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My Family loves... Eggplant, Heirloom Tomato, and Mozzarella Stacks. 1/4 cup olive oil 2tsp. fresh thyme 1tsp. fresh marjoram 1tsp lemon zest pinch of red pepper flake (you can add more for heat or leave out) salt & pepper 12 (1/4-inch-thick) slices heirloom tomatoes 8 same size slices of eggplant 2 balls mozzarella, medium size, cut into 8 slices total Heat grill (med-high) Mix olive oil, thyme, marjoram, lemon zest, red pepper flake(if using),1/4 tsp salt, and 1/8 tsp pepper. Brush tomato and eggplant with 1 TBS of mixture. marinate the mozzarella in remaining mixture. grill eggplant until browned and tender 2 to 3 mins put tomato slice on plate and top with slice of eggplant, mozzerella and finish with another tomato slice. drizzle with any remaining oil... This is sooooooo GOOD!!! EMJOY. ~Amber Gros

Sooooooo good! We wait each Summer for the best Heirlooms. Heirloom Tomato Basil Pasta Ingredients: 3 pounds very ripe Heirloom Tomatoes 3 Tbsp. red wine vinegar 3 Tbsp. extra-virgin olive oil for tomato mixture 1 Tbsp. extra-virgin olive oil, for browning garlic 1 Tbsp. extra-virgin olive oil, for pasta ½ cup torn basil leaves 2 Tbsp. finely-chopped garlic 1 pound Pasta of choice ½ cup freshly grated Parmesan Reggiano cheese (option for vegan, “Florentino Parmazano” to be sprinkled on top when serving) Directions: Coarsely chop tomatoes, reserving juice, strain out tomatoes seeds. In a large bowl combine tomatoes and their juice, vinegar, 3 tablespoons of the extra-virgin olive oil and basil. In a very small skillet heat 1 tablespoon extra-virgin olive oil over medium heat. Sauté garlic 4 minutes, to a golden brown, take care not to burn. Scrape garlic and oil into tomato mixture and season to taste with salt and pepper. Marinate tomato mixture at room temperature, 5 to 6 hours. In a large pot of boiling salted water, cook Pasta according to package directions al dente; drain in a large colander. Return pasta to pot and toss with remaining 1 tablespoon extra-virgin olive oil and grated Parmesan Reggiano; divide among 4 bowls. Using a slotted spoon top each portion with about 1 cup tomato mixture. Ladle remaining tomato liquid around pasta.

Zucchini Pasta with Cilantro/Basil Pesto and Heirloom Tomatoes. (all organic - raw) 2 large zucchini 1 vegetable peeler 1/2 tsp Celtic salt 2 TB Pesto (or to your taste) Use your favorite Basil Pesto recipe using 3/4 fresh basil and 1/4 fresh cilantro. 1 ripe avocado cut up into bite sized pieces 1/8 of large red pepper cut into bite size strips 1 - 2 large heirloom tomatoes cut up as large as you like them Peel rind off both zucchinis, then peel into long strips. Toss in salt. Let sit 5 minutes. Toss in all the other ingredients. Add in more salt if your preference. ENJOY. I love this recipe!

3 cubed heirloom tomatoes, 2 peeled and seeded cubed cucumbers,1/2 a jar of pitted greek olives cut up, 1 bunch parsley chopped, feta cheese crumbled and topped with greek dressing or olive oil but I prefer greek dressing and marinate for 1 hour to chill.

heiloom tomatoes, goatxheese and watermelon, cut the heiloom tomatos, cut small cubes of watermelon, a few mint leaves, 1/4 cub of olive oil, salt and pepper, mix all together. great summer salad.

In a small bowl, mix 4 tablespoons extra-virgin olive oil, 4 tablespoons balsamic vinegar, 2 tablespoon minced shallots. Rinse and core about 3 lbs pounds firm-ripe heriloom tomatoe. Cut crosswise into 1/2-inch-thick slices. Arrange tomatoes, overlapping slightly, on a rimmed platter or plates. Drizzle dressing over tomatoes; add salt and pepper to taste. Garnish with baby arugula leaves, if desired i cook for alot of people so this will yeild alot Crystal

Heirloom Tomato Pasta This is my favorite recipe for using my heirloom tomatoes. 6 to 8 large heirloom tomatoes (sliced into chunks) 3/4 cup extra virgin olive oil 1 tabelspoon sea salt fresh cracked pepper 8 to 10 cloves garlic (crushed) 1 cup basil leaves (torn or julienned) 3/4 lb. brie cheese (lightly remove rind) tear into chunks 1/2 cup grated fresh parmesan cheese) Put 1st 7 ingredients in large bowl, cover with plastic wrap. Let stand on counter 4 to 6 hours Cook up to 1lb. of penne pasta, drain, mix pasta and bowl of tomatoes add parmesan, serve with extra parmesan cheese. (Can grill up some italian sausage on the side) Bon Appetit