Heirloom Tomato Frico Cups and a Giveaway

by heidi on August 15, 2013

Simple, summery and a great little appetizer with a salty parmesan bowl of its own, these Heirloom Tomato Frico Cups make singing the swan song to summer a little easier. That and a $50 Whole Foods Market gift card giveaway doesn’t hurt either.

Heirloom Tomato Frico Cups | FoodieCrush.com

With the long days turning shorter and my summer escapes coming to a quick end, I’ve been weaning my cravings for simple summer recipes and tank top wearing tan lines and replacing them with thoughts of long oven braises and pulling an ear hugging beanie over my chilly head as I search through my closet for those knit gloves I bought last year that have the touchy things on the tips of the fingers so I can still use my iPhone once the weather turns cold. Those things are genius.

Fall flavors are giving summer bounty a bit of a shove off and I’m not sure how sad I am about it.

Maybe that’s because my garden SUCKS this summer. With a capital S.U.C.K.S.

My stringy and nearly leafless heirloom tomato plants—the ones I was so excited to cultivate so I could pluck juicy mater orbs straight from the vine and take a big old bite out of their still warm flesh—are as lifeless and lilting as a 6 foot, 95-pound fashion model prepping for her fall debut on the catwalk.

Straight up sad I tell you.

And what’s worse is no matter how hard I try, my tomato loving cravings for recipes like Heirloom Tomato BLTs, Pasta with Marinated Tomatoes and my fave weeknight freshie of Avocado, Onion and Tomato Salad have not ebbed the tide. And last year’s post of 55 Fresh and Tasty Tomato Recipes? This year, it’s been a question if I would make it to 56.

Until now.

Heirloom Tomato Frico Cups | FoodieCrush.com

The thing I love about heirloom tomatoes is how imperfect they are. Let’s just say I can relate. Some are on the pudgy side with a too-tight-in-the-jeans muffin top, some are are cracked and crooked. And for most the color is never quite the same so slicing them to see the rainbow of color inside is always a fun surprise.

The other day Smudge and I were trolling through Whole Foods Market for a quick lunch of sushi and the soup bar. It’s one of our favorite go-out-to-eat-spots since we can each get our own portion size and oddball combination plate. Don’t gross out, but last week when she ran out of soy sauce she actually put the Kale and White Bean soup broth ON TOP of her California Roll. She gave it a thumbs up. This from my daughter who doesn’t like mayonnaise, but will totally play with her food. I don’t know where she gets it from.

After finishing our custom created lunches, we made our way to the veggie department and were quickly ogling the heirloom tomatoes. Big, juicy and ready to slice, a far cry from our bereft leaning-towers-of-never-to-bear-fruit at home. We fondled several of the larger heirloom varieties, speculating what color spectrum might be hidden inside.

While I love the largess of the standard heirlooms and can nearly taste the bite of fresh mozzarella with basil and olive oil just by looking at them, the little bitties are the guys that get me every time.

Sweet, juicy and perfect for a little bite of their own. I didn’t have to think twice. These babies were coming home with me.

Heirloom Tomato Frico Cups | FoodieCrush.com

Olive oil and kosher salt and pepper are standard toppers for heirlooms in most everyone’s book, but this time around I eschewed the balsamic and went with a squeeze of lemon juice, a bit of zest and a simple handful of flat leaf parsley.

To layer a bit more of a mediterranean taste I added some thinly sliced roasted red bell pepper left over in the fridge and added a salty smack to the lot with capers, my favorite salad addition.

Heirloom Tomato Frico Cups | FoodieCrush.com

But the real treat was when I upped the ante and baked up some little frico cups to serve my little tomato salad in. I used my biscuit cutter as my guide and let the oven do its magic. Be sure to work quickly when you bake these puppies, they crisp up super quick as soon as they’re pulled out of the oven so a fast slight of hand is definitely a must.

