CASA VERDE · FROM SEED TO SUPPER
Let the tomato lead.
Heirloom tomato recipes shine when the cut and cooking method suit the fruit. This collection brings classic heirlooms such as Paul Robeson together with distinctive modern varieties from our catalogue. Use juicy slicers for fresh plates, smaller tomatoes for skewers, and fleshy plum types for sauce. Stripes, marbling and dark shoulders deserve a place in the finished dish.
Fresh plates that show the colours
43 min · Genovese basil microgreens
Rebel Starfighter Tomato Panzanella
Juicy tomatoes soften toasted bread just enough while capers and vinegar sharpen the edges. The Casa Verde touch: torn green olives, finished with Genovese basil microgreens.
18 min · lemon basil microgreens
Ananas Noir Tomato and Nectarine Burrata
This generous platter pairs multicoloured tomato wedges with stone fruit and soft cheese. The Casa Verde touch: toasted buckwheat, finished with lemon basil microgreens.
28 min · lemon basil microgreens
Sart Roloise Tomato and White Peach Salad
Large tomato wedges and white peach slices need only a delicate shallot dressing. The Casa Verde touch: fragrant pink peppercorns, finished with lemon basil microgreens.
83 min · lemon basil microgreens
Green Zebra Tomato Gazpacho
Ripe green tomatoes make a tangy chilled soup with cucumber and soft bread. The Casa Verde touch: silky almond richness, finished with lemon basil microgreens.
23 min · Genovese basil microgreens
Bumble Bee Sunrise Tomato Skewers
A no-cook appetizer that alternates cherry tomatoes, mozzarella and basil. The Casa Verde touch: orange-balsamic dressing, finished with Genovese basil microgreens.
18 min · red shiso microgreens
Black Beauty Tomato Watermelon Salad
Tomato wedges and sweet watermelon make a juicy salad balanced by feta and lime. The Casa Verde touch: sumac-lime dressing, finished with red shiso microgreens.
Tarts, warm sandwiches and sauces
63 min · Ruby Streaks mustard microgreens
Black Krim Tomato Tart with Mustard
Mustard and a thin cheese layer support juicy heirloom tomatoes on crisp pastry. The Casa Verde touch: maple-Dijon pastry base, finished with Ruby Streaks mustard microgreens.
28 min · arugula microgreens
Paul Robeson Tomato Mushroom Sandwiches
Thick tomato slices and browned mushrooms give a meat-free sandwich a juicy centre. The Casa Verde touch: miso-mustard mayonnaise, finished with arugula microgreens.
43 min · Genovese basil microgreens
San Marzano Fire Tomato Butter Pasta
Fleshy tomatoes reduce into a glossy sauce with butter and a halved onion. The Casa Verde touch: miso tomato butter, finished with Genovese basil microgreens.
48 min · parsley microgreens
Speckled Roman Tomato Lentil Ragù
A tomato-rich lentil sauce gives pasta a substantial vegetable topping. The Casa Verde touch: porcini depth, finished with parsley microgreens.
GROW YOUR INGREDIENTS
Choose by texture, then by colour
Choose seeds for the way you want to eat your harvest. Compare fruit type and growth habit on each listing, then plan support, sunlight and planting around your local season. These recipes use harvested tomatoes, not seeds.
Ananas Noir · marbled slices
Green, pink and red marbling belongs on a fresh tomato plate. Cut broad crosswise slices to reveal the interior.
View seeds and growing notes →Green Zebra · striped wedges
Keep a few skin-on wedges above the gazpacho so the darker stripes remain visible. The soup and flesh stay green.
View seeds and growing notes →Sart Roloise · pale flesh, dark shoulders
Thick wedges show the contrast between pale-yellow flesh and indigo shoulders. Pair with white peach and a light dressing.
View seeds and growing notes →Paul Robeson · juicy slicing tomato
An open-pollinated heirloom with dusky red-maroon flesh. Layer slices into a mushroom sandwich and add microgreens just before serving.
View seeds and growing notes →San Marzano Fire · striped sauce tomato
Cook most of the prepared tomatoes into the pasta sauce and reserve the recipe’s fresh portion for a striped finish.
View seeds and growing notes →Speckled Roman · red and gold plum tomato
A fleshy tomato for lentil ragù. The recipe keeps a few fresh skin-on wedges separate from the simmered sauce.
View seeds and growing notes →Keep the harvest visible
- Use thick crosswise slices for internal marbling and skin-on wedges for exterior stripes. Turn a few pieces so both the cut flesh and patterned skin can be seen.
- For cooked sauces, reserve only the fresh tomato portion specified in the recipe. Add it at the end; blending or peeling the whole batch hides the markings.
- Season fresh tomatoes shortly before serving and assemble bread salads close to mealtime. Spoon on dressing lightly and finish with the named microgreens, leaving the tomato surfaces clear.
Kitchen questions
Can I use a different tomato variety?
Yes. Match the prepared weight and the intended texture: juicy slicers for salads, small firm fruit for skewers, and fleshy tomatoes for sauce. Flavour, water content and colour will change.
Are all colourful tomatoes heirlooms?
No. Colour does not establish a variety’s history. This collection includes classic heirlooms and modern selections; use each seed listing for the specific variety description.
Should I peel striped tomatoes?
Keep the skin on the fresh slices and wedges when you want to show the stripes. Follow the individual recipe for the cooked portion; the pasta and ragù recipes reserve some fresh tomato for the finish.
Keep cooking with your harvest
The Recipe Machine recipes were developed with AI assistance and have not yet been kitchen-tested. Follow each recipe’s quantities, method and storage guidance.
