fresh and beautiful heirloom tomatoes

I adore heirloom tomatoes. These were a discovery upon our arrival in California. In Queens we only had Roma or New Jersey beefsteak tomatoes. These two can be quite delicious but they are nothing in comparison to the wonders among heirloom varieties. There are dozens of kinds produced in California. We’ve a close friend, Whit, who grows several types in his backyard in San Jose every year. Just like fine wine, each variety has its own characteristics and the vintage can make a difference. One year when it was very wet in the spring, the heirlooms weren’t quite as tasty as usual.

Last weekend we bought a while flat of these yummy treats at the Ferry Plaza Farmer’s Market. Normally, we eat these raw with nothing added; they’re that good. But with about two dozen to play with I decided to try cooking with them. This heirloom tomato pasta recipe is adapted from one that our close friend, Suzie, made for us one time that we visited her in Upstate New York. Of course, you can make this one with any tomatoes so long as they’re very ripe. I’m pretty sure that the tomatoes I used here are called “red zebras.” They were very sweet and juicy.

Fresh Heirloom Tomatoes with Linguini

heirloom tomato pasta up close

6 fresh, ripe heirloom tomatoes, cleaned and cut into dice
1 clove garlic, finely minced
4 tbs. good olive oil
2 sprigs fresh oregano, large stems removed
10 fresh Italian basil leaves, torn or cut finely
12 kalamata olives, pitted and cut in half lengthwise
salt and black pepper to taste
1 package linguini, cooked per directions
grated parmigiano reggiano cheese to taste (optional)

Making this is easy. Simply combine all of the ingredients except for cheese and pasta together in a bowl. Stir a few times. Cover and let sit at room temperature for about an hour to allow flavors to blend. Toss cooked pasta in tomato mixture. Add cheese if desired and serve.

I made this one with sautéed broccoli rabe, like in an Italian Feast. We had this with a bottle of inexpensive California pinot noir. Enjoy!

heirloom tomato linguini and broccoli rabe complement eachother

insanely happy dining on heirloom tomato linguini