What is an Heirloom Tomato- By Chef John Johnson

What is an Heirloom Tomato?

Tomatoes are native to the Americas. Eating tomatoes always bring me back to when I use to hide in my parent’s garden on warm summer days with a salt shaker in one hand and picking tomatoes with the other. Eating them right off the vine will always bring a smile to anyone. I don’t think I have ever had a better tomato. If you want to come close the Heirlooms, come very close. There are nearly 600 varieties out there and many of which are hard to find. In most grocery or produce stores, they always seem to have what I call the standards; Cherokee Purple, Brandywine, Golden Queens. These are then mixed together for the following recipe.

They are classified into four types: the Commercial Heirlooms are open pollinated tomatoes varieties that were introduced by seed companies before 1960, the Family Heirloom are Varieties that have been passed down from generation to generation, the Created Heirloom is one that has been crossed deliberately using two original heirlooms to create a new one and finally the Mystery Heirloom, which arises accidentally in nature due to natural cross pollination.

My favorite is a very unique tomato “The Garden Peach”, which has a light yellowish, pinkish color resembling a small peach when fully ripe. It even has a slight fuzzy texture to them. I have been lucky enough to find seeds from a wild breed of tomato from the Galapagos Islands. One of two wild species endemic to the islands, that due to growing so close to the sea water, have a sweet and salty taste to them. I can’t wait to try them.

The best way to eat heirloom tomatoes is simply cut them serve them salted with a little oil. The recipe below does just that and I have dressed them up with some tapenade and tomato pepper.

Plate Ingredients:

Assorted Heirloom Tomatoes 3 large

Assorted Cherry Tomatoes 6 each

Small basil leaves 4 each

Small celery leaves 4 each

Curry Hummus (recipe below) 1 Tbl

Kalamata Tapenade (recipe below) 1 Tbl

Basil Goat Cheese (recipe below) 1 Tbl

Hawaiian black lava salt 1 Tbl

Olive Oil 2 Tbl

Tomato Paper (recipe below) 3 pieces



Curry Hummus

Garbanzo beans, drained (save juice) 1 can

Yellow onion, rough chopped ¼ each

Dijon mustard 1 Tbl

Paprika ½ tsp

Garlic (minced) ½ tsp

Lemon (juiced) 1 each

Curry powder 2 tsp

Crushed red pepper 1 tsp

Olive oil 1 Tbl

Salt and pepper to taste


Place all ingredients in blender and mix until smooth. If the mixture is too thick use the juice from the beans to create a consistency to blend well. Reserve


Olive Tapenade

Kalamata olives (pitted) 3 cups

Garlic (roasted) 6 gloves

Red pepper (Roasted & seeded) ¼ pepper

Basil (fresh) 4 large leaves


Place all ingredients into a food processor and chop until blend with smooth with some small chunks. Reserve





Basil Goat Cheese


Goat cheese (room temperature) 8 oz

Basil (chopped) 10 large leaves

Olive oil 2 Tbl

In a mixing bowl blend all ingredients together until fully incorporated. Reserve

Cheese... by: Chef John Johnson

Let's start with every one's favorite.....CHEESE!!!!

One of my favorite things to do is to make making mozzarella cheese. Making Mozzarella is usually a two part process. First making the curd which is made from fresh milk and cannot be made from the processed mild that we get from the stores today. You can buy the curd direct from some local dairies or on line like I do.

http://www.dibruno.com/fresh-mozzarella-curd.html
Traditionally once you have the curd you can begin by warming the curd with warm water so you can begin to stretch the curd and create the long strands that define good mozzarella.  Once the curd is stretched you can begin to form the size ball you want. The name of the mozzarella is determined by the size of the ball. The word mozzarella actually refers to the tearing away of the ball from the curd.

Here is where I get a chance to play in the kitchen. Instead of using warm water and salt I like to use different flavors and herbs to not only enhance my cheese but to create something that no one else has. Playing with different combinations like:Vanilla Port, roasted garlic, ginger beer, and my most current tomato basil.

Replacing the warm water with fresh squeezed tomato water adding basil stems and salt I warm the liquid to 175 degrees and warm my curd in this before stretching the curd and forming the mozzarella balls. Creating flavored mozzarella with an unlimited palette of combinations. For all the Foodies out there this would make a great interactive wine party. If you plan it I just may have to see if i can come and help.

Playing with your food is not a bad thing anymore!




-Chef John Johnson is the Executive Chef for the restaurants at both the Lumiere Place and River City Casinos