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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sliced with salt, olive oil, and reduced balsamic vinegar!
Growing up in Iowa and picking warm, dirty tomatoes straight off the plant from the garden, I like to keep it simple: sliced, salt and pepper, nothing more. Epitome of summer
You really can’t go wrong with a BLT.
I love them sliced up as a topping on tomato pie! It’s great. Just make some pizza dough, tomato sauce, and lay the slices down on that. Flash bake on a pizza stone in a charcoal grill when the coals are at their hottest!
My father-in-law grows heirloom tomatoes, and nothing beats a freshly picked heirloom tomato eaten like an apple or quartered with salt sprinkled on top.
My fav way to eat heirloom tomatoes is to keep is simple: thinly sliced tomato, basil, a hunk of burrata and topped with sea salt and balsamic!
Caprese!!!!
I love a classic caprese salad.
Bruschetta is the best way to enjoy heirlooms; not only does it fast fresh and delicious it’s beautiful.
Drenched in balsamic and laced with sweet lemon basil
In a salad with grilled corn and fresh basil. Tastes like summer!
I love to eat them simply sliced, with a bit of sea salt sprinkled atop, a few basil leaves nestled between, & a drizzle of balsamic glaze.
heirloom tomatoes are so beautiful & delicious! my favorite way to enjoy them is to just chop them up fresh, add it to quinoa and other summer vegetables like zucchini, onions, celery, and mix it with extra virgin olive oil, lemon juice, and fresh herbs! addition of avocado or nuts/seeds always jazzes it up 🙂
I love to eat them simply! The best is a salad, uncooked, with mozzarella, watermelon, basil, and a little balsamic!
With fresh ground pepper and some balsamic vinegar. Yum.
In a couscous salad, with fresh corn salsa, feta cheese, garden cucumbers, and fresh oregano and parsley with an Italian or Greek dressing.
my favorite way is simply any way there is a seasoned and summer ripened tomato on a fork, even better if it grew in my backyard.
toasted herb baguette with tomato plopped on top, and a sprinkle of salt
sliced with a pinch of salt
Grilled pizza with homemade almond pesto, fresh mozzarella, and basil from my garden! http://jordansward.com/2013/08/15/healthy-pizza-recipe/