Heirloom and Slicing Tomatoes: The Most Glorious Way to End Summer
Late August brings the most spectacular tomatoes of the year — fat, jewel-toned heirlooms and thick-cut slicers bursting with flavor. Here's how to make the most of every single one.
The Last Great Tomato Weeks of the Year
There is a narrow window each summer when tomatoes are so good they need almost nothing — no cooking, no fuss, just a sharp knife and maybe a pinch of salt. That window is right now, and if you've been waiting all year to get your hands on truly exceptional heirloom and slicing tomatoes, August 29th is not the day to stay home. The tomatoes coming through Open Air Market Produce Stand on Barbourville Road right now are at their absolute peak — thick-walled, heavy with juice, and carrying that deep, complex sweetness that only comes at the tail end of summer. We've been London, Kentucky's longest-running produce market since 1984, and we can tell you with confidence: this is the harvest everyone looks forward to all season long.
Heirlooms vs. Slicers — What's Actually the Difference?
If you've ever stood at a produce stand feeling overwhelmed by the variety of tomatoes in front of you, you're not alone. The short version: slicing tomatoes are the classic, workhorse variety — large, smooth, bright red, and bred for thick, satisfying cross-sections that hold together beautifully on sandwiches and burgers. They're predictably delicious and dependably juicy. Heirloom tomatoes, on the other hand, are a whole different conversation. These are older, open-pollinated varieties prized not for uniformity but for flavor. They come in wild shapes, unexpected colors — deep burgundy, golden orange, green-striped, near-black — and they taste like what tomatoes tasted like before anyone optimized them for shelf life. The flesh tends to be denser, more complex, and almost meaty in the best possible way. Both types deserve a place in your kitchen this week. Grab a mix when you stop by — you won't regret it.
A Simple Heirloom Tomato Salad That Lets the Produce Do the Talking
The best heirloom tomato recipe isn't really a recipe at all — it's more of an arrangement. Slice two or three different heirloom varieties into thick, irregular rounds and layer them on a wide plate, alternating colors. Tuck in a few fresh basil leaves from the bunch you grabbed at the stand. Drizzle generously with a good olive oil, scatter with flaky sea salt and cracked black pepper, and add a splash of aged balsamic if you have it. That's it. No cooking, no blending, no special technique. The tomatoes are the star, and they are more than capable of holding the spotlight on their own. If you want to push it a little further, crumble some fresh mozzarella or a sharp feta over the top. Serve at room temperature — never cold — and eat it the same day you make it.
Cooking With Slicers: From Pan Sauce to Roasted Tomato Jam
While heirlooms shine raw, thick slicing tomatoes are extraordinary when you apply a little heat. One of the simplest and most satisfying things you can do is a quick pan-roasted tomato sauce: halve the tomatoes, place them cut-side down in a cast iron skillet with a glug of olive oil over medium-high heat, and let them blister and caramelize for about eight minutes without touching them. Flip, add a few crushed garlic cloves and a pinch of red pepper flakes, then let everything cook down for another ten minutes until the juices reduce into something thick and glossy. Toss with pasta, spoon over grilled chicken, or spread on toasted bread. It is one of the most deeply flavored things you can make in under 30 minutes. If you want a longer project that pays dividends for months, slow-roast halved slicing tomatoes in a 275-degree oven for two to three hours with olive oil, garlic, and fresh thyme until they shrink and concentrate into jammy, intensely flavored morsels. Pack them into a jar covered in olive oil and refrigerate — they'll elevate every meal you make for the next two weeks.
How to Store Tomatoes So They Actually Stay Good
Here is the single most important tomato tip we can offer, and it's one that surprises people every time: do not put your tomatoes in the refrigerator. Cold temperatures break down the cell walls of a tomato, turning that beautiful, silky flesh grainy and muting the flavor significantly. Tomatoes want to be stored at room temperature, stem-side down, out of direct sunlight. They'll continue to ripen gently and stay at their best for several days this way. If you buy more than you can eat fresh — and at this time of year, that's easy to do — plan to cook them within two to three days or blanch and freeze them for soups and sauces later this fall. For heirlooms specifically, try to eat them the same day or the next day after purchase for the most spectacular flavor. They're more delicate than slicers and don't hold as long.
Stop In This Weekend — The Selection Won't Last
Late August produce doesn't stick around. The tomatoes that are hitting peak flavor right now will taper off as September arrives and temperatures shift, so this weekend is genuinely one of the best times of the entire year to visit us at 1594 Barbourville Road. We're open today through Sunday — Monday through Friday from 10 to 6, Saturday from 9 to 6, and Sunday from 11 to 6 — and we've got plenty of parking to make a quick stop easy. Whether you're planning a big batch of fresh tomato sauce, setting up an impressive caprese spread for Labor Day weekend, or just want a few perfect slices on your sandwich this week, we've got you covered. For folks searching for fresh produce near London, Kentucky or wondering what's worth picking up at a Laurel County farmers market right now, the answer this week is simple: tomatoes. Come get them while they're at their best.
1594 Barbourville Rd, London, KY 40744 · Mon–Fri 10–6 · Sat 9–6 · Sun 11–6
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Serving London, Kentucky since 1984, Open Air Market is the oldest and longest-running produce market in Laurel County. For over 40 years, our family-owned stand at 1594 Barbourville Rd has been the trusted source for fresh, seasonal fruits and vegetables in southeastern Kentucky. We hand-select every item for ripeness and quality — the way it's been done for four decades. Open 7 days a week.
