As a person who grew up in Central New Jersey, I have a great appreciation for farm-fresh tomatoes. During my upbringing, my family had a garden in our back yard where we grew tomatoes along with other vegetables. There was nothing better than the vibrant colors and the delicious sweet taste of these tomatoes.
Now that I am an adult, I get delicious tomatoes at a local farm very close to my home. Their tomatoes are not the same as the ones from Jersey, but they are very comparable. My husband and I are in the process of building a garden box in our back yard so we can start growing our own tomatoes (and other vegetables) next spring.
A couple of weeks ago, my mother and father in-law gave us an entire box of heirloom tomatoes from their garden. The first thing I noticed was the variety of colors in that they were yellow, red, orange, and green. When I was growing up, if the tomato was green, that meant it was not ripe yet. That was not the case with these tomatoes. They were all very sweet. While some had varying degrees of tartness, they all tasted absolutely delicious.
We had fun creating delicious meals all week-long with these tomatoes. Because we had cooked meat leftover from a weekend barbecue, all of the recipes took less than 15 minutes to prepare. Here are a few recipes worth sharing:
The BALTS Sandwich
Assemble sandwich in a hollowed-out pretzel roll from the bottom to top in the following order:
- Bottom of roll
- 1 Tablespoon of low-fat mayonnaise
- LETTUCE (I used spinach, arugula, and fresh basil)
- Thick slice of TOMATO
- 2 slices of turkey BACON
- 2 ounces of sliced spicy chicken SAUSAGE (Stew Leonard’s)
- 3 slices of AVOCADO
- Top of roll
Balsamic Chicken Quesadilla
Place Joseph’s Flax wrap on hot griddle and place the ingredients on one side of the wrap in the following order from bottom to top:
- 2 ounces of cooked chicken breast mixed with a dash of fig balsamic vinegar
- A thick slice of tomato
- 2 T of low-fat feta cheese
- Fresh basil
- Sprinkle of salt
Fold over the wrap and cook on a low to medium temperature until the ingredients are cooked through and the feta cheese melts.
- 2 sliced tomatoes
- 2 sliced peaches
- 6 ounces of fresh mozzarella
- 3 tablespoons of chopped fresh basil
- 2 tablespoons of fig balsamic vinegar
- Place tomatoes, peaches, mozzarella, and basil in your favorite serving dish.
- Drizzle with fig balsamic vinegar
I have to say that the recipes above were absolutely delicious, but then again, these kind of tomatoes are wonderful sprinkled with a bit of salt. What are your favorite ways to prepare your heirloom tomatoes? Please feel free to share your ideas in the comments section.
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