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Heirloom tomatoes

Explore 32 recipes, 2 galleries, 6 videos, and more

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Heirloom Tomato and Watermelon Salad Recipe

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Southern Heirloom Tomato Salad

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Tomato Tart with John Barricelli

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Oven Dried Heirloom Tomato Pizza, Part 2

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Crispy Soft-Shelled Crabs with Bean Salad

Ingredients
  • Coarse salt
  • 1 1/2 cups beans or peas, such as butter beans, crowder peas, green beans, cranberry beans, snap peas, or other fresh beans or peas
  • 4 cups roughly chopped heirloom tomatoes or halved cherry or grape tomatoes
  • Freshly ground black pepper
  • 1/2 cup torn basil leaves
  • 2 large eggs
  • 2 cups milk
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • Pinch of cayenne pepper
  • 8 soft-shelled crabs
  • Peanut oil, for frying
  • 3 tablespoons olive oil
  • Garlic Mayonnaise
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Heirloom-Tomato Pizza

Other Ideas:
Main course, Pizza
Ingredients
  • 1 cup heirloom tomatoes (any combination of halved cherry tomatoes and thinly sliced medium tomatoes)
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Fine sea salt and freshly ground pepper
  • 3 to 4 ounces Pecorino Pepato cheese, thinly sliced
  • 1 round Chris Bianco's Pizza Dough
  • 1/4 teaspoon dried oregano, preferably Sicilian (zingermans.com)
  • 7 thin slices guanciale (zingermans.com) or pancetta
  • 1/4 cup torn fresh basil
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Ricotta and Tomato Toast

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Sauteed Okra with Heirloom Tomatoes and Bacon

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Asparagus Panzanella

Ingredients
  • 1 pound medium asparagus
  • Salt and freshly ground black pepper
  • 1 seedless cucumber, peeled and cut into 1/2-inch wedges
  • 8 cherry tomatoes, cut in half
  • 2 small tomatoes, such as red, Green Zebra, or yellow, each cut into 8 wedges
  • 1 medium red onion, cut into 1/4-inch-thick wedges
  • 3/4 cup Kalamata olives, pitted
  • 1/4 cup capers, drained
  • 6 one-half-inch-thick slices country-style bread, crust on, torn into 1-inch chunks
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
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Heirloom Tomato and Watermelon Salad

Ingredients
  • 1 piece ginger (3 inches long)
  • 3/4 cup olive oil
  • 3 tablespoons sherry-wine vinegar
  • Sea salt and freshly ground black pepper
  • 3 cups heirloom tomatoes, quartered or cut into 2-inch pieces
  • 2 cups seedless watermelon, cut into 1-inch pieces
  • 2 tablespoons Thai basil, chopped plus whole leaves, for garnish
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons chopped chives
  • 2 tablespoons chervil leaves
  • 2 tablespoons chopped flat-leaf parsley
  • 4 ounces feta cheese, crumbled into large pieces
  • 1/4 cup celery leaves, for garnish
  • 1 small spring onion, very thinly sliced, for garnish
  • 1/2 ripe avocado, thinly sliced, for garnish
  • 1 radish, thinly sliced, for garnish
  • 1 teaspoon mustard oil
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