Happy Tomato Season, friends! At Cup of Jo, we adore tomatoes nearly as much as we cherish potatoes, and I find myself revisiting our tomato-rich recipes each August and September, when tomatoes reach their peak. What I appreciate about them is their simplicity (often non-recipe recipes), yet they’re packed with little enhancements and expert tips — the type you gather after years of preparing and savoring a meal. So, today we’re presenting three new tomato dishes to expand your collection…
Ham El-Waylly: Tomato Dressed in Tomato on Toast
Author of Hello, Home Cooking
“Few things surpass pan con tomate in summer. The juice from the tomato seeps into the bread, creating an instant savory bread pudding. It might be overkill, but adding more tomate on top of pan con tomate introduces another texture to enjoy. This grated-tomato dressing is a wonderful tool to keep handy for various reasons. Use it atop labneh for a summer dip, or include chilies, shallots, and fish sauce and serve with a crispy egg and rice. Its versatility knows no end.”
Tomato Dressed in Tomato on Toast (aka, pan con tomate con tomate)
Serves 1-2
2 large ripe tomatoes
1 garlic clove, finely grated
1 tbsp extra-virgin olive oil, plus more for drizzling
1/2 tsp sherry vinegar, plus more as desired
1/8 tsp smoked paprika
Kosher salt
2 slices of 1-inch-thick crusty bread
Flaky salt, for topping
Trim a thin slice off one tomato’s bottom, exposing the flesh. Using the large holes of a box grater, grate against the cut side of the tomato into a bowl. The pulp will gather in the bowl, leaving you with a handful of skin. Discard the skin. Season the tomato pulp with the garlic, oil, vinegar, paprika, and a pinch of kosher salt. Taste the mixture and adjust with extra vinegar or salt as desired.
Thinly slice the remaining tomato, seasoning each slice with a pinch of kosher salt. Toast the bread your preferred way — I’m not the toast authority. Ensure the bread is crisp and hot. Immediately place the toast onto a serving plate and evenly distribute the tomato mixture on the two slices; it should sizzle upon contact. The heat from the toast is crucial for activating the tomato dressing. Top with the tomato slices, season with flaky salt, drizzle with oil, and serve.
Ella Henry: Briny Tomato Greek Salad
Writer of the newsletter Gut Feelings
“I’ve just returned from Greece where I had a Greek salad daily and was never fed up with it. (I prefer salads devoid of lettuce, accompanied by a piece of hot, crusty bread to soak up those delightful juices.) Thus, upon arriving home — perfectly timed with tomato season — I sought to maintain the streak, with a more tomato-focused, extra-briny twist. Lemon, olives, and a dash of miso amplify all that umami essence, and for an extra savory edge, you can incorporate anchovies and a splash of olive brine.”
Briny Tomato Greek Salad
Serves 1-2
25 ounces heirloom tomatoes (a little over 3 cups)
5 ounces Sungold tomatoes (about a cup)
4 ounces red onion (roughly 1/2 cup chopped)
Table salt
1/2 tsp lemon zest
2 tbsp lemon juice
5 ounces cucumber (a little over 1/2 cup)
1 long sweet pepper
2 1/2 ounces Kalamata olives (about 1/3 cup)
2 ounces extra virgin olive oil
1 ounce red wine vinegar
1 tsp white miso paste
1/2 tsp honey-dijon mustard
Fresh dill, for topping
4 cubes marinated feta cheese (I use Meredith Dairy), or 6 ounces creamy feta
Flaky salt
Toasted baguette or bread, for serving
*Note: I used a kitchen scale for precise measurements when developing this recipe. (If you’re curious, I highly recommend acquiring a basic one — it’s transformative.) However, you can experiment with measurements (you’ll see I provided estimates on the side) and tailor it to your liking. Always taste as you prepare and measure with your instincts.
