Slice and season the tomatoes

• Slice the heirloom tomatoes into thick rounds and lay them on a large plate.
• Keep the tops and bottoms to make pico de gallo.
• Season every slice with salt and black pepper.

Make the BLT-inspired tomato

• Spread garlic aioli on a tomato slice.
• Top with baby arugula and a crack of black pepper.

Make the pepperoni and mozzarella tomato

• Lay a thin slice of red onion on a tomato slice.
• Add pepperoni and marinated mozzarella.
• Finish with a pinch of oregano.

Make the pico-inspired tomato

• Top a tomato slice with diced red onion and avocado.
• Sprinkle with Tajín and finish with chopped cilantro.

Make the caramelized onion and bruschetta tomato

• Spread caramelized onion jam on a tomato slice.
• Add pepperoni and bruschetta topping.
• Top with grated Colby Jack and fresh basil.

Make the whipped feta and olive tomato

• Spread whipped feta generously on a tomato slice.
• Top with garlic olives and sliced shallot.
• Finish with fresh basil.

Make the onion jam and cheddar tomato

• Spread caramelized onion jam on a tomato slice.
• Add green onion, grated cheddar, cooked red onion and capers.

Make the whipped feta and jalapeño tomato

• Spread whipped feta on a tomato slice.
• Top with pepperoni and sweet and spicy jalapeños.
• Drizzle with balsamic glaze if you like.

Prepare the protein sides

• Toss the sardines with lemon juice and Italian seasoning.
• Slice the cooked garlic and herb chicken breast.
• Serve the tomatoes with the sardines, chicken and jalapeño cheddar sourdough.