Ingredient Feature

I whip my heir(loom) back and forth: TOMATOES

July 8, 2015

Photo Credit: Funnjali

YES! Flashes of red, yellow, and orange are peppering markets all over the country, and our mouths are perma-watering. It’s tomato time, and we can’t wait to stuff our faces. Whether you are stacking your sandwich or stirring up a Bloody Mary, fresh tomatoes make all the difference. But choice paralysis hits us pretty hard now that so many varieties are available. So we picked out a few of our favorites. Be on the lookout for these on your next shopping trip. 

5 Tomatoes you should know about

Costoluto Genovese (Heirloom)

  • Taste: Intense, acidic, and tangy

  • Good for: Sauces and pastes, often used as the base for any tomato dish

Brandywine (Heirloom)

  • Taste: Traditionally tomato-y, tangy and sweet
  • Good for: Slicing and serving raw, in a salad, with burrata, or any other dish where you want to showcase the tomato in its natural state

Cherokee Purple Tomato (Heirloom)

  • Taste: Rich and sweet, with smoky undertones
  • Good for: Eat raw, elevating the average BLT, or adding a richness to any pizza

San Marzano Tomato

  • Taste: Low in acid, with a sweet flavor that is amplified when cooked, making them one of the most popular sauce tomatoes
  • Good for: Sauces – they are a staple in Italian sauce prep!

Yellow Teardrop Cherry Tomatoes

  • Taste: An overwhelming mouthful of juices bursting with flavors sweet, rich, tart and complex 
  • Good for: Eating raw. Use these in place of cherry tomatoes. These pair nicely with chiles, watermelon, cucumbers, fresh nuts, avocados, zucchini and herbs.

Featured Tomato Recipes on Foodstand! 
Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

Blueberry Power Salad

Homemade by LesleyRozycki 
A super filling and tasty Blueberry Power Salad

This hearty recipe is perfect for a big summer meal, with a balance of savory grains, tart blueberry vinaigrette, and hearty vegetables. 

Herbs: thyme, basil, rosemary
Grains: quinoa, couscous
Spices: garlic powder, cumin, garlic, salt
Condiments: hot sauce, honey, lemon juice, olive oil, balsamic vinegar
Veggies / Fruits / more: hazelnuts, blueberries, tofu, green beans, corn, zucchini, goat cheese, chopped tomatoes, chia seeds

Method: Cook the couscous and quinoa and set aside. Bake the sweetened hazelnuts. Blend ingredients for the blueberry vinaigrette. Lightly sauté the tofu till crispy. Separately sauté the veggies and fold into the grain mixture. Pour on the vinaigrette and top with toasted tofu, goat cheese, chia seeds, and chopped tomatoes.  
Full recipe here.

Adapted from: Encyclofeedia


One-Skillet Huevos Rancheros

Homemade by Createlicious
My quick to make huevos rancheros that’s lip smackingly tasty, of course fresh eggs from a friend’s chickens are perfect for this dish. 

Asparagus,  Coriander Seed, Crimini Mushrooms, Queso Fresco Cheese, Tomatoes, Red onion, Habanero, Eggs

In a large skillet, heat oil and toast coriander seeds. Add chopped veggies and sauté until half cooked. Make wells in the mixture. Crack each egg into a small bowl and slide it gently into a well. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.

Adapted from: Real Simple

More Tomatoes around Foodstand!


“Baking the best vine-ripe tomatoes to get all that juicy juice!” Ingredients: Tomatoes, Extra Virgin Olive Oil, Sea Salt Posted by: HealthyHarlequin

“Summer salad with cucumbers tomatoes mozzarella honey and herbs” Ingredients: Cherry tomato, fresh mozzarella Posted by: Parke5

“Bloody Mary with fresh yellow tomato juice, saffron, rosemary and a carrot. All in season now in Milan Italy.” Ingredients: Yellow tomato juice, saffron, rosemary and a carrot. Posted by: Nycdish  

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