All About Heirloom Tomatoes

heirloom tomato varieties /

I’m hoping you’re not tomato-ed out yet! Today, I want to share a little info & inspiration about a few heirloom tomato varieties. (These are the ones I used in last week’s salad). They have such fun names, don’t they?

And for more recipe ideas, check out the Whole Foods heirloom tomato pinboard that I’ve been pinning to over the last few weeks:

heirloom tomato pinboard
image sources: midwest living / mission delectable / a couple cooks
foodie crush / whole foods market / the devil wears parsley

( This giveaway is now closed. )
Win a $50 Whole Foods gift card. Just leave a comment below telling me about your favorite way to eat heirloom tomatoes!

This post is in partnership with Whole Foods Market. Thank you for supporting the sponsors that support Love & Lemons. Giveaway ends 8/22/13. Open to US residents only.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Jenn from on said:

    Sliced, with the best burrata, and drizzled with olive oil, fresh lemon juice, and a pinch of salt and pepper!

    • Laura on said:

      I love sliced tomato with some s & p, a drizzle of very good evoo and a drizzle of balsalic served with burrata, Sometimes just a slice of really good bread with some homemade mayo and thick slices of tomato and a couple of pieces of bacon. Now I have to go make lunch!

    • CJ on said:

      My favorite way to serve is to cut them up on a platter with various colors and sizes. Add some avocado and red onion and drizzle with balsamic and olive oil. Then rub minced herbs (oregano, basil, thyme) into Ricotta Salata and sprinkle over the top. YUM!

    • Meg S on said:

      I love them straight out of the garden! Wash them with the hose and take a nice bite like an apple. Otherwise just about any form will do but I have my eye on a few Tomato Garlic Tarts that I would like to try – hmmm goat cheese, mozzarella, feta or ricotta?

    • Carly from on said:

      Pappa al pomodoro. Nothing is better than this simple soup of crushed heirloom tomatoes, poured over bits of toasted, salvaged stale bread. A few fresh herbs and a drizzle of herbaceous extra virgin olive oil…la cucina povera perfetta!

    • Amy D on said:

      …with a knife

    • andrea on said:

      Simply – with fresh basil, slices of good mozzarella and drizzled with a balsamic reduction. Sprinkle of sea salt and pepper for a little kick!

    • Aaron Turner on said:

      Sliced with a little salt and pepper! MMHHMMM! No need to dress up a good tomato.

    • Michelle on said:

      I love fresh tomatoes! Romesco sauce is my current addiction-blending up tomatoes with fresh basil, almonds, and lots of garlic with a few spices and tossing with brown rice pasta…it’s exquisite!

  2. Andi from on said:

    Tomatoes are my favorite food ever. Heirlooms are like the cherry on top. It may sounds boring but my most favorite way to eat them is as a snack. No salt, no dressing, just as they are.
    Of course salads, in pasta, and sandwiches are lovely as well. But nothing beats eating them as they are.

  3. Heather on said:

    Is it a cop-out if my response is simply thick slices with a sprinkling of salt and pepper?

    • jeanine from on said:

      ha, not a cop-out! Simple is sometimes best!

  4. Nate on said:

    I have to say that I agree with Jenn. The best way to enjoy a good ripe tomato is simply seasoned. Dressing it up with some fresh herbs and good, mild cheese (so as not to overpower the flavor of a prime tomato) hits the spot, as well. Gotta love tomato season!

  5. kristine on said:

    my favorite way to use heirlooms? super simple–the perfect caprese sandwich, complete with crusty, toasty bread, homemade pesto, fresh basil leaves from the garden and thick slices of buffalo mozzarella. yum!

  6. Kelsey Wittenberg on said:

    I can’t do anything more to heirlooms than to just top with S&P, olive oil and basil chiffonade. But if it’s around, I would slather it with burrata cheese and call it a day with a glass of chard.

  7. Halley Johnson on said:

    Gotta chime in and say that sliced, with sea salt and fresh black pepper is the absolute best way to go. Although it’s a tradition in my family to have bacon & tomato sandwiches in the summer – just white bread, mayo, thick bacon and sliced tomato. No lettuce for us Arkansans!

  8. shannon on said:

    in a galette!

  9. I love showcasing the Heirloom beauties and subtle flavor differences between them by serving them simply. I always try to recreate my most precious food memories of my time in Italy by slicing them and serving them drizzled with the best olive oil, sea salt, fragrant basil, and fresh mozzarella. An accompaniment of rustic crusty bread, roasted red peppers, olives, and capers is always welcomed.

  10. Sally from on said:

    You can’t beat them with salt, pepper and some good olive oil! Lovely photos!

  11. felicia on said:

    Paella with tomatoes from Mark Bittman’s recipe. The addition of smoked paprika makes it absolutely divine!!

    • jeanine from on said:

      ooh I’ll have to try that…

  12. Heirloom tomatoes remind me so much of my mom… coming home in the summer and seeing a plate of blood red tomatoes, thickly sliced, stacked and salted. I still prefer them this way… so simple. The hearty pinch of salt just lets the tomato shine all on its own while it’s in season.

  13. chelsy from on said:

    I love to slice them into medium thick slices, sprinkle w/ salt and pepper and top w/ my homemade tzatziki sauce and a good crumble of feta cheese. It’s a perfect snack or appetizer before a meal 🙂

  14. megan from on said:

    with just a sprinkle of salt!

  15. Julie on said:

    Simply. Just sliced with a slight sprinkle of salt…..

  16. Emily on said:

    Is it weird if I just bite into ’em like an apple? I also love them on top of garlic crostini with goat cheese and a drizzle of lemon infused olive oil!

  17. lesley on said:

    Sliced on sourdough toast with just a little bit of Kewpie mayo and pinch salt and pepper. Simple and delicious!

