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Heatmap: Where to Eat Tomatoes Right Now in S.F.

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This heatmap is sponsored by Naked® Juice Tomato Kick—the new vine-ripened, nutrient-rich tomato juice from the makers of delicious, all-natural juices.
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Tomato season is just beginning around Northern California, and while our compatriots to the south are seeing a bevy of tomato dishes popping onto menus, they're still a little hard to find around SF. Right now, it's mostly about cherry tomatoes, as chefs are still wary of the quality of early-ripening heirlooms, though the hot spring means there are already some beautiful ones out there. From SPQR's beer-washed cheese course with quick-fried cherry tomatoes to Flour + Water's tortellini in tomato-water "brodo," here are 12 places to sample the essential flavor of summer.

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Garibaldi's on Presidio

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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]

State Bird Provisions

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

Frances

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Ripe cherry tomatoes are a main feature of this early summer calamari salad at chef Melissa Perello's popular restaurant. Also included are summer squash and green garbanzos.[Photo: Jay Barmann]

Flour + Water

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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]

Central Kitchen

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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]

Tacolicious

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Tacolicious has dived right into summer with this salad of heirloom tomatoes, watermelon, Persian cucumber, queso fresco, and tamarindo vinaigrette.

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

Cotogna

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

Bluestem Brasserie

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

Arlequin Cafe & Food To Go

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A fresh tomato salsa tops this lamb burger, which also comes with fries and yogurt sauce.[Photo: Ingrid/Foodspotting]

Scala's Bistro

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

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Garibaldi's on Presidio

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]

SPQR

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]

State Bird Provisions

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

Frances

Ripe cherry tomatoes are a main feature of this early summer calamari salad at chef Melissa Perello's popular restaurant. Also included are summer squash and green garbanzos.[Photo: Jay Barmann]

Flour + Water

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]

Central Kitchen

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]

Tacolicious

Tacolicious has dived right into summer with this salad of heirloom tomatoes, watermelon, Persian cucumber, queso fresco, and tamarindo vinaigrette.

Sauce

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

Cotogna

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

Bluestem Brasserie

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

Arlequin Cafe & Food To Go

A fresh tomato salsa tops this lamb burger, which also comes with fries and yogurt sauce.[Photo: Ingrid/Foodspotting]

Scala's Bistro

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

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