The purple colouring in Azul tomatoes is produced by anthocyanins — the same class of antioxidant pigments that make blueberries blue, red cabbage purple, and elderberries dark. Anthocyanins accumulate in the skin of Azul tomatoes when exposed to direct sunlight — the tomatoes are grown specifically to maximise this exposure. The result is a tomato with significantly higher antioxidant content than conventional red varieties, plus a colour profile that's unlike any other tomato commercially available.

Raw: the colour is most dramatic uncooked — slice thick for salads, bruschetta, and caprese. The contrast of dark purple skin against the pink-red interior is genuinely stunning on a plate. Roasted: halve, drizzle with olive oil, roast at 200°C for 20 minutes — the colour deepens to a rich burgundy and the flavour intensifies dramatically. In pasta sauce: the anthocyanins turn the sauce a beautiful deep red-purple colour.

Never refrigerate — cold destroys tomato flavour and texture. Store at room temperature, stem side up, away from direct sunlight. Use within 4-6 days of delivery. If slightly firm: 1-2 days at room temperature. Cut: room temperature, cut side down on a plate, covered loosely, use within 24 hours. The anthocyanin colour is best preserved at room temperature — cold causes the pigments to break down faster.