While Labor Day may feeeeel like the mark of summer’s end, I’m not buying it. It’s 90 degrees out today, I just took my dog to the beach and heirloom tomatoes are ripe for the picking.
Just ate about a pound of them and not even mad about it. Tis the season, ya’ll.
A few notes on heirloom tomatoes:
- They sometimes look kinda funky, but don’t sweat it. As long as they’re not moldy or leaky they’re fine and their appearance doesn’t have anything to do with taste.
- The heavier they are, the better the flavor. And since they’re heavy, don’t pile them on top of each other to avoid squashing.
- Keep them at room temp. Keeping them in the fridge will destroy the flavor.
Best thing to do with them, in my opinion? Simply chop ‘em and eat ‘em. Here’s the (fool-proof) recipe I have on repeat throughout September. Perfect for an appetizer, side dish, or in my case, dinner tonight.
Heirloom Tomato Bruschetta
- 2 large heirloom tomatoes
- 1 baguette
- 2 cloves garlic, peeled and chopped
- Handful of fresh basil
- Olive oil
- Salt + pepper
- Optional: whole milk ricotta cheese (about 2-3 oz)
- Preheat oven to 375 degrees F
- Slice baguette (width about ~ 1 inch) and place on a baking sheet
- Lightly drizzle olive oil over baguette slices, sprinkle salt and pepper
- Bake for about 15 minutes or until lightly browned
- Meanwhile, chop tomatoes and basil
- Combine tomatoes, basil, garlic, salt and pepper and a splash of olive oil in a medium bowl
- When the bread is ready, cool for a few minutes then spread a spoonful of ricotta over each slice
- Top each slice with large spoonful of the tomato mixture
Easy peasy, eh? Long live summer!