Happy Hump Day!  Today we’re going to talk about heirloom tomatoes, my opinion, by far the best tasting tomato!

A few pictures of our heirloom tomatoes on the ranch here at MileWide Nursery.

 

I was never a big fan of eating tomatoes, I used to remove them off burgers, and pick them off salads, I never thought they had a taste, it was more texture than anything.  One day I was waking through the local farmers market and saw these outrageous looking tomatoes, I had to stop and ask the farmer, and thus I was introduced to Heirloom Tomatoes and my life was changed forever.  These funny looking fruits are so sweet and juicy, each color and shape seem to have a unique taste and texture, all that will leave your mouth happy and wanting more.

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One of my favorite dishes to make, quick, simple and absolutely delectable is the Caprese Salad.  First start with any fresh (organic) heirloom tomato, I personally love any tomato from the Heirloom family, however I love picking fresh tomatoes from our garden. We’re currently growing Rose de Berne from Rare Seeds, a sweet & juicy fruit with a dark pink hue.  Next use fresh mozzarella, they are bountiful at your local market as is fresh basil.  There are different varieties of basil, one we grow on the ranch is the Genovese Basil which is a classic Italian basil with large dark green leaves.  This particular basil is great to use in pestos and Italian dishes, such as our Caprese salad that we’re about to make.

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To recap our ingredients are: heirloom tomatoes, fresh basil, fresh mozzarella, extra virgin olive oil, Himalayan salt, black pepper and I like to splash a dash of Vinaigrette along top just before serving.

Slice your heirloom tomato on the thick side leaving the seeds and gel as this is where allot of the flavor is.  Next, slice your mozzarella the same thickness if not slightly less than the tomatoes.  Be sure to rinse your basil and use only the leaf.  Now you’re ready to plate, lay one tomato slice, then mozzarella, then basil until you have the desired amount of servings (a serving is tomato/mozzarella/basil).  Sprinkle lightly with Himalayan salt and black pepper, drizzle desired amount of Extra Virgin Olive Oil and lastly, if you like, lightly drizzle Balsamic Vinaigrette.

Below are some links to receipts using heirloom tomatoes:

Heirloom Tomato Recipes

Smoked Cheddar Grits With Broiled Heirloom Tomatoes

Heirloom Tomato Salad With Ricotta Salata Cream Sauce

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