Summer is almost here…and soon to come, lots and lots of heirloom tomatoes! Limehouse Produce is excited to once again launch their campaign to celebrate this local delicacy with their Heirloom Tomato Trek. The Heirloom Tomato Trek will run from June 15 to July 20 with a goal of promoting more to the public about the varietals, the local farmers, the supporting chefs, and more.
As part of the campaign, restaurants, chefs and bartenders submit photos and details on their dishes or drinks featuring local/heirloom tomatoes. Patrons can then vote on their favorite posted items and the dish/drink with the most votes in each category will receive 100lbs of tomatoes from Limehouse Produce and a special tomato trophy. New this year, is a judging panel. Chef Frank Lee, food writer Eric Doksa and farmer Greg Johnsman will be selecting the top entries for the campaign, and along with the fan vote will select the overall winners.
PROFESSIONALS
summer salad with both local heirloom tomatoes and local Edisto sweets from Geechie Boy and Johns Island vine ripened tomatoes
Sweeney’s
Chef Jacob Jacobson
summer salad with both local heirloom tomatoes and local Edisto sweets from Geechie Boy and Johns Island vine ripened tomatoes
Tomato Pie made with goat cheese, vidalias and herb salad
Charleston Grill
Chef Michelle Weaver
Tomato Pie made with goat cheese, vidalias and herb salad
Parmesan Green Zebra Polenta Cakes-house pimento cheese, hickory smoked olives, sun gold tomato creme fraiche, black garlic balsamic, scallion emulsion
Vincent Chiccos
Chef Aaron Lemieux
Parmesan Green Zebra Polenta Cakes-house pimento cheese, hickory smoked olives, sun gold tomato creme fraiche, black garlic balsamic, scallion emulsion
Tomato Pie
Ted’s Butcherblock
Tomato Pie
Burrata with heirloom tomatoes, house-made ricotta, focaccia, basil, capers and EVOO
Indaco
Chef Michael Perez
Burrata with heirloom tomatoes, house-made ricotta, focaccia, basil, capers and EVOO
Piatti, braised pork belly, heirloom tomatoes, watermelon, farro, pickled watermelon rind, ricotta salata, mint vinaigrette
Monza
Chefs Leila Schardt and Tito Marino
Piatti, braised pork belly, heirloom tomatoes, watermelon, farro, pickled watermelon rind, ricotta salata, mint vinaigrette
Yellow Tomato Gazpacho with goat cheese, cucumbers and cilantro
Charleston Grill
Chef Michelle Weaver
Yellow Tomato Gazpacho with goat cheese, cucumbers and cilantro
Summer Heirloom Tomatoes and watermelon
Peninsula Grill
Chef Graham Dailey
Summer Heirloom Tomatoes and watermelon. Basil almond pesto. Goatcheese crema
Geechie Boy tomatoes, watermelon radish, Daikon radish, breakfast radish, English cucumber, pickled red onion, house mozzarella, house basil, baby arugula, white balsamic
The Granary
Chef Brannon Florie
Geechie Boy tomatoes, watermelon radish, Daikon radish, breakfast radish, English cucumber, pickled red onion, house mozzarella, house basil, baby arugula, white balsamic
Happy Heirloom Tomato Salad- A salad made of local heirloom tomatoes, compressed South Carolina watermelon, sugar plums, ricotta salata, an aged balsamic and fresh basil
The Park Cafe
Happy Heirloom Tomato Salad- A salad made of local heirloom tomatoes, compressed South Carolina watermelon, sugar plums, ricotta salata, an aged balsamic and fresh basil
Heirloom Burrata Salad
Oak Steakhouse
Heirloom Burrata Salad – Local heirloom tomatoes, arugula, zucchini pesto and a tomato vinaigrette
Tomatofu Salad
Lee Lee’s Hot Kitchen
“Tomatofu Salad”
red and yellow tomatoes, cucumbers, red onions, green onions and pressed tofu and is mixed with a fish sauce vinaigrette
Heirloom Tomatoes grilled peaches, burrata cheese, pistachios, mint, lemon oil
Cannon Green
Chef Amalia Scatena
Heirloom Tomatoes grilled peaches, burrata cheese, pistachios, mint, lemon oil
Garganelli & Razor Clam Vierge, heirloom tomato, arbequina olive oil
FIG
Chef Jason Stanhope
Garganelli & Razor Clam Vierge, heirloom tomato, arbequina olive oil
Housemade Burrata Composition of Early Summer Roots, Heirloom Tomato, Garden Herbs
Zero Cafe + Bar
Chef Vinson Petrillo
Housemade Burrata Composition of Early Summer Roots, Heirloom Tomato, Garden Herbs
Heirloom Tomato Salad, blue cheese buttermilk dressing, fried bread & butter pickles, celery
Edmund’s Oast
Chef Andy Henderson
Heirloom Tomato Salad, blue cheese buttermilk dressing, fried bread & butter pickles, celery
Smoked Tomato, Tomato consommé braised farro, roof top garden basil, Rosemary & green onion flowers
Michael’s on the Alley
Chef Aaron Lemieux
Smoked Tomato, Tomato consommé braised farro, roof top garden basil, Rosemary & green onion flowers
Heirloom Tomatoes and Grilled SC peaches.
