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Heirloom Tomato Recipe Could Win Big

By Paige Brady, July 26, 2010  |  Meet the Blogger  |  More Posts by Paige Brady
This week’s star is that late summer favorite: heirloom tomatoes. It’s the final week of our collaborative 8-Week Recipe Contest with food52, an online community for home cooks. If you have a great recipe starring fresh heirloom tomatoes, go to the food52 contest page to submit your recipe for a chance to win a $100 gift card from Whole Foods Market. All recipe submissions must meet Whole Foods Market’s Quality Standards, which means that they must be free of hydrogenated fats, artificial colors, flavors, preservatives or sweeteners. To enter, go to the food52 contest page, create a log-in account, and then follow their instructions for entering. (While we love seeing your recipes, entering one in the comments section of this blog post will not get you entered into the contest.) Food52 is accepting heirloom tomato recipes starting today, July 26th and ending on July 30th, so make sure to get your recipe in quickly. Winners of the eight weekly contests will be eligible to win a grand prize of a $1,000 Whole Foods Market gift card! Stay tuned for more details about he grand prize voting! Thanks to everyone who has entered the Food52 contests this summer!




Anna Rubin says ...
We love to keep it simple! Fresh corn (raw or cooked) off the cob, quartered heirloom tomatoes, torn basil leaves, olive oil, balsamic vinegar, salt and pepper. Heaven.
07/26/2010 10:08:12 AM CDT
Amber says ...
My Family loves... Eggplant, Heirloom Tomato, and Mozzarella Stacks. 1/4 cup olive oil 2tsp. fresh thyme 1tsp. fresh marjoram 1tsp lemon zest pinch of red pepper flake (you can add more for heat or leave out) salt & pepper 12 (1/4-inch-thick) slices heirloom tomatoes 8 same size slices of eggplant 2 balls mozzarella, medium size, cut into 8 slices total Heat grill (med-high) Mix olive oil, thyme, marjoram, lemon zest, red pepper flake(if using),1/4 tsp salt, and 1/8 tsp pepper. Brush tomato and eggplant with 1 TBS of mixture. marinate the mozzarella in remaining mixture. grill eggplant until browned and tender 2 to 3 mins put tomato slice on plate and top with slice of eggplant, mozzerella and finish with another tomato slice. drizzle with any remaining oil... This is sooooooo GOOD!!! EMJOY. ~Amber Gros
07/26/2010 11:43:23 AM CDT
Alexandra Aaron says ...
Yellow and red raw sliced thick and layered with fresh basil leaves and slices of mozzarella. Topped with kosher salt and cracked pepper, then drizzled with basalmic for a delicious caprese salad. Looks beautiful on any table and simple and easy for any appetizer. Make this as an hor d'oeuvres or amuse-bouche by setting a bunch of pretty soup spoons on a platter. Place 1 small thin slice of a red heirloom tomato on the spoon followed by a tiny slice of fresh mozzarella and a smaller slice of a yellow heirloom. Then top with a little circle of balsamic vinegar and place a basil leaf upright in the center. Easy to pass around at a party!
07/26/2010 11:58:43 AM CDT
Jessica Hauser says ...
Sooooooo good! We wait each Summer for the best Heirlooms. Heirloom Tomato Basil Pasta Ingredients: 3 pounds very ripe Heirloom Tomatoes 3 Tbsp. red wine vinegar 3 Tbsp. extra-virgin olive oil for tomato mixture 1 Tbsp. extra-virgin olive oil, for browning garlic 1 Tbsp. extra-virgin olive oil, for pasta ½ cup torn basil leaves 2 Tbsp. finely-chopped garlic 1 pound Pasta of choice ½ cup freshly grated Parmesan Reggiano cheese (option for vegan, “Florentino Parmazano” to be sprinkled on top when serving) Directions: Coarsely chop tomatoes, reserving juice, strain out tomatoes seeds. In a large bowl combine tomatoes and their juice, vinegar, 3 tablespoons of the extra-virgin olive oil and basil. In a very small skillet heat 1 tablespoon extra-virgin olive oil over medium heat. Sauté garlic 4 minutes, to a golden brown, take care not to burn. Scrape garlic and oil into tomato mixture and season to taste with salt and pepper. Marinate tomato mixture at room temperature, 5 to 6 hours. In a large pot of boiling salted water, cook Pasta according to package directions al dente; drain in a large colander. Return pasta to pot and toss with remaining 1 tablespoon extra-virgin olive oil and grated Parmesan Reggiano; divide among 4 bowls. Using a slotted spoon top each portion with about 1 cup tomato mixture. Ladle remaining tomato liquid around pasta.
07/26/2010 1:00:45 PM CDT
Liz the Chef says ...
As the winner of the cucumber contest on food52 earlier this summer, thank you to WF and food52 for my $100 gift card! I enjoyed spending it this morning at my local WF, our Hillcrest store in San Diego. Thank you again and fingers crossed for the $1,000 contest later next month -
07/26/2010 1:15:41 PM CDT
Barbara Greenhouse says ...
