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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Any way that highlights their beautiful color! I would say on top of a frittata would have to be my number one, though… with shredded basil and plenty of black pepper!
I’m a big fan of sliced heirloom tomatoes with a drizzle of good olive oil and balsamic vinegar.
I love the look of these tomatoes. I had no idea the names were so awesome, thanks for sharing.
I just love a good, old-fashioned tomato sandwich. Salt, Pepper and Mayo on bread. A favorite of mine since I was a child!
I love tomatoes, I am not sure if there is a way that I don’t like them. If I had to pick a favorite, a caprese sandwich or salad drizzled with balsamic.
I love them on a grilled cheese with sharp cheddar. The. Best.
That first shot is to die for! So gorgeous!
I know everyone’s saying it, but it’s so tried-and-true: with buffalo mozzarella, a drizzle of balsamic and olive oil, and fresh basil.
Sliced, tossed with olive oil, salt & pepper, then roasted in the oven.
wow, to come up with only one way to eat a tomato. honestly, i love a slice or two on a piece of bread with olive oil, balsamic vinegar, salt and pepper.
straight out of the garden with a touch of salt, on a piece of crunchy, toasted whole grain bread!
My favorite way to eat heirloom tomatoes is simple – a little bit of good olive oil and sea salt.
1) baby heirlooms halved and tossed with fresh basil, homemade croutons, a balsamic reduction dressing, and diced cucumbers
2) baby heirlooms halved and tossed with raw garlic, olive oil, fresh basil, red pepper flakes, and marinated for 4 hours. then eat over pasta!
I love to eat them sliced, with basil and nothing else!!! Yum!!!
With salt, hunched over the sink.
Sliced with a dash or warm morning sun!
Mayo and freshly cracked black pepper
(turkeyB)LT, light mayo, fresh spelt bread out of mom’s old bread machine
I like to eat them raw, maybe as an Insalata Caprese – tomatoes, mozzarella, basil, salt & pepper and good quality extra-virgin olive oil & some great balsamic vinegar. So good!
Sometimes, I just simply eat them off the vine, but I cannot go without making tomato sauce and canning it, so that I can enjoy it the rest of the year. This summer, however, I have been simply slicing Black Krims, placing them on top of toasted “Everything” bagels smeared with cream cheese, sprinkling them with cracked pepper and torn basil, and drizzling them with truffle oil. …and maybe a little dried garlic. If I could start every morning this way… 🙂
I’ve been eating mine in sandwiches with pesto, bliss!