Summer is definitely tomato season. There are so many types of tomatoes and ways to use fresh tomatoes in your cooking. Tomatoes are actually botanically classified as fruit, but we typically think about them and use them culinarily as a vegetable. Tomatoes are also a significant source of umami or savory flavor in a variety of dishes
So how do you choose which tomato to use in your recipes and cooking, and what’s all the fuss about heirloom tomatoes. Well let’s talk about it!
Cherry tomatoes are round, bite-sized, and juicy. They’re perfect for salads or as a snack. They’re also great for skewers and kebabs.
Roma tomatoes, also known as plum tomatoes, are naturally sweet and juicy, making them a solid choice for canning or making sauces.
Beefsteak tomatoes are large, sturdy, and firm enough to hold their shape when thinly sliced. They’re perfect for sandwiches and burgers.
Vine-ripened tomatoes are sweet and juicy and make a great choice for Caprese on Crostini due to their medium sized, consistently round shape.
Heirloom Tomatoes come in a variety of shapes, sizes, colors, and they’re loaded with flavor. Heirloom colors range from green to yellow, orange to pink, red to purplish and almost brown, making them quite eye-catching. Their flavor ranges from sweet-tart to deeply complex. They’re prized for their taste, so they’re perfect for eating by themselves, with a drizzle of extra virgin olive oil, and a pinch of sea salt and fresh cracked pepper.
Heirloom tomato skins are thinner and the flesh is more prone to bruising. So, handle them with care and use them within 1 to 2 days. Whatever you do, don’t store these beauties in the refrigerator.
You may get sticker shock when you see the price of heirloom tomatoes, but from a chef’s perspective, they’re worth the splurge. You’ll love their superior flavor, texture and beauty. They’re also a taste treat when used for Caprese on Crostini.
You’re gonna love it!
Prep Time: 20 Minutes
Serves: 4-6 (or as many as you make)
Recipe Ingredients:
3-4 Fresh vine-ripened or Heirloom tomatoes (1/8 inch slices)
12 Fresh Basil leaves (Thai Basil is a large and beautiful leaf if you can find it. Just be sure the Basil is bright green with no dark spots)
12 slices soft Mozzarella (1/8 inch slices)
12 pieces crostini (get recipe here)
Extra Virgin Olive Oil
High quality traditional Balsamic Vinegar
A pinch of red pepper flakes
A few pinches of black ground pepper
A few pinches of sea salt or herbed salt
A few pinches of Dried Herbs de Provence
Recipe Steps:
There are three keys to the success of this dish:
Make great crostini. Get my recipe here.
Lightly layer EVOO and seasonings as you build ingredients on top of each other.
Juicy tomatoes and fresh fragrant basil are critical.
Begin by placing each crostini on a serving platter, with enough room in between for tomato and cheese to hang over the sides a bit.
Add tomato slices to each piece of crostini.
Lightly drizzle Extra Virgin Olive Oil over tomatoes. Lightly sprinkle salt, black pepper, and herbs over tomatoes.
Add mozzarella slices on top of tomato slices.
Lightly drizzle Extra Virgin Olive Oil over mozzarella. Lightly sprinkle salt, black pepper, and herbs over mozzarella.
Place a basil leaf on top of mozzarella.
Lightly drizzle Extra Virgin Olive Oil over Basil leaves. Lightly sprinkle salt, red pepper flakes, and herbs over the top.
Last, drizzle high quality traditional balsamic vinegar lightly over the tops.
Serve!