"Acid Trip" (aka Atomic) Tomato for Tarts and Soups

I usually get a funny look or a firm nod of acknowledgment and few responses in between when I tell our chefs that our signature Acid Trip tomatoes are in full swing ... in winter. Wherever you may be on the "tomatoes in January" spectrum, there's no argument about the incredible balance of sweetness, acidity, savoriness, and umami to boot in every bite of an Acid Trip Tomato.

Tomato soup will never be the same. When roasted or otherwise cooked down, the sugars not only concentrate but morph into a kind of richness that even compressing 10x the amount of typical tomatoes can't deliver.

Acid Trip tomatoes' superpower is sheer simplicity disguised in complexity: ingredient-inherent flavor means fewer processes on the chef's part.