Our favorite tomatoes
The profusion of heirloom tomato varieties in fine produce departments and farmers' markets amazes us every summer. Although we've always loved their different colors, tastes, and textures, some we've tried have lacked depth of flavor. Then we learned about dry-farming. Dry-farmed tomato plants ― whether heirloom or not ― are watered minimally. Some farmers transplant seedlings with no water at all; others water until plants set flowers or fruit. Growers who use this technique (and who sell mainly at farmers' markets) believe it forces the plants to develop deeper roots, making them healthier and requiring less water for irrigation. Plus, growers attentive and conscientious enough to dry-farm often follow other sustainable farming practices. And let's not forget the most important result: dry-farming concentrates the flavor of the fruit, making for lush tomatoes that taste of the sun.
TIP: Need tomato pulp for a quick sauce or soup?
Slice a ripe tomato in half and grate it against the large holes of a box grater. The skin gets left behind, and all the flavorful, juicy flesh ends up in your pot.
Sandwiches, breads, and bruschetta
Salads and dressings
Pastas, pizzas, tarts, and more
Salsas, sauces, relishes, and more