Anyone ever used heirloom tomatoes??

Smokey

Saw a newpaper article about them and wonder if anyone has used them in egg cooking.

(http://www.accessatlanta.com/restaurants/content/restaurants/stories/2008/07/02/mood_restaurants_atlanta.html?cxntlid=homepage_tab_tabdine2)

Richard Fl

Borrowed this idea from Chubby awhile back. Just have not done it on the BGE.

Tomatoes, Sun-Dried, Richard Fl





I have done these a few times, , but only in the oven. Borrowed the idea from Chubby. I use roman split lengthwise, deseeded, evoo, seasoning salt, italian seasoning garlic powder and the purple flowers from my basil bush. Careful toward the end. you need to keep checking 'cause some will dry out faster than the rest. usually 2-3 hours at 250F. I do cookie sheets with aluminum foil. After cooled I wrap in paper towel and place in refrigerator.

Recipe Source
Source: BGE Forum, Richard Fl, 2006/05/25

stike

salads...

just olive oil, salt, pepper, and slice them up. no lettuce, no nuthin.

Fidel

they make the best dang caprese salad you'll ever eat.

tomotoes, fresh mozz, crumbled bacon, basil, and balsamic vinaigrette.....

oh my.

stike

yes yes yes.
i have about 8 square feet of garden. man, if i could spread out and plant a real one, i'd have heirloom tomaters out the wazoo. as it is, we have to drive to frikkin Lexington and buy them for sad amounts of cash.

even if the taste differences aren't so giant, they really are beautiful on the plate

TomM24

We love them, but never egged any. Made some pretty awesome gazpacho with them.