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Where to Eat Tomatoes Right Now in San Diego

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This heatmap map is sponsored by Naked® Juice Tomato Kick—the new vine-ripened, nutrient-rich tomato juice from the makers of delicious, all-natural juices.tomato%20heat.jpg

Tomato season is underway in San Diego and the ripe fruit is being harvested at local farms and popping up on menus throughout the city. Suzie's Farm is growing ten kinds of tomatoes this year, from the cocktail-sized Indigo Rose cherry tomato to the Cherokee Purple, a smoky-sweet heirloom variety on the Slow Food Ark of Taste.

Matt Richman, Table 926's chef/owner is showcasing heirloom tomatoes in a salad, where the thick slices of fruit are served with burrata, mizuna from Suzie's Farm and topped with a basil vinaigrette and balsamic syrup. La Jolla's Herringbone serves their tomato salad with an orange-fennel dressing alongside cucumbers, shaved red onion, goat cheese and watercress; they also just debuted a new mussel dish with pesto and tomato. From salads to soups and more, here's where to taste the flavor of summer tomatoes.

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Whisknladle

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Two local farms are represented in this tasty new lasagna dish from La Jolla's Whisknladle. The foundation is heirloom tomatoes from Crow's Pass Farm layered with Suzie's Farm roasted eggplant, Fresno chile, burrata and basil.

Table 926

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Heirloom Tomato Salad, Burrata Cheese, Suzie's Farm Mizuna, Basil Vinaigrette, Balsamic Syrup, Torn Croutons

Jsix Restaurant

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For lunch at Jsix, Christian Graves serves a cheffed-up version of the traditional BLT. His sandwich stacks roasted heirloom tomatos with burrata, basil and crispy pork belly.

Herringbone

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Herringbone's new mussel dish is flavored with pesto and tomatoes; their heirloom tomato salad includes Persian cucumber, shaved fennel and red onion, orange marmalade, goat cheese, watercress and orange/fennel dressing,

Pacifica Del Mar

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Pacifica Del Mar is known for the 250+ selections at their vodka bar. This summer, they're making sorbet cocktails, including one that features tomatoes. Their Mediterranean-inspired martini is made with basil-infused vodka and kept cold with two scoops of heirloom tomato sorbet.

Prepkitchen

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New at all three Prepkitchen locations (La Jolla, Del Mar, Little Italy) is their version of the classic Pasta alla Norma. Their take features house made rigatoni with roasted eggplant, burrata and basil in a spicy tomato sauce.

Isola Pizza

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It's the perfect starter or snack with a glass of wine. Little Italy's Isola Pizza lets vine ripened tomatoes shine in their Pomodoro Fresco Bruschetta; freshly grilled bread is topped with sweet tomatoes seasoned with basil, sea salt and olive oil.

Chaplos Restaurant & Bar

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Chef Norma Martinez's tomato soup at Chaplos starts with a base of roasted tomatoes; it's capped off with a crunchy crostini, a touch of pesto and a drizzle of creme fraiche. Find it on the downtown eatery's lunch and dinner menu.

Spike Africa's Fresh Fish Bar & Grill

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At Spike Africa's downtown, chef Paul Rinaudo sears up a juicy flat iron steak and serves it with oven roasted tomatoes, which also play a starring role in a new dish with grilled asparagus and burrata.

Cusp Dining & Drinks

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Chef Donald Lockhart of Hotel La Jolla's Cusp has two summer dishes that highlight the sweet fruit. His stuffed Tandoori chicken has charred tomatoes, scallions, almond couscous and cilantro tzatziki, while his spinach pappardelle with fennel sausage and crispy pancetta is sauced with tomato ragout.

Bankers Hill Bar & Restaurant

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Beat the heat with chilled tomato soup, spiced with coriander and served with avocado, cucumber, corn, creme fraiche, and tortilla crisps.

Whisknladle

Two local farms are represented in this tasty new lasagna dish from La Jolla's Whisknladle. The foundation is heirloom tomatoes from Crow's Pass Farm layered with Suzie's Farm roasted eggplant, Fresno chile, burrata and basil.

Table 926

Heirloom Tomato Salad, Burrata Cheese, Suzie's Farm Mizuna, Basil Vinaigrette, Balsamic Syrup, Torn Croutons

Jsix Restaurant

For lunch at Jsix, Christian Graves serves a cheffed-up version of the traditional BLT. His sandwich stacks roasted heirloom tomatos with burrata, basil and crispy pork belly.

Herringbone

Herringbone's new mussel dish is flavored with pesto and tomatoes; their heirloom tomato salad includes Persian cucumber, shaved fennel and red onion, orange marmalade, goat cheese, watercress and orange/fennel dressing,

Pacifica Del Mar

Pacifica Del Mar is known for the 250+ selections at their vodka bar. This summer, they're making sorbet cocktails, including one that features tomatoes. Their Mediterranean-inspired martini is made with basil-infused vodka and kept cold with two scoops of heirloom tomato sorbet.

Prepkitchen

New at all three Prepkitchen locations (La Jolla, Del Mar, Little Italy) is their version of the classic Pasta alla Norma. Their take features house made rigatoni with roasted eggplant, burrata and basil in a spicy tomato sauce.

Isola Pizza

It's the perfect starter or snack with a glass of wine. Little Italy's Isola Pizza lets vine ripened tomatoes shine in their Pomodoro Fresco Bruschetta; freshly grilled bread is topped with sweet tomatoes seasoned with basil, sea salt and olive oil.

Chaplos Restaurant & Bar

Chef Norma Martinez's tomato soup at Chaplos starts with a base of roasted tomatoes; it's capped off with a crunchy crostini, a touch of pesto and a drizzle of creme fraiche. Find it on the downtown eatery's lunch and dinner menu.

Spike Africa's Fresh Fish Bar & Grill

At Spike Africa's downtown, chef Paul Rinaudo sears up a juicy flat iron steak and serves it with oven roasted tomatoes, which also play a starring role in a new dish with grilled asparagus and burrata.

Cusp Dining & Drinks

Chef Donald Lockhart of Hotel La Jolla's Cusp has two summer dishes that highlight the sweet fruit. His stuffed Tandoori chicken has charred tomatoes, scallions, almond couscous and cilantro tzatziki, while his spinach pappardelle with fennel sausage and crispy pancetta is sauced with tomato ragout.

Bankers Hill Bar & Restaurant

Beat the heat with chilled tomato soup, spiced with coriander and served with avocado, cucumber, corn, creme fraiche, and tortilla crisps.

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