Saturday, October 4, 2008

What's the Best Way to Prepare Heirloom Tomatoes?

Nothing elaborate...just lightly dressed so you can enjoy all the yummy goodness - the sweet, intense tomato taste. Let them shine! Below is how we devoured the heirloom tomatoes from the farmers market.

Day 1: Red heirloom tomato sliced 1/3 inch thick, drizzled with lemon vinaigrette, topped onto a bed of greens.

Day 2: Yellow heirloom tomato sliced 1/3 inch thick, sandwiched between cucumber slices for a contrast of texture and color, a few squeezes of lemon juice, sprinkled with lemon zest, drizzled with olive oil, and seasoned with salt & pepper.

I really wish I had the purple variety...they are sooooo good! Nevertheless, it was a good last hurray of summer.


Linds said...

I agree that simple is the best - my all time favorite way to eat heirloom tomatoes is in a caprese salad. I firmly believe that there is no better flavor combination than sweet tomato, creamy fresh mozzarella, spicy basil and earthy olive oil. Yum!!

Martha Fung said...

Yup! Last time with the purple heirlooms, I had them with basil, mozzarella and balsamic vinaigrette. It was so good!