  18. Nancy on said:

    Definitely with fresh moz, s+p, basil, and good olive oil.

  19. Heidi Babi from on said:

    In a simple caprese salad: Thick slices of tomato, slice of fresh mozzarella cheese, fresh basil, and balsamic vinegar drizzled lightly over the top.

  20. Lauren from on said:

    I’m pretty simple. I love heirloom tomatoes with fresh mozz, basil, a bit of salt and olive oil. Yum!

  21. kayla from on said:

    honestly, in that heirloom tomato & avocado salad recipe you posted last week.

    • jeanine from on said:

      ha, good answer 🙂 glad you liked it!

  22. Meghan on said:

    I love tomato, fresh mozzarella and basil pesto as a combo for pizza, salad or sandwich!

  23. Ashley Elrod from on said:

    I threw some in my food processor the other day to make a spicy sauce for some pasta, such rich flavors!

  24. Bianca on said:

    Sliced and served on a toasted english muffin with some fresh spinach and a poached egg <3

    Who needs the hollandaise with flavors that vibrant?!

  25. chelsea on said:

    stacked inside a veggie wrap with hummus!

  26. jessie on said:

    on toasted whole wheat sourdough bread with a bit of mustard and a bit of basil or argula, a fried egg and some fresh cracked s&p directly on the tomato and on the egg. yum.

  27. Jennie H on said:

    Caprese style – mozzarella, basil, and a balsamic reduction…

  28. Elizabeth on said:


  29. Michelle on said:

    I like them in a sandwich, plain or in a pasta sauce.

  30. Meg on said:

    just salt and pepper!

  31. RH on said:

    With a dash of salt and, if I’m feeling luxurious, a drizzle of really nice olive oil.

  32. cassie on said:

    I’ve never had heirloom tomatoes, unfortunately. But I love fresh (warm!) tomatoes plain w/ a little salt. Or w/ some fresh mozz, of course.

  33. Bree on said:

    thin slices on homemade bread w/ basil, olive oil and a sprinkle of garlic salt.

  34. Angelina on said:

    Rough chopped with sliced lemon cucumbers and red onion. Let marinate with minced garlic, salt, pepper, & white wine vinegar. Such a yummy side!

  35. Karla on said:

    I love a brandywine tomato sliced about 1/2 inch thick, sprinkled with sea salt and fresh ground white pepper layered on slices of fresh herb-onion bread, so the juices from the tomatoes soak into the bread.

  36. lauren on said:

    The list of ways I don’t enjoy heirloom tomatoes would be shorter, e.g. as an ice cream topper! Seriously though, I have to say that slow cooking them down on the stove to make my homemade pizza/pasta sauce not only tastes divine but makes my kitchen smell like a little piece of heaven, for hours… And the Sun Golds have a home in a dish on my kitchen counter. Perfect snack, indeed!

  37. Eileen from on said:

    My favorite way to eat heirloom tomatoes is just sliced and sprinkled with salt. There’s nothing finer! although I can’t say I mind a good caprese salad or eight as well. 🙂 Thanks for the giveaway opportunity!

  38. Alice on said:

    I enjoy heirloom tomatoes thickly sliced with room-temperature fresh mozzarella and a sprinkling of sea salt!

  39. Claire on said:

    As simply as possible- just a sprinkle of sea salt to bring out the delicious flavor and natural juices.

  40. Kaitlin M on said:

    I love them sliced with just a bit of sea salt! For something a (tiny) bit more involved, I made a caprese panzanella with heirloom tomatoes last week that was pretty incredible.

  41. Erika from on said:

    I think I ate my first heirloom tomato in Paris, so my favorite way to eat them would have to be the first way I discovered how to eat them: with a little comte cheese on a fresh baguette!

  42. Maytinee on said:

    Bruschetta is a guilty pleasure…especially when heirloom tomatoes are used!

  43. cheri on said:

    Sliced with buffalo mozzarella, avacado and red onion, then drizzled with olive oil and a bit a red wine vinegar, fleur de sel and freshly ground pepper. After we’re tired of that we also make bread salads ’til we’re stuffed.

  44. Alexandra on said:

    I think heirloom tomatoes shine the most with just a drizzle of olive oil, some fresh cracked pepper, and some fresh-from-the-garden basil on top! I also love using them as a homemade pizza topping with some mozzarella.

  45. Jennifer on said:

    In a salad with fresh corn and avocado!

  46. meg on said:

    Simple bruschetta, but I go to a local store that sells artesian olive oils & vinegars & get several different types to drizzle over the tomatoes > get creative! Bonus points for fresh herbs on top

  47. Sliced with fresh mozzarella cheese!

  48. Lauren from on said:

    There’s a great pasta salad recipe that I love with avocado, corn, and heirloom tomatoes! Or I also love Choosing Raw’s recipe for pancakes with a side of a mango salsa that includes these tomatoes as well.

  49. Desi from on said:

    Love em with salt and pepper, and avocado and onion. Delish!

  50. Katie from on said:

    I love them sliced with a little olive oil, basil, and ground pepper! Simple is sometimes best!

  51. Heather on said:

    I love them in a quick and simple bruschetta – a little garlic, oil, balsamic and spices. Slice a nice crusty baguette, brush with oil and pop in broiler for a few. Yum!

  52. Annie from on said:

    you can’t go wrong with a simple caprese salad! or just sliced with fresh cracked pepper + salt.

  53. Erin on said:

    Simple and refreshing salsa!

  54. Tori on said:

    Slice tomatoes (for cherry tomatoes) or cut in largish chunks (for large tomatoes) and toss with generous amounts of minced garlic and fruity olive oil. Season with salt and pepper and let sit at room temp for a couple of hours. Cook bowtie pasta (or some other appealing shape) until al dente, toss with a little olive oil, and mix with the tomatoes, lots of torn basil leaves, and crumbled feta cheese. Simple and scrumptious.

