tomatoes

When processing, the choice of heating or cooling the tomatoes is based on the type of tomatoes, the desired final product, and the requirement of the food manufacturer.

Hot break tomatoes are processed using a hot water bath method, where the tomatoes are heated to a high temperature (around 85°C) for a short period of time (usually around 5-10 minutes). This process causes the skin of the tomatoes to split open, making it easy to remove the skin and seeds.

Cold break tomatoes are processed using a cold water bath method, where the tomatoes are cooled to a low temperature (around 13°C) for a short period of time (usually around 5-10 minutes). This process helps to preserve the natural flavour and texture of the tomatoes, as well as retaining more of the natural juice and colour.

Ambient vs.
frozen tomatoes

In food manufacturing, tomato products can be used in both ambient and frozen forms. Ambient tomato products are typically peeled or diced and packaged in cans, drums, or bag-in-box (BIB). These products typically don’t need refrigeration – just stored at room temperature or in a cool, dry place.

Frozen tomato products are stored at very low temperatures to preserve their freshness and quality. Examples of frozen tomato products include diced tomatoes, crushed tomatoes, and whole peeled tomatoes. These products are often used in industrial food manufacturing, especially in the production of frozen meals, frozen pizzas, and other frozen food items.


Our business has been A-list certified by M&S as a supplier of high-quality, sustainably and ethically sourced tomato products in the processed tomatoes category. This certification is a mark of our commitment to meeting the strict standards set by M&S.

Our certification signifies that we are one of M&S’s preferred suppliers in this category, and it gives customers a sense of trust and confidence in the products they are buying. Click here to find out more about M&S.

For more information about our tomato products, click the button below to download our catalogue as a PDF.