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:
– Heirloom tomato salad with bocconcini and summer herbs
– Yellow heirloom tomato gazpacho with lime oil and fresh mint
– 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