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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salt! And I don’t have to feel guilty either. My doctor told me to eat more salt for my low blood pressure!
a tomato & cheddar sandwhich. my mom used to make these for us when we were younger, and they are still my favorite. sliced tomatoes, served on toast with salt, pepper, and sharp cheddar cheese. yum!
There are few things more delicious than a perfectly ripe heirloom tomato.
I’m a purist. I love a good heirloom tomato caprese style with sliced and layered with fresh mozzarella, basil, with a little balsamic vinegar, extra virgin olive oil, salt and pepper. Yum!
Heirloom tomato panzanella is hard to beat!
in a gigantic salad with basil and roasted veggies!
I’ve never had an heirloom tomato, but the recipes I’ve seen look so good and I’m thinking I need to try one soon!
I feel like tomatoes just need a pinch of salt to be the perfect snack.
But most often I have been tossing them with basil, grilled vegetables, and some cooled pasta for an easy summer dinner.
I think the best summer heirloom tomatoes need only be sliced, served with a drizzle of olive oil and a sprinkle of freshly ground pepper and some Maldon salt flakes.
lightly breaded in panko bread crumbs, some italian seasoning and pan fried in EVOO – then topped on thick, toasted slices of focaccia bread.
now i’m hungry 🙁
Caprese!
I actually prefer them totally plain and unadorned — I can enjoy the flavor and texture best that way. But I won’t turn down a BLT or caprese salad!
Bruschetta for sure!
Thickly sliced on a fresh-that-day El Bolillo bolillo roll slathered in basil made from the bounties in the garden with a little drizzle of balsamic. One of THE best summer sandwiches, imho, of course 😉
Edit: That’s slathered in pesto made from garden basil…
If I can get enough so that I don’t feel I am missing out on them raw (and i eat them the same way everyone does with salt or plain) — I roast them with some olive oil, s&p, small drizzle of balsamic vinegar and sliced sweet onion until brown and caramelized. Then dump it all in a food processor to make a chunky sauce that can go on anything from pasta to potatoes to the base for a different kind of shakshuka. i think it’s ok to treat heirlooms this way- they make everything better and richer!
I love to eat them by themselves (like apples!) or with eggs and toast. YUM!
the best way is to enjoy them sliced with a little bit of salt!
There’s nothing that an heirloom tomato doesn’t make better! My favorite is just sliced and drizzled with basalmic syrup and a little basil. (Dang, now I need to go out in the garden and pick one for dinner!)
just sliced up, covered in burrata, drizzled with homemade basil oil, balsamic glaze, maldon, and freshly cracked black pepper! I cut up the tomatoes into bite sized pieces because I can’t be bothered to eat with a fork AND knife. And always serve in a large, shallow bowl. 🙂
Heirlooms with burrata, some olive oil and a loaf of french bread is the best summer dinner on a hot night!
Usually with salt & pepper, olive oil and basil. But I just had an heirloom tomato salad with a warm bacon dressing that was delicious and I have to recreate.