Farmers markets around the city are bursting with heirloom tomatoes right now. Incongruous in shape, dotted with asymmetrical patterns and splotched with different colors. The Sirens call of these lovely tomatoes draws people in from throughout the five boroughs. To prepare is an exercise in oversimplification. Don’t cook. Don’t puree. Don’t squeeze. Gently chop and plate an heirloom tomato with companion flavors. Serve throughout the meal and enjoy the brief season.
The recipes provided below are courtesy of The Refined Chef.

Fairytale Eggplant with Whole Milk Ricotta and Heirloom Tomatoes
Ingredients:
8-12 fairytale eggplants
2 small to medium sized heirloom tomatoes
Whole milk ricotta cheese
Olive oil
Balsamic vinegar (optional)
Salt and pepper
Ingredients:
7-10 fairy tale eggplants
1 medium size heirloom tomato
Handful of pea shoots
1/4 cup reduced balsamic vinegar
Olive oil (a couple teaspoons for drizzling)
Salt and pepper
Ingredients:
4 zebra heirloom tomatoes
1 medium sized fresh mozzarella
10-20 fresh basil leaves
Extra virgin olive oil
Reduced balsamic vinegar
Salt and fresh cracked pepper to taste
Ingredients:
2 medium yellow zucchini
2 medium green zucchini
4 oz. plain chevre
1 small bunch fresh basil
2 medium size heirloom tomatoes
Olive oil
Balsamic vinegar
Salt and pepper
Categories: Local Food and Seasonal Ingredients
Love the Zebra Tomato Caprese Salad…. <3 <3
I'm topping it up with lemon-honey dressing…..
Thank you, Ema! The lemon-honey dressing sounds delicious.
Yeah, I’ll be using it 🙂
I literally ate a bowl of the green zebras with mozzarella and balsamic for dinner last night. Wish they were here all year round.
Inga, we do too!