One of Our Favorite Things About Summer: Heirloom Tomatoes
As we savor the last months of the summer season, our chefs are adding heirloom tomatoes to their menus. Other than being more colorful and oddly shaped than your everyday tomato, heirloom tomatoes really are special and are at their peak in the late summer.
What makes a tomato an heirloom tomato? Bon Appetit Magazine said it perfectly:
“The seeds are what make an heirloom tomato an heirloom tomato. They are passed down from season to season, taken by the farmers from the tomato plants that produced the best fruit. This process allows farmers to select for certain desirable traits like juiciness, size, shape, or color. Heirloom tomatoes are also often open-pollinated, which means that they are pollinated naturally, by birds, insects, wind, or human hands. No weird science-y genetic modification here.” – Bon Appetit Magazine
With such a short season, our best advice is to try ’em while they’re delicious so we rounded up a few of our favorite dishes from the perfect salads and summer pastas.
The perfect salads:
Osteria Via Stato’s Chef David DiGregorio is known for sourcing some of the best ingredients from local farmers and purveyors and one of his favorite things about summer is heirloom tomatoes. Try Osteria Via Stato’s Heirloom Tomato Panzanella Salad.
Wildfire’s Summer Heirloom Tomato Salad with Vidalia onions, goat cheese, and a red wine vinaigrette. (Available at select locations for a limited time only).
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The Italian way:
Newly opened Pizzeria Portofino’s Tomato Caprese incorporates Campari tomatoes, which are sweet and juicy with low acidity, along with creamy stracciatella cheese, sun-dried tomatoes and purple basil served with fresh semolina bread.
Who knew these delicious delicacies are the key to making your pasta lighter. Beatrix’s Housemade Ricotta Ravioli incorporates heirloom tomatoes in the sauce and garnish, along with cherry tomato sauce, grana Padano and fresh basil.
Pro Tip from Beatrix Chef/ Partner, John Chiakulas:
“You always want to leave heirloom tomatoes out at room temperature. Don’t refrigerate them unless they’re over-ripe. I always like to accent my heirloom tomatoes with fresh basil – it’s a marriage made in heaven for me!”
Another great aspect of summer? Dining al fresco!
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