Heirloom Tomatoes are another amazing summer food. If you want to get someone interested in buying produce locally or regionally, you need only walk them by a farm stand featuring heirlooms. The seeds are by definition passed down from generation to generation so what you’ll find in your area may be totally different than the next town over. Mine come from the Green Market at Grand Army Plaza in Brooklyn, NY.
They’re exciting because they’re more colorful and flavorful than the predictable, standard issues red ones found at the grocery store. We’ve found some to be ridiculously tangy, some juicy and muted and some are more sour. You never know until you try one. The shelf life is much shorter, but the reward can be far higher. A good way to sample the flavor beyond just slicing one open is salsa. Here is a simple one taking advantage of these seasonal tomatoes.
3 different types of heirloom tomatoes (I went with two small and one medium)
1/3 medium size onion (chopped, for extra kick use red onion)
Handful of cilantro
Black Pepper to taste
Salt to taste
Chili Powder to taste
Lime to taste
½ tsp Olive Oil
Method: Chop tomato into small chunks. Chop onions finely. Throw both tomatoes and onion into mixing bowl.
Add the rest of the ingredients to the bowl. Mix well. Mash coarsely if desired. Refrigerate for a few hours for maximum taste. Eat them with tortilla chips.
Here is a great Panzanella Salad recipe also using heirloom tomatoes.
Thanks for the mention. I love your version of Panzanella with the unique addition of chilli powder. Take Care, BAM
[…] in a pleasant way. They’re nice paired with tea but I found them most enjoyable eaten with salsa. (In India, they’re commonly eaten with pickle or chutney). It also works well with dal. […]