This summer, I planted heirloom tomatoes in place of grape tomatoes, exchanging dainty clusters of flawless red for heavy, rebellious orbs that pull at the plant as if in protest of the support it provides. As they matured, they developed thick lacerations and unsightly gouges which would have made me think they were dying if it weren’t for the similarly gnarled tomatoes I purchased from the farmer’s market last year.
I expected ugly. Happily, my homegrown heirloom tomatoes are hideous and edible. When sliced, they release a luscious perfume of bright sunshine and moist soil.
Make the following tomato salad with the freshest, ugliest tomatoes you can find.
4 large heirloom tomatoes, diced
1 cucumber, diced
1 clove fresh garlic, minced
1/4 cup olive oil
3 tablespoon white vinegar
salt and pepper to taste
Combine everything into a large bowl and stir. Cover and refrigerate for at least 1/2 hour and serve.