This recipe is simple, easy, classic. A great example of how, when you use full-flavored, in-season ingredients, it doesn't take much to make a great-tasting dish.
Be aware, though, that tomatoes, especially heirlooms, can vary wildly in both sweetness and acidity, and if your tomatoes are too sweet, they can make the wine taste sour. So look for red and green heirlooms. In general, they'll have the highest acidity—not so much that they'll be sour, but enough to balance the sweetness—while yellow tomatoes will have the least. Learn how to pair wine with this and other dishes.