Heirloom Tomato Frico Cups | FoodieCrush.com

Heirloom Tomato Frico Cups | FoodieCrush.com

Heirloom Tomato Frico Cups | FoodieCrush.com

Who needs a bowl, a fork or a spoon when you can use a parmesan vessel with a salty crunch instead? Smudge gave it another thumbs up and totally agrees that this makes it way more fun to play with your food. What a surprise.

whole-food-market-gift-card

So tell me, what’s your favorite way to eat/make/enjoy heirloom tomatoes?  Leave a comment on this post telling me how and you’ll be entered to win a $50 gift card to Whole Foods Market. The giveaway ends on Monday, August 19, 2013 at 11:59 p.m. M.S.T. and is available for U.S. residents only.

And if you’re looking for more delicious heirloom tomato recipes, this heirloom tomato Pinterest board will guide you to some great recipe inspiration. thanks to a few of my favorite pinners.

Good luck!

Heirloom Tomato Frico Cups

Yield: 12-15 appetizer cups

Heirloom Tomato Frico Cups

Ingredients

For Heirloom Tomato Salad
1 pound cherry heirloom tomatoes, quartered
1/3 cup roasted red bell pepper, thinly sliced
2 tablespoons capers
1/4 cup roughly chopped parsley leaves
1/2 small lemon, juiced and zested
2 tablespoons olive oil
kosher salt and freshly ground black pepper
goat cheese crumbles for garnish
For Frico Cups
2 cups grated parmesan cheese
zest of 1 small lemon

Instructions

    For Heirloom Tomato Salad
  1. Toss tomatoes, roasted red bell pepper slices, capers and parsley leaves in a large bowl with the olive oil, lemon juice and lemon zest. Season with kosher salt and freshly ground pepper.
  2. Fill the parmesan frico cups with about 1/4 cup of the tomato mixture and garnish with more salt and pepper if desired and goat cheese crumbles. Serve at room temperature.
  3. For the Frico Cups
  4. Preheat the oven to 375 degrees F.
  5. Mix the parmesan cheese and the lemon zest in a small bowl.
  6. Place a Silpat mat on a rimmed baking sheet. Using at 2 1/2 inch biscuit cutter, drop 1 slightly rounded tablespoon of the cheese mixture on the Silpat, tapping cheese lightly to form a circle. Place 6 total circles on the baking sheet with 2 inches between each row.
  7. Bake the rounds for 8 minutes or until lightly browned and bubbly. Working quickly and while frico is still hot, transfer the rounds with spatula or knife to a muffin tin and gently press into the tins. If the rounds become too cool and brittle, place back in the hot oven for a minute so the frico becomes pliable again, remove and quickly move to the tins.
  8. Let the frico cool in the tins for 3-5 minutes and remove. Repeat process with the rest of the parmesan.
  9. *If you have extra frico cups, break into chunks and add to your favorite dinner salad or pasta.
http://www.foodiecrush.com/2013/08/heirloom-tomato-frico-cups/

This post and giveaway are sponsored by Whole Foods Market. Thanks for supporting my partners which allows me to create new and special content for my readers. All opinions are my own. Are you following me on Instagram and TwitterFacebook and Pinterest? Thanks for reading and please keep in touch by subscribing to FoodieCrush.

156 comments |

Posted in: appetizers and small bites,vegetables and fruits

{ 150 comments… read them below or add one }

Averie @ Averie Cooks August 15, 2013 at 3:24 am

I recently have been canning heirlooms and have a post about it probably next week. I love tomatoes in any way, shape, or form!

Reply

Dorca M. August 15, 2013 at 3:46 am

I love to eat them just with salt and olive oil.

Reply

Elizabeth G. August 15, 2013 at 3:48 am

I like them in quiches!

Reply

Ashley August 15, 2013 at 4:49 am

I love them in omelettes!

Reply

Ellen M. August 15, 2013 at 4:58 am

Definitely Caprese Salad. I don’t like to do too much to them, so the beautiful fresh flavor shines. Many thanks!

Reply

JC Carter August 15, 2013 at 5:02 am

I love them marinated in some oil and spices they are also great marinated and then put on grilled pizza with anchovies, olives, and some fresh mozzarella.

Reply

Vee August 15, 2013 at 5:03 am

I simply love them sliced and with a little bit of kosher salt.

Reply

Alison August 15, 2013 at 5:19 am

I love them straight off the vine, still warm from the summer sun, with maybe a sprinkle of salt.