Zucchini Pasta with Cilantro/Basil Pesto and Heirloom Tomatoes. (all organic - raw) 2 large zucchini 1 vegetable peeler 1/2 tsp Celtic salt 2 TB Pesto (or to your taste) Use your favorite Basil Pesto recipe using 3/4 fresh basil and 1/4 fresh cilantro. 1 ripe avocado cut up into bite sized pieces 1/8 of large red pepper cut into bite size strips 1 - 2 large heirloom tomatoes cut up as large as you like them Peel rind off both zucchinis, then peel into long strips. Toss in salt. Let sit 5 minutes. Toss in all the other ingredients. Add in more salt if your preference. ENJOY. I love this recipe!
07/26/2010 10:56:35 PM CDT
Merrill Stubbs says ...
Hi Everyone, So glad to see all of the enthusiasm behind this contest! In order for your recipes to be officially entered as submissions, please visit us at www.food52.com, and click on "Enter a Contest" on the right side of the page. Then click on "Enter Your Recipe." You'll be prompted to create an account if you don't have one already (it only takes a minute!), and then you can submit your recipe to this week's contest. Thanks, and hope to see all of your great tomato recipes over on food52! Best, Amanda and Merrill
07/27/2010 3:34:14 PM CDT
connie weizel says ...
3 cubed heirloom tomatoes, 2 peeled and seeded cubed cucumbers,1/2 a jar of pitted greek olives cut up, 1 bunch parsley chopped, feta cheese crumbled and topped with greek dressing or olive oil but I prefer greek dressing and marinate for 1 hour to chill.
07/29/2010 1:19:49 AM CDT
connie weizel says ...
Easy Greek Salad Three cubed heirloom tomatoes, 2 chopped peeled and seeded cucumbers, 1/2 a jar of pitted greek olives chopped, 1 bunch parsley chopped, feta cheese crumbled and topped with greek dressing or olive oil but I prefer greek dressing, chill for 1 hour before serving, Yum
07/29/2010 1:25:08 AM CDT
annegret lanyi says ...
heiloom tomatoes, goatxheese and watermelon, cut the heiloom tomatos, cut small cubes of watermelon, a few mint leaves, 1/4 cub of olive oil, salt and pepper, mix all together. great summer salad.
07/29/2010 10:08:41 AM CDT
Cooking4carnivores says ...
Can't take credit for this one, but this heirloom tomato golden gazpacho is great! http://www.cooking4carnivores.com/2009/08/golden-gazpacho.html
07/29/2010 1:49:31 PM CDT
Crystal says ...
In a small bowl, mix 4 tablespoons extra-virgin olive oil, 4 tablespoons balsamic vinegar, 2 tablespoon minced shallots. Rinse and core about 3 lbs pounds firm-ripe heriloom tomatoe. Cut crosswise into 1/2-inch-thick slices. Arrange tomatoes, overlapping slightly, on a rimmed platter or plates. Drizzle dressing over tomatoes; add salt and pepper to taste. Garnish with baby arugula leaves, if desired i cook for alot of people so this will yeild alot Crystal
07/29/2010 8:34:10 PM CDT
Kelly Barr says ...
BLAH Sandwich - Bacon,Lettuce, Avocado and Heirloom Tomato Grab a couple slices of your favorite bread and toast it up. Peel a garlic clove and give that toast a good rub of fresh garlic. Drizzle a bit of olive oil on the bread. Next, pile on a few slices of beautiful, crisp bacon, a nice piece of lettuce and a few slices of ripe avocado. Top with those wonderful slices of heirloom tomatos and cover with your other side of the garlic-rubbed toast. Take a big bite and enjoy the taste sensation!
07/29/2010 10:01:02 PM CDT
Kristine DeGregor says ...
Heirloom Tomato Pasta This is my favorite recipe for using my heirloom tomatoes. 6 to 8 large heirloom tomatoes (sliced into chunks) 3/4 cup extra virgin olive oil 1 tabelspoon sea salt fresh cracked pepper 8 to 10 cloves garlic (crushed) 1 cup basil leaves (torn or julienned) 3/4 lb. brie cheese (lightly remove rind) tear into chunks 1/2 cup grated fresh parmesan cheese) Put 1st 7 ingredients in large bowl, cover with plastic wrap. Let stand on counter 4 to 6 hours Cook up to 1lb. of penne pasta, drain, mix pasta and bowl of tomatoes add parmesan, serve with extra parmesan cheese. (Can grill up some italian sausage on the side) Bon Appetit
07/30/2010 5:28:38 PM CDT
Rita says ...
Here is my summer salad: 2 medium size heirloom tomatoes cut in cube slices 3-4 pickling cucumbers sliced thin 1 inch strips 3-4 spigs of dill cut up white or red onions to taste salt to taste 1 tbspoons sour cream Aroma is great, and taste is even better. Great on its own or as a side to any type of meat or fish.
08/04/2010 12:04:37 PM CDT