Last of the Heirloom Tomatoes

There are still a few heirloom tomatoes at the farmers markets in Seattle. I’m not letting go of summer completely until the heirlooms are gone. In these last days of summer tomatoes, I’ve been enjoying them more and more simply. Here are few ideas that require little to no preparation:

• Sliced and plain, these ripe tomatoes are just delicious.
• Add a touch of salt and a few grinds of fresh-ground black pepper
• A squeeze of lime and a touch of ground red pepper
• A shake of vinegar and some black pepper — I like white wine vinegar or balsamic
• Finely chopped basil leaves and balsamic
• Tossed with cucumber and avocado and white wine vinegar with black pepper
• Tossed with a few kalamata olives, chopped basil, and balsamic vinegar

Yesterday, I had heirlooms for lunch — the first half I ate plain and then I added a little balsamic vinegar for the last few bites. A delicious way to enjoy the last moments of the season, even as the leaves are starting to change and the weather is shifting seasons.

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