Reply

Belinda @themoonblushbaker August 15, 2013 at 5:28 am

The cup idea is creative, I normally make them as chips but this much cuter!

I can not wait for tomatoes to come in!

Reply

KL August 15, 2013 at 6:00 am

Tossed in olive oil with salt and pepper

Reply

Tieghan August 15, 2013 at 6:08 am

These are stunning!! I am so jealous of your heirlooms! I cannot find them anywhere and have been searching all summer. So sad!

But these cups are gorgeous and so fun!! I don’t want summer produce to go away!

Reply

Maralyn Woods August 15, 2013 at 12:46 pm

I was at Trader Joe’s a few days ago and they had the baby heirlooms as well as the large ones and also beautiful brown tomatoes.

Reply

Lynda M. August 15, 2013 at 6:13 am

I love to roast them in the oven and serve over pasta – yum!

Reply

Denise Wilson August 15, 2013 at 6:27 am

fresh with salt!

Reply

Penny August 15, 2013 at 6:35 am

I would make a tomato tart. Your pictures are stunning.

Reply

Kim S. August 15, 2013 at 6:40 am

I usually eat them fresh with salt.

Reply

Karen D August 15, 2013 at 6:44 am

I like to eat them ‘straight’ but if I need to cook/bake, I like a beautiful tomato tart

Reply

Marissa August 15, 2013 at 6:51 am

I like to eat heirloom tomatoes seasoned with salt and pepper over toast.

Reply

Abby August 15, 2013 at 7:01 am

Literally, my favorite way to eat heirlooms is straight into my mouth! Sometimes with a sprinkle of sea salt.

Reply

Casey Stonecypher August 15, 2013 at 7:05 am

Just a straight up tomato sandwich. White bread, mayo, salt and pepper, with big thick slices of tomato!

Reply

Liz August 15, 2013 at 7:22 am

Love to eat them just by themselves. They are so good. A little pepper does it for me.

Reply

Lee Ann L. August 15, 2013 at 7:23 am

Confession. I don’t eat tomatoes as they affect my stomach. I will eat a tiny bit of pasta sauce or the sauce for pizzas. Thank you for a chance to win!

Reply

Stacey August 15, 2013 at 7:24 am

I love put them in a simple green salad.

Reply

Rotem August 15, 2013 at 7:28 am

Salad Salad Salad! with lots of olive oil and lemon, or maybe even Panzanella. Those tomatoes are so lovely!

Reply

JamieK August 15, 2013 at 7:29 am

I love them simple. Halved, salted then tossed with a light vinegarette then sprinkled with oregano.

Reply

Amber August 15, 2013 at 7:37 am

These look delicious! I love heirlooms in pasta dishes or in caprese salad

Reply

Gail August 15, 2013 at 7:45 am

Love a good multigrain bread toasted and topped w/mayo and heirlooms – little salt & pepper and I am reminded of my Gram making me tomato sandwiches from the summer garden

Reply

Angie Bennett August 15, 2013 at 7:52 am

I have a recipe that makes marinated tomatoes with balsamic vinegar, spices and fresh herbs. It’s great alone or as a brushette.

Reply

Marnely Rodriguez-Murray August 15, 2013 at 7:54 am

Love making tomato tarts on a puff pastry dough! Simple and delicious!

Reply

Maria August 15, 2013 at 7:59 am

These are too cute! And you can’t beat heirloom tomatoes!

Reply

Deborah August 15, 2013 at 8:31 am

I would seriously eat one of these for breakfast!

Reply

Amy S August 15, 2013 at 8:31 am

I enjoy using heirloom tomatoes in a simple caprese salad.

Reply

Lorie August 15, 2013 at 8:32 am

I like to make fresh salsa, can eat it by the spoonful.

Reply

Sunnie August 15, 2013 at 8:40 am

I like them in salsa, or sliced with salt and pepper.

Reply

Bev @ Bev Cooks August 15, 2013 at 8:47 am

I like to eat them with my mouth!

