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With the arrival of summer, we asked three local chefs to share some unexpected fresh tomato suggestions—varieties that go beyond the typical scarlet globes.
Chef/co-owner Bob Brazell at Byrd & Barrel selected Cream Sausage, an all-white Roma from Gabe Keeven of Side Lot Farms. It’s used to create an it’ll-fool-you creamy white sauce that tastes like it’s made from red tomatoes. “He’s getting a new yellow-and-orange cherry, Sunrise Bumblebee, and Emerald Evergreen, a big, tart green slicer,” Keeven says. Find the tomatoes at the Schlafly Farmers Market.
At The Libertine, chef Samantha Mitchell likes her “love apples” grown to order by Such and Such Farm. “We sat down with the Baker Creek catalog,” she says. The choices: Amana Orange, a brilliant orange beefsteak developed in the 1980s; Vorlon, a just-released smoky black–and–red variety from Bulgaria; and Black Beauty, whose blue-black skin hides a deep-red flesh.
Longtime local farm champion chef Rex Hale has brought a quintet of EarthDance Farms’ cherry tomatoes—among them the Indigo Kumquat and Sunpeach varieties—to Boundary this summer for a shellfish-and-tomato chowder. “We’ll use both dehydrated and fresh tomatoes for this, a contrast of firm and soft tomatoes in a rich tomato broth,” he says. Buy EarthDance tomatoes at the Ferguson Farmers Market.
