Peak Season: Heirloom Tomatoes

468

Photograph courtesy Flickr/John_Morgan

Striped, bumpy, and cracked, or perfect golden spheres, heirloom tomatoes are our juicy reward for waiting out the gloom of early summer. Many of us are growing these fleshy fruits in our yards, but it’s amazing to see the variety available at the market this time of year. Don’t worry about names–there are hundreds. Sample several, and don’t let a few ruddy gashes scare you off.  “People think the seeds are garbage, but the seeds are another beautiful, tasty element we can work with,” says José Andrés, the acclaimed Spanish chef behind the Bazaar at the SLS Hotel. Cubes of crusty bread will soak up the flavor-ful pulp in a rustic panzanella. We like the whole tomato sliced thick and sprinkled with a little salt.
Previous articleWhere's Chris 7/30/10
Next articleOpen, Open, Open, Open…
Suter oversees all dining and food coverage in Los Angeles. In May 2012, Suter took home a James Beard Award, the first ever awarded for food coverage in a general-interest publication. She has lent her culinary know-how to national publications including Saveur and Conde Nast Traveler, has appeared on a number of television and radio programs including Fox’s Hell’s Kitchen and Top Chef Masters, and is a regular guest on KCRW’s Good Food. She began her career as an Associate Editor at the music magazine Filter and later served as Editor-In-Chief of the alternative weekly newspaper L.A. Alternative.