You know you’ve hit the dog-days of summer when bright, colorful heirloom tomatoes come into season. Unlike conventional grocery store tomatoes, heirloom tomatoes are praised for their diversity in color, shape and flavor. They grow with minimal intervention, yielding a juicy flavorful bite in every slice. Lest we forget to mention, their gorgeous color-scapes will make any dish picture-perfect.
Without the breeding and special-selection that conventional tomatoes go through, heirloom tomatoes have a shorter shelf-life. One of my favorite ways to eat them when they’ve started to go slightly soft is in a cheesy, herby frittata. Zucchini influenced eggs, heirloom tomatoes and spots of soft cheese make this dish a rainbow of colors.
Frittatas keep excellently in the fridge, so make this at the beginning of the week, and you’ll have lunch covered through the weekend!
1 large heirloom tomato
1 medium Zucchini, grated using a box-grater
¼ cup ricotta cheese (any Local Roots Soft cheese can work well here)
2-3 basil leaves, sliced (optional garnish)
Recipe by Local Roots Volunteer Sylvie Florman
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