Maker · Someren, North Brabant · Vegetables
Kwekerij Wim Peters
Over 31 hectares of glass in Someren, third generation, and nearly every tomato type you can put on a card. From mini cherry to Coeur de Boeuf, year-round from the same grower.
The story
Who's behind it
Kwekerij Wim Peters stands in Someren, in the Brabant land of the Peel. What early last century began as a mixed farming business of Wim's grandfather is now a tomato nursery of over 31 hectares under glass. The third generation now grows there, with over a hundred years of experience in the soil.
The choice is broad. The nursery grows nearly every tomato type: from mini cherry to large, loose and on the vine. Black, yellow and umami cherry, plum tomato, San Marzano, the ribbed beefsteak and the flavor tomato on the vine. By growing year-round with supplemental lighting there's also winter Brabant tomato, not just imports from the south.
What really makes the difference
For you as chef the difference sits in two things: one source and many types. You pull your black cherry, your plum and your beefsteak from the same grower in Someren, instead of three links over the border. That saves freshness and gives you a story to tell at the table.
The cultivation is set up fossil-free, with attention to biodiversity and more economical water use. Pollination happens with bumblebees, not by hand. Waste streams are used instead of discarded. The colored cherry line Sapori is nominated in 2026 for an innovation prize. On the property runs a Tomato Route of about two kilometers where visitors learn to taste the varieties, and the Tomato Hut sells the fresh harvest daily.
How to set yourself apart with this
Put the tomato center stage, not as an afterthought. A plate with three types from one grower, black, yellow and beefsteak alongside each other, lets guests taste the difference in flavor and texture within the same fruit. That tells itself.
Play with temperature. The black cherry and umami come out best lukewarm, the plum and San Marzano give their strength precisely warm and concentrated. With the same supplier you cover your whole card, from amuse to main course.
And use the origin. Someren, third generation, year-round fresh: that's a concrete story that beats marketing talk. Your guest tastes a tomato with an address, not an anonymous box from wholesale.
Chef’s tip
Put the black cherry on the vine late on the plate. Lukewarm, not from the fridge, and you taste the umami that disappears in cold tomato. For a hot dish grab the plum or San Marzano: they hold flesh and hold their shape.
How to use it
Ideas for your menu
Black cherry on the vine
Served lukewarm with a burrata or raw fish. The dark skin gives depth, the vine keeps them on flavor until you pick them.
San Marzano, slow dried
Firm flesh, few seeds. Halve, set low-temperature and concentrate to an intense base for pasta or fish.
Coeur de Boeuf carpaccio
Thick slices of beefsteak, coarse sea salt, good oil. A tomato that stands as the lead, not as garnish.
Umami cherry, seared
Quick through a hot pan with garlic and thyme, deglaze with the juices. Works as warm salad or under a piece of roasted meat.
For your menu
“Black cherry tomato on the vine from Kwekerij Wim Peters, Someren”
Products from Kwekerij Wim Peters
What we carry from this maker
Black cherry tomato on the vine
Standing feature from Someren, served lukewarm it's most flavorful
Plum tomato and San Marzano
Firm flesh, suited for drying and hot preparation
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Taste it in your own kitchen
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