Slice the heirloom tomatoes, halve the Sungolds, and place in a large bowl. Chop the red onion roughly and add to the bowl. Sprinkle some salt over the tomatoes and onion, then add the lemon zest and lemon juice. Toss, cover, and let sit.
Peel the cucumber (I enjoy peeling it halfway, leaving strips of skin), and chop into bite-size pieces. Slice the sweet pepper crosswise and add it to the tomato and onion bowl, along with the cucumber and Kalamata olives.
In a large glass, combine olive oil, red wine vinegar, miso, and mustard, using an immersion blender to pulse until creamy. (A regular blender or food processor can also be utilized.) Sample the dressing and season it to taste with salt. Mix and pour over the salad bowl. Blend the salad with your hands until everything is evenly coated and combined.
Serve in a large bowl or individually, ensuring every last drop of juice is included, and garnish with fresh dill and feta. I favor marinated feta cubes, but a feta block can be added whole atop the salad, as is often done in Greece. Finish with flaky salt and serve with toasted bread. Relish!
Elise Smith: Tomato Butter Bucatini
Personal chef and recipe developer
“This pasta materializes when comfort food decides to exhibit a little flair. Imagine: bucatini twirled in a glossy sauce that’s rich, smooth, and just tangy enough to maintain intrigue. It’s garnished with a creamy layer of stracciatella that seems to be an innate part of the pasta. The butter smooths everything out, and the tomatoes infuse a sweet, slow-cooked essence (despite taking under 30 minutes). Perfect for evenings calling for an uncomplicated dinner, but a step above basic pasta fare. A tip: Don’t overlook salting your pasta water — it’s crucial.”
Tomato Butter Bucatini
Serves 4
1 12-oz box bucatini pasta
3 tbsp extra-virgin olive oil, plus more for drizzling and serving
32 ounces cherry tomatoes (3 pints)
2 tsp + 2 tbsp Kosher salt, divided
1 tsp crushed red pepper flakes
3 tbsp unsalted butter
1 cup fresh, chopped basil, plus more for serving
8 ounces stracciatella or burrata
Flaky sea salt, for finishing
Set a large pot of water to boil on the stove. As the water heats, warm a skillet over medium heat with three tablespoons of extra-virgin olive oil. Add the tomatoes, two teaspoons of kosher salt, red pepper flakes, and toss. Sauté the tomatoes for 6-7 minutes undisturbed, allowing them to burst and soften slightly. After they begin to dissolve, add butter to the skillet and sauté for another four minutes, tossing sporadically. Introduce the basil, toss once more, and switch off the heat.
Salt the boiling water with two tablespoons of kosher salt, add a drizzle of olive oil, then introduce the bucatini to the pot. Boil for 8-10 minutes, until just al dente. Following completion, reserve 3/4 cup of pasta water, drain the pasta, and return it to the pot.
Move the burst tomatoes to the pot of bucatini, add 1/4 cup of pasta water, and toss with tongs until the noodles are thoroughly coated with the tomato mixture. Add more pasta water if necessary, and season with salt to taste (I generally add around a teaspoon). Shift the pasta to a platter and top with stracciatella, a drizzle of olive oil, basil leaves, and a sprinkle of flaky sea salt. Serve immediately.
Thanks once again to Ham, Ella, and Elise for sharing these delightful meals with us. How about you? Have you been preparing any tomato dishes? I’d love to sample them.
P.S. An assortment of tomato recipes for your enjoyment, including an unforgettable tortilla soup (from Joanna’s Soup Group), and the remarkable zucchini-tomato concoction that complements everything.
(Briny Tomato Greek Salad photo by Ella Henry. Tomato Butter Bucatini photo by Elise Smith. Tomato Dressed in Tomato on Toast photo by Laura Murray; recipe excerpted with permission from Hello, Home Cooking, copyright © 2026 by Ham El-Waylly. Published by Clarkson Potter/Publishers, a division of the Crown Publishing Group, a unit of Penguin Random House LLC.)
