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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on toast with avocado and salt and pepper!
There is no bad way to eat heirloom tomatoes, but my favorite in in a BLT. Dense artisan bread sliced thin, lightly toasted, good smoky bacon, lots of crisp lettuce, and big thick slices of tomato. It wall definitely drip down your arm, but that’s OK.
Anything tomato and avocado. Right now my obsession is a piece of toasted Ezekiel bread topped with a generous amount of avocado and tomato slices and a dash of pepper. So simple. So good.
picking hot sunken cherry tomatoes straight off the sheet pan after being oven-roasted with olive oil, salt and a little maple syrup.
I have never been much of a fan of raw tomatoes, but heirlooms have changed my opinion! To really savor the tomato flavor, I like them sliced with salt!
I love to eat them in a new heirloom tomato tart recipe I recently found. I’m dreading the day tomato season is over!
Slice tomatoes (for cherry tomatoes) or cut in largish chunks (for large tomatoes) and toss with generous amounts of minced garlic and fruity olive oil. Season with salt and pepper and let sit at room temp for a couple of hours. Cook bowtie pasta (or some other appealing shape) until al dente, toss with a little olive oil, and mix with the tomatoes, lots of torn basil leaves, and crumbled feta cheese. Simple and scrumptious.
Simple and refreshing salsa!
you can’t go wrong with a simple caprese salad! or just sliced with fresh cracked pepper + salt.
I love them in a quick and simple bruschetta – a little garlic, oil, balsamic and spices. Slice a nice crusty baguette, brush with oil and pop in broiler for a few. Yum!
I love them sliced with a little olive oil, basil, and ground pepper! Simple is sometimes best!
Love em with salt and pepper, and avocado and onion. Delish!
There’s a great pasta salad recipe that I love with avocado, corn, and heirloom tomatoes! Or I also love Choosing Raw’s recipe for pancakes with a side of a mango salsa that includes these tomatoes as well.
Sliced with fresh mozzarella cheese!
Simple bruschetta, but I go to a local store that sells artesian olive oils & vinegars & get several different types to drizzle over the tomatoes > get creative! Bonus points for fresh herbs on top
In a salad with fresh corn and avocado!
I think heirloom tomatoes shine the most with just a drizzle of olive oil, some fresh cracked pepper, and some fresh-from-the-garden basil on top! I also love using them as a homemade pizza topping with some mozzarella.
Sliced with buffalo mozzarella, avacado and red onion, then drizzled with olive oil and a bit a red wine vinegar, fleur de sel and freshly ground pepper. After we’re tired of that we also make bread salads ’til we’re stuffed.
Bruschetta is a guilty pleasure…especially when heirloom tomatoes are used!
I think I ate my first heirloom tomato in Paris, so my favorite way to eat them would have to be the first way I discovered how to eat them: with a little comte cheese on a fresh baguette!