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
( This giveaway is now closed. )
Win a $50 Whole Foods gift card. Just leave a comment below telling me about your favorite way to eat heirloom tomatoes!
This post is in partnership with Whole Foods Market. Thank you for supporting the sponsors that support Love & Lemons. Giveaway ends 8/22/13. Open to US residents only.
Straight off of the vine, maybe salt and a little pepper!
I feel so spoiled any time I have the little baby heirlooms to just pop in my mouth! Absolutely my favorite, although I’ll eat them any way I can!
In a fresh, no-cook tomato sauce over linguine!
I love fresh heirloom tomatoes in Vietnamese crab noodle soup!
My favorite way to eat heirlooms is to make a wedge salad out of them. Just need some EVOO, lemon juice, and some fresh oregano. It’s the best!
Love them tossed with pasta, evoo, basil, and mozzarella!
I like to eat them right off the vine from my garden. Or roasted in the oven with a sprinkle of salt and pepper and a drizzle of olive oil.
i like to eat them sliced with salt and pepper and a fried egg; a simple delicious breakfast.
Tomato Carpaccio! Thinly sliced tomatoes with minced basil and a balsamic reduction…so fresh and amazing!
Tomatoes are my favorite food… in the summer I go crazy and try to put them in literally everything! However, my favorite way to eat them is with a pour of really good olive oil, kosher salt, fresh ground pepper and herbs from my garden.
tossed in a super assertive vinaigrette with blanched green beans, avocado, and fresh mozzarella!
Unadorned, except for a bit of sea salt after sliced. Divine!
With basil, olive oil, balsamic, kosher salt and black pepper!
i will use them in a really rustic tart with lots of cheese.
A restaurant here in DC used to make the most amazing deconstructed panzanella salad with heirloom tomatoes. That’s saying a lot since I actually hate tomatoes.
Straight off the vine! At my parents house I will eat our giant heirloom tomatoes still warm from the garden, maybe with a little Hawaiian sea salt 🙂
I like to roast the tomatoes for soup with eggplant, chickpeas, and curry powder.
I love them in bruschetta: My favorite way is an olive oil-toasted baguette rubbed with a garlic clove, topped with sliced heirloom tomatoes and fresh mozzarella or burrata, fresh basil from the garden, drizzled with a balsamic reduction and finished with a light sprinkling of Maldon sea salt.
My absolute favorite way to eat heirloom tomatoes is on good sourdough bread with a schmear of goat cheese, a drizzle of olive oil, and a crank of fresh pepper and salt. Better yet if the tomato in question is pilfered fresh from my parent’s extensive tomato garden.
Sliced with fresh goat mozzarella, basil, salt and pepper, with a generous drizzle of aged balsamic! With a glass of sangria in my hand. Summer!