No hothouse tomato ever came close.I bought a huge bag full of heirloom tomatoes from the Jaime Farms booth at the Pasadena Farmer's Market last Saturday. I got a few of each color: light green and dark, subtle yellow, bright orange and all varieties of red from pale to brassy. We've been eating them every day.
We've had them with:
pasta (saute them with olive oil and fresh basil, then top with parmesan);
BLTs (I like mine with fresh avocado on miner's sourdough, both also from the Farmer's Market);
sliced and piled piled on a plate with chopped shallots and some more of that fresh basil, with a splash of balsamic vinaigrette...mmm....
or
by themselves.
How do you like your heirlooms?
23 comments:
I'm lucky to have an honest-to-goodness tomato farmer in the family ~ though he specialises in other varieties. One kind is tiny and sweet and I eat them like cherries - they spoil me for other tomatoes, really. But beautiful big heirlooms like these ~ as well as your fine serving suggestions, Petrea, I'd be happy to have them sliced and layered with some bocconcini and basil, a drizzle of balsamic vinegar and olive oil, and a titch of coarse sea salt. Just a titch.
Titch? A new word.
Your tomato stand is inviting, Petrea. You'd be happy here in Israel. We eat tomato and cucumber salad even for breakfast.
Precious! Delicious! ...OUS!
Superbe salades I could do with these tomatoes! Or rise tomatoes! YUMMMMMMMMMM!
I love this shot, and I'll take my tomatoes sliced with just a little salt and pepper.
The new word for me is "bocconcini." So I looked it up and I know it's the stuff (or resembles the stuff) I refer to as bufala mozzarella, which YES I love with my tomatoes and basil and balsamic vinaigrette. I haven't even had my coffee yet and my mouth is watering.
Did your backyard plant ever produce?
Two other quick and easy faves:
- Chopped with basil and olive oil on bruschetta
- Chopped in a salad with cucumbers and red onions
- Sliced with fresh mozza cheese and basil
I like my tomatoes in my stomach. However they get ther suits me. ;)
Ooh, beeyootiful shot!
All of the above, but especially with a little olive oil and some salt.
an old family tradition, wheat we referred to as "Belgian Tomatoes"...tomatoes sliced about 1/2 inch thick, resting on a bed of lettuce with circles of red onion between, a pinch of sea salt, (I leave out the pinch of sugar my mother used to put on them), balsamic vinaigrette, and a little more than a pinch of celery seed...
Who cares if they don't look perfect when they taste so much better?
I love tomatoes, but only raw.
Hiya !
my fav tomatoes ......Im lucky to have them in our garden...
Jolliieess:-)
I actually got four, Susan, but one got knocked off by a clumsy, er, pruner. The first one is almost ready. There will be a follow-up post.
I'm with Ciel on this. In fact, I think these are more beautiful than the "perfect" round red ones. I love this variety and the farmer's markets are full of them right now.
Like Margaret, I like really good tomatoes sliced with salt and pepper, though I often add just a little red wine vinegar over the top.
Heirloom tomatoes are perfect to make stuffed tomatoes, of course.
There are many recipes out there, but I like the meat stuffing best.
What a harvest! At first I thought your tomato plant had undergone some kind of miracle! lol!
So, how is that tomato plant? Come on, tell the truth!
Tomate, you should know. But I don't want to waste the innards. Save them for sauce?
It's not gorgeous, Marley, but it's not dead. I call that a victory. I'll show you very soon.
I love tomatoes -- and some of these serving suggestions sound supreme!
I've tried growing them here, but the Tomato Godesses have never blessed my attempts, or maybe I don't have a green thumb.
Oh our heirlooms are much uglier than yours!HA I'll have to post a photo I took not long ago. I love my "maters" with sliced cucumbers and vinegar. It's a southern thang.
V
I've been in Chicago, too busy to follow anything. This is one of my favorite posts. Wonder why?
YAY for heirlooms.
LL
It looks Delicious! Both to my eyes and to my mouth.
Hi Miranda! Thanks.
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