Ready for a slice of summer? Three simple recipes made for Heirloom Tomatoes



MILWAUKEE -- They're worth the wait! Heirloom tomatoes are back -- and Chef Miles Borghgraef joins Real Milwaukee with some simple ways to use them.

Panzanella 

Serves 2-4 ppl


    With the baguette cubed, dress liberally with the olive oil, salt & pepper and toast until crunchy in a 400f oven(about 10-15min). And then let cool. While the baguette is toasting slice the red onion thin and let marinate in the red wine vinegar. At the same time cube the heirloom tomatoes in large bite size pieces and slice each mozzarella ball in half. Now mix all ingredients together and tear the herbs before adding.  Add the red onions as well as vinegar used to marinate those onions. Dress very liberally with more good quality olive oil and sea salt and fresh cracked black pepper. And then enjoy!

    Roasted Heirloom Tomatoes


      Quantities of ingredients are up to you! More garlic, great! No onion? Easy. Don't have time? Sub oregano.

      In a large bowl toss the tomatoes, red onion, garlic and thyme with the olive oil, salt and pepper. Roast in a 400f oven for about 25-30min. Save the drippings!(you can add a little more olive oil to them to create an amazing and super easy sauce) These roasted tomatoes go great with roast fish, grilled meats, or cooked grains; basically they go great with anything. And you can serve them both hot out of the oven, or even room temp or cool. You decide which version you like best!

      Heirloom tomato Salsa


        The easier the better! Small dice all the ingredients and mix. Let's sit at room temperature to 'marinate' for about 20mins. Now enjoy! Can be made a day+ in advance. And then make sure you've got plenty of good tortilla chips!