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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Win a $50 Whole Foods gift card. Just leave a comment below telling me about your favorite way to eat heirloom tomatoes!
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I love them sliced with just a bit of sea salt! For something a (tiny) bit more involved, I made a caprese panzanella with heirloom tomatoes last week that was pretty incredible.
As simply as possible- just a sprinkle of sea salt to bring out the delicious flavor and natural juices.
I enjoy heirloom tomatoes thickly sliced with room-temperature fresh mozzarella and a sprinkling of sea salt!
My favorite way to eat heirloom tomatoes is just sliced and sprinkled with salt. There’s nothing finer! although I can’t say I mind a good caprese salad or eight as well. 🙂 Thanks for the giveaway opportunity!
The list of ways I don’t enjoy heirloom tomatoes would be shorter, e.g. as an ice cream topper! Seriously though, I have to say that slow cooking them down on the stove to make my homemade pizza/pasta sauce not only tastes divine but makes my kitchen smell like a little piece of heaven, for hours… And the Sun Golds have a home in a dish on my kitchen counter. Perfect snack, indeed!
I love a brandywine tomato sliced about 1/2 inch thick, sprinkled with sea salt and fresh ground white pepper layered on slices of fresh herb-onion bread, so the juices from the tomatoes soak into the bread.
Rough chopped with sliced lemon cucumbers and red onion. Let marinate with minced garlic, salt, pepper, & white wine vinegar. Such a yummy side!
thin slices on homemade bread w/ basil, olive oil and a sprinkle of garlic salt.
I’ve never had heirloom tomatoes, unfortunately. But I love fresh (warm!) tomatoes plain w/ a little salt. Or w/ some fresh mozz, of course.
With a dash of salt and, if I’m feeling luxurious, a drizzle of really nice olive oil.
just salt and pepper!
I like them in a sandwich, plain or in a pasta sauce.
Panzanella!
Caprese style – mozzarella, basil, and a balsamic reduction…
on toasted whole wheat sourdough bread with a bit of mustard and a bit of basil or argula, a fried egg and some fresh cracked s&p directly on the tomato and on the egg. yum.
stacked inside a veggie wrap with hummus!
Sliced and served on a toasted english muffin with some fresh spinach and a poached egg <3
Who needs the hollandaise with flavors that vibrant?!
I threw some in my food processor the other day to make a spicy sauce for some pasta, such rich flavors!
I love tomato, fresh mozzarella and basil pesto as a combo for pizza, salad or sandwich!
honestly, in that heirloom tomato & avocado salad recipe you posted last week.
ha, good answer 🙂 glad you liked it!