Vegetables and How I Cook Them: Tomatoes

The best tomato I’ve ever eaten was not an heirloom.

Sungolds are a modern hybrid tomato. Their thin skin and juicy interior make them prone to splitting, meaning that Sungolds are very rarely grown far away and sent on a cross-country journey to our tables. They are often raised by local farmers, picked when ripe, and eaten within a couple of days. In my mind, this is what makes for great flavor in a tomato—being raised well, harvested just ripe, and eaten quickly. I prioritize flavor above all else in a tomato (and most other things for that matter).