Maker Β· Someren, North Brabant Β· 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. Because they grow year-round with supplemental lighting, there's Brabant tomato in winter too.
One grower, many types
You get your black cherry, your plum and your beefsteak from the same grower in Someren. That's one origin you can name at the table.
The cultivation is set up fossil-free, with attention to biodiversity and more economical water use. Bumblebees handle pollination and waste streams are put to use. 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.
In your kitchen
Put the tomato center stage. A plate with three types from one grower, black, yellow and beefsteak side by side, lets guests taste the difference in flavor and texture.
Play with temperature. The black cherry and umami come out best lukewarm, the plum and San Marzano warm and reduced. With the same supplier you cover your whole menu, from amuse to main course.
Put the origin on the menu: Kwekerij Wim Peters, Someren, third generation.
Chefβs tip
Add the black cherry tomatoes on the vine to the plate at the very last moment. Serve them lukewarm and you taste the umami best. For a hot dish grab the plum or San Marzano: they hold their flesh and their shape.
How to use it
Ideas for your menu
Black cherry on the vine
Served lukewarm with a burrata or raw fish. The vine keeps them at their best until you pick them.
San Marzano, slow dried
Firm flesh, few seeds. Halve, slow-roast at a low temperature and reduce to a base for pasta or fish.
Coeur de Boeuf carpaccio
Thick slices of beefsteak, coarse sea salt, good oil.
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
βBlack cherry tomato on the vine from Kwekerij Wim Peters, Somerenβ
Products from Kwekerij Wim Peters
What we carry from this maker
Black cherry tomato on the vine
Standing feature from Someren, most flavorful served lukewarm
Plum tomato and San Marzano
Firm flesh, suited for drying and hot preparation
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.