  55. Allison on said:

    I love to eat them in a new heirloom tomato tart recipe I recently found. I’m dreading the day tomato season is over!

  56. jackie on said:

    I have never been much of a fan of raw tomatoes, but heirlooms have changed my opinion! To really savor the tomato flavor, I like them sliced with salt!

  57. carolyn!! on said:

    picking hot sunken cherry tomatoes straight off the sheet pan after being oven-roasted with olive oil, salt and a little maple syrup.

  58. Katie M on said:

    Anything tomato and avocado. Right now my obsession is a piece of toasted Ezekiel bread topped with a generous amount of avocado and tomato slices and a dash of pepper. So simple. So good.

  59. Charlotte Senn on said:

    There is no bad way to eat heirloom tomatoes, but my favorite in in a BLT. Dense artisan bread sliced thin, lightly toasted, good smoky bacon, lots of crisp lettuce, and big thick slices of tomato. It wall definitely drip down your arm, but that’s OK.

  60. jessica on said:

    on toast with avocado and salt and pepper!

  61. Natalie on said:

    Usually with salt & pepper, olive oil and basil. But I just had an heirloom tomato salad with a warm bacon dressing that was delicious and I have to recreate.

  62. Mia on said:

    Heirlooms with burrata, some olive oil and a loaf of french bread is the best summer dinner on a hot night!

  63. steph @ stephsapartmentkitchen on said:

    just sliced up, covered in burrata, drizzled with homemade basil oil, balsamic glaze, maldon, and freshly cracked black pepper! I cut up the tomatoes into bite sized pieces because I can’t be bothered to eat with a fork AND knife. And always serve in a large, shallow bowl. 🙂

  64. Gail B. on said:

    There’s nothing that an heirloom tomato doesn’t make better! My favorite is just sliced and drizzled with basalmic syrup and a little basil. (Dang, now I need to go out in the garden and pick one for dinner!)

  65. Jaci from on said:

    the best way is to enjoy them sliced with a little bit of salt!

  66. Lacy from on said:

    I love to eat them by themselves (like apples!) or with eggs and toast. YUM!

  67. anna on said:

    If I can get enough so that I don’t feel I am missing out on them raw (and i eat them the same way everyone does with salt or plain) — I roast them with some olive oil, s&p, small drizzle of balsamic vinegar and sliced sweet onion until brown and caramelized. Then dump it all in a food processor to make a chunky sauce that can go on anything from pasta to potatoes to the base for a different kind of shakshuka. i think it’s ok to treat heirlooms this way- they make everything better and richer!

  68. Amy S on said:

    Thickly sliced on a fresh-that-day El Bolillo bolillo roll slathered in basil made from the bounties in the garden with a little drizzle of balsamic. One of THE best summer sandwiches, imho, of course 😉

    • Amy S on said:

      Edit: That’s slathered in pesto made from garden basil…

  69. Michelle on said:

    Bruschetta for sure!

  70. Jen on said:

    I actually prefer them totally plain and unadorned — I can enjoy the flavor and texture best that way. But I won’t turn down a BLT or caprese salad!

  71. Emily on said:


  72. ines from on said:

    lightly breaded in panko bread crumbs, some italian seasoning and pan fried in EVOO – then topped on thick, toasted slices of focaccia bread.

    now i’m hungry 🙁

  73. Kate on said:

    I think the best summer heirloom tomatoes need only be sliced, served with a drizzle of olive oil and a sprinkle of freshly ground pepper and some Maldon salt flakes.

  74. Shannon from on said:

    I feel like tomatoes just need a pinch of salt to be the perfect snack.

    But most often I have been tossing them with basil, grilled vegetables, and some cooled pasta for an easy summer dinner.

  75. Kim C. on said:

    I’ve never had an heirloom tomato, but the recipes I’ve seen look so good and I’m thinking I need to try one soon!

  76. Caitlin from on said:

    in a gigantic salad with basil and roasted veggies!

  77. Heirloom tomato panzanella is hard to beat!

  78. Julienne on said:

    There are few things more delicious than a perfectly ripe heirloom tomato.

    I’m a purist. I love a good heirloom tomato caprese style with sliced and layered with fresh mozzarella, basil, with a little balsamic vinegar, extra virgin olive oil, salt and pepper. Yum!

  79. Emily Ramirez on said:

    a tomato & cheddar sandwhich. my mom used to make these for us when we were younger, and they are still my favorite. sliced tomatoes, served on toast with salt, pepper, and sharp cheddar cheese. yum!

  80. Maryanne from on said:

    salt! And I don’t have to feel guilty either. My doctor told me to eat more salt for my low blood pressure!

  81. Sliced with fresh goat mozzarella, basil, salt and pepper, with a generous drizzle of aged balsamic! With a glass of sangria in my hand. Summer!

  82. Claire on said:

    My absolute favorite way to eat heirloom tomatoes is on good sourdough bread with a schmear of goat cheese, a drizzle of olive oil, and a crank of fresh pepper and salt. Better yet if the tomato in question is pilfered fresh from my parent’s extensive tomato garden.

  83. Lydia W. on said:

    I love them in bruschetta: My favorite way is an olive oil-toasted baguette rubbed with a garlic clove, topped with sliced heirloom tomatoes and fresh mozzarella or burrata, fresh basil from the garden, drizzled with a balsamic reduction and finished with a light sprinkling of Maldon sea salt.

  84. Emily on said:

    I like to roast the tomatoes for soup with eggplant, chickpeas, and curry powder.

