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10 Ways to Beautify Your Summer Plate with Heirloom Tomatoes

Hazy summer days are winding to a close but the intriguing season of heirloom tomatoes is just ramping up.

Beloved for their intense flavors and natural beauty, heirloom tomatoes are classic varieties that have been preserved for generations.

Slice up a pile of sweet pink Brandywines and mild and tangy Evergreens or experiment with spunky yellow Sun Golds and rich, winey Cherokee Purples. You really can’t go wrong.

Savor the last moments of summer with the season’s most striking produce gems. Here are ten ways to beautify your plate.

Heirloom Tomato Salad with Basil-Yogurt Drizzle Heirloom Tomato and Bulgur Salad

Heirloom Tomato and Melon Salad Fresh Heirloom Tomato Juice

Roasted Heirloom Tomato Butter Quick Heirloom Tomato Focaccia

Heirloom Tomato and Creamy Pesto Pasta Heirloom Tomato, Kale and Orzo Salad

Heirloom Tomato, Cucumber and Red Onion Salad Heirloom Tomato BLTs

How do you make the most of heirloom season? Share your favorite serving suggestions and tips in the comments section below.

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taneishaj92 says …

this food looks great and tastes even better I want to try more =]

Renee Pratta says …

I love, love, love heirlooms! Can't wait to try the tomato butter!

Le Anna Zeltzer says …

Really appreciate all the info, love those heirlooms, lz

Linda Brokaw says …

Love the Heirloom tomatoes. I can sit and eat a tomato like an apple! These tomatoes have such a wonderful flavor, I don't like to cover it up with sauces or dressings. I cut up the tomato, red, yellow, pink, whatever I have on hand, cucumber, scallion, add kamlata olives and a really good olive oil. Makes for a filling tasteful salad. I do vary by adding Quinoa and avocado. I will also take the veggies and add white balsamic vinegar and spoon over Quinoa as a cold salad.

Enjaybee says …

Got into growing my own heirlooms about 4 years ago and have never looked back. I use them in the kinds of recipes you show here--grain and veggie salads for the summer. Also, I take all my romas (this year it's San Marzanos and Martini's Roma) and turn them into sauce. I cook it down so its quite thick and put it in small (appx 1/2 cu) containers and freeze it for home-made pizza sauce. A little thinner, and it's just fine for any pasta red sauce. I love the "black" tomatoes best of all--Black Krim, Black from Tula, Black Prince, etc. They just taste so tomato-y. These i use a lot in salads and, of course, BLTs. If you want to push the boat out sometime, use proscuitto instead. Yummy. I also over roast them and cover them in oil. Another option is to take 1/4-in slices and put them in you dehydrator or oven (as low as you can get it). Take the dried slices and cover them in olive oil and herbs. Ta-da! Your own sun-dried tomatoes. The little cherry tomatoes mostly get eaten right off the vine like grapes. Hard at my house to save enough to put them in a recipe. When you get to that part of the season when you're eating tomatoes 3 meals a day, the classic English breakfast accompaniment--the grilled tomato--is always a good go-to. And you can use any flavor you want for that. They're all good.