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

Fairytale Eggplant with Pea Shoot Salad and Reduced Balsamic Vinaigrette

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

Zebra Tomato Caprese Salad

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

Zucchini Caprese Salad with Heirloom Tomatoes

 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