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Anyone ever used heirloom tomatoes??

Smokey
Smokey Posts: 2,468
edited November -0001 in EggHead Forum
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)

image_7243426.jpg
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    Borrowed this idea from Chubby awhile back. Just have not done it on the BGE.

    Tomatoes, Sun-Dried, Richard Fl


    Tomatoes2.jpg


    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
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  • stike
    stike Posts: 15,597
    salads...

    just olive oil, salt, pepper, and slice them up. no lettuce, no nuthin.
    ed egli avea del cul fatto trombetta -Dante
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  • Fidel
    Fidel Posts: 10,172
    they make the best dang caprese salad you'll ever eat.

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

    oh my.
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  • stike
    stike Posts: 15,597
    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
    ed egli avea del cul fatto trombetta -Dante
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  • TomM24
    TomM24 Posts: 1,366
    We love them, but never egged any. Made some pretty awesome gazpacho with them.
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