It’s mid-August — or as it’s affectionately dubbed in my household, Tomato Christmas. Finally, we’ve arrived at that enchanting, transient period when good tomatoes reach their full potential, and it’s time to bring forth the tomato dishes we’ve anticipated all year long. For me, the star is Nora Ephron sauce. For Jenny (and Joanna!), it’s tomato sandwiches. I’ve already enjoyed multiple servings of both, but this year, I’m eager to broaden my culinary horizons. So, I sought advice from some culinary experts for their go-to methods to savor late-summer tomatoes. Now I have plans for the weekend…
Adam Roberts: Tomato-Peach Salad with Mozzarella
Author of Food Person
First, I select two or three large heirloom tomatoes, remove the cores, and slice them into thick rings to arrange on two plates (suitable for two individuals). Next, I do the same with two ripe peaches or nectarines, but I slice them into wedges and insert them amidst the tomatoes. I then cut some fresh mozzarella into chunks and position that between the peaches and tomatoes. Finally, I drizzle everything with high-quality olive oil, syrupy balsamic vinegar, Maldon sea salt, and Aleppo pepper. That’s part one. For part two, I take a variety of heirloom cherry tomatoes, slice some in half, leave a few whole, and toss them in a bowl with chopped red onion, plenty of torn green and purple basil, more olive oil, salt, and balsamic. I sprinkle that mixture over the peach/tomato/mozzarella medley and garnish with even more basil for visual appeal.
Bettina Makalintal: Tomato & Eggs
Senior Reporter, Eater
Tomatoes and eggs are a splendid pairing; there’s a reason many cultures enjoy them together for breakfast. Recently, inspired by a recipe in Kitty Coles’s Make More With Less, I’ve been starting most mornings by sautéing halved cherry tomatoes with a bit of butter and salt until they begin to soften and lose their shape beneath a wooden spoon. Once they’re juicy and buttery, I scoop the tomatoes into a ramekin, quickly cook scrambled eggs in the same pan, and then spoon the tomatoes atop the eggs. I finish the plate with a drizzle of peppery olive oil and grated parmesan. (In Coles’s book, she crisps up woody herbs, like sage and thyme, to sprinkle on top, but that feels more like fall than summer to me.)
Jenny Rosenstrach: Warm Shrimp Salad with Tomatoes and Butter Beans
Author of Dinner: A Love Story and many cookbooks
During this season, I yearn for dinners featuring peak-summer ingredients and the essence of summer. For this shrimp salad, I boil shrimp in one pot, and red potatoes in another; then I strain them. Next, I cook butter beans until tender and simmer three ears of corn for a few minutes. I strain the vegetables and run them under a bit of cold water. Once cooled enough to handle, I slice the corn kernels off, add the shrimp and cooked vegetables into a salad bowl, top with scallions, drizzle with vinaigrette, and serve. (Here’s the exact recipe, if you wish to have it.)
Hannah Howard: Caprese Pasta Bake
Author of Feast and Plenty
This is one of the first recipes I learned to prepare for a crowd in college. Since then, I’ve made it for roommates, family gatherings, potlucks — it always vanishes quickly. Begin by boiling a pound of short pasta (penne, rigatoni, fusilli), until just under al dente, then drain and toss with olive oil. Slice 3-4 large tomatoes (or a couple pints of cherry tomatoes), tear half a cup of fresh basil, and break a ball of fresh mozzarella into pieces. Add half of the pasta to a lightly oiled baking dish, and top with half of the tomatoes and mozzarella, along with a sprinkle of parmesan. Layer the remaining pasta, tomato, and basil on top, finishing with the remaining mozzarella and another sprinkle of parm. Season with salt and pepper, and bake at 375° for 25-30 minutes, until the cheese is golden and bubbling.
Klancy Miller: Tomatoes with Quick-Pickled Onion
Author of Cooking Solo and For The Culture
First, I prepare a batch of thinly sliced quick-pickled red onions, using only apple cider vinegar and salt. While it sits, I slice some tomatoes and chop fresh basil. I combine them all with the pickled onions, and finish with olive oil and a touch of the vinegar mixture leftover from pickling. I enjoy making this as a simple side dish to take to picnics.
Wishing everyone a joyous tomato season! Now, what incredible tomato dishes have you been holding onto?
P.S. The most beautiful summer fruit salad and sausages with corn and tomato.
(Tomato-peach salad photo by Adam Roberts. Shrimp salad photo by Jenny Rosenstrach.)
**Maximizing the Use of Summer Tomatoes**
Summer signifies the peak of tomato season, showcasing vibrant hues, juicy textures, and intense flavors. To fully capitalize on these seasonal treasures, it’s vital to know how to employ them effectively in your cooking ventures. Here are some inventive and practical ways to relish summer tomatoes:
**1. Fresh Salads:**
Summer tomatoes shine in salads. Pair them with fresh basil, mozzarella, and a drizzle of balsamic glaze for a traditional Caprese salad. Alternatively, combine them with cucumbers, red onions, and a light vinaigrette for a crisp summer salad.
**2. Homemade Sauces:**
Convert ripe tomatoes into rich sauces. Simmer them with garlic, onions, and herbs to craft a delightful marinara sauce, perfect for pasta, pizza, or as a foundation for other dishes. For a creamier consistency, blend the sauce post-cooking.
**3. Roasted Tomatoes:**
Roasting accentuates the inherent sweetness of tomatoes. Halve them, drizzle with olive oil, sprinkle with salt, pepper, and herbs, and roast in the oven. Use roasted tomatoes as a side, or blend them into soups and sauces for enhanced flavor complexity.
**4. Tomato Soups:**
Create a soothing tomato soup by simmering tomatoes with garlic, onions, and vegetable broth. Blend until smooth and finish with cream or a dollop of yogurt for added creaminess. Serve alongside crusty bread for a fulfilling meal.
**5. Salsas and Relishes:**
Chop tomatoes and mix with onions, cilantro, lime juice, and jalapeños for a fresh salsa, ideal as a dip, topping for grilled meats, or as a filling for tacos. For a sweet-savory relish, combine tomatoes with peaches, red onions, and a splash of vinegar.
**6. Canning and Preserving:**
Retain the essence of summer by canning tomatoes. This enables you to savor their flavor throughout the year. Follow safe canning procedures to prepare tomato sauces, salsas, or whole canned tomatoes.
**7. Sun-Dried Tomatoes:**
Dehydrate tomatoes in the sun or using an oven or dehydrator to create sun-dried tomatoes. These can be stored in olive oil and utilized in salads, pastas, or as pizza toppings.
**8. Tomato-Based Drinks:**
Incorporate tomatoes into beverages like Bloody Marys or make a refreshing tomato juice by blending tomatoes with celery, lemon juice, and a dash of salt for a healthy drink.
**9. Grilled Tomatoes:**
Grill thick tomato slices for a smoky touch. Season with herbs and serve as a side dish or incorporate into sandwiches and burgers.
**10. Stuffed Tomatoes:**
Hollow out large tomatoes and fill them with a mixture of rice, herbs, cheese, and vegetables. Bake until the tomatoes are tender for a satisfying dish.
By experimenting with these various approaches, you can fully appreciate the potential of summer tomatoes, ensuring that none of these delightful fruits go to waste. Whether enjoyed fresh, cooked, or preserved, tomatoes can elevate a wide range of dishes, infusing a taste of summer into your meals.
