Heirloom Tomatoes

In Southern California, we have the glorious gift that is the heirloom tomato. For approximately four short months in the late summer to early fall, heirloom tomatoes bloom in the lush summer sun. These succulent little specimens come in a wide assortment of savory varieties that span the color spectrum from pale yellow to deep burgundy. My personal favorite is the Brandywine Heirloom. Much as the name would imply, it has a dark crimson skin and flesh, and its flavor is so sweet and absolutely divine. It will help you understand why a tomato is a fruit and not a vegetable. You can eat them like apples, but you will need a napkin. I highly recommend a simple accompaniment of basil, salt, and pepper. That's really all you need. Snip or finely dice some fresh basil leaves. Sprinkle them over your cubed, bite-size tomato tidbits. Lightly dust with some coarse ground sea salt and pepper. And enjoy!

Note: Heirlooms by definition should be organic, but of course if something is a commodity, commercial grocers are going to try and make some money. Buy your heirlooms from a local farmer's market or a specialty grocer that sells local, organic produce. The difference in flavor is worth the cost. And I'm not going to lie, heirlooms are expensive, but they are so worth the cost. You don't need cake. Forgo that cookie. Treat yourself to an heirloom for dessert! Their knobby, bulbous curves are much more enticing, and so much better for you! But they are totally limited edition. Get them while they last, and don't tell me that I didn't warn you.