Family Vertommen

Surface

6 ha

Location

Sint-Katelijne-Waver

Products

About Family Vertommen

The Vertommen family: a passion for tomatoes, generation after generation

In the heart of Onze-Lieve-Vrouw-Waver, you will find Den Overkant, a tomato nursery with a strong family story behind it. Wim Vertommen took the company’s first steps in the 1990s. Back then, he bought an old greenhouse in the Koelarenvelden, on the right-hand side of the street. A few years later, he expanded to the other side, and that is how the name Den Overkant was born.

Growing runs deep in the family. Wim’s father was also a greenhouse grower, so the craft has been passed down from father to son for three generations. Today, sons Brecht and Ferre are also at the helm. Brecht joined the business five years ago, and Ferre followed three years later. Together, they grew to become one of the largest Coeur de Boeuf growers in the Benelux.

Specialised in Coeur de Boeuf

Since 1998, Den Overkant has focused entirely on growing Coeur de Boeuf tomatoes. It was no obvious choice, as this is a sensitive and challenging variety that needs plenty of daily attention. Temperature, watering and plant balance must be monitored carefully at all times. What is more, they work with six different grades within this variety, making cultivation even more complex.

In the past, they also grew San Marzano tomatoes, but today the range is complemented by Elite tomatoes and Ruby Red. To continue meeting the highest quality standards, the family works closely with various advisers and specialists.

The growing season: busy from early morning until late at night

In mid-March, the first tomatoes appear on the plants, immediately marking the start of the busiest period of the year. During the season, the greenhouse runs at full capacity and the team is expanded with extra staff. They continue harvesting until mid-October.

Every tomato is picked by hand and carefully sorted, with hardly any machines involved. Den Overkant deliberately chooses this labour-intensive way of working. It requires a lot of dedication and precision, but that very challenge is what makes it so rewarding. In winter, calm returns and the business briefly comes to a standstill.

Innovation and sustainability go hand in hand

For Brecht, it is mainly the variety that makes the work so fascinating. No two days are the same: from monitoring the crop to working with people from different cultures and backgrounds. Innovation also plays an important role within the company. Think combined heat and power (CHP), modern lighting techniques and innovative growing methods that are becoming ever more sustainable.

The sector is constantly evolving. Every one to two years, new tomato varieties appear on the market, each with their own approach and challenges. This keeps the work interesting and ensures the family continues to learn all the time.

Ferre focuses mainly on the biological side of cultivation. He explores how natural enemies can be used to keep pests under control, so that work can be carried out as sustainably as possible. He is also responsible for the day-to-day guidance of the employees: checking, training, supporting and making sure everything runs smoothly in the greenhouse.

Preparation tip

The Coeur de Boeuf is a wonderfully versatile tomato. You can eat it perfectly well when it is still slightly green: more of a light orange with a green hue. This tomato colours from the inside out. Cut it horizontally and a beautiful flower-shaped pattern appears.

Thanks to its firm and rather dry texture, similar to a pepper, it easily absorbs the flavours of other ingredients. Those who prefer to eat it fully red are best using it in warm dishes, where its full flavour really comes into its own.