In Bonn and the surrounding area, many farmers offer fresh tomatoes directly or sell them at local markets and/or via the Marktschwärmereien, SoLaWis or delivery boxes.

You can find more information on this in the following shopping guide for regional organic food:

Regional tomatoes are in peak season from June to August, with the first harvests often starting as early as March. This year, the harvest has been delayed somewhat due to the weather. But the wait is worth it, as tomatoes from Bonn and the region are particularly aromatic and versatile.

When shopping, you should pay attention to firmness. Tomatoes can be stored at 12-16°C for up to 14 days. Even wrinkled specimens are still edible and can be used to make soups or sauces. The nutrient-rich skin should also be eaten. Temperatures that are too low reduce the taste experience, temperatures that are too high accelerate the rotting process.

Tomatoes can be used for all kinds of purposes and are still edible even after they have started to shrivel. However, if you have any concerns, you can simply process the tomatoes into a soup or tomato sauce. However, do not throw away the skin, as most of the ingredients are underneath. Incidentally, even green tomatoes can be eaten in normal quantities without hesitation; some varieties never turn red and remain green even at maximum ripeness. The Federal Ministry of Food and Agriculture has summarized the most important information on the subject for you here, from purchasing and storage to home-growing:

Here are some regional recipes that harmonize perfectly with Bonn tomatoes:

•  Tomato mustard from Slow Food Germany - Convivium Bonn (opens in a new tab)
  This special recipe combines dried tomatoes and tomato paste to create a spicy tomato mustard. Ideal as an accompaniment to meat, cheese or bread.
•  Strawberry and tomato salsa by BIO top chef Mayoori Buchhalter (opens in a new tab)
  A refreshing recipe that only requires five ingredients. The combination of sweet strawberries and aromatic tomatoes makes this salsa a perfect accompaniment for grilled meat or as a dip.
•  Roasted tomatoes with basil pesto, goat's cheese and poppy seeds, also by BIO top chef Mayoori Buchhalter (opens in a new tab)
  This sophisticated dish combines the flavors of roasted tomatoes, fresh basil pesto, creamy goat's cheese and crunchy poppy seeds. Perfect as a starter or light main course.

These recipes make the most of the quality and flavor of local tomatoes and go perfectly with the regional cuisine of Bonn and the surrounding area. Let yourself be inspired and enjoy the diversity of Bonn's tomatoes!