I,m all for just a little sea salt and olive oil and eating warm from the garden. You can slice them, coat them in bread crumbs and pan fry them. You can also make a cheesy French toast and serve them seared with it,
Did I mention how envious I am? I'm hoping for even one homegrown tomato this year! Last year was terrible, between bad weather & a tomato blight- fresh heirlooms were hard to come by!
While I think the traditional simple salad of sliced Heirloom tomatoes with Buffala Mozzarella and Basil with a drizzle of EVOO and Balsamic is best ( btw, I sometimes vary the salad by cubing the tomatoes and tossing them with croutons made of olive bread- yum!), I also make a quick tomato sauce for pasta with Heirloom tomatoes- just saute them in olive oil with a bit of garlic and basil. Again- yum! This is especially good when they begin to get a bit soft.
The best way to enjoy them in my opinion is, the simpler the better. i love them sliced season with kosher or sea salt and fresh cracked black pepper, drizzled in extra virgin olive oil
Lucky you; I love heirloom tomatoes! Like Garry, I agree that the simpler they are prepared, the better. Getting a high-quality sea salt (my new favorite: Himalayan pink) with high-quality olive oil is key.
Also, heirloom tomatoes tend to produce much more juice than other varieties, so I would not use them on pizza or sandwiches, as they'll make your bread soggy.
Answers
July 2, 2011
I,m all for just a little sea salt and olive oil and eating warm from the garden. You can slice them, coat them in bread crumbs and pan fry them. You can also make a cheesy French toast and serve them seared with it,
Did I mention how envious I am? I'm hoping for even one homegrown tomato this year! Last year was terrible, between bad weather & a tomato blight- fresh heirlooms were hard to come by!
July 3, 2011
While I think the traditional simple salad of sliced Heirloom tomatoes with Buffala Mozzarella and Basil with a drizzle of EVOO and Balsamic is best ( btw, I sometimes vary the salad by cubing the tomatoes and tossing them with croutons made of olive bread- yum!), I also make a quick tomato sauce for pasta with Heirloom tomatoes- just saute them in olive oil with a bit of garlic and basil. Again- yum! This is especially good when they begin to get a bit soft.
July 18, 2011
The best way to enjoy them in my opinion is, the simpler the better. i love them sliced season with kosher or sea salt and fresh cracked black pepper, drizzled in extra virgin olive oil
July 25, 2011
Lucky you; I love heirloom tomatoes! Like Garry, I agree that the simpler they are prepared, the better. Getting a high-quality sea salt (my new favorite: Himalayan pink) with high-quality olive oil is key.
Also, heirloom tomatoes tend to produce much more juice than other varieties, so I would not use them on pizza or sandwiches, as they'll make your bread soggy.