Tuesday, October 21, 2014

HEIRLOOM CHERRY TOMATOES

Aren't these beautiful?

Heirloom Cherry Tomatoes
It's an assortment of heirloom cherry tomatoes.  I wish I could say we grew them but alas, we found them at a local market the other day.  But my oh my, they are SO good.  Like a bowl of candy!  Garden candy!  I swear, each one has a different taste.  We have no idea what the varieties are but it sure makes us wish we could grow them next year.  

Sliced Heirloom Cherry Tomatoes
We sliced a bunch of them up and just ate them in a simple salad...well, some of them...many were just eaten with a sprinkling of salt!  We still have a few left to use in another dish.  We'll probably knock the rest of those out sometime later this week.  I'll be honest for a few minutes we just stared at them, they were so pretty, glistening like jewels on the plate, almost too pretty to eat...I did say almost, ha.

How do YOU use cherry tomatoes?
Any special dishes?


24 comments:

DFW said...

Save some of the seeds from each one! Label which color & plant them next spring.

MaryJo said...

I pick them off the vine & pop them in my mouth!!

Bonnie said...

The orange ones look like Sungold. They are sweet and prolific throughout the season. The green ones are called Green Grape. They are a little more acidic than Sungold. I grow both every year. Sungold is a hybrid so you can't save the seeds but you should be able to find transplants at the nursery. Green grape is also a hybrid. Buy them and plant from transplants. They are often sold as heirlooms even though they are hybrids. We eat them hot from the garden and I pop them in pasta and salads all summer. I even dehydrate them and throw them in soup and strain it to get the skins out before serving. As "cherry" type tomatoes we get more than we can eat and they cook well even though you need a lot of them to equal a large tomato.Enjoying your posts.

Tonya @ My Cozy Little Farmhouse said...

1) I roast them or put them on a foil on the grill, with sea salt, black pepper and a splash of balsamic vinegar
2) Use them in an italian hotpot dish
3) slice and toss into a veggie primavera pasta salad
4)dehydrate and add to an herb infused olive oil and serve with bruschetta

Anonymous said...

They not only look delicious, those photos are beautiful. I would make that second one my wallpaper on my computer, haha.

1st Man said...

Cool idea, thanks! I better label them, I'd be lost when they started ripening, ha.

1st Man said...

I can imagine how good that must be!! Hopefully next year.

1st Man said...

You are awesome, thank you for the info. I never thought about them being hybrids. They were sold as heirlooms but like you said, I know some heirlooms do seem to be hybrids. False advertising, ha! Thanks for the info and the kind words!

1st Man said...

1) Yum 2) Yum 3) Yum 4) Yum Ha, those all sound great, thank you!

1st Man said...

Well use away, no problem there and thank you!

Delores said...

They look simply bursting with flavour and nutrients.

Marcia said...

I grew a variety called Juliette this year. They look like mini roma tomatoes. Very prolific on the vine. I used them like roma to make sauce, added them to salads, ate them plain. I have the last ones which I had to pick green in September ripened on the counter. That's the last fresh ones. Others are frozen awaiting more sauce making.

Valerie said...

Check out Baker Creek Heirloom seeds! They have an amazing catalog, with heirlooms from all over the world. (If this posts twice, sorry, my comments all of a sudden disappeared).

Texas Rose said...

Those are just gorgeous! And I love that they are all the small, bite-size tomatoes. You took some beautiful photos of them - they do look like little jewels of delicious-ness! My non-heirloom cherry tomatoes - well, about half of them don’t even make it into the house - garden snacks! The rest are used in dishes like any other tomato, such as in okra gumbo.

I won a silent-auction bid on an heirloom cherry tomato plant a couple of weeks ago but it wasn’t labeled. They are delicious! I’m going to save some seeds for next spring.

Thanks Valerie for the site - I'll have to check it out.
(Like Valerie, I'm having trouble posting this morning).

Sandy said...

1st Man,

Nice looking tomatoes. I would put them in a little olive oil, salt, pepper, mozzarella, and fresh basil. Keep them at room temperature, makes for a great meal with a hard french bread, butter, and a great glass of red wine.

Janice said...

I heat a frying pan, dry, no oil. Add the tomatoes (washed and whole) and just char the outside slightly all over. Then a few drops of balsamic vinegar and a little salt and pepper. Perfect!

1st Man said...

They were (and a few still are, ha)

1st Man said...

What a great idea. I'll have to research that variety down here. I'd love them to use in sauces too. Thanks for the tips! Love it.

1st Man said...

I will look for that! Thank you for the suggestion. I think I got that catalog once and then promptly misplaced it (and forgot about it, ha). Thank you! And yes, blogger was having some issues today, it wasn't you (or us) it was a blogger problem.

1st Man said...

Ditto on blogger....aren't they pretty? Yes, they are just like the perfect bite of a ripe tomato huh? Garden snacks is a great use, ha.

1st Man said...

You had me at wine. And bread. And butter. And mozzarella. Oh heck, you had me all of it, ha.

1st Man said...

YUM! that sounds great. I honestly never thought about that....I bet the charring really enhances and sweetens the flavor huh? And we love balsamic. Thanks!!

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Midnite Baker said...

If you still have some of those leftover little gems, try this recipe by Lidia's Italy. I have had this recipe for many years and can never get enough of this one.
http://lidiasitaly.com/recipes/detail/1203
To find seeds, take a look at these two catalogs:
http://www.highmowingseeds.com/
http://www.seedsavers.org/
Enjoy your little gems!!