Heirloom Tomato Season in New York City

By Seth Fera-Schanes

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 with companion flavors.  Serve throughout the meal and enjoy the brief season.

The recipes provided below are courtesy of The Refined Chef.  Click on the images for cooking times, serving sizes and preparation directions.

Fairytale Eggplant with Ricotta Cheese

Fairytale Eggplant with Whole Milk Ricotta and Heirloom Tomatoes


8-12 fairytale eggplants
2 small to medium sized heirloom tomatoes
Whole milk ricotta cheese
Olive oil
Balsamic vinegar (optional)
Salt and pepper

Fairy Tale Eggplant Salad with Heirloom Tomatoes

Fairytale Eggplant with Pea Shoot Salad and Reduced Balsamic Vinaigrette


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

Heirloom Zebra Tomato Caprese Salad

Zebra Tomato Caprese Salad


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

Zucchini Caprese Salad with Heirloom Tomatoes


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


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