Heirloom Tomatoes
Heirloom Tomatoes
Heirloom Tomatoes
Eat heirlooms and earn a
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Heirloom Tomatoes
Heirlooms are as good as gold!

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Fun Facts

Heirloom tomatoes are so cool! Every heirloom variety is genetically unique and is adapted to specific growing conditions and climates. To earn the heirloom moniker, the tomato seed must be at least 50 years old, or be associated with a geographic area, farm or specific family. Ranging in color, shape and texture from oval to round and from yellow to striped to orange and, of course, red, heirlooms are quite beautiful. Many think heirlooms taste more like tomatoes did a century ago, and they're still picked by hand!

Star Power

Heirloom tomatoes are lycopene rich, no matter what color they are. This powerful antioxidant keeps free radicals in check, helps build strong bones and keeps bad LDL cholesterol low. Phytonutrients also support the bones, liver, kidneys and circulation. Vitamins C and E do their part to protect cardiovascular health by lowering triglyceride levels. Did you know that squeezing an heirloom to see if it's ripe can damage it?

Quick Preps

PREPARE: Wash heirloom tomatoes under cold water, remove stem and cut up as desired.

  • Chop heirloom tomatoes and eat in salads and grain bowls.
  • Add sliced heirloom tomatoes to sandwiches and grilled cheese.
  • Sauté chopped heirloom tomatoes in olive oil and sea salt, and eat over pasta with basil.
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Fun Tip

Eat heirloom tomato salad on furniture that was passed down from the previous generation!

Star-Powered Recipe

5 star dinner Good-As-Gold Gazpacho
Good-As-Gold Gazpacho

Serves 4

Ingredients

  • 2 lbs. yellow heirloom tomatoes, cored and quartered
  • 1 small yellow onion, diced
  • 1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced
  • 1 yellow bell pepper, seeded and cut into chunks
  • 1 garlic clove, thinly sliced
  • ½ cup carrot juice (fresh or canned)
  • 3 tbsp. sherry wine vinegar
  • 2 tbsp. olive oil

Optional Topping

  • 1 cucumber, chopped
  • 1 avocado, chopped

Method

  • In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar and olive oil.
  • Pulse until finely puréed. Season with salt.
  • Refrigerate until well chilled, at least 2 hours.
  • Serve soup in chilled bowls and top with optional chopped cucumber and avocado.
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How to Store

Fresh, uncut: It should take about a week to ripen at room temperature. To speed up ripening, put fruit in a paper bag and leave on the counter. Once ripe, eat or store in the fridge in a plastic bag for 2 or 3 days.|To freeze, wash and try tomatoes. Leave skins on, or peel by dipping in boiling water for 30 seconds. Cut or keep whole. Place in a single layer on a cookie sheet and let freeze. Once frozen, place in airtight containers or freezer bags and keep in the freezer for up to 2 months.

How It Grows

Just like the name suggests, heirloom tomato seeds are passed down from generation to generation. They're a bit unpredictable, and need plenty of room to grow, and staking. Some grow over 6 feet tall!

Peak Seasons

Year round

Varieties

San Marzano, Brandywine, Green Zebra, Gardener's Delight, Marglobe, Lollypop, Yellow Pear, Silvery Fir Tree, Hillbilly, Paul Robeson, Cherokee Purple, Mortgage Lifter, Arkansas Traveler, Mr. Stripey, Costoluto Genovese

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