I just read an article about Scott Conant's famous spaghetti dish at Scarpetta. (http://bites.today.com/_news/2011/07/...)
His recipe calls for 20 plum tomatoes and he sells 10,000 orders per month. In May, I had a pretty good tomato at Fogo de Chao in Chicago. I've been to other high end restaurants and have had tasty tomatoes off season.
How do these restaurants get good tomatoes year round? Do they have special suppliers that don't pick the tomatoes while still green? I would love to get my hands on these tomatoes!