Seasonal Tomatoes - Shopping & Cooking

Check out the San Francisco Chronicle article:
FAMILY HEIRLOOMS: Odd looking, completely delicious, these tomatoes jump out of the box.

Images below.

Look for: Firm, full-colored, plump tomatoes. Avoid pale, spotted, mushy tomatoes.

Storage: If not ripe yet, put in a paper bag for a few days. If ripe, store stem-side down. Don't refrigerate unless already cut.

Uses: Raw in salads, sandwiches, and salsas, stuffed and baked, grilled, roasted, cooked for sauces/dressings. If serving raw, flavor is best close to room temperature.

What's cooking:
Farm Recipes
Gourmet/Bon Appetit Recipes

  • Cherokee purple tomatoes with fresh anchovies and chopped olives -- Michael Tusk at Quince
  • King salmon "B.L.T", Marvel Stripe tomatoes, sweet corn, bacon, green olive tapenade -- John Clark & Gayle Pirie at Foreign Cinema
  • Cornmeal-crusted fried green tomato & egg sandwich w/ arugula & garlic mayo on ciabatta -- Mark Gordon at Rose's Cafe
  • Pork leg with shell beans, baked tomato, & summer savory -- Alice Waters at Chez Panisse
  • Grilled rack of lamb w/ roasted eggplant, oven dried tomato & aioli -- Loretta Keller at Bizou

There are over 80 varieties of heirloom tomatoes at our local markets. Here is a sampling!

image coming soon
BLACK KRIM BRANDYWINE COPIA
COSTOLUTO GOLDEN GIRL
GOLDEN JUBILEE
GREEN ZEBRA
KENTUCKY BEEFSTEAK MARVEL STRIPE ODORIKO
PINEAPPLE PURPLE CALABASH PURPLE CHEROKEE
RED STRIPE STUFFER ROMAN CANDLE YELLOW RUFFLE
ZAPOTEC

Thanks to Eatwell Farm, Balakian Farm and Lucero Organic Farm for the tomato models!