The Hanover tomato is the local-pride summer tomato, grown in the sandy loam soils of Hanover County north of Richmond. The variety appears at farmers markets through July and August.

Hanover County, immediately north of Richmond, has the right combination of sandy-loam soil, drainage and summer heat to produce a tomato that locals defend with religious intensity. The Hanover tomato has no formal geographic designation but anchors weekend conversation at South of the James, the 17th Street Market and Birdhouse from July into early September. Restaurants from Lemaire to The Roosevelt feature it on tomato-season menus.

Where to eat Hanover tomato in Richmond

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Make it at home

Serves 415 minEasy

Ingredients

  • 4 large Hanover tomatoes (or best in-season heirlooms)
  • Flaky sea salt
  • Cracked black pepper
  • Fresh basil leaves
  • Aged balsamic vinegar (optional)
  • Extra virgin olive oil
  • Crusty bread to serve

Method

  1. Slice tomatoes 1cm thick. Arrange on a platter without overlapping.
  2. Sprinkle generously with flaky salt and a few turns of black pepper.
  3. Tear basil leaves over the top. Drizzle with olive oil and (optionally) a few drops of aged balsamic.
  4. Serve immediately at room temperature with crusty bread to mop the juices.

Editor tip. Never refrigerate a Hanover tomato. The cold destroys both texture and flavour. Eat at room temperature, on the day.