When visiting your local farmers market and roadside parking, be sure to look for heirloom tomatoes like German Johnson or Purple Cherokees, they are often the ugliest but often the tastiest!!
The heirloom tomato is generally considered a variety that has been passed down through several generations of the family due to its valuable properties. These tomatoes have a romantic history of growing for taste rather than productivity or resistance to disease and harsh weather conditions.
What is exciting about heirlooms is their distinct differences – not only from other tomatoes but from each other – which makes picking heirloom tomatoes somewhat difficult. Be cherries, beef steaks, globes, pears, and even those famous lumps with belly buttons.
When choosing an inheritance, remember that they are delicate and can squeezing and squeezing them can bruise them and cause them to rot more quickly, instead, gently lift the tomatoes and give them a sniff, a ripe, inherited tomato should smell slightly earthy and sweet.
There is a strong market for heirloom tomatoes. Consumers say they taste better and have a thinner peel than “regular tomatoes.” There’s also an allure to the nostalgia for the “All Time” cultivars that Grandma used to grow.
Locally you may find;
Cherokee Purple Deep purple color. A good season will produce unusual smoky and sweet fruit.
tomato beef steak They are large tomatoes often used for sandwiches and similar applications. The kidney bean shape, thinner skin, and shorter shelf life make their commercial use impractical, so they are often seen in local markets.
While I will emphasize that the best way to eat heirlooms is with real soft white bread, with Duke’s mayonnaise and a little salt and pepper, here are some other ways you can enjoy heirloom picks!!
Hereditary tomato soup
1 large onion, thinly sliced
½ cup extra virgin olive oil
5 garlic cloves (adjust to taste), minced
12 medium sized tomatoes, cut into quarters
1 large carrot chopped
1 cup fresh corn
Half a cup of basil leaves
2 teaspoons salt
5 cups sodium chicken broth (or vegetable broth)
1/3 cup heavy whipping cream or sour cream
In a saucepan, fry the onions in the oil until softened. Add chopped garlic and cook for an additional minute. Add tomatoes, corn, basil and salt.
Stir in the broth, and leave to boil. Reduce heat, cover and simmer for 15-20 minutes or until tomatoes are tender, stirring occasionally. a little bit cold.
Using an immersion blender, process soup in small batches until smooth. Return to pot and heat. Serve with a sprinkle of heavy cream or sour cream.
Enough 20, each cup contains; Calories 73, fat 4g, cholesterol 5mg, sodium 356mg, carbs 7g, protein 2g.
– The numbers above depend on the addition of the cream.
Heirloom salad and fresh peaches
3 heirloom tomatoes
2 fresh peaches
6 ounces small mozzarella balls
1 tablespoon balsamic vinegar
Half a teaspoon of salt
Half teaspoon ground black pepper
Half a cup of fresh basil
Cut the tomatoes and peaches into small wedges and the mozzarella balls into smaller pieces. Arrange them into small serving size or four individual bowls. Spread the mozzarella balls pieces in the salad.
Sprinkle salt and pepper over the salad, a little olive oil, and a little balsamic vinegar. Add fresh herbs.
Leave the salad to marinate about 15 minutes before serving. Serves 4.
Roasted and stuffed heirloom tomatoes
(Adapted from a Pinterest recipe)
9 medium sized tomatoes
1 tablespoon extra virgin olive oil
Salt and Pepper
4 ounces goat cheese
1/3 cup fresh cream
1 teaspoon thyme leaves
1 tablespoon butter
1 clove minced garlic
2 tablespoons breadcrumbs
Preheat the oven to 400 degrees.
Cut a small piece from the bottom of the tomato so that it stands upright. Carefully cut a circle from the top with a sharp serrated knife. Use a spoon to gently scoop out the center of the tomato, leaving a little more flesh around the sides.
Put the tomatoes in a baking dish, drizzle with olive oil, season with salt and pepper and roast for 25-30 minutes until they begin to wilt and retain their shape.
Take it out of the oven and let it cool for 10 minutes. Pour any excess liquid that has accumulated into the tomato cavity while roasting.
Combine goat cheese, fresh cream, thyme, salt and pepper in a small bowl. Beat with a hand mixer or a strong whisk until fluffy. Sit aside.
Heat the butter in a small skillet over medium-low heat. Once melted, add garlic and saute for 1 minute. Add breadcrumbs, stir into butter/garlic mixture and remove from heat.
Pour the goat cheese filling into the tomatoes, cover with breadcrumbs and garnish with additional thyme before serving.
Serves 4, each serving contains; Calories 271, fat 8g, sodium 296mg, carbs 14g, protein 9g, fiber 4g.
Baked Tomato Parmesan
4 large tomatoes, halved
2 tablespoons olive oil
¼ cup grated parmesan cheese
cup shredded mozzarella cheese
Salt and pepper to taste
2 tablespoons chopped fresh basil
Place the tomatoes (cut in the middle) in a single layer on an oiled or sprayed baking sheet and brush with olive oil. Sprinkle the cheese evenly over the tomato halves and season with salt and pepper to taste.
Roast tomatoes over high heat 3 to 4 minutes or until tomatoes are slightly blistered and cheese is bubbling and golden. Remove the tomatoes from the oven and sprinkle with fresh chopped basil. Serve warm to spruce up your dish!!
Serves 4, each serving contains; Calories 174, Fat 13g, Sodium 283mg, Carbs 4g, Fiber 1g.