From little golden globes the size of grapes to bulbous, ombr\u00e9-red hunks, they\u2019re certainly a funky feast for the eyes. At peak ripeness, hanging heavy off the vine, their heady scent is potent. Sliced raw and adorned with a drizzle of olive oil and sprinkle of salt, they\u2019re a hallmark warm-weather snack. We\u2019re talking, of course, about heirloom tomatoes.<\/p>\n
Whereas hybrid tomatoes are pollinated by hand to ensure that the fruit has certain qualities of each parent and a uniform appearance, plants botanically classified as heirlooms must be open-pollinated\u2014by birds, bees, or another natural method. As a result, they grow in odd shapes and striking colors and have more delicate skins than their crossbred counterparts. But what they lack in durability and homogeneity, they more than make up for in superior flavor.<\/p>\n
The \u201cheirloom\u201d designation may also indicate that the variety has been grown and shared within a family or community, usually for generations, which is why you\u2019re more likely to find heirloom tomatoes at farmers\u2019 markets than at chain grocery stores.<\/p>\n
Savor heirloom tomatoes raw, topped with cheese that won\u2019t overwhelm but will also stand up to the fruit\u2019s acid. Fresh mozzarella is a standby that continues to thrill; its milky flavor woos the tomato\u2019s natural sweetness. Try the old friends together in a salad, grilled on skewers, or simply on their own. For extra decadence, swap in a pillowy, cream-filled burrata.<\/p>\n