Maybe you have already enthusiastically done gazpacho and Pico de gallo and maybe even prepared a batch of red sauce for the freezer, but these perfectly ripe (and fresh) summer tomatoes from the market are certainly tempting. So you bring a few more kilos of it home, unable to resist but without a plan. Good news: The New York Times kitchen has plenty of it. Below you’ll find over a dozen recipes that bring the quintessential fruit of the season to the fore, so you won’t regret following their call.
The nostalgia for eating a juicy tomato, sliced and nestled between slices of country bread covered in mayonnaise, preferably over the sink, is undeniable. The suggestion to make a tomato sandwich may be obvious, but it’s also mandatory. Along with the essential ingredients, Melissa Clark recommends rubbing a little garlic on the toast and drizzling with olive oil before garnishing the tomato with thinly sliced white onions and bacon slices. But don’t stop there. Sliced avocado, a fillet of crispy chili and a spread of fry the sauce instead of mayo, changes would also be welcome.
A pound of sweet cherry tomatoes refreshes the classic treatment of clam sauce in this light and bright weekday pasta from Kay Chun. The sauce is simple: the tomatoes are briefly cooked in olive oil, salt and pepper before adding minced garlic and clam juice to the mixture.
This jaw-dropping pie may look like a dessert, but it’s a decidedly tasty dish, thanks to the tangy combination of cherry tomatoes and Kalamata olives. Melissa Clark suggests picking up tomatoes in a variety of colors, which would make a more amazing mosaic (if that’s even possible).
This Yewande Komolafe dressing is a not-so-subtle way to evoke summer in any dish you pair it with. Charring the tomatoes only deepens their sweetness and the sherry vinegar brings out their acidity. Use it to dress up just about anything: simple salads, roasted or grilled meats, and fish to name a few.
For an easy and fresh dinner on the grill, use a few pounds of your favorite tomato variety as a bed for a salty and browned halloumi, like Ali Slagle does in this recipe. The heat of the cheese brings out the juice in the tomatoes for a light sauce that’s ready to soak up on toast.
Recipe: Grilled halloumi with spices
Eating the best summer tomatoes on grilled toast might not sound like a new idea, but it really is the best. In this recipe by David Tanis, the Catalan main course is topped with regular tomato slices and cherry tomato halves, creating what can only be described as the pattern of tomato toast.
Recipe: Pan Con Tomato
Panzanella is nothing but an ode to summer, a way to bring together the bounty of the season in tomatoes, basil and heirloom cucumbers in one vibrant dish. This version, adapted from Gabrielle EW Carter, takes it a step further and incorporates sweet watermelon into both the salad and the dressing.
What better way to complement the sweetness and acidity of tomatoes than by dressing them in a tangy, salty and spicy concoction? In this Alexa Weibel recipe, the lime juice, fish sauce, coconut oil, chili, garlic and sugar dressing is inspired by Thai papaya salad. and works wonders to complement the refreshing yet chewy flavors of tomatoes and cucumbers.
What sets this bruschetta apart? The garlic-infused quick oil that is mixed with tomatoes and basil, replacing the traditional step of rubbing a raw garlic clove on toast. There is also plenty of time to prepare it, as Ali Slagle recommends letting salted chopped tomatoes drain for up to two hours for maximum flavor.
Recipe: Tomato skewers
In many places, tomato season also happens to be oven season at all costs. Fortunately, you can make this Sarah DiGregorio recipe without raising your house temperature by 15 degrees. Let this compote toast on your kitchen counter during the day and you’ll have a tasty and jammy spread for your ricotta toast or to mix with your pasta at dinner time.
Recipe: Slow Cooker Tomato Sauce
By now you are probably sensing a theme: tomatoes in a pile on toast! But if you’re looking for a more substantial way to do it, look no further than this recipe from Alison Roman. Butter and Garlic Shrimp make this quick and tasty dish a little whimsical.
For those who are up for cooking – but not overdoing it – consider this seasonal recipe from David Tanis, which makes the most of ripe red tomatoes. This risotto is an impressive vegetarian main course, especially when complemented with colorful slices of heirloom tomatoes.
Recipe: Tomato risotto
Writing about this pie, Vallery Lomas describes heirloom tomatoes as “like many of us – fragile and prone to bruising”. But don’t judge them by their bumps and nicks, she adds. “Inside there is a robust flavor and a sweetness to savor. »Marinate on it while this pesto puff pastry bakes in the oven!
Recipe: Heirloom tomato pie
For those who wished their caprese salad was a little more filling, a little more worthy of a dinner, allow us to present you this riff on the classic. Add in grilled peppers, capers, olives, and prosciutto, like David Tanis does, and you’ve got a meal that can transport you to the Italian coast.
Recipe: Antipasti Caprese
For a lip-smacking summer salad, ruby red tomatoes and juicy peaches are a team dream. In this recipe inspired by Italian caprese salad and Japanese hiyayakko, Hana Asbrink pairs fruit with tender mounds of chilled silky tofu and drizzled with an umami-rich soy-balsamic vinaigrette. Fresh mint and basil complete a dish that is best enjoyed on the hottest days.