http://recipeexchange.tribe.net/thread/f33316b9-c383-4d57-839a-683e9b8c0923?format=rss Tribe.net. Local Connections http://recipeexchange.tribe.net/thread/f33316b9-c383-4d57-839a-683e9b8c0923#dd0ad5cd-4126-441d-ad16-0c7c2b6f8cf9 FYI the designation "heirloom" is not a family. It designates seeds that are not hybrids, thus which breed true, and which have often been passed down from gardener to gardener. Wed, 11 Jan 2012 23:03:48 GMT http://recipeexchange.tribe.net/thread/f33316b9-c383-4d57-839a-683e9b8c0923#dd0ad5cd-4126-441d-ad16-0c7c2b6f8cf9 $item.owner.firstName 2012-01-11T23:03:48Z http://recipeexchange.tribe.net/thread/f33316b9-c383-4d57-839a-683e9b8c0923#e863cf58-696a-42db-869d-f1c209a6eda0 Mmmmm...bet it would also be good with fresh mozzarella and basil leaves and dill fronds. Wed, 11 Jan 2012 03:30:31 GMT http://recipeexchange.tribe.net/thread/f33316b9-c383-4d57-839a-683e9b8c0923#e863cf58-696a-42db-869d-f1c209a6eda0 dirk, Tagged 2012-01-11T03:30:31Z http://recipeexchange.tribe.net/thread/f33316b9-c383-4d57-839a-683e9b8c0923#a180d13f-c14b-43fd-8787-d1fd80a0d14b They are supposed to be from the heirloom family, and sweeter from what was told here. Kind of common here but they say it is more from the Spanish Mediterranean. I've had them in Caprese salads and baked warm at this 3 star Michelin rated place near here.The restaurant that uses them was in this recipe slice tomatoes into slices and half, arrange on olive oil in the glass baking tray, Drizzle honey over the arranged slices & sprinkle with ground coriander seeds, sea salt, black pepper minced garlic, pour more olive oil on it. Bake on low heat for 2/3 hours. Sprinkle with fresh chopped parsley. Serve on top of baguettes sliced and toasted with crumbled goat cheese. Thu, 05 Jan 2012 18:22:29 GMT http://recipeexchange.tribe.net/thread/f33316b9-c383-4d57-839a-683e9b8c0923#a180d13f-c14b-43fd-8787-d1fd80a0d14b E.S.S. 2012-01-05T18:22:29Z http://recipeexchange.tribe.net/thread/f33316b9-c383-4d57-839a-683e9b8c0923#d2439dab-0baa-4e9b-a88d-e0d458b59f5a Bought at a "international market". Has alot of imports, and large variety of exotic produce. This is a tomato that I guess was breed to be brown. It has the color of some heirlooms I have seen. But the shape is almost perfectly round. Mon, 12 Dec 2011 02:55:58 GMT http://recipeexchange.tribe.net/thread/f33316b9-c383-4d57-839a-683e9b8c0923#d2439dab-0baa-4e9b-a88d-e0d458b59f5a $item.owner.firstName 2011-12-12T02:55:58Z http://recipeexchange.tribe.net/thread/f33316b9-c383-4d57-839a-683e9b8c0923#bf6c756f-2b8f-4ab6-85b3-1474ecdfe193 Where did you buy them? They sound more like an heirloom variety -- some of the heirloom yellows look almost brownish/tannish. Sun, 11 Dec 2011 22:02:39 GMT http://recipeexchange.tribe.net/thread/f33316b9-c383-4d57-839a-683e9b8c0923#bf6c756f-2b8f-4ab6-85b3-1474ecdfe193 dirk, Tagged 2011-12-11T22:02:39Z http://recipeexchange.tribe.net/thread/f33316b9-c383-4d57-839a-683e9b8c0923#fd831853-0372-4366-8f4a-9479289fd0bc I have a packet of 4 brown tomatos. I guess its a new variety introduce sometime last year. Has anyone had them? Are they sweet or more savory, bitter, etc. Wondering what to do with them. Yes I could just cut one and taste but they are medium size and dont want to waste anything. Sun, 11 Dec 2011 21:47:19 GMT http://recipeexchange.tribe.net/thread/f33316b9-c383-4d57-839a-683e9b8c0923#fd831853-0372-4366-8f4a-9479289fd0bc $item.owner.firstName 2011-12-11T21:47:19Z