Jacob des Voignes
San Francisco is one of the few cities in the US where, come winter, it's nearly impossible to find a tomato at the hottest restaurants in town. On the contrary, come tomato season, it's hard to avoid them. Now that all the heirloom varietals have hit full stride in warmer points south, there are tiered salads of steamy heirlooms, plays on Caprese, cherry tomato-dotted pizzas, and, finally, the seasonal BLT has arrived. The happy by-product of this tomato overload is tomato water. While the New York Times just gave the "intense translucent liquid" a little jab as one of the fleeting "charms" of the 1990s, Bay Area chefs never seemed to let it go. Find out why they love it and where you can try it, after the hop.