Ten Caribbean Meals
Bring the Taste of Barbados & the Caribbean to Your Table – Buy Fresh Tomatoes Today!
Every great dish starts with great ingredients. In the Caribbean, the humble tomato is transformed into sauces, stews and salads that speak to our diverse culinary heritage. Yet the tomatoes you’ll find on supermarket shelves are often picked before they’ve ripened and shipped long distances, robbing them of sweetness and aroma. Have you ever bitten into a pale, watery tomato and wondered why it tastes so bland? When you use vine‑ripened tomatoes from our farm, you’ll taste the difference – juicy, sun‑kissed fruit bursting with flavour.
- Bajan Flying Fish with Cou‑Cou & Creole Sauce
The national dish of Barbados pairs crisp‑fried flying fish with cou‑cou (a creamy mixture of cornmeal and okra) and a fragrant creole sauce. The sauce is simmered with stewed tomatoes, onions, bell peppers, thyme and pepper sauce until rich and glossy. Spoon it over the golden fillets and cou‑cou for a meal that captures the island’s coastal bounty. Try swapping in our sweet, vine‑ripened tomatoes to make the creole sauce even more vibrant.
- Trinidad Tomatoes & Saltfish
Saltfish and tomatoes is beloved in Trinidad for its balance of savoury and tangy flavours. Ripe plum tomatoes mingle with salted cod, garlic, onions, scallions and thyme. The result is a savoury, slightly spicy dish that’s enjoyed for breakfast, brunch or dinner and brings families together. Serve it with fried bake or roti and you’ll understand why there are never leftovers. Why not make it with our tomatoes and taste the difference?
- Haitian Creole Fire‑Roasted Tomato Sauce
This isn’t your average tomato sauce. Haitian cooks marry fire‑roasted tomatoes with scotch bonnet peppers, ground cloves and fresh thyme to create a sauce that reflects African, French, Portuguese and Spanish influences. It’s versatile enough to spoon over grilled chicken or shrimp, drizzle on roasted vegetables or use as a dip for fried plantains. The smoky heat of scotch bonnet peppers is perfectly balanced by the sweetness of ripe tomatoes. Make a batch with our tomatoes and keep it on hand for pasta, seafood or breakfast “espageti”.
- Jamaican‑Style Stewed Tomatoes with Callaloo
Callaloo – a leafy green of West African origin – is a staple in Jamaican kitchens. In this dish, tender callaloo is stewed with sweet tomatoes, onions and spices. The natural sweetness of the tomatoes balances the earthy greens and hot pepper. It’s usually served over rice or alongside jerk chicken or stewed goat. Using our fresh tomatoes will give the stew a brighter, more pronounced tomato flavour.
- Tomato Choka & Roti
Tomato choka is a Trinidadian breakfast favourite. Ripe tomatoes are grilled or roasted until the skins char; this brings out their natural sugars. The tomatoes are then crushed with garlic, hot pepper and salt, and finished with sizzling olive oil and thinly sliced onions. The result is a smoky, spicy spread that’s perfect with sada roti or pita. Imagine scooping up this rustic dish with roti made from scratch – all you need are flavourful tomatoes from our farm.
- Cherry Tomato & Chive Salad
Sometimes the best dishes are the simplest. A bowl of halved cherry tomatoes thinly sliced red onion, chives, crushed garlic, olive oil and balsamic vinegar makes a refreshing side. Let it sit for 20 minutes to allow the flavours to meld, then toss with bocconcini or your favourite cheese. The salad comes alive when you use sweet cherry tomatoes picked at peak ripeness from our fields.
- Caribbean Fish Stew
This hearty stew starts with marinated white fish (snapper, kingfish or tilapia) and simmers it in a sauce of tomatoes, onions, bell peppers, thyme and scotch bonnet pepper. The sauce infuses the fish with aromatic spices while keeping it moist and tender. If you prefer a lighter version, simply skip the frying and let the fish poach in the tomato sauce – the flavours are still incredible. Serve with rice or fried plantains and enjoy a comforting Caribbean dinner.
- Caribbean Tomato Pasta
On sweltering summer days, you need a quick meal that doesn’t require much cooking. Caribbean tomato pasta combines diced tomatoes (fresh or canned), black beans, olive oil, garlic, cilantro and lime juice into a no‑cook sauce that sits for an hour before being spooned over pasta. Because grocery‑store tomatoes are often shipped before they’re ripe, using locally grown tomatoes from our farm ensures a sweet, rich sauce. Add a sprinkle of grated cheese and you’ll have dinner in minutes.
- Tomato Curry – Vegan & Versatile
When you’re swimming in tomatoes, turn them into a fragrant curry. This dish was born from a gardener’s necessity: combining different varieties of tomatoes into a spiced, vegan curry, Mustard seeds, garlic, onion, curry powder and ground masala simmer with tomato puree and chunks of fresh tomato. Finish by adding cherry tomatoes and chives for contrasting textures and consider replacing some of the water with coconut milk for a creamy undertone. Serve with rice or flatbread for a satisfying meal.
- Tomato Herb Rice
Rice takes on a new life when simmered with tomatoes, herbs and a touch of pepper. In this Caribbean‑inspired recipe, basmati rice cooks in a tomato base with parsley, garlic, thyme, bird’s eye pepper and a splash of vegetable stock. The result is plump grains infused with a deep tomato and herb flavour and gentle heat. A tip: rinse the rice before cooking and consider replacing some stock with coconut milk for extra richness.
From the national dish of Barbados to simple salads and curries, tomatoes are at the heart of Caribbean cooking. With our farm‑fresh produce you can taste the sun, soil and care that go into each tomato. Which of these dishes will grace your table this week? Let us know, and don’t forget to visit our farm or order online to stock up on the sweetest tomatoes in Barbados and the Caribbean. By cooking these meals you’ll not only savour authentic Caribbean flavours but also support local agriculture. Your journey to unforgettable home‑cooked meals starts with a single, perfect tomato.
