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.
You can’t beat walking outside to pick your own heirlooms from your garden, then drizzling extra virgin olive oil and coarsely ground salt over the slices. It tastes like summer! I dream of going home to my parents’ farm so I can do just that!
thinly sliced with fresh mozzarella cheese and a little olive oil! I’m definitely of the mind that everything is better with cheese.
I love heirlooms in a salad with peaches, feta, olive oil and fresh herbs. It’s got that sweet-savory thing going on, and it’s so summery! It goes well with pretty much anything that has been grilled. Mmmmmm yes.
As a bruschetta, drizzled in sweet aged balsamic with fresh basil herbs and a sprinkle of sea salt. Heaven.
Teffy { Teffys Perks Blog }
Xx
Sliced with a touch of sea salt, pepper, goats cheese and crackers -heaven on a plate.
They are the T in my BLT! :3
I think beautiful summer tomatoes are best one of two ways: eaten plain as a snack or made into a delicious gazpacho.
Raw marinara has been my summer hit this year
The colors of heirloom tomatoes are so beautiful, so I just like to cut them up and eat them fresh. Or make ratatouille with them! Love the colors!
plain by themselves are the best, although i wouldn’t turn down a little fresh mozzarella and basil…
Slathered in homemade hummus. Mmmm. Thanks so much for the giveaway!
My fave way with heirlooms is from my Italian mother.. Sliced and served with fresh mozzarella and drizzled with balsamic and olive oil and a little fresh basil.. Delish
I’ve been loving them on open-faced sandwiches, thinly sliced with a generous dusting of S&P, a handful of arugula, and maybe a little grated Parmesan Reggiano if I’m feeling fancy.
With cheese and crackers.
Sliced with a touch of salt.
I love heirloom tomatoes! I like them with fresh cheese, a little bit of olive oil and balsamic and just a sprinkle of salt!
In a caprese salad along side aglio e olio pasta and grilled bread- yum!
Supersized bruschetta! None of this teeny, cracker-sized pieces you get as an appetizer in restaurants. I’m talking about big thick slices of herby Italian bread slightly toasted so its crisp outside and soft once your teeth sink in that have been dolloped with a healthy portion of bright, colorful heriloom tomatoes that have been tossed with olive oil, salt, garlic and basilbasilbasil. A sprinkle of really good pecorino cheese on top and its summer eating heaven!
I like to take a drive to the Italian store and buy freshly made loaves of Italian bread, still warm, and then run back home! Take a plate, knife, good salt, olive oil and run to the garden with the warm bread, pick the ripest tomatoes. Then have a feast with fresh basil, the warm bread, and warm tomatoes dripping with juice drizzled with the fresh olive oil under the late afternoon dappled sun. Yum. That is summer.
I love eating them sliced with salt, sugar and lots of black pepper!