Seize the Summer with Our Top 12 Tomato Recipes
Now’s the time to make the most of your farmers market haul by cooking everything from pasta to pizza to pan con tomate.
Tomato season is upon us, and it never feels long enough. One whiff of the nightshade’s earthy, sweet, intoxicating scent is enough to understand why European early adopters believed the American fruit was an aphrodisiac, hence its French moniker, pomme d’amour (“love apple”).
Choosing a favorite tomato is like choosing a favorite child—each variety brings something different to the table, if you’ll forgive the pun. Less is usually more when it comes to colorful heirlooms, which are sublime drizzled with olive oil and sprinkled with crunchy salt. For cooking, we reach for meatier types like plum or beefsteak, which break down into thick, spoon-coating sauces. And you can’t beat cherry and grape tomatoes for weeknight salads and out-of-hand snacking.
Whichever kind of tomato you wind up hauling home from the farmers market (or, if you’re lucky, from the garden out back), keep things interesting with these knockout tomato recipes hand picked from our archive.
Anyone who shows up to the potluck with this cheesy tomato pie, crowned with thick slabs of vine-ripe tomatoes, is bound to be an instant celebrity. Get the recipe >
This elegant yet easy pasta turns tomatoes, wine, and seafood into an Italian-inspired masterpiece. Get the recipe >
Hardened, day-old country bread gets a second act in this sweet and garlicky Italian salad enlivened by basil and balsamic vinegar. Get the recipe >
In this classic Provençal dish, rows of sliced zucchini, eggplant, and tomato alternate and melt together to make a gorgeous fan effect. Get the recipe >
This refreshing end-of-summer salad showcases the sweet juices of peak-season tomatoes, which play well with mint and grassy olive oil. Get the recipe >
Calling for ripe cherry tomatoes and fragrant herbs, this recipe is as delicious as it is attractive. It comes from Beth Elon’s article “Dinner in the Piazza” (October 2009), about a midsummer communal feast in the Tuscan hills. Get the recipe >
Panzanella is a staple of the Italian summer table, but those who can tomatoes at home (or have access to canned tomatoes of similar quality) can enjoy a nearly-as-good version year round. Get the recipe >
Pantry staples and a little time are all you need for this quick and easy noodle soup, which can be made with fresh or canned tomatoes. Get the recipe >
Toast spooned with grated tomato is Spain’s favorite breakfast, but it’s equally delightful alongside grilled meats and roasts. Get the recipe >
Portugal is known for its comforting tomato-laced rice dishes—and this variation, briny and sweet with tender octopus, is an excellent introduction. Get the recipe >
Sautéing dried herbes de Provence in extra-virgin olive oil brings out their fragrance in this vegetable medley that’s a mainstay of Provençal cuisine. When in season, juicy fresh tomatoes bring ratatouille to the next level. Get the recipe >
According to bread guru Peter Reinhart, the key to this crackly pan pizza is to “use pepperoni with a diameter of 1 to 1½ inches, so that it cups up and crisps when baked.” Get the recipe >
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