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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I love to slice an heirloom tomato, spread it on a plate, give it a drizzle with olive oil and balsamic and a sprinkle of fresh basil and sea salt. Yum!
I made a roasted tomato soup recently…new favorite way to eat garden tomatoes!
my favorite is sliced with fresh mozzarella and basil with balsamic. yum..
I like to make tomato and basil grilled cheese sandwiches, among other things!
I love to toast some artisan bread, spread on some vegan pesto (pesto without the parmesan), and add the tomatoes, some avocado, spinach, salt and pepper!
plain, with salt
I have to say gazpacho, even though I miss out on all the pretty colors once it is blended up. So yummy though!
My neighbor brings me about 5 different varieties every week. Right now I’m loving baking them and adding a little olive oil, fresh basil, and Parmesan.
I have to agree with previous commenters – a fresh Caprese salad can’t be beat. I look forward to it every summer! That said, I made a delicious bruschetta with tomatoes, kalamata olives, and roasted zucchini over the weekend. Not too shabby either. 🙂
location and type of tomato matter, id est:
– spicy black prince tomatoes stand up beautifully to tobasco, lime, cilantro, and avocado in a chucky guacamole
– green zebras work beautifully on a thin pizza with EVOO, a thin layer of smoked mozz, cracked pepper, and cilantro or basil
– i live in san francisco; our tomato summers feel like winter! a medley of large heirlooms, oven roasted in a soup with pureed roasted peppers, caramelized shallot, a dash of pomegrante molasses and topped with a garlic tapenade is the best way to warm up on a foggy summer’s night!
Caprese salad: heirlooms sliced fat, basil stackes high, and a thin mozzerela slice with olive oil and balsamic vinegar. Then again, heirlooms in my eggplant parm as a sauce is pretty terrific too 😉
Delicious rustic bread toasted with a simple layer of hummus and the tomatoes sliced as least as thick as the bread – if not thicker!
Right out of my garden or in a sandwich
I love eating them on top of smashed avocado toast. Or in caprese salad with mozzarella, basil and a touch of salt, pepper and olive oil!
I like them roasted in some olive oil.
I remember eating sun-warm tomatoes from my grandparents’ backyard garden as a child, and the way we ate them still remains one of my favorites: toasted whole wheat bread, with a swipe of mayo (one of the only places I like it!), thick tomato slices sprinkled with salt and pepper, crisp lettuce, and another slice of bread. The juice from those tomatoes would run down my hands and forearms, and it was heaven.
I love heirloom tomatoes sprinkled with sea salt and layered atop crusty French bread smeared with goat cheese and a little honey. Yum!
Xoxo,
Ashley
I’d have to say it’s best to let the tomato speak for itself! A little salt and pepper; a simple caprese salad with some fine buffalo mozzarella or burrata; or in a grilled cheese sandwich with chewy, crusty country/soda bread baked with kalamata olives and guyere and fontina.
My favorite way to eat an heirloom tomato is definitely with avocado and goat cheese and fresh bread!
If I have fresh ripe heirlooms I love eating them for breakfast sprinkled with fleur de sel and paired with a side of soft scrambled eggs.
If it’s the end of the season and I have unripe green tomatoes I love roasting them whole (if they’re small or quartered when big) with olive oil and making a sort of rustic tomato chutney. I use it as a topping for many things but I love it on top a batch of homemade baked beans.