Gail Hepworth, one of the owners of this Hudson Valley organic farm, says these less-than-perfect looking heirloom beefsteak tomatoes have perfect flavor - they're in peak bloom right now and make a splendid crudo tomato sauce when roughly cut in chunks and tossed with chopped sweet onions or scallions, snipped Genovese basil and a fruity Puglian or Sicilian e.v.oil. Just be sure to drain over a colander before adding other ingredients. Spoon over pasta, rice or cooked grains. If you add chopped chervil, tarragon or thyme and make smaller dices you'll have a glittering summer salsa perfect for sauteed fish fillets or grilled chicken.