Skillet Barley with Broccoli, Feta, and Tomatoes
A spicy, almost-one-pan meal that's hearty and filling.
Anchovy, Basil, and Tomato Sandwiches with Aioli
These pack a seriously salty and savory wallop and have great dimension of flavor, thanks to our little fishy friends.
Roasted Tomato and Fennel Tagliatelle
A perfect way to make pasta effortless, but still seriously good. Serve it as is, or add roasted jumbo shrimp on top to give it even more substance. It would even go beautifully with a sliced grilled steak.
Provençal Tomatoes (Baked Tomatoes Stuffed with Cheese and Breadcrumbs)
Provençal tomatoes couldn't be simpler to make: cut tomatoes in half, scoop out their innards (ever frugal, I save them and blend them with salt, pepper, olive oil, garlic and paprika for an ultra-fast riff on gazpacho), and fill them with a quick but flavor-packed stuffing made of fresh bread crumbs, grated Gruyère cheese, garlic and fresh or dried herbs.
Linguine with Heirloom Tomato, Capers, Anchovies, and Chile
This pasta comes off something like a mix between a funky puttanesca and a fiery all'amatriciana.
Tomato Tart with Parmesan-Rosemary Crust
Any tart is only as good as its crust. This one is made with a parmesan-rosemary scented short dough that's sturdy enough to stand up to juicy tomatoes but still tender enough not to be confused with pizza dough.
Late-Summer Roasted Tomato Soup with Fregola and Kale
Tomatoes slow roasted with olive oil to concentrate their acidity and sweetness along with garlic, sage, and rosemary make for a spare and satisfying soup.
Make use of summer's bounty with this lovely chilled soup.
Tomato Avgolemono Soup
This traditional Greek lemon and egg soup gets a twist, and added flavor, from tomatoes.
Fresh Tomato Soup with Roasted Corn Guacamole
It's an elegant base, but this soup really comes alive with the addition of a roasted corn guacamole. Spooned right into the center of the bowl, the warm corn mixes with the cool soup, making for a dynamic dish.
Grilled Bloody Mary Salsa
Grilling the tomatoes gives the salsa smoky char flavors, boosted by the deep, fermented flavor of the Worcestershire sauce. And like any respectable Bloody Mary, both are mixed with lemon, black pepper, and an excellent source of spice: fresh chile de arbol for a dash of Mexican authenticity.
Salad as a condiment? In the case of Israeli salad, we're not having our shawarma or falafel without it!
Summer Tomato Salad
A simple, pared-down take on the summer tomato salad.
Charred Eggplant and Tomatoes with Harissa and Mint
A fresh and spicy use of summer's tomatoes and eggplants.
Quinoa with Corn, Tomatoes, Avocado, and Lime
This salad is light, fresh, and multi-layered. Its flavors really epitomize summer.