Heirloom Tomatoes are at their peak right now – take advantage of their superior taste and beautiful hues. See many of my Heirloom Tomato recipes!
An incredible Easy Recipe featuring my favorite variety of tomatoes – The Heirloom
Looking to use up a bumper crop of Heirloom Tomatoes?
Intrigued by them at you local market? Simply can’t get enough of them like me?
This recipe is a breeze ~ and gluten-free friendly!
Tomatoes Marinate in a Zesty Vinaigrette (adds a burst of bright flavors) – then tossed with Spaghetti (while it’s still warm to “grab” the flavor of the dressing.) I chose a Quinoa Pasta that is gluten-free.
Garlic Breadcrumbs top the dish and add a nice crunchy topping… Basil Leaves are always welcome!
Shavings of Parmigiano Reggiano or an Aged Gouda cheese adds heartiness to the dish (omit if vegan.)
Some examples of varieties I love:
Golden Jubilee, Chocolate Pear, Cherokee Purple, Striped German, Brandyboy, Green Zebra and Black Krim.
Each lend a gorgeous color to a recipe – some are milder in flavor with less acid… all sweet with juicy interiors.
Some Heirloom Tomato Facts:
Heirloom plants are treasures that have been grown for generations from seeds gathered year to year, to preserve their exceptional flavor – as opposed to commercial crops that are prized for their durability, often at the expense of taste and nutrition.
These tomatoes can be quirky and odd in shape, in a rainbow of colors, that are as intriguing to look at as they are delicious to eat!
The rule of thumb for any kind of heirloom in the seed world is that something has to be at least 50 years old to be an heirloom.
Taste for yourself at a local farmers’ market – There are more than 3,000 varieties of heirloom or heritage tomatoes in active cultivation worldwide and more than 15,000 known varieties!
They should be available through October or November (I’m in CT!)… then shipped to better grocers, from mainly California.
When commercially grown tomatoes are picked green for transport, their vitamin C content is decreased. Although they continue to ripen, turning red in the process, they never achieve their full complement of nutrients.
In addition, even minimal commercial processing affects the overall nutritional value of fruits and vegetables, and mishandling that produces bruising further reduces nutritive content.
With what we know today about the value of eating a variety of brightly colored fruits and vegetables, I find that serving colorful and tasty heirloom produce is a fun way to nourish all.
The main reason to choose heirloom tomato varieties is their taste… and “old-time flavor.”
A ZEST FOR LIFE Heirloom Tomato Recipes:
- Summer Gazpacho in Two Easy Steps
- Heirloom Tomato and Melon Salad with Goat Cheese and a Date – Balsamic Dressing
- Burrata and Summer Tomato Parfaits
- Simple Tomato & Feta Salad with Dill and Radish Vinaigrette
- Eggplant Parm Salad: Deconstructed
- Ratatouille – Summer’s Classic Vegetable Stew
- Beet, Tomato and Radish Salad ~ Beet Green Vinaigrette
- Fresh Corn and Roasted Tomato Salsa
- Heirloom Tomatoes Over Pasta with Garlic Breadcrumbs and Shallot-Thyme Vinaigrette
- Shallot-Thyme Vinaigrette