Is there anything more beautiful than a knobby, ugly heirloom tomato? If the outside scares you, just slice one open and see the world of seeds and veins of color that run through it. These babies are grown for flavor, not appearance. The difference between these is marked--I can't eat most supermarket tomatoes even on sandwiches, as they're so mealy and sour and, well, just icky. But these, these I can't stop eating--plain, with a bit of salt, or drizzled with olive oil and fruity balsamic vinegar and, well, it's just about as good as it gets. We ate these alongside some grilled bbq chicken and some stovetop beans, but really these are the stars of my show.
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