Red Cherry Tomatoes (250g)
Red Cherry Tomatoes (250g)
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Delivery
Order by 10 PM tonight and it’s cut at dawn — with you Saturday evening.
Delhi, Gurgaon & Noida · ₹50 under ₹500 · free on orders of ₹500 or more.
Rather have it for the weekend? Choose Saturday delivery at checkout — order any day of the week.
First order with us?
Code NEWTGS takes 25% off a basket of ₹499 or more — once, as a nudge toward temptation.
No chemical pesticides · Next-evening Delhi, Gurgaon & Noida · Grown soil-free
Bite-sized jewels with a sweet-tart intensity and a juicy pop, our red cherry tomatoes are grown hydroponically at controlled outdoor farms in Delhi NCR and picked ripe for a flavour that supermarket tomatoes simply can't match. Pesticide-free and beautifully glossy, they're as good for snacking as they are for cooking.
How this was grown
How this was grown
Delivery — the 10 PM rule
Delivery — the 10 PM rule
Order by 10 PM and your produce is harvested against your order at dawn, then delivered the same evening, usually between 5 and 8 PM — because cutting before you order would make us just another warehouse. We deliver to every pincode in Delhi, Gurgaon and Noida: ₹50 on orders under ₹500, free on ₹500 or more. Prefer the weekend? Choose Saturday delivery at checkout on any day of the week. The farm rests on Sundays: next-evening orders placed after Friday 10 PM arrive on Monday. Full details in our delivery policy.
Complete the dish
The blistered-tomato pasta.
Sweetness concentrated, sauce in minutes.
The recipeCherry tomatoes blistered and crushed, basil torn in, pesto deepening it all. Fifteen minutes, serves two.
How to make it
- Boil 200g pasta; keep a cup of the water before draining.
- Blister the cherry tomatoes whole in olive oil until they split.
- Crush lightly, add pasta, a splash of water and a spoonful of basil pesto; toss until glossy.
- Tear the basil in off the heat.
Complete the dish
The salted-tomato salad.
Salt first — the tomatoes write the dressing.
The recipeTomatoes salted and rested, butterhead and cucumber built around their juices. Ten minutes, serves two.
How to make it
- Halve the cherry tomatoes, salt them, and leave for five minutes.
- Tear the butterhead into a wide bowl; slice a little cucumber thin.
- Add the tomatoes and every drop of their juices.
- One short pour of honey-vinegar dressing, tossed with your hands.
