Here’s how to successfully make the most of the Loewe tomato in your own kitchen

Imagine a tomato that serves both fashion and flavour—that’s the Loewe tomato for you. An heirloom variety passed down through generations, it’s prized for its rich taste, sculptural folds, and sun-ripened glow. A total statement piece in any kitchen, it needs little more than good olive oil and flaky salt to let it shine.

Below, find effortless recipes that let this heirloom beauty take centre stage.

Heirloom tomato and basil salad

Ingredients

3 cups of diced cherry tomatoes

⅓ cup of thinly sliced onion

1 cup of bocconcini

20 basil leaves (chopped chiffonade-style)

Ingredients for the dressing

¼ cup of extra virgin olive oil

3 tablespoons of balsamic vinegar

½ teaspoon of salt

½ teaspoon of black pepper

Method

Whisk the olive oil, balsamic vinegar, salt, and pepper in a separate small bowl. Add the tomatoes, shallots, bocconcini, and half the basil to a large bowl. Pour the dressing into the serving bowl. Toss everything well to coat in the dressing. Sprinkle the remaining basil over the salad and serve.

Fried heirloom tomato

Ingredients

1 egg

⅓ cup all-purpose flour

⅓ cup cornmeal

⅓ cup Italian-seasoned bread crumbs

6 fresh and firm tomatoes (preferably Roma)

1 tablespoon Parmigiano-Reggiano

1 Tbsp olive oil

Salt as per taste

Method

Begin by washing the tomatoes in cold water and drying them thoroughly. Next, slice the tomatoes horizontally into slices about ½ inch thick. Discard the tops and gently remove the seeds using the sharp tip of a knife. Freshly grate some Parmigiano-Reggiano to have it ready for the recipe. Beat the egg lightly in a small bowl. Combine the all-purpose flour, cornmeal, and bread crumbs to make a dry mixture in a deep dish bowl. Dip the tomato slices in the egg, letting the excess run back into the bowl, then dredge them in the bread crumb mixture, coating both sides thoroughly. Pour enough olive oil in a skillet to come up the side about ½ inch and heat to high. When the oil is very hot, carefully add as many slices. Once a golden crust forms on the bottom side of each tomato slice, cook on both sides and serve hot with fresh balsamic vinegar and Parmigiano-Reggiano.

Tomato and microgreens toast

Ingredients

⅓ cup of mayonnaise

1 garlic clove (chopped)

The zest and juice of 1 lemon

1 tablespoon chives, microgreens, finely chopped

8 slices of bread (sourdough or ciabatta)

2 large heirloom tomatoes, sliced

1 teaspoon flaky sea salt, freshly ground black pepper as per taste

Method

In a small bowl, combine mayonnaise, grated garlic, and 1 tbsp lemon juice. Set aside lemon zest. Toast the bread lightly. Spread the mayo mixture on each slice. Top with tomato slices, drizzle with olive oil, and season with salt, pepper, lemon zest, and chives microgreens.

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