Heirloom Tomatoes

Heirloom Tomatoes

Heirloom tomatoes have become increasingly popular over the last few years.  A heirloom tomato is simply one which has not been hybridized. There are hundreds of varieties; many of which can be found in your local farmer's market.

In the past I grew varieties most familiar to me like Celebrity, Early Girl, Malata (a pear style tomato) and Sweet 100 cherry tomatoes.  This year we adopted some orphan heirloom tomato plants from a family friend.  Each plant was identified so we were able to look them up online and have some idea what we might be growing.

We have fallen in love with some of these new-old tomatoes and found a few we'll replace with our previous old favorites.

Pictured here is the beautiful Texas Star tomato.  It's so pretty; it almost looks like a peach!  The flavor is delicate but noticeably a tomato (some didn't taste great).  Read more about this variety and several others below.

The orphan tomatoes were a lot of fun and there are a few new varieties to add to my "favorites".  I'll probably continue to grow my old-faithfuls with a sprinkling of some "new-old" tomatoes too.

Tested Varieties

	Variety	Color	Maturity	Size	More Information
	Paul Robeson	Brownish-red	74 days	4"	Name after a Russian artist know for his efforts in helping the Black cause. This is a beefsteak tomato that grows to be about 4" in diameter.  The seed hails from Siberia so it grows well in cooler climates.The flavor is very mild.  The color can vary from brownish to black.  A good salad tomato it can be used in sauces as well.
	Texas Star	Yellow w/red	85 days	1 to 2 lb	A beautiful, large variety heirloom from Texas.  This striking tomato can be used to enhance any presentation as well as in sauces and salsas.Our favorite of the heirlooms we have grown. It has a nice sweet, tomato flavor and the color is just amazing.
	Zogola	Red	80 days	1/2 - 1 lb	A nice, red, high producing tomato. Zogola can tolerate a lot of rain or is drought tolerant as well.  A rich flavored tomato that is very versatile and can be used for salads, sandwiches and even sauces.

Favorite Summer Tomato Recipe

Fresh, home-grown tomatoes are so special that I try to make simple preparations that highlight the colors and flavor.  My favorite of all recipe is a simple Bruschetta (pronounced BREW-sket-TAH).  This little appetizer is easy to make and variations abound.  Here is my version.

• 12 slices sour dough French bread cut into 1/4" slices
• 2 cups chopped fresh, ripe tomatoes
• 4 garlic cloves, peeled and finely chopped
• 1-2 cloves garlic, peeled, cut in half lengthwise
• 1/4 cup fresh basil; jullienned
• 1/2 teaspoon kosher salt (or to taste)
  freshly ground pepper
• 2 tablespoons extra virgin olive oil (this is a time to use the good stuff)
• Additional olive oil for basting bread

1. Preheat oven broiler to 400F
2. In a medium bowl, combine tomatoes, chopped garlic, basil, salt, pepper and olive oil.  Mix gently until combined. Set aside.
3. Arrange bread slices on a cookie sheet.  Brush lightly with olive oil.  Take a garlic clove half and rub across the top of each bread slice to infuse the oils from the garlic into the bread.
4. Place bread slices in oven at least 4 - 6" from broiler element. Broil until slices are nicely browned but watch carefully so they don't burn.

When the slices are browned remove from oven.  Divide tomato mixture evenly and top each slice.  Serve immediately so the "toasts" don't get soggy.

Tips

Mix up the tomato varieties for fun color variations.

Top each with a small anchovy

Top bruschetta with a small amount of freshly-grated Parmesan cheese then return to broiler until cheese melts.