Through the winter and spring, Garibaldi's has been making their burrata Caprese salad with beets, but they've officially switched to heirloom tomatoes for this signature Italian starter, topped with balsamic. [Photo: Patricia Chang]

This cheese course, featuring 'Holy Moly' beer-washed cheese, beer gelatina, and tomato-molasses syrup is garnished with cherry tomatoes that have been flash-fried and their skins pulled back.[Photo: Matt Accarrino]

A recently featured dish at State Bird Provisions is this smoked salmon with white corn and cherry tomatoes.[Photo: Foodspotting]

Chef Thomas McNaughton created this dish in an effort to use all the tomato scraps from the restaurant, making a tomato water "brodo" for some ricotta tortellini, garnished with cherry tomatoes, Parmigiano Reggiano, and miner's lettuce.[Photo: Patricia Chang]

Chef de cuisine Ryan Pollnow created this dish using black fregola pasta, colored with squid ink to look like peppercorns, served under cherry tomatoes and seared squid.[Photo: Patricia Chang]

White corn and heirlooms are already hitting the menu in this salad at Sauce.[Photo: Foodspotting]

This pizza is topped with both cherry tomatoes and squash blossoms.[Photo: Happelsauce/Foodspotting]

Bluestem is mixing up the classic Southern staple of fried green tomatoes with the classic Caprese salad in this first course. [Photo: Arleann/Foodspotting]

New Scala's Bistro chef Larry Finn is now serving this open-faced heirloom tomato BLT at the Union Square restaurant.[Photo: Casey Barks]