As much as I adore nectarines, peaches, plums, and cherries, when it comes to summer produce, heirloom tomatoes just might be my favorite. The day they finally show up at the farmers market is a very happy day indeed. (Read this post for more about why heirlooms are so special.)
Every week I buy far too many, planning on only a few but then unable to resist the charms of all those luscious colors and shapes. And yet I always manage to figure out a way to enjoy every last one.
Here are some of my favorites.
1. Tomato sandwiches
Best version: Heirloom Tomato, Bacon, and Fresh Mozzarella Sandwiches (pictured), ideally on homemade focaccia with homemade pesto. We literally have these at least once a week, if not more, all summer (although I admit to sometimes being too lazy to cook up the bacon). Life doesn’t get much better.
A veeery close second best version: Open-faced, on focaccia or thick slices of lightly toasted brioche or sourdough, with Dijon mayo or pesto and shaved parmesan. For extra oomph, I sometimes rub the toasted bread with the cut side of a halved garlic clove. Try it. You will be happy.
2. Tomato pizza
Best version: A simple tomato sauce, fresh mozzarella, fresh tomatoes, and pepperoni, with fresh basil scattered on right before serving. Especially good as the weather gets a touch cooler and football season is underway.
Second best version: A simple tomato sauce, fresh tomatoes, shaved Parmesan, and grilled veggies from the freezer. That’s where we stash the leftovers—eggplant, peppers, zucchini, onion, whatever—when we grill more than we can eat. And it’s a nice stash to have.
3. Tomato pasta
Best version: Sauté tons of shallots, add chopped tomatoes and fresh herbs (whatever’s around), and stir just until the tomatoes are warm so they keep their fresh tomato-ness. Finish with a drizzle with really good olive oil and shaved Parmesan. (There’s a recipe for this in “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love,” paired with Pinot Grigio, but there’s also this variation I did for Bon Appétit.)
Second best version: There is none. I love the best version so much I never make any other.
4. Tomato salad
Best version: It’s hard to beat a Caprese—tomatoes, fresh mozzarella, basil, olive oil, and salt (most all those things are right there in this sandwich!)—but it’s also fun to riff on the theme, like this Latin-Inspired Caprese Salad, with crumbled queso fresco and cilantro. I also do a version with feta and oregano, and sometimes I add a drizzle of good vinegar.
Second best version: Any green salad with tons of tomatoes.
5. Tomato salsa
Best version: The one I had many years ago in my dad’s kitchen. It was my first time tasting homemade salsa, and a revelation to realize it didn’t have to come out of a jar. I still remember how good it was. (Thanks, dad.)
Second best version: Any batch I’ve made since—just tomatoes, cilantro, lime juice, garlic, and salt (here’s my recipe). It’s a pain dicing the tomatoes so tiny, but the resulting salsa is a million times better than store-bought. A thousand million.
6. Saved for the rest of the year
Best version: On the rare occasion that I find myself with more tomatoes than I can eat, I make Oven-Dried Tomatoes, which we enjoy mostly on pizza, but also on sandwiches and thrown into soups, stews, braises—anything simmering on the stovetop.
Second best version: Chopped in the food processor, then frozen. Waaay faster than oven-drying, especially since I don’t bother to peel the tomatoes. I freeze the chunky puree in one- or two-cup portions, then use it for salsa, or to toss into soups, stews, and sauces. It’s awfully nice, in the middle of February, to enjoy summer tomato salsa on your burrito.
What about green tomatoes, you say? A few years ago, I conjured my grandmother and made Pickled Green Tomatoes. They were awesome. I’ll be doing it again this year—but that’s a recipe for another day, when tomato season, sadly, comes to a close.
Recipes for enjoying tomatoes:
Heirloom Tomato, Bacon, and Fresh Mozzarella Sandwiches
Latin-Inspired Caprese Salad
Simply Good Summer Tomato Salsa
Oven-Dried Tomatoes
Pickled Green Tomatoes
Tomato and Peach Salad with Feta and White Balsamic
Pan-Seared Rosemary Rainbow Trout with Cherry Tomato Relish
Grilled Pork Chops with Cherry Tomatoes, Goat Cheese, and Arugula
