Learn how tomatoes are cooked, eaten and grown in France, from regional varieties to popular dishes and culinary traditions.
Tomatoes in French cuisine
Tomatoes are a common ingredient in food in France, especially during the warmer months. Introduced from South America in the 16th century, tomatoes became part of Provençal and southern French cooking in the 18th century. Today, they are consumed across the country, both raw and cooked, with strong regional variations. The average French person consumes about 14 kg (30.8 lb) of tomatoes per year according to FranceAgriMer, with higher peaks in July and August.
Most French tomatoes are grown in Brittany, Provence-Alpes-Côte d’Azur, and Nouvelle-Aquitaine, with greenhouses helping to extend the season from April to October. Prices vary from €2.50 to €6 per kg (around £2.15–£5.15, $2.70–$6.50) depending on the variety and season.
Tomato varieties used in French meals
Common and heritage varieties
The French market offers more than 400 types of tomatoes, but only a few dominate the average French meal. The most popular varieties include:
- Tomate ronde (round tomato): The standard red tomato, often used for cooking and salads.
- Tomate grappe (cluster tomatoes): Sold on the vine, slightly firmer and often roasted.
- Cœur de bœuf (oxheart): A large heirloom variety with few seeds and meaty flesh. Preferred in southern regions.
- Tomates anciennes (old varieties): These include green, yellow, and striped tomatoes like the Noire de Crimée or Green Zebra.
These heirloom types are valued for their textures and color, not just appearance. Some are more acidic, others are sweeter. Their price is higher, from €4.50/kg to €7.50/kg (£3.85–£6.40, $4.90–$8.15).
How the French cook tomatoes
Raw uses in everyday eating
Tomatoes are regularly eaten raw, especially in summer. The most typical preparation is a tomato salad, often dressed with olive oil, vinegar, shallots, sea salt, and fresh herbs like basil or thyme. In the south, especially around Nice, raw tomatoes are key in salade niçoise, with hard-boiled eggs, anchovies, and green beans.
Sliced tomato is also common in sandwiches such as the jambon-beurre-tomate, and in tartines with cheese or tuna. These are typical of weekday lunches in urban areas and sold in bakeries and cafés.
Cooked dishes with tomatoes
Tomatoes appear in numerous French recipes, especially in the south. One of the most common cooked dishes is ratatouille, a vegetable stew made with tomato, eggplant, zucchini, and bell pepper, cooked in olive oil. This dish is originally from Nice and Provence, and is typically eaten warm or cold with bread or rice.
In Languedoc and Provence, stuffed tomatoes (tomates farcies) are often made with minced pork or beef, garlic, parsley, and breadcrumbs. This dish is baked in the oven and served with rice.
Tomato tarts (tarte à la tomate), made with shortcrust pastry, mustard, cheese, and sliced tomato, are popular in Loire Valley and western France. They are served warm as lunch or light dinner.
Sauces and preserved uses
In southwestern France, tomato sauce is made at home in summer. Families buy large batches of tomatoes from markets or grow them in gardens. They prepare purée or coulis, often cooked with onions, olive oil, garlic, and herbs, then sterilized in jars for winter use.
Canned tomato products are also widely available in supermarkets. French brands like Mutti or Cassegrain sell purees, peeled tomatoes, and sauces. These are used in pasta dishes, pizza toppings, and casseroles.
Regional differences in tomato consumption
The south: tomatoes as a core of summer meals
In Provence, Languedoc, and the Mediterranean coast, tomatoes are part of most dishes from May to September. The use of olive oil, garlic, and thyme shapes the taste. In this region, tomatoes are eaten warm or cold, and often paired with goat cheese or tapenade. Outdoor cooking is common, and tomatoes are grilled on skewers or sliced and served with grilled fish.
Markets in Aix-en-Provence or Toulon sell large, irregular-shaped tomatoes in summer, and most street food includes some form of tomato, such as pan bagnat (a tuna and tomato sandwich from Nice).
The north and west: tomatoes in sauces and stews
In Brittany and Normandy, tomatoes are less central but still common. People eat them raw or use them in soups and baked tarts. The tomato tart with Dijon mustard and Comté cheese is a popular example, particularly around Nantes and Rennes.
In Alsace and Lorraine, tomato use is more conservative. Dishes like quiche or choucroute rarely include tomatoes, but people still use tomato sauces in pasta and pizza dishes.
Buying and growing tomatoes in France
Tomatoes are available in open-air markets, supermarkets, and local grocery stores. Organic tomatoes (labelled AB) cost more but are widely sold, especially in cities. Markets like Marché d’Aligre in Paris or Marché Forville in Cannes are good sources for seasonal varieties.
Some families grow tomatoes at home. In suburbs and rural areas, tomatoes are grown in gardens or balconies. The preferred varieties for home gardening are Roma, Marmande, and Cerise (cherry). Seeds and plants are sold in garden centers for €2–€4 per plant (£1.70–£3.40, $2.15–$4.30).
Challenges and future trends
The taste of mass-produced tomatoes is a concern in France. Many consumers complain that supermarket tomatoes lack flavor, especially those grown in greenhouses. In contrast, local and seasonal tomatoes are preferred for their texture and taste. Farmers and chefs promote short supply chains, regional seeds, and old varieties.
The French government and agricultural cooperatives support tomato production through labels like Label Rouge and IGP (Indication Géographique Protégée), ensuring quality and origin.
Tomato prices are sensitive to climate and transport costs. Droughts, especially in the south, reduce yields. Transport costs raise prices in off-season months. These factors explain why French consumers often shift to canned or frozen alternatives in winter.
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