Heirloom & Slicing Tomatoes Are at Their Summer Peak — Here's How to Make the Most of Every Bite

This Is the Week Tomato Lovers Wait All Year For

There's a specific moment in late July when tomato season stops being good and starts being extraordinary. The heat has had weeks to do its work, the fruit has had time to develop genuine depth, and suddenly everything you thought you knew about what a tomato tastes like gets rewritten. That moment is right now — July 24, 2026 — and at Open Air Market Produce Stand on Barbourville Road in London, Kentucky, the heirloom and slicing tomatoes on our tables are proof.

We're talking about tomatoes with real weight to them, tomatoes that smell like summer the second you pick one up, tomatoes that actually need a napkin when you eat a slice standing over the kitchen sink. If you've been buying tomatoes from a grocery chain and wondering what all the fuss is about, this is your answer. Fresh, seasonal, and at their absolute peak — there's simply no comparison.

Heirlooms vs. Slicers: What's the Difference and Which Should You Grab?

A lot of folks use these terms interchangeably, but they're actually two distinct categories worth knowing — especially when you're choosing what to cook with.

Heirloom tomatoes are open-pollinated varieties that have been grown and passed down for generations, prized for their complex flavor and wildly varied appearance. You'll find them in deep burgundies, bright oranges, streaky greens and reds, and rich golds. They can be irregular in shape, even a little knobby, and that's part of their charm. Cherokee Purple, Brandywine, and Green Zebra are some of the names you might recognize. They tend to be more acidic, more nuanced, and more interesting on the palate than their modern counterparts. They're perfect for eating raw, where all that flavor complexity can shine.

Slicing tomatoes — your classic large red varieties — are bred for that perfect balance of sweetness, meatiness, and reliability. A great slicing tomato is firm enough to cut cleanly, juicy enough to satisfy, and consistent in flavor. They're your go-to for sandwiches, burgers, and any recipe where you want a tomato to play a starring but uncomplicated role. Right now, we've got both at Open Air Market, and honestly? You should grab one of each.

Four Ways to Cook (and Not Cook) a Peak-Season Tomato

When a tomato is this good, the best recipes are the ones that get out of its way. Here are four approaches we love this time of year:

**1. The Classic Caprese — But Do It Right.** Slice your best heirloom tomatoes thick — at least a half inch. Alternate with fresh mozzarella. Tear basil over the top. Drizzle with a good olive oil and a pinch of flaky sea salt. That's it. No balsamic glaze needed, no fancy additions. The tomato does the work.

**2. Tomato Toast (Better Than It Sounds).** Grill a thick slice of sourdough or country bread until charred at the edges. Rub it with a cut garlic clove while it's still hot. Top with a generous smear of ricotta or cream cheese, then pile on thin-sliced mixed heirlooms. Finish with olive oil, black pepper, and fresh herbs. This is the kind of lunch that makes you forget about everything else.

**3. The Slow-Roasted Sheet Pan Tomato.** This one transforms your slicing tomatoes into something magical. Halve them, toss with olive oil, salt, and a pinch of sugar, and roast at 300°F for about two hours. They concentrate, caramelize, and collapse into an intensely sweet, jammy version of themselves. Use them on pasta, in sandwiches, or straight from the pan with a fork.

**4. A Summer Tomato Salad Worth Making Weekly.** Chop a mix of heirloom tomatoes into rough chunks. Add thinly sliced red onion, torn basil, a splash of red wine vinegar, olive oil, salt, and pepper. Let it sit for 15 minutes before serving so the juices mingle into a natural dressing. Serve alongside anything grilled — it's the side dish that steals the show every single time.

Getting the Most Out of Your Tomatoes at Home

Here's a tip that might go against everything you've heard: never refrigerate a ripe tomato. Cold temperatures kill the volatile compounds responsible for that rich, complex aroma and taste. Once a tomato hits the fridge, it loses flavor fast and the texture turns mealy. Keep your tomatoes on the counter, stem side down, at room temperature, and eat them within two to four days of purchase.

If you've grabbed more than you can eat fresh — and that's easy to do when the tomatoes are this beautiful — there are a few smart moves. Dice and freeze them raw in zip bags for winter soups and sauces (they'll lose their texture but keep their flavor). Or make a simple quick sauce: simmer chopped tomatoes with garlic, olive oil, and salt for 20 minutes, then cool and freeze in portions. You'll be grateful for it in January.

For slicing, a sharp serrated knife is your best friend. A dull straight blade will crush the flesh and send juice everywhere. A good serrated knife glides through cleanly, letting you get those beautiful thick slices that hold together on a plate.

The Summer Tomato Galette: A Recipe Worth Your Saturday Morning

If you have a few extra tomatoes and an hour to spare this weekend, this rustic tomato galette is the move. It looks impressive, tastes incredible, and it's far easier than it has any right to be.

For the crust, use store-bought pie dough or make a simple one with flour, butter, salt, and cold water. Roll it into a rough circle on a sheet of parchment. Spread a thin layer of Dijon mustard over the center, leaving a two-inch border. Lay down a layer of thinly sliced mozzarella or Gruyère. Then arrange your sliced heirloom and slicing tomatoes on top in overlapping circles, alternating colors if you have them. Season generously with salt, pepper, fresh thyme, and a drizzle of olive oil. Fold the edges of the dough up and over the tomatoes, pleating as you go. Brush the crust with egg wash and bake at 400°F for 35–40 minutes, until the crust is deeply golden and the tomatoes have softened and started to blister at the edges.

Let it cool for ten minutes before slicing — the wait is brutal but necessary. Scatter torn basil over the top before serving. This galette works as a centerpiece for dinner, a stunning potluck dish, or just something you eat in slices straight from the pan while still standing in the kitchen. No judgment here.

Stop By This Week — The Good Ones Go Fast

Peak tomato season in Laurel County is a short window. Late July into early August is when everything lines up perfectly — the warmth, the ripeness, the abundance — and then it's over for another year. If you've been thinking about making that tomato galette, or finally building the perfect caprese, or putting up a few jars of homemade sauce, this is the week to do it.

Open Air Market Produce Stand is open seven days a week — Monday through Friday from 10 a.m. to 6 p.m., Saturday from 9 a.m. to 6 p.m., and Sunday from 11 a.m. to 6 p.m. We're easy to find with plenty of parking right out front. When you're searching for fresh produce near me or wondering where to find the best fruits and vegetables in Laurel County, you know where to come. We've been here since 1984, and we'll be here waiting with the best tomatoes of the summer.