I got this recipe from the tomato seller at the Amherst Farmer's Market in 2000. I had never seen half of the heirloom tomatoes he was selling so I got him to give me a tour of the Cherokee Reds, the Green Zebras and so forth. In friendship, he gave me this.
5 cups day old (or lightly toasted) crusty bread cut into 1 inch cubes (CV: cibatta is great!)
2 1/2 pounds mixed heirloom tomatoes (any variety, the more the better!) cut into 1 inch cubes
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 clove garlic, minced
salt & pepper to taste
1/2 cup fresh basil, chopped
Optional ingredient: 1 lb fresh mozzarella cut into 1 inch cubes (CV: I've never included this)
Toss all ingredients, allow to rest 5-10 minutes for flavors to absorb and enjoy!
— ClaireMere
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Did you make this once at a Halloween party at ye olde homestead? I have memories of something akin. Also, are these actual tomato names?
Yes, they're real tomato names…and we can grow them…if only….
You temptress!
I did make it! I made it for ages and then it got out of circulation. I'm bringin' it back.
HoFo will have most of these tomatoes - the Zebras are great - they're green and kind of spicy. Yum. Mix one or two in with the regular sort and it's heaven.