  85. Alyssa P from on said:

    Straight off the vine! At my parents house I will eat our giant heirloom tomatoes still warm from the garden, maybe with a little Hawaiian sea salt 🙂

  86. Arlene on said:

    A restaurant here in DC used to make the most amazing deconstructed panzanella salad with heirloom tomatoes. That’s saying a lot since I actually hate tomatoes.

  87. Christine on said:

    With basil, olive oil, balsamic, kosher salt and black pepper!

  88. Margaret on said:

    Unadorned, except for a bit of sea salt after sliced. Divine!

  89. laura on said:

    tossed in a super assertive vinaigrette with blanched green beans, avocado, and fresh mozzarella!

  90. Jaime Lopez from on said:

    Tomatoes are my favorite food… in the summer I go crazy and try to put them in literally everything! However, my favorite way to eat them is with a pour of really good olive oil, kosher salt, fresh ground pepper and herbs from my garden.

  91. Colleen B. on said:

    Tomato Carpaccio! Thinly sliced tomatoes with minced basil and a balsamic reduction…so fresh and amazing!

  92. lauren on said:

    i like to eat them sliced with salt and pepper and a fried egg; a simple delicious breakfast.

  93. Paula on said:

    I like to eat them right off the vine from my garden. Or roasted in the oven with a sprinkle of salt and pepper and a drizzle of olive oil.

  94. Jeannie c. on said:

    Love them tossed with pasta, evoo, basil, and mozzarella!

  95. meaghan on said:

    My favorite way to eat heirlooms is to make a wedge salad out of them. Just need some EVOO, lemon juice, and some fresh oregano. It’s the best!

  96. Christine on said:

    I love fresh heirloom tomatoes in Vietnamese crab noodle soup!

  97. In a fresh, no-cook tomato sauce over linguine!

  98. Abby from on said:

    I feel so spoiled any time I have the little baby heirlooms to just pop in my mouth! Absolutely my favorite, although I’ll eat them any way I can!

  99. Straight off of the vine, maybe salt and a little pepper!

  100. Kirsten C on said:

    In a panini with some fresh mozzarella cheese and basil from my (very small) garden. Yum!

  101. Whitney Forbus on said:

    I enjoy mixing sungold and brandywines with fresh mozzarella. Beautiful presentation and taste!

  102. I’ve been so enamored with heirlooms lately that I’ve been pairing them with everything — my absolute favorites are either plain and simply sliced with a sprinkle of sea salt, in a hearty unblended gazpacho jam-packed with veggies, or in my mom’s classic southern tomato pie recipe — the mayo’s totally worth it in this recipe!

  103. Kel on said:

    On bruschetta. thanks — your pics are lovely!

  104. Harini on said:

    I like using heirloom tomatoes in a salad along with other tasty summer produce, corn and basil.

  105. Elise on said:

    I just made them in a rustic ratatouille yesterday with eggplant, zucchini, onion, peppers and a bit of balsamic/garlic/basil/rosemary/thyme. It was fantastic!

  106. I absolutely LOVE making my husband’s favorite pasta sauce using fresh heirloom tomatoes and basil.

  107. jessica c on said:

    i like to use them in bruschetta

  108. Jennifer from on said:

    cherry heirlooms are my favorite! i just eat them like cherrys 🙂 without the pits!

  109. Stephanie on said:

    My husband hates tomatoes but I love them, so have to sneak them into my lunches. Love sliced or diced with balsamic, olive oil, basil, pepper and pearl-sized fresh mozzarella!

  110. Emily on said:

    With basil and fresh mozzarella

  111. Mary on said:

    Cut up with a little salt on them. Best yet right off the vine, just pop them in my mouth…..delicious!

  112. Elissah on said:

    With slices of fresh mozzarella cheese, basil, and balsamic vinegar!

  113. Alyssa on said:

    I recently made a tomato-ricotta tart with some beautiful heirloom tomatoes. I added some lemon basil to complement the fresh tomatoes—pretty tasty!

  114. I am a HUGE fan of heirloom tomatoes. They make a perfect addition to any pasta dish, and also mixed up in a fresh salad. My favorite way to eat them is as a caprese salad with fresh basil and mozzarella. Or in a salad like the tomato and avocado one you posted.

  115. Christine P from on said:

    I love using them in salads – they add color and you barely need much salad dressing. Just some olive and vinegar for this girl!

  116. Not super exciting, but delicious: I like eating a plate of sliced tomatoes sprinkled with sea salt! Divine!

  117. Amy on said:

    I love to use them in quinoa tabbouleh. It doesn’t seem like the tomatoes would matter that much there, but really juicy, flavorful heirlooms make such a difference! They help make kind of a dressing with the olive oil and lemon juice. So good in the summer. 🙂

  118. Susan on said:

    I like to slice them and sprinkle them with a bit of Li Hing powder (plum powder). It’s so delicious!

  119. lynn on said:

    All the classic tomato dishes are better with superior tasting tomatoes.

  120. Alissa on said:

    If I have fresh ripe heirlooms I love eating them for breakfast sprinkled with fleur de sel and paired with a side of soft scrambled eggs.

    If it’s the end of the season and I have unripe green tomatoes I love roasting them whole (if they’re small or quartered when big) with olive oil and making a sort of rustic tomato chutney. I use it as a topping for many things but I love it on top a batch of homemade baked beans.

  121. Michelle on said:

    My favorite way to eat an heirloom tomato is definitely with avocado and goat cheese and fresh bread!

  122. eve on said:

    I’d have to say it’s best to let the tomato speak for itself! A little salt and pepper; a simple caprese salad with some fine buffalo mozzarella or burrata; or in a grilled cheese sandwich with chewy, crusty country/soda bread baked with kalamata olives and guyere and fontina.

