We can’t wait for peak tomato time.
Thing is, not all tomatoes are created equal. Sun-golds and cherry tomatoes are phenomenal at the moment. But the Green Zebras, the beefsteaks? They're still coming into their own. And they probably won't be at their juicy, hyperflavorful best for another week or two.
It's all about the dehydration. When you slice tomatoes, line them in a colander, and sprinkle them generously with salt, they immediately start releasing their moisture. 10, 15, 20 minutes later, you'll have tomatoes with less water in them—which means there's a lot less water for them to give off when they cook., or putting some tomato slices on top of a pizza.
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