Peninsula Grill
Chef Graham Dailey
Heirloom Tomatoes and Grilled SC peaches, Stilton blue cheese, toasted pecans and peach vin
Heirloom tomato salad
Stars Restaurant
Chef Joe Dimaio
Heirloom Tomato Salad
Tomato Pie
The Macintosh
Chef Jeremiah Bacon
Tomato pie – heirloom tomatoes with a cheddar bacon crust
Chicken cracklin’ BLT
Home Team BBQ
Pitmasters Aaron Siegel, Taylor Garrigan and Madison Ruckel
Chicken cracklin’ BLT….iceberg, vine ripe tomatoes, grilled lemon mayo
Panzanella
The Gin Joint
Chef Kayla Bennett
Panzanella, Local heirloom cherry tomatoes, croutons, champagne vinaigrette, mozzarella pearls and basil
Smith and Sumter
Smith and Sumter
1 oz Patron Reposado
1.5 oz Purple Cherokee Heirloom Sangrita
¾ oz Ancho Reyes Chile Liqueur
5 drops Basil Oil
3 Black Olive Stuffed Black Cherry Tomatoes
Pickled Crab Gazpacho
The Atlantic Room at The Ocean Course
Pickled Crab Gazpacho
Fried Swordfish Po Boy
Closed for Business
Chefs Leila Schardt and Tito Marino
Fried Swordfish Po Boy, heirloom tomatoes, pickled red onions, arugula, chile citrus remoulade
Four Tomatoes in Texture
Circa 1886
Chef Marc Collins
Four Tomatoes in Texture, Tomato water blown mozzarella with Golden Nugget tomato caviar, Purple Cherokee tomato leather, concassé, and oven roasted, garlic crunch, balsamic reduction, basil and espelette.
Pizza marinated heirloom tomatoes, goat cheese, mozzarella, taggiasca olives, pickled chiles, lemon basil
Monza
Chefs Leila Schardt and Tito Marino
Pizza marinated heirloom tomatoes, goat cheese, mozzarella, taggiasca olives, pickled chiles, lemon basil
AMATEURS
Ratatouille Pasta w. Heirloom Tomatoes & Goat Cheese
Ratatouille Pasta w. Heirloom Tomatoes & Goat Cheese
Charlotte Park
Recipe: Yields 4 servings
Ingredients:
12 oz ribbon pasta
1/4 cup olive oil
3 garlic cloves, minced
3 heirloom tomatoes, chopped into 1 inch pieces
1 red bell pepper, chopped into 1 inch pieces
2 small zucchini, chopped into 1 inch pieces
1 small eggplant, chopped into 1 inch pieces
1/2 teaspoon red pepper flakes
4 ounces goat cheese
1 large bunch basil, sliced thin
Directions:
Bring a large pot of water to a boil. Cook the pasta according to the directions & drain, reserving 1 cup of the cooking water. In a large pan pot over medium-high heat, heat the olive oil. Add the garlic and cook, 2 minutes. Add the tomatoes, red pepper, zucchini, and eggplant, cooking until tender, 15 minutes. Season with salt, pepper, and red pepper flakes. Add the hot cooked pasta to the pot, along with the goat cheese, stirring to coat. If the pasta needs thinning, add the reserved cooking water. Spoon into bowls and garnish with chopped basil.
Italian Burgers w. Roasted Heirloom Tomatoes & Caramelized Onions
Italian Burgers w. Roasted Heirloom Tomatoes & Caramelized Onions
Charlotte Park
Yields: 4 burgers
Ingredients: Burgers: 1 lb. ground beef chuck 1 spicy Italian sausage, casing removed 4 slices White Cheddar cheese 4 burger buns baby arugula Roasted Heirloom Tomatoes: 4 Heirloom tomatoes 2 tablespoons olive oil 1/2 teaspoon dried oregano Sun-dried tomato aioli: 1/2 cup light mayo 3 tablespoons sun-dried tomatoes in oil, chopped 2 garlic cloves, minced 1 tablespoon fresh basil, chopped Caramelized onions: 4 tablespoons butter 3 large onions, sliced thin pinch of sugar
Directions: Preheat the oven to 425 degrees. Quarter the tomatoes and arrange on a large baking sheet. Drizzle with olive oil and sprinkle with oregano, salt and pepper. Roast until slightly browned, 30 minutes. While the tomatoes are roasting, make the caramelized onions by melting the butter in a large pan over medium-high heat. Add in the onions and sugar and cook until golden, stirring occasionally, 20 minutes. Season with salt and pepper. Meanwhile, make the aioli by blending together all ingredients in a food processor until smooth. Transfer to a small bowl and refrigerate until ready to use. In a large bowl, combine the ground beef with the sausage. Season with salt and pepper. Form into four 3/4-inch thick patties. Grill the burgers, 3-5 minutes, then flip and top each with a slice of cheese. Cover and cook until cheese is melted and burgers are done, 4 more minutes. To assemble the burgers, lightly toast each bun. Spread the aioli on the top and bottom of each bun. Top each burger bun with patty, tomatoes, onions and arugula. Dig in!
Tomato Pie with Purple Cherokee, Red Zebra, and Peacevine Tomatoes. Topped with a mixture of Pimento Cheese, Boursin Cheese, and Greek Yogurt
Ashley Mitchell
Tomato Pie with Purple Cherokee, Red Zebra, and Peacevine Tomatoes. Topped with a mixture of Pimento Cheese, Boursin Cheese, and Greek Yogurt
Woodgrilled heirloom tomato (veggie bin) pie with caramlized onions, Gruyere and herbs
David Conway
Woodgrilled heirloom tomato (from The Veggie Bin) pie with caramlized onions, Gruyere and herbs