heirloom tomatoes

Tuesday, August 9, 2011

The heirloom tomatoes in my garden are finally ready for eating and although I love them sliced fresh, just the way they are, I thought it would be fun to find some recipes for them. 

Heirloom Tomato Salad with Basil Vinaigrette
from bigsislilsis

(adapted from June 2009 issue Food & Wine)
1 lb. small heirloom tomatoes, sliced in half
2 garlic cloves
pinch of crushed red pepper
1 cup packed basil leaves, coarsely chopped
1/2 c. extra-virgin olive oil
2 T. Champagne vinegar
1/4 lb mozzarella, diced into cubes
Fresh ground pepper, to taste
Coarse salt, to taste

Season the tomatoes with salt and pepper, arrange on serving platter and set aside.
"I don’t like the bite of raw garlic in a dressing, so I pressed the garlic cloves into a small pan and sauteed them in a tablespoon or so of the olive oil just until a little soft. I then added the crushed red pepper flakes to the oil and garlic and sauteed for just another minute or so."
Put the basil in the food processor and pulse until finely chopped. Add the oil, vinegar, the garlic and the crushed red pepper and process until smooth. Toss in a bowl and add cubed mozzarella. Season with salt and pepper. Pour on top of the tomatoes and serve!

Heirloom Tomato and Lemon Mascarpone Tart
from food52

  • 2 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 cup water
  • 3/4 cups organic shortening
  • 1 cup fresh basil leaves
  • 1/4 cup olive oil, give or take
  • garlic clove
  • Salt
  • 8 ounces mascarpone cheese
  • 2 teaspoons lemon juice
  • medium heirloom tomatoes, different colors, sliced thin
  • Freshly ground black pepper

  • Preheat the oven to 400 degrees
  • In a large bowl sift together flour and salt. Remove 1/4 cup flour to a small bowl and add the water, making a paste
  • With a pastry cutter, cut the shortening into the flour in the large bowl. Add the paste and mix well
  • On a floured surface, roll out the pie crust to fit an 11-inch tart pan with a removable bottom
  • Prick the pie crust all over with a fork or use pie weights so that the crust doesn't bubble up while cooking
  • Bake for about 15 minutes, until lightly golden, removing the pie weights after 13 minutes. Remove from the oven and cool on a wire rack
  • In a food processor, puree the basil, olive oil, garlic and a pinch of salt. Set aside
  • In a small bowl, mix the mascarpone cheese with the lemon juice. Once the pie crust has cooled, spread the cheese on the bottom
  • Arrange the tomatoes on top of the cheese, sprinkle with salt and pepper and drizzle the basil oil on top. Cut into wedges and serve

  • This is making me hungry. I think I'll have to go pick one to have with some scrambled eggs this morning.

  • Enjoy!


  1. Yummy! I am going to try the tomato salad! I am getting tomatoes from many people these days. Great way to use them!

  2. The tomato salad sounds so yummy!! I may have to give it a try!

  3. Yum! This looks delicious! Love heirloom tomatoes :)

  4. Our tomatoes have just not fared well in the heat but these recipes are worthy of a special trip to the store.


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