Logo   (Since 1999)

Food Articles, News & Features Section

Home      Food Articles      Food Trivia      Today in Food History      Recipes      Cooking Tips      Videos      Food Quotes      Who's Who      Food Trivia Quizzes      Crosswords      Food Poems      Cookbooks      Food Posters      Recipe Contests      Culinary Schools      Gourmet Tours      Food Festivals & Shows

 You are here > Home > Food Articles

Vegetable Articles >  Tomatoes: Heirlooms & Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

Culinary Posters and Food Art



FOOD FOR THOUGHT - Aug 5, 2009 Mark R. Vogel - - Article Archive

See also: Love Apples; Tomato Facts & Tips

Recipes below
Few vegetables epitomize summer like the tomato.  Fresh, red, ripe tomatoes, slathered onto your cool, crisp salad, adorning grilled burgers, or made into a zesty salsa or bruschetta are just some of the seasonal icons.  Heirloom tomatoes are a particular favorite.  Pull up a deck chair, pour yourself a nice, chilled, summery wine and let's discuss heirlooms.

     Heirloom plants are cultivars, i.e., a plant variety produced by breeding.  Some heirloom plants can be traced back to pre-recorded history.  Many others have been cultivated over the ages.  At times they may have been commonly grown but in the current era, they are ineluctably a plant that is not utilized in mass scale production.  Modern food production demands plants that are uniform and amenable to industrialized agriculture.   These features include resistance to certain pests, fecundity, and the ability to withstand the shipping process.  Thus, it is more efficient to mass produce a reliable plum tomato than deal with the endless permutations and quirks of every one of its cousins.

     The exact definition of an heirloom plant is embroiled in some debate, such as how old a cultivar must be to be branded a true heirloom.  Most agree that an heirloom must be open-pollinated which means that pollination has occurred via natural forces such as wind, birds or insects as opposed to closed pollination which is characterized by non-opening self-pollinating flowers. 

     Heirloom tomatoes come in all sorts ofmanstore/index.html.  The book is a collection of exquisite summery recipes from some of New York City’s finest chefs, complemented by stunningly brilliant photography.  
 sizes and colors which adds to their appeal.  Dishes containing a myriad of heirlooms provide an interesting array for our senses.  Your typical “big box” supermarket will not carry them.  You will need to seek out smaller stores that carry specialized items, farmer’s markets, the internet, and your own garden.  Experiment with different heirlooms to see which ones you like best. 

     Below are two recipes with heirloom tomatoes.  They hail from a book I edited entitled “Summer in New York,” by Battman Studios in New York City:


Sette Enoteca & Cucina, Executive Chef/Owner:  Giovanni Tafuri

Serves 4

    • 1 small red onion, sliced
    • ¾ cup red wine vinegar
    • 1 tablespoon sugar
    • 2 large garlic cloves, thinly sliced
    • 1 large yellow tomato, cut into eighths
    • 1 large Brandywine tomato, cut into eigths
    • 1 Green Zebra tomato, quartered
    • 1 pint Sungold tomatoes, halved
    • Kosher salt to taste
    • ½ cup fresh basil leaves, torn
    • 2 cups day-old sourdough bread, roughly cut into large cubes
    • 1 ½ cups extra virgin olive oil
    • Salt and pepper to taste
    • 12 oz. arugula

Marinate the red onion with the vinegar, sugar and garlic for 30 minutes. 

Meanwhile, toss all of the tomatoes together and season with the kosher salt and the basil.  Let the tomatoes sit for 10 minutes or until the juices exude. 

Add the red onion mixture, bread cubes and olive oil to the tomatoes and rest for 5 minutes. 

Mix and add salt and pepper to taste. 
Pour the tomato salad over the arugula and serve. 

Telepan, Executive Chef/Owner:  Bill Telepan

Serves 4

    • 1 cup flour
    • 4 eggs
    • 3 cups fresh breadcrumbs (preferably brioche)
    • Salt to taste
    • Olive oil, as needed for frying
    • 1 green tomato, cut into four ½-inch slices
    • 1 yellow tomato, cut into four ½-inch slices
    • 2 medium size heirloom tomatoes such as Cherokee Purple or Green Zebra, cut into eight ¼-inch slices
    • Aioli, as needed, (see recipe below)
    • Herb oil, as needed, (see recipe below)

Place the flour, eggs and breadcrumbs in separate bowls and season each with salt. 

Bread the green and yellow tomatoes by dipping them in the flour, then the eggs, and then the breadcrumbs.

Fry the breaded green and yellow tomatoes in olive oil in a sauté pan, (in batches not to overcrowd them), for about 2-3 minutes on each side.  Drain on paper towels and season with salt. 

Place four slices of one of the heirloom tomatoes on a cutting board. 
Top each with a teaspoon of aioli and a green tomato slice. 
Top each one with the remaining four slices of heirloom tomato and another teaspoon of aioli, followed by the yellow tomato slices. 
Slice each of the four sandwiches in half. 
Drizzle with herb oil and dollops of additional aioli.


    • 3 tablespoons mayonnaise
    • ½ teaspoon fresh garlic, mashed
    • 2 teaspoons heavy cream
    • 1 teaspoon lemon juice
    • Salt and pepper to taste

Combine all of the ingredients and let sit for one hour before use


    • 2 tablespoons fresh basil, thinly sliced
    • 2 tablespoons fresh mint, thinly sliced
    • 1 tablespoon fresh parsley, chopped
    • 1/3 cup extra virgin olive oil
    • Salt and pepper to taste

Combine all of the ingredients.

Also Visit Mark’s website: Food for Thought Online



Vegetable Articles       LETTUCE & LEAFY GREENS >>>       MUSHROOMS & FUNGI >>>       ALLIUM: ONIONS & LEEKS >>>      ROOTS & TUBERS >>>       SQUASH & GOURDS >>>       Ackee, Akee, Achee       Alien Vegetables       Artichokes, Tips & Facts       Artichokes, All Choked Up       Asparagus       Asparagus, Herald of Spring       Avocado, Details & Varieties       Avocados, General & Recipes       Avocado History       Avocado Season in California       Beans, Fava Beans: The GB&U      Beans: Fresh Bean Varieties       Beans, A Hill of Beans & Recipes       Beans, Dried Black Turtle Beans       Black Eyed Peas       Bell Peppers       For Whom the Bell (Pepper) Tolls       Broccoli: Cabbage Sprout       Broccoli       When Did Brussels Sprout?       Brussels Sprouts, Selection & Preparation       Cabbage       Cactus, Prickly Pear       Cauliflower       Celery       Celery Root Remoulade       Chili Peppers, WHY are they hot?       Chili Peppers       Chiles, Some Like It Hot       Corn       Corn, A-Maize-ing II       Cranberries, Leaving Turkey Aside       Cucumbers, Facts & Varieties       Eggplant: Identity Crisis       Eggplant, Description & Tips       Eggplant (Aubergine) Season       Lentils       Okra, History & Facts       Okra, Types & Tips       Peas       Peas in a Pod       Plantains       Poblano Chile Peppers       Purcell Mtn Farms       Rhubarb       Spinach       Sprouts, All About Sprouts       Sprouts, Types & Tips       Tamarillo, Tree Tomato       Tomatoes: Heirlooms & Recipes       Tomatoes, More History & Facts       Tomato Varieties & Use       Tomatillo
Home       About Us & Contact Us       Food Articles       Free Food Magazines      Food Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.








Order Free Food & Kitchen Catalogs


FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

Chef with red wine glass