  123. I love heirloom tomatoes sprinkled with sea salt and layered atop crusty French bread smeared with goat cheese and a little honey. Yum!


  124. kristin on said:

    I remember eating sun-warm tomatoes from my grandparents’ backyard garden as a child, and the way we ate them still remains one of my favorites: toasted whole wheat bread, with a swipe of mayo (one of the only places I like it!), thick tomato slices sprinkled with salt and pepper, crisp lettuce, and another slice of bread. The juice from those tomatoes would run down my hands and forearms, and it was heaven.

  125. Amy on said:

    I like them roasted in some olive oil.

  126. lisa on said:

    I love eating them on top of smashed avocado toast. Or in caprese salad with mozzarella, basil and a touch of salt, pepper and olive oil!

  127. KathrynK FL on said:

    Right out of my garden or in a sandwich

  128. Anna on said:

    Delicious rustic bread toasted with a simple layer of hummus and the tomatoes sliced as least as thick as the bread – if not thicker!

  129. Cory from on said:

    Caprese salad: heirlooms sliced fat, basil stackes high, and a thin mozzerela slice with olive oil and balsamic vinegar. Then again, heirlooms in my eggplant parm as a sauce is pretty terrific too 😉

  130. sarah on said:

    location and type of tomato matter, id est:

    – spicy black prince tomatoes stand up beautifully to tobasco, lime, cilantro, and avocado in a chucky guacamole
    – green zebras work beautifully on a thin pizza with EVOO, a thin layer of smoked mozz, cracked pepper, and cilantro or basil
    – i live in san francisco; our tomato summers feel like winter! a medley of large heirlooms, oven roasted in a soup with pureed roasted peppers, caramelized shallot, a dash of pomegrante molasses and topped with a garlic tapenade is the best way to warm up on a foggy summer’s night!

  131. Bre on said:

    I have to agree with previous commenters – a fresh Caprese salad can’t be beat. I look forward to it every summer! That said, I made a delicious bruschetta with tomatoes, kalamata olives, and roasted zucchini over the weekend. Not too shabby either. 🙂

  132. Molly on said:

    My neighbor brings me about 5 different varieties every week. Right now I’m loving baking them and adding a little olive oil, fresh basil, and Parmesan.

  133. James from on said:

    I have to say gazpacho, even though I miss out on all the pretty colors once it is blended up. So yummy though!

  134. Allison on said:

    plain, with salt

  135. Erin on said:

    I love to toast some artisan bread, spread on some vegan pesto (pesto without the parmesan), and add the tomatoes, some avocado, spinach, salt and pepper!

  136. Sarah Tucker on said:

    I like to make tomato and basil grilled cheese sandwiches, among other things!

  137. rebecca d on said:

    my favorite is sliced with fresh mozzarella and basil with balsamic. yum..

  138. Elissa from on said:

    I made a roasted tomato soup recently…new favorite way to eat garden tomatoes!

  139. Mason on said:

    I love to slice an heirloom tomato, spread it on a plate, give it a drizzle with olive oil and balsamic and a sprinkle of fresh basil and sea salt. Yum!

  140. Rachel M. on said:

    We have a “family recipe” called “tomatoes on a plate”–slice them up, throw a little fresh basil on top, maybe some dried oregano, salt, pepper, balsamic, and olive oil. I guess you could say it’s a Caprese without the cheese? Anyway, it’s an oldie but goodie.

  141. Kristina M on said:

    i would love to have an heirloom bruschetta with fresh french bread, lovely olive oil, and a bit of fresh basil sprinkled on top. yum!

  142. Angela on said:

    Fresh off the plant!

  143. Jennifer Mahru on said:

    keep it simple to bring out the natural flavor of the tomatoes. coarse salt, pepper, good olive oil, some burrata and torn basil. DELICIOUS!

  144. Hannah on said:

    Sliced, with a little sprinkling of salt – That’s all I need!

  145. Jen on said:

    My favorite way to eat perfect tomatoes is on top of really good toast, either with a dab of mayo plus salt and pepper, or with basil and balsamic.

  146. Elise on said:

    Pick them and eat immediately while they’re still warm from the sun 🙂 Cut them up with mozzarella, basil, & balsamic. Perfect!

  147. Heather L. on said:

    I can’t say I have 1 favorite way to eat tomatoes. We love them and eat quite a few. Tonight I tossed tomatoes, avocado, roasted butternut squash, fresh basil & lentils together with EVOO, lemon juice & a pinch of smoked salt and it was delicious! Tomatoes also great with cucumbers and sprinkled with a little lime juice & Tajin on top.

  148. Jen on said:

    With basil, feta, and olive oil!!

  149. Heather on said:

    I love to make a giant heirloom tomato sandwich by hollowing out a ciabatta loaf and filling it with fresh moz, basil/pesto, oil, vinegar, salt, pepper, and the tomatoes, of course! Then slice and enjoy 🙂

  150. Elizabeth on said:

    In my hand, just like an apple, except that I get to eat the whole thing (except the stem). If I’m feeling nutty, I will sprinkle a teensy bit of salt on each bite. Heirloom tomatoes are better than candy.

  151. Kelly G. on said:

    Super simple (and not at all boring): sliced, with reduced balsamic, basil, feta, and some toasty nuts. Its like summer on a plate!

  152. jacquie on said:

    loaded in a salad of fresh greens with just a hint of a light vinaigrette

  153. Amy on said:

    Roasted Heirloom tomato sauce! Slow roast (3-4 hours) the tomatoes, red peppers, onions, and garlic drizzled with evoo, S&P. While warm, blend them into the best sauce ever. No other tomato can compare in taste with a roasted heirloom! Last time I did this I used the sauce in eggplant parm. Our guests never knew it was gluten & dairy free…it was declared the best they’d ever had.

