Heirloom tomatoes are in, and it doesn’t matter how you pronounce them, they taste WONDERFUL! I could eat tomatoes – and often do – three times a day during the summer months. Once you’ve tasted really wonderful tomatoes, you will never buy those mealy tasteless grocery store ones again, Those are designed to be shipped long distances without damage, and the flavor is just bred right out of them. Fresh local heirloom tomatoes don’t last long, but are worth every their weight in taste! There are tiny red cherry tomatoes, and slightly larger ones too, yellow pear-shaped cherry tomatoes, pink egg-shaped tomatoes,and other heirlooms galore depending on where you live. Red, pink, yellow, ornage, striped and mulit-colored. Here I find Arkansas Traveler, Brandywine, Cherokee Purple, German Johnson, oxheart, green-striped zebra and red-striped zebra, and others.
Breakfast: Slice and serve with toast and eggs (very British breakfast). Slice onto a piece of sturdy bread (whole wheat or Italian. Place thinly sliced or grated cheddar cheese on top and bake at 350 for 5 – 10 minutes until hot through and cheese is melted.
Lunch/Dinner: Bacon Lettuce and Tomato Salad (fresh green lettuce, washed and torn into bite-size pieces, ripe tomatoes cut into large chunks. Cook bacon until crisp, break into bit-size pieces. toss all together. I don’t think it needs salad dressing, but a little mayo (Hellman’s) on the side is acceptable. Chunks of sharp cheddar or Blue cheese are also excellent tossed on top.