Here are some links to the magazine article I did with Oakland Magazine and Alameda Magazine:
I love celebrating the arrival of a new ingredient. And now is the time the Heirloom tomatoes are showing up around farmers markets in the Bay Area. Here is a simple preparation that allows the full flavor of the tomatoes to shine through. For the fried green zebra tomatoes, I sprinkled salt and cornmeal over one side of the tomato, and quickly cooked it under the broiler.
Heirloom Tomato Trio:
Brandywine Tomato Gazpacho
Fried Green Zebra Tomatoes
Purple Cherokee BLT With Boccalone Pancetta & Avocado Vinaigrette