  154. Camille from on said:

    I just like eating heirloom tomatoes by themselves. They’re so pretty I don’t want to mess with them!

  155. Julia on said:

    Olive oil, sea salt, cracked black pepper, and a teeny drop of balsamic vinegar. Yum.

  156. teresa on said:

    mmmm i am, of course, always on the evoo-drizzly/mozzarella bandwagon, but they’re fantastic in a Mediterranean bread salad too: toasted baguette, cucumbers, kalamata olives, red onion and heirlooms all mixed up in some lemony-olive oil. YES!

  157. Jeana on said:

    I love making a tomato galette with ricotta – the multiple colors of heirloom tomatoes make it even more beautiful!

  158. Samantha Hendricks on said:

    My favorite is to keep it simple to really keep the flavor of the tomato as the main event. I take a nice crusty slice of toasted bread, slather on half of an avocado, thinly sliced red tomato, and a nice thick slice of tomato on top. I top with some salt, pepper, and olive oil. yum!

  159. Sara from on said:

    I love using these tomatoes on a pizza!

  160. Diana on said:

    sliced with a pinch of salt

  161. Talia on said:

    toasted herb baguette with tomato plopped on top, and a sprinkle of salt

  162. mary on said:

    my favorite way is simply any way there is a seasoned and summer ripened tomato on a fork, even better if it grew in my backyard.

  163. Sarah on said:

    In a couscous salad, with fresh corn salsa, feta cheese, garden cucumbers, and fresh oregano and parsley with an Italian or Greek dressing.

  164. Tara on said:

    With fresh ground pepper and some balsamic vinegar. Yum.

  165. Kaitlin Sickle on said:

    I love to eat them simply! The best is a salad, uncooked, with mozzarella, watermelon, basil, and a little balsamic!

  166. Yoojin from on said:

    heirloom tomatoes are so beautiful & delicious! my favorite way to enjoy them is to just chop them up fresh, add it to quinoa and other summer vegetables like zucchini, onions, celery, and mix it with extra virgin olive oil, lemon juice, and fresh herbs! addition of avocado or nuts/seeds always jazzes it up 🙂

  167. melissa from on said:

    I love to eat them simply sliced, with a bit of sea salt sprinkled atop, a few basil leaves nestled between, & a drizzle of balsamic glaze.

  168. Ilana on said:

    In a salad with grilled corn and fresh basil. Tastes like summer!

  169. Theresa on said:

    Drenched in balsamic and laced with sweet lemon basil

  170. mrs. russell on said:

    Bruschetta is the best way to enjoy heirlooms; not only does it fast fresh and delicious it’s beautiful.

  171. sara on said:

    I love a classic caprese salad.

  172. Dani on said:


  173. Amy on said:

    My fav way to eat heirloom tomatoes is to keep is simple: thinly sliced tomato, basil, a hunk of burrata and topped with sea salt and balsamic!

  174. Kelly on said:

    My father-in-law grows heirloom tomatoes, and nothing beats a freshly picked heirloom tomato eaten like an apple or quartered with salt sprinkled on top.

  175. Rob Owen on said:

    I love them sliced up as a topping on tomato pie! It’s great. Just make some pizza dough, tomato sauce, and lay the slices down on that. Flash bake on a pizza stone in a charcoal grill when the coals are at their hottest!

  176. Meg on said:

    You really can’t go wrong with a BLT.

  177. Darcee on said:

    Growing up in Iowa and picking warm, dirty tomatoes straight off the plant from the garden, I like to keep it simple: sliced, salt and pepper, nothing more. Epitome of summer

  178. HNr on said:

    sliced with salt, olive oil, and reduced balsamic vinegar!

  179. Molly on said:

    I’ve been eating mine in sandwiches with pesto, bliss!

  180. Jayme Marie from on said:

    Sometimes, I just simply eat them off the vine, but I cannot go without making tomato sauce and canning it, so that I can enjoy it the rest of the year. This summer, however, I have been simply slicing Black Krims, placing them on top of toasted “Everything” bagels smeared with cream cheese, sprinkling them with cracked pepper and torn basil, and drizzling them with truffle oil. …and maybe a little dried garlic. If I could start every morning this way… 🙂

  181. Sini from on said:

    I like to eat them raw, maybe as an Insalata Caprese – tomatoes, mozzarella, basil, salt & pepper and good quality extra-virgin olive oil & some great balsamic vinegar. So good!

  182. TXJewel on said:

    (turkeyB)LT, light mayo, fresh spelt bread out of mom’s old bread machine

  183. Janet on said:

    Mayo and freshly cracked black pepper

  184. Jess on said:

    Sliced with a dash or warm morning sun!

  185. Bethany on said:

    With salt, hunched over the sink.

  186. geraldine on said:

    I love to eat them sliced, with basil and nothing else!!! Yum!!!

  187. Shelley from on said:

    1) baby heirlooms halved and tossed with fresh basil, homemade croutons, a balsamic reduction dressing, and diced cucumbers

    2) baby heirlooms halved and tossed with raw garlic, olive oil, fresh basil, red pepper flakes, and marinated for 4 hours. then eat over pasta!

  188. Noel on said:

    My favorite way to eat heirloom tomatoes is simple – a little bit of good olive oil and sea salt.

  189. ali from on said:

    straight out of the garden with a touch of salt, on a piece of crunchy, toasted whole grain bread!

  190. Johanna on said:

    wow, to come up with only one way to eat a tomato. honestly, i love a slice or two on a piece of bread with olive oil, balsamic vinegar, salt and pepper.

  191. Aviva on said:

    Sliced, tossed with olive oil, salt & pepper, then roasted in the oven.

