Tomatoes –it’s going to be a long and glorious season

The Patch  Heirloom tomatoes  Wed Thurs and Sat markets

The Patch Heirloom tomatoes Wed Thurs and Sat markets

Summer tomatoes are here.  Big time and earlier than usual.    Once you’ve had the first BLT, then what….  Speaking of BLT’s — you can get tomatoes and bacon at the Thursday market opening today at Coddingtown.  The Patch and Dreamcatcher Ranch are both at the Thursday market.

The easiest tomato recipe we’ve found (besides just eating them right out of your hand) is grilling thick slices so fire up the grill or heat up your grill pan

Charred Heirloom Tomatoes with Fresh Herbs


  • 4 large firm heirloom tomatoes (about 10 ounces each), cored, cut horizontally in half
  • 2 tablespoons fresh oregano leaves, divided
  • 2 tablespoons fresh thyme leaves, divided
  • 5 tablespoons (about) extra-virgin olive oil, divided


  • Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 tablespoons each oregano and thyme leaves. Drizzle with 3 tablespoons oil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • Prepare barbecue (medium-high heat). Brush grill rack with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred, 3 to 4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.  You can use a grill pan on a stove top for the same results.

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