1. To make Heirloom Tomato-Field Pea Salad: Cut tomatoes into 1/2-inch slices and 1/2-inch wedges for variation, and cut or halve cherry and grape tomatoes. Put all cut-up tomatoes into a large bowl. 2. Put blanched field Peas into lightly salted water. Drain, and add to tomatoes. Season with salt and pepper. Add basil, and toss gently. Drizzle with olive oil, and set aside for about 10 minutes.