Jim and Deb Eveleth with Crescere Farms in neighboring Okaloosa County have the most beautiful heirloom tomatoes.

They are often misshapen, but that has no bearing on its taste. They grow so many gorgeous-fun-superb tasting varietals like Black Plum heirloom tomatoes whose brownish-gray fruits are so sweet and meaty and perfect for salads; or black Vernissage heirloom tomatoes which are not actually black but a deep mahogany and striped with green loaded with juicy and tangy flavor. They have been supplying heirloom tomatoes for Pot Roast & Pinot’s well received new permanent menu item Blue Crab Heirloom Tomato Caprese. We’re fortunate to have the dish year round do to Jim’s outfitting of a hoophouse to create a heirloom tomato paradise grown naturally with no chemicals and no pesticides. We take a variety of Crescere Farms heirloom tomatoes and slice them, arrange the slices on a plate and drizzle cold pressed olive oil over them. Put a ball of fresh burrata cheese on top and two ounces of blue lump crab next to it and finish off with fresh basil, sea salt and fresh ground pepper. Each plate is uniquely designed as no two can be the same due to the variety and shapes of the heirloom tomatoes.

Don’t miss out on our newest dish and if you still need a tomato fix, head over to Pensacola’s Palafox Market weekly on Saturdays from 9 AM to 1 PM and visit Crescere Farms. Tell Jim and Deb Pot Roast & Pinot sent you.


Blue Crab Heirloom Tomato Caprese

Serves 4


  • 2 balls fresh burrata cheese
  • 4-6 heirloom tomatoes, sliced (we recommend Crescere Farms)
  • handful of fresh basil leaves hand torn
  • cold pressed olive oil (we recommend Bodacious Olive)
  • 8 ounce jumbo lump (we recommend Joe Patti’s)
  • sea salt to taste
  • cracker pepper to taste


  1. Clean the tomatoes and slice the tomatoes in rounds.
  2. Place the tomato slices slightly overlapping each other on a serving plate.
  3. Add the burrata cheese on top of the tomatoes.
  4. Add the jumbo lump.
  5. Drizzle with the cold pressed olive oil and add sea salt and freshly ground black pepper to taste.



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