  192. Allie from on said:

    I know everyone’s saying it, but it’s so tried-and-true: with buffalo mozzarella, a drizzle of balsamic and olive oil, and fresh basil.

  193. Rachel Cooks from on said:

    I love them on a grilled cheese with sharp cheddar. The. Best.
    That first shot is to die for! So gorgeous!

  194. Lauren on said:

    I love tomatoes, I am not sure if there is a way that I don’t like them. If I had to pick a favorite, a caprese sandwich or salad drizzled with balsamic.

  195. Kim on said:

    I just love a good, old-fashioned tomato sandwich. Salt, Pepper and Mayo on bread. A favorite of mine since I was a child!

  196. I love the look of these tomatoes. I had no idea the names were so awesome, thanks for sharing.

  197. Deckled Edges on said:

    I’m a big fan of sliced heirloom tomatoes with a drizzle of good olive oil and balsamic vinegar.

  198. Christina on said:

    Any way that highlights their beautiful color! I would say on top of a frittata would have to be my number one, though… with shredded basil and plenty of black pepper!

  199. Aysegul from on said:

    I love using them for tomato and basil bruschettas. Not only they look very pretty but they are delicious.

  200. Caroline from on said:

    I can’t get enough of tomato/basil/corn salad with balsamic and olive oil….adding a grilled nectarine has also taken it to a whole new level!

    Love your blog!


  201. Mabel on said:

    thinly sliced with a little salt and pepper. Just pure!

  202. Halle on said:

    I love fresh summer tomatoes with a little salt and pepper, olive oil, fresh basil, and mozz. YUM! Sometimes the cherry tomatoes are so delicious though they don’t make it home from the garden 🙂

  203. Kayla from on said:

    Last summer, my brother in law, Jamie, made us this really yummy salad. Its a mexican take on the caprese salad using heirloom tomato and avocado slices, drizzles of olive oil and cilantro leaves scattered around. It’s absolutely delicious! I think we ate it every week after our trip last summer. It’s on my menu for this week, too!

  204. charj on said:

    Favorite way to eat heirloom tomatoes is on a tempeh, lettuce, tomato and avocado sandwich

  205. Christina on said:

    I like to make an amped-up pico de gallo with heirloom tomatoes, onion, cilantro, jalapeno and lime juice, plus raw corn kernels and grated zucchini. i use it on tacos, salads, frittatas, brown rice, you name it. it has a really beautiful color!

  206. Bonnie Sanders on said:

    If the tomatoes are fresh out of the garden I love to eat them plain or at the most a little bit of good salt.

  207. libbyh on said:

    Most recently, I’ve really enjoyed them in a simple panzanella! Fresh mozzarella cubed, s&p, olive oil, homemade croutons, cucumbers, and maybe some balsamic vinegar and herbs. YUMM!

  208. Jinan Munro on said:

    plain…with a pinch of salt and pepper. Perfection.

  209. Dani K. on said:

    I roast mine with hot peppers, throw whole into a blender with salt, pepper, and raw garlic cloves. Roasted salsa recipe taught to me by a former Mexican chef, as translated through her daughter.

  210. jef on said:

    Sliced thinly with mozz and basil on good foccacia.

  211. Suzann on said:

    I could eat caprese salad every day for every meal, as long as I can make it with fresh heirloom tomatoes, basil, mozzarella, EVOO, and aged balsamic vinegar… nothing else… no salt, no pepper. Just pure ingredients. Delish.

  212. Maggie on said:

    I love grilled cheese and tomato sandwiches. ALSO, a lovely slice of tomato, a piece of cheese, cracked black pepper, all on a good chunk of bread.

  213. Kristen B on said:

    I love adding heirloom tomatoes to summer salads and frittatas!

  214. sarah from on said:

    i love to show off the colors in a simple tomato salad with basil, a little onion, a little avocado, balsamic vinegar, olive oil and sea salt with some yummy sourdough baguette to mop up the juices 🙂

  215. Claire on said:

    A simple caprese salad is the best way to enjoy the delicious flavors of heirloom tomatoes!

  216. Susan on said:

    I did an heirloom tomato salad vinaigrette which I topped with a scoop of homemade tomato sherbet that was garnished with basil chiffonade! Delicious AND beautiful.

  217. Beth on said:

    I like to eat them plain–rinse one off, add some salt, and eat it like you would an apple. They are so delicious as is, why do anything to them?

  218. Lauren on said:

    Little s&p, evoo, and basil. That’s all one needs in life. Maybe add a porch swing for ambiance.

  219. I love eating them sliced with salt, sugar and lots of black pepper!

  220. Rosie on said:

    I like to take a drive to the Italian store and buy freshly made loaves of Italian bread, still warm, and then run back home! Take a plate, knife, good salt, olive oil and run to the garden with the warm bread, pick the ripest tomatoes. Then have a feast with fresh basil, the warm bread, and warm tomatoes dripping with juice drizzled with the fresh olive oil under the late afternoon dappled sun. Yum. That is summer.

  221. Lauren from on said:

    Supersized bruschetta! None of this teeny, cracker-sized pieces you get as an appetizer in restaurants. I’m talking about big thick slices of herby Italian bread slightly toasted so its crisp outside and soft once your teeth sink in that have been dolloped with a healthy portion of bright, colorful heriloom tomatoes that have been tossed with olive oil, salt, garlic and basilbasilbasil. A sprinkle of really good pecorino cheese on top and its summer eating heaven!

  222. Julie on said:

    In a caprese salad along side aglio e olio pasta and grilled bread- yum!

  223. Natasha on said:

    I love heirloom tomatoes! I like them with fresh cheese, a little bit of olive oil and balsamic and just a sprinkle of salt!

  224. Meryl on said:

    Sliced with a touch of salt.