Reply

Sarah August 15, 2013 at 9:00 am

Just picked and raw, with some salt and pepper

Reply

Maddie A August 15, 2013 at 9:29 am

My favorite way to use heirloom tomatoes was discovered this summer after reading the Smitten Kitchen cookbook. She makes scallion biscuits (i sometimes do a chive biscuit) and then tops it with whipped cheese (I have tried whipped goat cheese and whipped feta variations) and tops it with a bunch of halved beautiful tomatoes. Lately I’ve been slicing heirloom tomatoes and serving them on top.

Reply

Melissa M. August 15, 2013 at 9:33 am

I enjoy eating them with a little salt or in a salad!

Reply

Annalise @ Completely Delicious August 15, 2013 at 9:33 am

Love the little parmesan cups!

Reply

Lily Sheng August 15, 2013 at 9:38 am

I like to put them in a parchment paper envelope along with cod fillet for a steam-baked juicy fish dish! Thanks for the giveaway.

Reply

Lisa Evanoff August 15, 2013 at 9:48 am

Okay…I am telling you one of my alltime secrets here…but whole foods is worth it! I cut up an heirloom tomato and I add it to my spaghetti sauce, whether it is homemade or store bought. It makes the sauce just perfect

Reply

Alice @ Hip Foodie Mom August 15, 2013 at 9:58 am

Heidi,
this is beautiful. . love this recipe. . I enjoy heirlooms in a salad or sandwich. . they are best raw or slightly cooked. . I have also topped them on mini quiches! yum!

Reply

Kaitlin M August 15, 2013 at 10:01 am

caprese salad!

Reply

Ashley @ Wishes and Dishes August 15, 2013 at 10:02 am

I like to use them in a caprese salad!!

Reply

carly carter August 15, 2013 at 10:16 am

I’m going with the old school tomato sandwich. Nothing beats, fresh tomatoes, sea salt, a bit of mayo on crusty bread.

Reply

Sarah August 15, 2013 at 10:22 am

I want to make some tasty bruschetta!

Reply

Laura (Tutti Dolci) August 15, 2013 at 10:27 am

I could make a meal out of these, love! I’d make caprese salad.

Reply

Adri @ Life Nourished August 15, 2013 at 10:51 am

Spreading roasted garlic on top of crusty bread, drizzling with olive oil and then juicy heirloom tomato slices on top… yum!

Reply

Sandy Headtke August 15, 2013 at 10:51 am

Sliced tomatoes, red onion, and avocado. Sprinkle of garlic season salt and drizzle olive oil and red wine vinegar

Reply

rachel August 15, 2013 at 10:53 am

Slow roasted and then tossed with pasta, garlic, olive oil and fresh parm and basil.

Slow roasted and then put on crisp bread with basil

just as they are :-) YUM.

those look gorgeous and sound amazing!

Reply

Aimee Porter August 15, 2013 at 11:04 am

I love to toast sourdough bread. Top it with mashed avocado and then thick sliced heirloom tomatoes. Add a crack or two of black peer and you’ve got a fantastic breakfast!

Reply

Michelle S August 15, 2013 at 11:11 am

I like them with goat cheese and an herb vinaigrette. This recipe may be my new favorite!

Reply

Kim Porter August 15, 2013 at 11:13 am

I love to toss sliced heirlooms with olive oil, sea salt and goat cheese crumbles. I serve this with pan seared chicken breasts. So good!

Reply

Barbara Bradford August 15, 2013 at 11:37 am

Our heirloom tomatoes haven’t been setting blooms this year. They tend to drop off. But what few we get, which has been the Cherokee (purple) we love broiled open face sandwiches. We especially like a heavier bread, like potato bread, or Amish Honey Oat bread. A thin coat of miracle Whip, nice slab of tomato, salt, pepper, Tuscan seasoning, I like a slice of provolone cheese on top, hubby likes his pepper jack. Keep it under the broiler long enough to bubble the cheese. Quick lunch

Reply

Brooke Seipel August 15, 2013 at 11:54 am

This is tough because I like heirloom tomatoes a billion ways. However, I would still say my favorite would be to cut them up and pair them with some burrata. Then drizzle top with olive oil, balsamic glaze, chiffonade cut basil and sea salt. Finally eat it up with some crusty bread (or lately I have been eating this sort of thing over arugula because I am trying to avoid white flower).

