The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called tomaten, trostomaten, cherrytomaten, vleestomaten.
In the Netherlands, tomatoes are in season July to October, at their best in August and September. November is outside the Dutch season for tomatoes.
Outdoor and unheated-glass tomatoes ripen from July to October. The Netherlands grows tomatoes all year under heated glass, which uses far more energy in winter than trucking them from Spain.
A ripe summer tomato smells of tomato at the stem. Winter tomatoes are picked firm and ripened in transport.
Vitamin C, potassium and lycopene, the red carotenoid. About 94 percent water with potassium, so tomatoes hydrate and replace electrolytes in summer.
To get the most: Lycopene is better absorbed from cooked tomatoes with oil than from raw ones; vitamin C goes the other way. A diet with both suits most people.
On our nutrient density chart, a normal serving of cooked tomatoes (150 g) gives about half a day's vitamin C and about a tenth of a day's potassium, counting what your body absorbs.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Keep them out of the fridge. Roast the end-of-season glut with olive oil and freeze as a sauce.
34 producers in The Field Guide sell tomatoes, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 147 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.