Ideas for serving and cooking with the many types of heirloom tomatoes.
I’m hoping you’re not tomato-ed out yet! Today, I want to share a little info & inspiration about a few heirloom tomato varieties. (These are the ones I used in last week’s salad). They have such fun names, don’t they?
And for more recipe ideas, check out the Whole Foods heirloom tomato pinboard that I’ve been pinning to over the last few weeks:
image sources: midwest living / mission delectable / a couple cooks
foodie crush / whole foods market / the devil wears parsley
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I’m pretty simple. I love heirloom tomatoes with fresh mozz, basil, a bit of salt and olive oil. Yum!
In a simple caprese salad: Thick slices of tomato, slice of fresh mozzarella cheese, fresh basil, and balsamic vinegar drizzled lightly over the top.
Definitely with fresh moz, s+p, basil, and good olive oil.
Sliced on sourdough toast with just a little bit of Kewpie mayo and pinch salt and pepper. Simple and delicious!
Is it weird if I just bite into ’em like an apple? I also love them on top of garlic crostini with goat cheese and a drizzle of lemon infused olive oil!
Simply. Just sliced with a slight sprinkle of salt…..
with just a sprinkle of salt!
I love to slice them into medium thick slices, sprinkle w/ salt and pepper and top w/ my homemade tzatziki sauce and a good crumble of feta cheese. It’s a perfect snack or appetizer before a meal 🙂
Heirloom tomatoes remind me so much of my mom… coming home in the summer and seeing a plate of blood red tomatoes, thickly sliced, stacked and salted. I still prefer them this way… so simple. The hearty pinch of salt just lets the tomato shine all on its own while it’s in season.
Paella with tomatoes from Mark Bittman’s recipe. The addition of smoked paprika makes it absolutely divine!!
ooh I’ll have to try that…
You can’t beat them with salt, pepper and some good olive oil! Lovely photos!
I love showcasing the Heirloom beauties and subtle flavor differences between them by serving them simply. I always try to recreate my most precious food memories of my time in Italy by slicing them and serving them drizzled with the best olive oil, sea salt, fragrant basil, and fresh mozzarella. An accompaniment of rustic crusty bread, roasted red peppers, olives, and capers is always welcomed.
in a galette!
Gotta chime in and say that sliced, with sea salt and fresh black pepper is the absolute best way to go. Although it’s a tradition in my family to have bacon & tomato sandwiches in the summer – just white bread, mayo, thick bacon and sliced tomato. No lettuce for us Arkansans!
I can’t do anything more to heirlooms than to just top with S&P, olive oil and basil chiffonade. But if it’s around, I would slather it with burrata cheese and call it a day with a glass of chard.
my favorite way to use heirlooms? super simple–the perfect caprese sandwich, complete with crusty, toasty bread, homemade pesto, fresh basil leaves from the garden and thick slices of buffalo mozzarella. yum!
I have to say that I agree with Jenn. The best way to enjoy a good ripe tomato is simply seasoned. Dressing it up with some fresh herbs and good, mild cheese (so as not to overpower the flavor of a prime tomato) hits the spot, as well. Gotta love tomato season!
Is it a cop-out if my response is simply thick slices with a sprinkling of salt and pepper?
ha, not a cop-out! Simple is sometimes best!
Tomatoes are my favorite food ever. Heirlooms are like the cherry on top. It may sounds boring but my most favorite way to eat them is as a snack. No salt, no dressing, just as they are.
Of course salads, in pasta, and sandwiches are lovely as well. But nothing beats eating them as they are.
Sliced, with the best burrata, and drizzled with olive oil, fresh lemon juice, and a pinch of salt and pepper!
I love sliced tomato with some s & p, a drizzle of very good evoo and a drizzle of balsalic served with burrata, Sometimes just a slice of really good bread with some homemade mayo and thick slices of tomato and a couple of pieces of bacon. Now I have to go make lunch!
My favorite way to serve is to cut them up on a platter with various colors and sizes. Add some avocado and red onion and drizzle with balsamic and olive oil. Then rub minced herbs (oregano, basil, thyme) into Ricotta Salata and sprinkle over the top. YUM!
I love them straight out of the garden! Wash them with the hose and take a nice bite like an apple. Otherwise just about any form will do but I have my eye on a few Tomato Garlic Tarts that I would like to try – hmmm goat cheese, mozzarella, feta or ricotta?
Pappa al pomodoro. Nothing is better than this simple soup of crushed heirloom tomatoes, poured over bits of toasted, salvaged stale bread. A few fresh herbs and a drizzle of herbaceous extra virgin olive oil…la cucina povera perfetta!
…with a knife
Simply – with fresh basil, slices of good mozzarella and drizzled with a balsamic reduction. Sprinkle of sea salt and pepper for a little kick!
Sliced with a little salt and pepper! MMHHMMM! No need to dress up a good tomato.
I love fresh tomatoes! Romesco sauce is my current addiction-blending up tomatoes with fresh basil, almonds, and lots of garlic with a few spices and tossing with brown rice pasta…it’s exquisite!