Reply

elizabeth August 15, 2013 at 12:08 pm

I grow them (the little ones) so I pop them in my mouth right off the vine. Warm and delicious!

Reply

Julia August 15, 2013 at 12:35 pm

I love making bruschetta!

Reply

regina pahn August 15, 2013 at 12:53 pm

I love heirloom tomatoes with pasta, on a pizza and in a sandwich.

Reply

rachel August 15, 2013 at 1:05 pm

In a lovely breakfast quiche

Reply

Katie August 15, 2013 at 1:05 pm

I love to make a sandwich with wheat bread, mayo and the tomatoes with a sprinkle of sea salt.

Reply

Katrina @ Warm Vanilla Sugar August 15, 2013 at 1:48 pm

Love this – and the Frico Cups are so fun!! Great recipe :)

Reply

Leanne T August 15, 2013 at 1:59 pm

With heirlooms, it’s all about enjoying their wonderful flavor so I keep it as simple as I can. I love them just sliced with a little salt, or a simple Caprese salad with fresh Mozzarella or Burrata cheese.

Reply

Jennifer Ciniello August 15, 2013 at 2:24 pm

My favorite way to eat heirloom tomatoes is straight off the plant, warm from the sun, sliced with a little salt. Alas, I was just lamenting the fact that we have had only 1, yes 1, ripe tomato all summer, my plants are not happy this year!

Reply

Kara August 15, 2013 at 2:44 pm

We buy them at the farm stand and eat them right out of the basket in the car.

Reply

Ali | Gimme Some Oven August 15, 2013 at 2:48 pm

Gorgeous recipe, as always! I love them in bruschetta!

Reply

Eileen T August 15, 2013 at 2:59 pm

Simply slice it, with olive oil, salt, pepper, and orange/lemon/or lime zest.

Reply

Anna @ Crunchy Creamy Sweet August 15, 2013 at 3:17 pm

These heirloom tomatoes are gorgeous, Heidi! We love tomatoes on sandwiches and in salads!

Reply

Nikki @NikSnacks August 15, 2013 at 3:43 pm

No one’s tomatoes this year were tasty. It wasn’t hot enough for the sugars to develop in summer’s favorite fruit. Lemon, capers and cheese will perk up those tommy-toes right on up!

Reply

Joe August 15, 2013 at 3:48 pm

Salt and bite it

Reply

Cori August 15, 2013 at 3:51 pm

I toss heirloom tomatoes in pasta with basil and fresh mozzarella.

Reply

Nina August 15, 2013 at 4:10 pm

For me, the more natural the better. Simple and wonderful with with a dash of sea salt. It’s like biting into summer sunshine. Close your eyes and let the marvelous flavors take to an enchanting place called summer.

Reply

Emely August 15, 2013 at 4:17 pm

Oh, what a wonderful giveaway!
I love it on sandwich with mozzarella cheeze and pesto. Yummie!!

Reply

Laurel H August 15, 2013 at 4:50 pm

Lightly sautéed, in a tomato and onion tart or a variety of other ways but I’m really liking what you’ve done here. Love the parmesan cups!! I see other possibilities for those babies.

Reply

natalie @ wee eats August 15, 2013 at 5:28 pm

I love to roughly chop tomatoes, and toss them with a bit of fresh-cooked pasta and garlic in a sautee pan just enough to render some of their delicious juices. They make a great fresh tomato pasta sauce!

Reply

Karen August 15, 2013 at 5:33 pm

My family LOVES BLT’s!!
I will only make them with homegrown tomatoes so they are still waiting for them to ripen

Reply

Chocolate Lover ^.^ August 15, 2013 at 6:20 pm

My favorite way of using tomatoes is in tomato salad!

Reply

Chung-Ah | Damn Delicious August 15, 2013 at 7:23 pm

How gorgeous is this?! Heirloom tomatoes are the best! I could add it in almost everything but my all time favorite is in a caprese salad with quinoa!

Reply

sarah k. August 15, 2013 at 8:18 pm

I love them with salt, mozzarella or in a salad, I am going to have to try your recipe it looks delicious.

Reply

Karen August 15, 2013 at 8:18 pm

Caprese!

