Heirloom tomatoes: Tea-sandwich style

August 11, 2011 | By | Comments (3)


This year has been a funny one for tomatoes. I’ve heard a lot of people say their tomatoes are late or just not producing this year. The two tomato plants I have in a pot on my deck at home aren’t dying, but they’re not doing anything else either, let alone producing tomatoes. Thankfully, Sunset’s test garden, has faired much better-at least so far. When I went out to the garden this week, I had my choice of ‘Sweet 100’ cherry tomatoes and was able to find one super-juicy ‘Black From Tula’ heirloom tomato. They’re too beautiful to cook, so I decided to show them off in slices on open-face tea sandwiches..



We had some little brioche buns leftover from a recipe test, so I halved and toasted a few. I then made an herb-cheese butter by whirling about 1/4 cup each asiago cheese, cream cheese, and butter, 1/2 a garlic clove, a handful of basil leaves (also from our garden), and some kosher salt in a food processor until smooth. I spread the mixture onto my toasts, topped them with halved cherry tomatoes or a sliced tomato, then sprinkled them with flake salt and freshly ground black pepper. If I do say so myself, they really hit the spot. Not too heavy, not too light-perfect for a light lunch or snack with tea.



How are your tomatoes doing this year? What’s your favorite variety, and how do you like to use it?


  1. Kimberly

    I should note that the above plants I mentioned are also being grown in ceramic containers on a porch, and I’m growing tomatoes for the first time ever. So my expectations may have been too high 🙂

    August 13, 2011 at 4:22 am
  2. Kimberly

    The south bay weather has been SO wonky, I’m only just now getting ripe tomatoes. Both of my plants – the green zebras and pricipe borghese came from the Santa Clara County Master Gardeners sale 🙂

    August 13, 2011 at 4:21 am
  3. Debbi

    I planted mostly Amish Paste this year, after they did so well for me last year. The fruits are meaty and large, and I’ve already canned 10 quarts and 13 pints. The rest will go in the freezer as sauce. We’ve eaten plenty of them, as well, either in salads or just sliced with salt and pepper.

    August 12, 2011 at 11:37 am

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