  225. Louis on said:

    With cheese and crackers.

  226. Shannon O. on said:

    I’ve been loving them on open-faced sandwiches, thinly sliced with a generous dusting of S&P, a handful of arugula, and maybe a little grated Parmesan Reggiano if I’m feeling fancy.

  227. Lauren on said:

    My fave way with heirlooms is from my Italian mother.. Sliced and served with fresh mozzarella and drizzled with balsamic and olive oil and a little fresh basil.. Delish

  228. Hailey on said:

    Slathered in homemade hummus. Mmmm. Thanks so much for the giveaway!

  229. courtney on said:

    plain by themselves are the best, although i wouldn’t turn down a little fresh mozzarella and basil…

  230. Jane on said:

    The colors of heirloom tomatoes are so beautiful, so I just like to cut them up and eat them fresh. Or make ratatouille with them! Love the colors!

  231. Raw marinara has been my summer hit this year

  232. Nicole on said:

    I think beautiful summer tomatoes are best one of two ways: eaten plain as a snack or made into a delicious gazpacho.

  233. Katie Contests on said:

    They are the T in my BLT! :3

  234. Kristen from on said:

    Sliced with a touch of sea salt, pepper, goats cheese and crackers -heaven on a plate.

  235. Teffy from on said:

    As a bruschetta, drizzled in sweet aged balsamic with fresh basil herbs and a sprinkle of sea salt. Heaven.

    Teffy { Teffys Perks Blog }


  236. Jess M on said:

    I love heirlooms in a salad with peaches, feta, olive oil and fresh herbs. It’s got that sweet-savory thing going on, and it’s so summery! It goes well with pretty much anything that has been grilled. Mmmmmm yes.

  237. Beth from on said:

    thinly sliced with fresh mozzarella cheese and a little olive oil! I’m definitely of the mind that everything is better with cheese.

  238. Emily on said:

    You can’t beat walking outside to pick your own heirlooms from your garden, then drizzling extra virgin olive oil and coarsely ground salt over the slices. It tastes like summer! I dream of going home to my parents’ farm so I can do just that!

  239. I prefer cooked tomatoes to raw, so anything that cooks them first. I’ve been seeing some heirloom tomato tarts that look really interesting!

  240. Emily K. @ Leaf Parade on said:

    Simply — with a bit of olive oil and some salt. Yum!

  241. MELANIE on said:

    I like to keep it simple! Sliced with salt and pepper and a drizzle of good olive oil.

  242. Sarah R on said:

    a drizzle of olive oil, a pinch of salt and pepper, and maybe some nice mozzarella on the side. summer!

  243. Aaron Turner on said:

    Sliced with a little salt and pepper! MMHHMMM! No need to dress up a good tomato.

  244. Leah on said:

    Just simply caprese style – with mozzarella, basil, balsamic vinegar and good quality olive oil – delicious!!

  245. coral on said:

    as plain as possible but sometimes on a summer pizza with corn and basil.

  246. Emely on said:

    What a wonderful giveaway!!
    I love greek salad 🙂 tomatoes, cucumber, olives, red onion, feta cheeze and olive oil. Yummm

  247. Niki from on said:

    The way my Dad taught me: thickly sliced over fresh bread with mayo, salt and pepper. Best summer meal ever.

  248. lauren on said:

    I love heirloom tomatoes with salt, pepper and some yummy mayo sandwiched in French bread.

  249. Laura on said:

    i love an heirloom tomato sliced with some good evoo, salt, pepper & fresh amazing! good oil really brings out an heirloom’s natural freshness & sweetness.

  250. KOLPIN on said:

    i love them in a good panzanella salad!

  251. Jennifer on said:

    I eat sun golds constantly since that is what we have planted. Lately I have been loving white balsamic and pesto on any and all heirlooms!

  252. Sharon on said:

    Sliced with salt and pepper.

  253. Sydna on said:

    Sliced, with burrata, basil leaves, salt & pepper & balsamic vinegar reduction drizzled over the top! Heavenly!!

  254. Tiffany on said:

    oh boy, who could pick a favorite way? i worship the tomato. roasted, fried, grilled or sauteed. i guess, like most, my favorite method is also the easiest. a perfect garden-picked tomato, sliced, with salt. tastes like summer.

  255. sam on said:

    With a little bit of ricotta, basil, olive oil, pepper, and some chunky sea salt! Oh my, so delicious.

  256. Eric on said:

    I’m not sure if I’m the only one, and this might seem silly, but if I get tomatoes that are really good with just the right balance of sweet, tangy, and savory, and I eat them like apples. I also sometimes like to chill them and cut them into slices and eat them plain. 🙂

  257. Kate on said:

    My favorite way to eat heirloom tomatoes is on warm toast rubbed with garlic and topped with avocado and burrata. Yum!

  258. Trina on said:

    On a Vegetarian pizza with Mozzarella pearls!

  259. Claire L from on said:

    Sliced with salt, plain and simple.

  260. Wehaf on said:

    I love them on pizza!

  261. Nicole on said:

    fresh salsa. or just a bit of sea salt!

  262. Damaris S. from on said:

    I love thick slices of tomato on top of garlic bread sprinkled with olive oil and feta cheese. I went to Laguna Beach in socal the other day and they had heirloom tomato flavored gelato. How funny!

  263. marie on said:

    Roasted if the weather is cool, but at this point in August…….sliced, a dash of salt, pepper and balsamic….all wrapped up in a lettuce leaf with a slice of fresh avocado! perfection!

  264. Brook on said:

    In my family, we eat them with every single meal. While I do love them with everything, nothing but nothing beats the perfect deliciousness of a simple tomato sandwich.

  265. Beth from on said:

    with fresh mozzarella and a bit of balsamic.