Reply

Holly B August 15, 2013 at 10:42 pm

With good mozzarella and basil :)

Reply

Noel August 16, 2013 at 12:24 am

I love making a simple raw tomato sauce and mixing it with fresh pasta.

Reply

JenS August 16, 2013 at 3:14 am

So simple but definitely not low on taste. Just a big juicy heirloom, maldon salt, cracked pepper and drizzle of olive oil, with or without fresh basil. So clean and yum

Reply

Andrea Jones August 16, 2013 at 3:31 am

I just like to eat them as a snack with a little hummus.

Reply

Jessica Z August 16, 2013 at 7:28 am

My favorite way to enjoy heirloom tomatoes is sliced and grilled with olive oil, fresh basil, and garlic. The best summer picnic side dish!

Reply

Shawn August 16, 2013 at 7:32 am

These look beautiful & delicious! Honestly, I love to eat my heirlooms, sliced, still warm from outside, with a sprinkle of balsamic, fresh basil, s & p and either fresh mozz, burrata or parm. Thanks for the opportunity!

Reply

Terri August 16, 2013 at 7:38 am

You can’t beat a good heirloom with a little basil and mozz and a good balsamic glaze! Yum!

Reply

Katie August 16, 2013 at 7:45 am

Just sliced with some salt!

Reply

Gina Guthrie August 16, 2013 at 7:48 am

In a caprese salad.

Reply

Liz August 16, 2013 at 7:52 am

Love the tomatoes just alone with pepper and maybe some cottage cheese.

Reply

Jessica | Kettler Cuisine August 16, 2013 at 8:01 am

Tomato pie all the way…loaded with heirlooms, fresh mozzarella slices and basil.

Reply

Cynthia August 16, 2013 at 9:04 am

Love taking fresh tomatoes basil green onions and black beans and tossing them in a little bit of olive oil and balsamic, if you have peppers and other veggies throw them in as well. Super easy, very tasty.

Reply

Heather August 16, 2013 at 9:36 am

With burrata, basil, olive oil, S&P.

Reply

Kate August 16, 2013 at 10:11 am

I love making simple caprese with fresh pesto on top.

Reply

Sydnie Cunningham August 16, 2013 at 11:01 am

With sea salt :)

Reply

Avi August 16, 2013 at 12:19 pm

Yum! Sprinkle with some salt or tossed into a home made pasta salad!

Reply

Richelle S August 16, 2013 at 12:25 pm

These look AMAZING! I love any tomato, but especially Heirloom! And I just love to eat them by themselves!

Reply

kristi@runkwrun.blogspot.com August 16, 2013 at 12:43 pm

My favorite dish to use heirloom tomatoes is in this stuffed eggplant recipe that I have fine tuned since I read it online. LOVE IT!

Reply

Kristen B August 16, 2013 at 12:56 pm

I love using heirloom tomatoes in fresh salads and omelets!

Reply

I WIlkerson August 16, 2013 at 12:58 pm

Roasted topped with parmesan & herbs, or chopped with basil and feta, or on pasta, or… BTW your tomato cups look amazing!

Reply

Tatiana August 16, 2013 at 1:03 pm

I normally do not like tomatoes…I know, I know. So when I do eat them, they have to be heirlooms because they are just the right size. I really like to put them in omeletes. A delicious spinach, heirloom tomato, parmesean cheese omelete…so good!

Reply

Sara MacKay August 16, 2013 at 1:30 pm

I love them chopped with olive oil, salt, pepper, and diced avocado!

Reply

Jill_R August 16, 2013 at 1:41 pm

They look so good! I would make a salad with them. Great giveaway, thanks!!

Reply

Gerry @ Foodness Gracious August 16, 2013 at 2:07 pm

I lobe them sliced and tossed with some olive oil and sea salt. Then chuck em’ over some creamy burrata or mozzarella!

Reply

Emily August 16, 2013 at 2:26 pm

Am I boring if I say I love them in your standard caprese salad?

Reply

Nicole Flynn August 16, 2013 at 2:29 pm

A healthy shake of salt & pepper. Yum!

Reply

Melissa August 16, 2013 at 6:33 pm

Sliced and on a grilled cheese sandwich. Comfort food!

