Tomato season is a fleeting but exciting time for farmers, gardeners, chefs, and cooks across the United States. It’s a time when we all want to make the most of these flavorful and beloved fruits that we often treat like vegetables. While there are countless ways to enjoy a freshly picked tomato during its peak season, certain dishes have a special affinity for this versatile fruit. We decided to delve into the world of tomatoes and asked a group of expert chefs to recommend their preferred tomato varieties for six popular summer meals.
For a classic Caprese salad, the type of tomato matters less than its ripeness and quality. Lisabet Summa, co-owner of Elisabetta’s Ristorante in West Palm Beach and Delray Beach, Florida, suggests finding ripe, field-grown local tomatoes with the stem still attached. She emphasizes the importance of peak ripeness, which guarantees sweetness, juiciness, and mild acidity. Whether it’s a large heirloom or a small beefsteak, the focus should always be on flavor and quality. However, Cherokee Purples, with their rich red-violet hue, add both visual appeal and vibrant flavor to this refreshing salad. They pair well with dressings and vinegar, elevating a simple dish.
When it comes to BLTs, the classic beefsteak tomato is the preferred choice among chefs. Its juicy and balanced flavor signals the start of summer. Nico Romo, chef/owner of multiple establishments in Charleston, South Carolina, highlights the beefsteak tomato’s firmness, which fits perfectly on slices of bread while holding up against crispy bacon.
For Gazpacho, the Roma tomato takes center stage. This plum tomato variety, loved for its meaty texture and low seed count, adds smoothness and richness to this classic Spanish soup. Bon appétit!
Pico de Gallo, that bright and tangy Mexican salsa, is best made with Roma tomatoes. Their ideal ratio of flesh to seeds creates the perfect texture. Chop them up with onions, jalapenos, lime juice, and cilantro, and you’ll have a vibrant, flavorful condiment or dip.
If you prefer a no-cook tomato sauce, the Campari tomato is your go-to option. Known for its high sugar content and low acidity, this tomato variety offers a bright and amazing flavor that enhances any summer pasta or seafood dish. However, Roma tomatoes also excel in no-cook sauces due to their sturdiness and ability to withstand the heat of pasta and strong garlic flavors. Combine them with olive oil, basil, and thinly sliced toasted garlic for a delightful sauce.
When it comes to tomato tarts, the choice depends on the style of the tart. For tarts that incorporate fresh tomatoes with a pre-baked crust, cherry tomatoes are delicate yet full of flavor. However, if the tomatoes are baked with the crust, Roma tomatoes are the perfect option. They can withstand the baking process and offer a touch of sweetness. And if you’re feeling adventurous, incorporating a variety of colorful heirlooms like Green Zebra, Purple Cherokee, Golden Beefsteak, and Brandywine adds both flavor and visual appeal to the tart.
In conclusion, the perfect tomato for your favorite summer dishes depends on the specific flavors and textures you’re looking for. Whether you choose vine-ripened tomatoes for Caprese salads, beefsteak tomatoes for BLTs, Roma tomatoes for no-cook sauces and gazpacho, or cherry tomatoes and heirlooms for tomato tarts, the beauty of tomato season lies in its endless possibilities. Enjoy the flavors of summer!
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