Slightly sweet, a tad tangy, and extraordinarily flavorful, the tomato is a fruit disguised as a vegetable – with a color, shape and vitality that make it one of the most gorgeous fruits to look at.
But the tomato also happens to be extremely versatile and easy to cook with.
Whether sliced and tossed in a salad, tucked in a sandwich, or slowly simmered into a deep sauce, tomatoes are without a doubt just about everybody’s favorite “vegetable.”
In the May/June issue of Rockland Magazine, I feature three simple, classic recipes with heirloom tomatoes that you’ll want to make all season long:
- Yellow heirloom tomato gazpacho with lime oil and fresh mint
- Heirloom tomato salad with bocconcini and summer herbs
- Pasta salad with heirloom tomatoes, pan-roasted zucchini, fresh corn and goat-milk feta
Let these succulent recipes take you on a visual, taste-filled journey as you load up on these dazzling fruits.
To read the article, and download the recipes, click on A Wealth of Heirlooms
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
{ 2 comments… read them below or add one }
Beautiful vegetables with amazing taste…perfect summer tomatoes:)
http://mywanderingspoon.wordpress.com/2011/05/27/detox-lifestyle-and-more/
What a beautiful article. I love the colors, textures and flavors. Now, I just need to wait for the heirlooms to grow!