Reply

Urban Wife August 16, 2013 at 7:52 pm

Can’t believe I’m about to admit this but I’ve never ever tried a heirloom tomato! That being said, this recipe would be the perfect start to trying them.

Reply

Margie Wolczak August 16, 2013 at 10:48 pm

The heirlooms are great with a little salt but the larger ones sliced on a tomato sandwich or BLT brings back memories of summers with Grandma which gives the word Heirloom another meaning all its own !!! Your recipe looks great will have to give it a try. Thanks! And thanks for the drawing!

Reply

Terri B August 17, 2013 at 12:25 am

My favorite way is in a salad!

Reply

swati August 17, 2013 at 12:38 am

i love heirloom tomatoes and fresh basil with fresh mozzarella on buttered bread w a dash of salt and pepper. A staple in August! i am so happy i found your blog! i am looking forward to trying the frico cups.

Reply

lisa August 17, 2013 at 6:32 am

I just had a big slice of one on top of some smashed avocado toast. So good!

Reply

Liz August 17, 2013 at 8:13 am

Love tomatoes also sautéed lightly with Spanish onions and green peppers. Yum

Reply

Theresa August 17, 2013 at 9:15 am

Sliced with a crumbled goat cheese and an aged balsamic vinegar..YUM!

Reply

Beth August 17, 2013 at 10:03 am

I’m a sucker for tomato soup!

Reply

Art & Lemons August 17, 2013 at 10:21 am

A quick pureed creamy raw tomato sauce with loads of basil and a mix of pine nuts, cashews, garlic, olive oil, and sea salt. Simple, bright, and summery over pasta or with roasted summer vegetables.

Reply

Susan C August 17, 2013 at 10:38 am

I love them on a good burger or in a salad where I can really taste their freshness.

Reply

Kim C. August 17, 2013 at 11:05 am

I’ve never had heirloom tomatoes, but they look really good so I think I would enjoy them in a salad.

Reply

Kristen August 17, 2013 at 11:12 am

I love them slightly roasted with some oil, salt, pepper, and lemon juice! Pair with some crunchy French bread and butter. Yum!

Reply

natalie g August 17, 2013 at 12:32 pm

I love heirloom tomatoes lightly sauteed with garlic and shallots and mixed into pasta.

Reply

Laura (Blogging Over Thyme) August 17, 2013 at 2:19 pm

Love to eat them with a bit of goat cheese or ricotta on toast! :)

Reply

Serena @Serena Bakes Simply From Scratch August 17, 2013 at 2:23 pm

I love heirloom tomatoes with a pinch of sea salt and pepper plain or tossed with pasta. Yum!

Reply

Marty August 17, 2013 at 2:32 pm

I love to just eat them sliced with just a little salt and pepper! Thanks for the giveaway!

Reply

kesha August 17, 2013 at 2:40 pm

I love to use them in my bruschetta! Yummy! Your recipe looks delicious!

Reply

Jeana August 17, 2013 at 4:26 pm

I love to have great tomatoes with a sprinkle of salt, mozzarella and basil. Simple + perfect!

Reply

Rena August 17, 2013 at 8:40 pm

Fresh from the vine! Love summer tomatoes, can’t get enough!

Reply

Calli August 17, 2013 at 9:40 pm

I love to make mango salsa!

Reply

Liz August 18, 2013 at 7:25 am

I love tomatoes and would enjoy just a plain toasted tomato sandwich just as much as anything.

Reply

spoon-stories August 18, 2013 at 7:37 am

Very nice salad with many variations and great look! I can not wait to serve them with my main dish in my next party:D

Reply

Ashley C August 18, 2013 at 8:12 am

I like using them as a snack with guacamole and cottage cheese! It’s a nice filling flavorful snack

demureprincess7(at)gmail(dot)com

Reply

Kimberly K August 18, 2013 at 10:36 am

With sliced mozzarella, salt and olive oil or with balsamic vinegar drizzled over the top with chopped basil

Reply

Patti August 18, 2013 at 12:35 pm

Your photos are mouth watering beautiful, can hardy wait to try this idea. I love, love all tomatoes,
One of my favorites is sliced on cottage cheese, with avocado and salt and pepper.

