an invitation to discover tomatoes afresh

Every year, Swiss Taste Week features a product or theme that expresses the link between authentic taste, quality and sustainability.
This year, from 18 to 26 September 2025, the tomato takes centre stage at this national food event.

The tomato and its many lives

The tomato has a rich history. Originally from South America, in the sixteenth century, the tomato crossed the Atlantic to conquer Europe. Long considered an exotic curiosity, today it has become a staple in our kitchens, and enjoyed the world over.

To the cook, the tomato is considered a vegetable, given that it’s mainly used in savoury dishes. For the botanist, it’s a fruit, since it comes from a flower and contains seeds, like apples and kiwis.

Whether round, elongated, pointed, small or large, red, orange, or sometimes a purplish blue, tomatoes come in an incredible diversity. In Switzerland, they are the second most widely consumed vegetable, just after carrots.

Making the most of your tomatoes

As well as its versatility in the kitchen, the tomato offers real health benefits:

  • Light and water-rich: made up of 95% water, tomatoes can be added to make meals lighter.
  • Rich in nutrients: vitamins C and K, folates, minerals, and fibre for a balanced diet.
  • Antioxidant powers: natural pigments including lycopene (red) and beta-carotene (orange), chlorophyll (green) and anthocyanins (deep blue) protect the heart, skin, and cells.

Novae tip: The antioxidants in tomatoes are best absorbed when cooked and served with a little fat, like a drizzle of olive oil.

Novae’s commitment to sustainability

At Novae, we value the tomato in line with our commitment to sustainability and quality:

  • we give preference to local producers,
  • we never use tomatoes from heated greenhouses,
  • we offer a variety of well-balanced recipes where tomatoes are featured with a simple, authentic approach.

Across our catering locations, you can find varieties grown in Switzerland amd sometimes organically, such as: Rose de Berne, Black Krim, Beefsteak, Green Zebra, Pineapple, and Horn of the Andes.

This commitment reflects our belief that the pleasure of taste and responsibility towards the environment can go hand in hand.

Discover the tomato afresh during Taste Week

Whether raw, cooked, roasted or added to stews, tomatoes can be adapted to every cuisine, inspiring creativity in chefs and gourmands alike.


Swiss Taste Week 2025 is the perfect opportunity to rediscover just how diverse tomatoes are, explore new culinary combinations, and remember that behind this everyday product lies a rich history and unique benefits.