Our favorite heirloom tomatoes and their perfect-match recipes
This slicer dates back to 1880, when it first wowed kitchen gardeners with its 1- to 2-pound, heavily ribbed fruits. The flesh
is orange-yellow and mottled with red, with an almost peachlike texture.
Tomatoes with Balsamic Vinaigrette
With bright yellow-green clusters that look like bunches of large Muscat grapes, Green Grape tomatoes have a sweet flavor
and bright acidity that call for creamy cheeses and rich fillings. A chef’s favorite.
Green Grape Tomato Appetizer
A classic tomato ― with meaty, heart-shaped fruit as big as grapefruit and sweet, full-bodied flavor ― this Russian native
has good texture and plenty of rich juice. It made its American debut thanks to Gary Ibsen, founder of California’s Carmel
TomatoFest, who honored Sunset with its name.
BBT Bacon Basil Tomato Sandwich
Take a look at the OJ-colored flesh and juice, and you’ll know where the name comes from. The 1-pound beefsteak has lots of
juice and few seeds, which makes it perfect for squeezing. Bright and tart, it might even inspire you to change your breakfast
Fresh Bloody Mary