Reply

alaine August 18, 2013 at 12:45 pm

I love to make salsa with them :)

Reply

kolpin August 18, 2013 at 9:33 pm

love me some heirloom tomatoes! I love making a bruschetta out of them, and then dabbing a bit of goat cheese on toasted french bread!

Reply

Blessie Nelson August 18, 2013 at 11:05 pm

I loved your frito cups! My favorite way to eat heirloom tomatoes is by making bruschetta with them with loads of olive oil!

Reply

Liz August 19, 2013 at 7:57 am

I just like them plain on toasted sourdough bread with lots of pepper and a little salt.

Reply

Melissa P. August 19, 2013 at 12:22 pm

I love my mom’s childhood sandwich: open faced, soft and crusty fresh bread, butter, and sliced heirloom tomato generously seasoned with salt and pepper.

Reply

Melissa R August 19, 2013 at 9:43 pm

Tabouli with lots of tomatoes, parsley and feta cheese is the best way to enjoy fresh heirloom tomatoes. Or just sliced with salt and pepper is simple and delicious.

Reply

Cheryl August 25, 2013 at 8:24 am

YUM! I needed something simple that would wow, and these certainly fit the bill! Thanks for the recipe and the presentation. Now my mind is full of ideas for fall, too.

Reply

Joanna August 27, 2013 at 1:04 pm

I love eating tomatoes with a little olive oil, vinegar, salt, pepper, feta and avocado!

Reply

Cookie and Kate August 28, 2013 at 6:19 pm

Time out: frico cups?! I have never heard of these crispy cheesy bowls of goodness until right now! I’ll be trying these out ASAP.

Reply

rema September 1, 2013 at 1:16 pm

Just made a beautiful goats cheese & tomato tart with fig spread and dijon mustard… absolutely divine!

Reply

anna mikle December 5, 2013 at 10:19 pm
susie t. gibbs December 21, 2013 at 6:56 am

Lovely presentation of a gorgeous combination!

Reply

tazze April 8, 2014 at 5:56 pm

We stumbled over here by a different website and thought I
should check things out. I like what I see so i am just following
you. Look forward to finding out about your web page yet again.

Reply

al3ab flash.al3ab banat May 21, 2014 at 6:22 am

I’ve been exploring for a little for any high quality articles or weblog posts
on this kind of house . Exploring in Yahoo I ultimately stumbled upon this web site.

Studying this information So i’m satisfied to convey that I’ve a very excellent
uncanny feeling I found out just what I needed. I most indubitably will make certain to don?t forget this
site and provides it a look on a continuing basis.

Reply

coloring pages wolves May 29, 2014 at 10:54 pm

It’s usually more straightforward to be safe with something relating to your health.
Magic Carpet Freeze Party is an easy game to approach.
From there you may produce the Valentines coloring sheet that you selected.

Reply

Revere MA how to beat a dui June 4, 2014 at 6:10 pm

It’s very simple to find out any topic on web as compared to
books, as I found this post at this website.

Reply

sissyintexas July 14, 2014 at 9:59 pm

Salt and pepper! A little basil if I have some.

Reply

Stephanie September 10, 2014 at 8:48 am

My favorite way to eat a ripe heirloom tomato is on a Margarita Pizza. Use Whole Foods multi-grain pizza dough. Stretch into pizza shape and brush olive oil all over the top. Sprinkle with finely chopped garlic and very thinly sliced red onions. Bake until dough is lightly browned. Top cooked dough with sliced Heirloom, fresh basil, fresh mozzarella and dot with Kalamata olives. If you’re a meat eater, add some pieces of bacon. Top everything with a little more olive oil, fresh parmesan and salt and pepper. It is divine!

Reply

Brendan@http://silvertheology.com/UserProfile/tabid/145/userId/76163/Default.aspx September 19, 2014 at 9:35 am

Looks are perhaps not usually a number one priority for girl
but instead a sense of protection. Rehash how you invested
your prom night and with whom as you-go through these moldy yearbooks.
Every one of us wants to move forward in our existence.

Reply

Leave a Comment

{ 6 trackbacks }