Heirloom Tomatoes: A Newcomers Recipe

• Heirloom tomatoes are just like other tomatoes, there are cherries, plums, and regular varieties. The cherry and plum varieties are quite consistent in size but vary by color.
• The regular tomatoes also vary by color but are, by conventional standards, inconsistent in shape and size. But this is also part of their charm.
• I suggest to newcomers that they start with three or four varieties at a time. Let color be the guide. (It is helpful to write down the names of tomatoes too.) If you are at a farmers market you should be able to ask for the tomatoes that they have at the time which have the most differences. Different varieties have varying harvest times.
• I usually calculate 1 fist size portion per person.
• I prefer citrus over vinegar to dress heirlooms.

1. Do not put the tomatoes in the fridge. They can handle a couple of days in room temperature just fine. The fridge changes the texture and the flavor. Also, tomatoes taste much better at room temperature.
2. First, you want to taste your produce. Start trimming slices from the top and bottom and try them just as they are. Next cut off two slices and lightly salt and let rest for 10-15 minutes. Try one by itself and dip the other slice in olive oil.
3. For a simple salad, slice all the tomatoes, lightly salt them, and let rest for 10-15 minutes. Place them in a circle alternating by color. Slices of lemon are optional by add a nice contrast of color. (I prefer lemons over vinegar). Offer olive to dress the tomatoes.
4. The food pairing should not overwhelm the tomatoes.

tomatoes, regular tomatoes, newcomers, i usually calculate, vinegar

Taken from www.epicurious.com/recipes/member/views/heirloom-tomatoes-a-newcomers-recipe-50088672 (may not work)