Heirloom Tomato Recipes

Simply slice a colorful assortment and arrange it on grilled rustic bread that’s been rubbed with garlic and oil. This is a great party trick that delivers lots of impact for very little work. Enjoy it until summer is gone, then make a promise: See you next year.

Slow cook your favorite heirloom tomatoes in olive oil, garlic, and fresh basil to bring out their natural sweetness. They also freeze beautifully, which means you can enjoy these aromatic tomatoes all year long. Confit is just one of Martha's favorite ways to preserve tomatoes.

Any large, meaty, pink-red to deep-red heirloom, such as Brandywine or Cherokee Purple, makes a substantial bed for the playful combination of cherry tomatoes and Bing cherries. Although we love the fragrance of anise hyssop, mint, basil, or tarragon will also work nicely.

Inside out: as the name suggests, this sandwich uses tomato slices as bread for a knife-and-fork version of grilled cheese. 

The green tomatoes featured in this simple pasta dish aren't unripe; they retain their color even when ready to eat. Their slightly grassy flavor comes from extra chlorophyll in the flesh. This is an ideal supper for a hot evening; just looking at it makes you feel cool.

This colorful mix is dressed with tomato water, which is made by draining pureed tomatoes for a day. It may look pale, but its flavor is astonishing: You'll want to spoon up every drop.

Tomatoes and eggplants both have a long growing season and ripen at the same time, so it’s natural for their flavors to go together. For our crisp fried eggplant, we used slices of the slender Japanese variety -- they cook quickly without soaking up too much oil and becoming heavy. All you need to round out dinner is fresh tomatoes, creamy burrata cheese, and aromatic basil.

For a weeknight, start marinating the tomatoes in olive oil and garlic before you go to work. When you get home, all that’s left to do is toasting the breadcrumbs and grating the cheese while the pasta boils.