The tomato—with the exception, perhaps, of the little grape variety—is one piece of produce that can really suck when eaten out of season. Luckily, we're entering peak tomato season, which means a whole different breed of tomato is available. These 23 dishes showcase the fruit in its sweet, acidic, and juicy glory—the taste of summer, if there ever was one.
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There are some vegetables that are just fine all year round, and some that get better during their season. Then there are tomatoes. Nowhere else will you find such a gap between the supermarket variety and the fresh-from-the-farm, picked-when-actually-ripe kind. Combine them with bacon and mayonnaise on a toasted English muffin for the finest summer breakfast you could ask for.
There are some vegetables that are just fine all year round, and some that get better during their season. Then there are tomatoes. When they're at their juicy, tender peak in late summer, combine them with bacon and mayonnaise on a toasted English muffin for the finest breakfast you could ask for.
There are few things better than a ripe, juicy tomato right off the vine. Eaten raw, sliced for sandwiches, whizzed into a simple summer gazpacho, tossed into an herbaceous salad, or simmered into savory jam, the tomato is versatile and vibrantly flavorful—at least when it's in season. Here are the ones you should be looking for.
There are lots of tabbouleh recipes in the world, but many give instructions that can lead to a sopping wet salad with bulgur that's too hard to eat. This one uses pre-salting steps to remove excess moisture from the tomatoes and parsley, then uses the water drained from the tomatoes to soak the bulgur until tender and flavorful. A hint of spices adds complexity and depth.
A couple days ago I shared my new rules for making the best pasta salad. Today, I offer another recipe following those same guidelines. Instead of using raw tomatoes, this one has you cook the tomatoes first just until bursting, releasing their rich juices into a flavorful sauce that coats the pasta even when cooled. It's a summertime must.
Pasta salad with raw tomatoes and basil is a common summertime dish. Here we give it a thoughtful upgrade by cooking the tomatoes just until bursting, so that they release their rich juices into a flavorful sauce that coats the pasta even when cooled. It's a new summertime must.
Come summertime, most of us want foods that somehow manage to satisfy while still seeming light and refreshing. No dish better delivers on both counts than the classic iceberg wedge salad, a retro creation that is all about simplicity. And yet, to be the celebration of flavor and texture that it should, we need to make sure to cut the toppings small and play up contrast in flavor and texture wherever possible.
I decided to create a fried hybrid—a frybrid, if you will—of two of my favorite mozzarella-based appetizers: caprese salad and mozzarella sticks. The resulting Fried Caprese Bombs consist of mozzarella-filled mini tomatoes that are breadcrumbed, fried, and served with a balsamic reduction. Crispy outside, gooey inside, and slightly sweet, this is one appetizer you have to try.
This deep-fried hors d'oeuvre is part caprese salad, part mozzarella stick, and completely welcome at any get-together.
You can stop at classic fresh egg pasta, or you can transform the pale yellow noodles into a rich orange hue. This recipe is as easy to make as traditional Italian pasta, only it's colored with some added tomato paste. It yields a tender and delicate neutral-flavored pasta that goes with just about anything.
Deeply flavored roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role. Slow-cooking garlic and rosemary infuses olive oil with flavor that fills the entire bowl, while a dusting of our dehydrated olive and miso shake gives it over-the-top savory flavor.
This pizza sauce from The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, by Sara Kate Gillingham and Faith Durand, gets an interesting lift from lemon zest.
Loosely based on Middle Eastern tabbouleh salad, this easy make-ahead salad combines grape tomatoes (sweet and ripe any time of year) with cucumber, parsley, mint, and quinoa for a bright and refreshing make-ahead salad that's hearty enough to serve as a light meal.
A few years ago, Southern Living opened a recipe feature by declaring, "It doesn't get much more Southern than a plate of Fried Green Tomatoes." 25 years ago, that would have been dead wrong.
This no-fuss, foolproof oven-roasted tomato sauce is loaded with bold ingredients: salami, sherry vinegar, kalamata olives, capers, and a smashed anchovy, all tied together with olive oil and a touch of white wine. Its secret ingredient? A bit of maple syrup for sweetness. Then, it's tossed with al dente spaghetti noodles and showered with Pecorino and lemon zest.
This no-fuss, fail-safe oven-roasted tomato sauce is loaded with bold ingredients: salami, sherry vinegar, kalamata olives, capers and a smashed anchovy, all tied together with olive oil and a touch of white wine. Its secret ingredient? A bit of maple syrup for sweetness. Then, it's tossed with al dente spaghetti noodles and showered with Pecorino and lemon zest.
A sacred Italian-American institution, Sunday gravy is a meat-forward, all-day-simmered dish with as many recipes as there are Italian families who make it. My version incorporates flank steak braciole, Italian sausage, tender meatballs, and pork ribs along with onions, carrots, celery, and garlic, all simmered together in a rich red sauce.
Spurred by reader demand, we go even deeper into the world of tomato-storage and come back with lots more data. Will our claim that refrigeration can be your best choice for tomato storage hold, or will we have to retract the whole thing? Drumroll please...
There are times when you can stand over the stove all day, slowly cooking that red sauce down. Then there are times when you need to put dinner on the table in under an hour. For those moments when convenience trumps patience, this is the red sauce to turn to. Simmered with plenty of garlic, dried oregano, red pepper flakes, and basil, this sauce can be whipped up in no time but still has that deep, rich, long-cooked flavor.