Heirloom Tomatoes

[southern girl]

I just found some beautiful heirloom tomatoes this morning at the market...a real feat here in Las Vegas...I was thinking of just quartering and tossing them with some evoo and fleur de sel and fresh herbs...any other suggestions would be appreciated .

[CathyL]

Also add a grinding of black pepper, possibly a sprinkle of vinegar (champagne is nice). That's all you need!

[Brad S]

http://forums.egullet.org/ibf/index.php?s=...irloom+tomatoes

http://forums.egullet.org/ibf/index.php?s=...irloom+tomatoes

[Bux]

I couldn't take sides in the question of quartering or slicing, although often they are irregular and too in need of trimming to make slicing an option. Otherwise just proceed as for tomato salad, but lighter on the dressing to enjoy the flavor of the tomatoes. A little olive oil, evoo for preference, basil or parsley, fleur de sel and a splash of vinegar, sherry vinegar for preference. The more often I have them during the season, the more likely I am to add shallots, or combine them with some fresh mozzarella or finely sliced ricotta salata.

I find a lot of the locally grown (NY, NJ, etc.) tomatoes have a thick skin and peeling them can often increase the enjoyment of eating them. A quick blanching makes them easy to peel.

[22tango]

Interestingly, I once took part in an heirloom tomato tasting. We tasted them plain and with a touch of salt. It was amazing the difference a little salt could make with some of them, and vice versa. We were most surprised that some were MUCH better naked!

In a salad composed of several types, of course, I'd still add S+P, (maybe)herbs & EVO, and perhaps a slight drizzle of balsamico traditionale (75 yr old!) if you like.

[Jaymes]

My very favorite salad:

Good tomatoes, sliced

Sweet onions (purple, or Maui or Vidalia or Texas 1015s), sliced

Drizzle with:

EVOO

Balsamic Vinegar

Greek feta crumbled over.

Salt & pepper to taste

Sometimes add a few nice olives if you want; if you have them

This salad is, for me anyway, ambrosial

[Jason Perlow]

perhaps a slight drizzle of balsamico traditionale (75 yr old!) if you like.

That would be a waste. The acidity of the tomatoes would likely kill the refined flavor of such an old tradizionale. I would use tops a good 5 year old for something like that. a DROP of tradizionale should be used with stuff like strawberries, vanilla ice cream or perhaps some ricotta.

[SobaAddict70]

Amen, Jason.

SA

[22tango]

perhaps a slight drizzle of balsamico traditionale (75 yr old!) if you like.

That would be a waste. The acidity of the tomatoes would likely kill the refined flavor of such an old tradizionale. I would use tops a good 5 year old for something like that. a DROP of tradizionale should be used with stuff like strawberries, vanilla ice cream or perhaps some ricotta.

Love heirloom tomatoes, love balsamico traditionale, have never tried them together...in my mind I thought it might work. I didn't think of the acidity. I usually just have my balsamico straight from a spoon.

Though I have to ask, is there such a thing as a "good 5 year old" balsamico?? I thought most of those were just caramel colored vinegar!

[Bux]

My impression is that good balsmicos are produced at about six or eight years, or maybe it's five. These are not the tradizionale, but they're far from the mass produced supermarket products. There was a good thead a while back. In fact I think there were a few. I think this was the best of them.