Heirloom fruits and vegetables are classics: good old-fashioned, soul-satisfying food — works of art that belong on the kitchen table. With these myriad rare forms, nature provides the raw materials for a banquet of appetizers, soups, salads, entrées, and desserts. All we have to do is start cooking.
By using these recipes for heirloom tomatoes, you can create unique and satisfying meals in your own kitchen. The dishes range from hors d’oeuvres to main course meals to surprising desserts. Each is taken from Amy’s book, The Heirloom Tomato: From Garden to Table.
Using homegrown rather than store bought tomatoes will raise your satisfaction level that much higher.
The recipes here are crafted to best take advantage of each season. Month by month, you can create your own delicious dishes, using an amazing variety of heirloom tomatoes.
The key to a well-balanced salsa—apart from picking the right tomatoes—is pickling the onions in lime juice. This recipe can be combined with mashed avocados to make an outstanding guacamole. Serve as a dip for chips or spoon as salsa over grilled fish or fowl. Read more →
Food · Recipes · Snacks & Sandwiches
If, according to tomato guru Jan Blum, “paste tomatoes specialize in sauces,” then green tomatoes specialize in chutneys, chow chows, and pickles. This sweet and spicy chutney is an appetizing aside.
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Accompaniments · Food · Recipes
A gorgeous meal, especially when the black cod is paired with black tomatoes, such as Black Krim or Russian Black. Read more →
Food · Main Dishes · Recipes
When newly introduced in sixteenth-century Europe, the tomato was mistaken for the “wolf peach” or Lycopersicon that Galen had identified more than a thousand years earlier. The name stuck in one form or another (now Solanum lycopersicum) even after botanists realized the tomato was strictly New World in origin; and I can’t help equating the peach and the tomato. Read more →
Desserts · Food · Recipes
An eating experience that verges on perfection. This partnership of Italian and French cuisines combines rich, succulent ricotta, powerful tomato salad (full of sour, sweet, and salty tastes), bitter tapenade, and crisp bread.
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Food · Recipe of the Month · Recipes · Snacks & Sandwiches
Gazpacho is even more delightful when tricolored with green, red, and yellow tomatoes. Serve the soup in glass goblets and allow guests to choose from an array of garnishes on the banquet table. Place a pitcher of olive oil on the table to accentuate the positives. Read more →
Food · Recipes · Soups