Dish of the Week: Heirloom tomatoes

Tomatoes have been in season for a few weeks now. From enhancing BLTs to mozzarella and salads, they are everywhere. But what separates the heirloom from the regular tomato? This will make you feel all warm and fuzzy; rather than being poked, prodded, and grafted by scientists into perfectly round, smooth, flavorless mushpots, the seeds have been passed down from generation to generation and openly pollinated. These were the best of the bunch and worth saving. The best thing is to savor them in raw form, so you can catch them at their best and brightest.

To try some heirlooms for yourself, you can head to Dino, where they top bruschetta or pasta during their extended Restaurant Week. Or make sure to check out a few other seasonally-focused spots such as Proof, Bar Pilar or Mendocino Grille for salads or gazpachos. And if you’re going for something at home, check out the Bloomingdale, FRESHFARM, USDA, and 14th and U Markets. You’ll be sure to find a huge array, and could set up your own tasting.

Image courtesy of EssG