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Heirloom Tomato Recipes

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Marvel Stripe Heirloom Tomato Recipe

Try slices of Marvel Stripe tomatoes with a little olive oil, splash of balsamic vinegar, sea salt, freshly ground pepper and sliced fresh basil.

Panzanella Salad is great for a light, but filling summer salad

Cut a loaf of rustic bread or a French baguette into slices. Brush with olive oil and sprinkle with sea salt and freshly ground black pepper on both sides. Broil for a few minutes on each side until golden brown. When cool, tear into small bit sized pieces.

1/4 cup olive oil
2 tablespoons of balsamic vinegar
2 tablespoons of capers, one small red onion sliced
1 clove of garlic minced
1 bunch of basil leaves shredded.
4 Brandywine tomatoes cut into wedges

In a large bowl mix together the first 5 ingredients and gently mix into the bowl. Mix in the toasted pieces of bread and season with more sea salt and pepper if desired. Best if left to sit for a half hour before serving

Cherokee Purple Heirloom, Green Bean and Corn Salad Recipe

3 ears of cooked corn
1 lb green beans lightly cooked
3 Cherokee Purple Heirloom tomatoes
4 tablespoons of olive oil
2 tablespoons red wine vinegar
2 cloves of garlic minced
1 thinly sliced red onion

Slice the corn off of 3 cooked ears into a large bowl. Boil 1 lb of green beans for about 5-6 minutes. Drain beans and mix in with the corn.
Combine the olive oil, red wine vinegar and minced garlic and toss with the corn and beans. Add in the sliced red onion and sliced Cherokee Purple Heirloom tomatoes. Salad is best after it sits for about 30 minutes to absorb all the flavors.