What Do You Do With Summer Tomatoes?

It’s mid-August – or tomato Christmas, as it’s called in my house. Finally, when a good tomato is in glory, we entered its magical fleeting window. And it was time to cook the tomato dishes we’ve been waiting for all year round. For me, it’s all about Norae Fron sauce. Jenny (and Joanna!), it’s a tomato sandwich. I did it Some Although it’s already both rounds, this year I’d like to expand my repertoire. So I contacted some food pros for their own favorite ways to enjoy late summer tomatoes. Now I know what I’m doing this weekend…

Adam Roberts: Mozzarella and tomato peach salad
Author of Food guy
First, I take two or three large heirloom tomatoes, cut out the cores and slice them into thick rings that place them on two plates (this is for two people). Then I do the same with two ripe peaches or nectarines. I finally put fresh mozzarella in a chunk and tucked it between the peaches and tomatoes. Then I drizzle everything with good old olive oil, balsamic vinegar in syrup, maldon sea salt and Aleppo pepper. That’s part 1. In part 2, take a bunch of packed heirloom cherry tomatoes, cut them in half, leaving some whole, and throw them in a bowl with chopped red onions, tons of green and purple basil, olive oil, salt and balsamic tons. Next, sprinkle that mixture over the peach/tomato/mozzarella mixture and add more basil.

Bettina Makalintal: Tomato and eggs
Senior reporter, Eater
Tomatoes and eggs get along very well. There is a reason so many cultures combined the two for breakfast. Recently inspired by Kitty Coles’ recipes Make more with lessI mostly have cherry tomatoes cook a little butter and salt, and start to soften under a wooden spoon and wash off. When juicy and buttery, scoop the tomatoes onto a ramekin, quickly cook the scrambled eggs using a pan, and spoon the tomatoes over the eggs. I finish the plate with pepper olive oil and grated Parm drizzle. (In Coles’s book, she adds woody herbs like sage and thyme to the top, but for me it feels like autumn is more than summer.)

Jenny Rosenstrach: Warm shrimp salad with tomatoes and butter beans
Author of Dinner: Love Story and Many cookbooks
At this time of the year, I’m craving dinner with Peak Summer ingredients and Peak Summer Spirit. For this shrimp salad, I bring the shrimp to a boil in one pot and boil the red potatoes in another pot. and distortion. Then I cook the butter beans until tender and simmer the three ears for a few minutes. I tense the vegetables and run under a bit of cold water. Once it’s cooled enough to handle, I cut out the kernels from the corn, add the shrimp and cooked vegetables to a salad bowl, then pickle the leeks, drizzle the vinaigrette and serve. (This is the exact recipeif you want it. )

Hannah Howard: Caprese Pasta Bake
Author of Feast and Many
This was one of the first dishes I learned to make for the crowd in college. Since then I have made it for my roommate, family dinner, and potluck – it always disappears quickly. First, bring a pound of short pasta (Penne, Rigatoni, Fusilli) to a boil and drain and toss it in olive oil until Al Dente is shy. Slice 3-4 large tomatoes (or a few pints of cherry tomatoes), rip half a cup of fresh basil, and tear a bowl of fresh mozzarella cheese into chunks. Add half of the pasta to a lightly greased baking dish, then sprinkle with half of the tomato and mozzarella and parmesan. Layer the remaining pasta, tomatoes and basil on top and finish with another sprinkle of other mozzarella cheese and palm. Season with salt and pepper and bake at 375° for 25-30 minutes until the cheese is jolly with gold.

Klancy Miller: Quick Picked Onion Tomato
Author of Cooking Solo and For culture
First, make a quick, thinly sliced ​​batch of red onions using only apple cider vinegar and salt. While it sits I slice some tomatoes and chop up fresh basil. I mix them all with pickled onions and finish off by soaking a little leftover from the olive oil and vinegar mix. I like to make this as a simple side dish that brings to a picnic.

Melly tomato season, one! So, what magnificent tomato dishes are you sitting there?

PS Most beautiful summer fruit salad and sausages served with corn and tomatoes.

(Photo of tomato peach salad) Adam Roberts. Shrimp salad photos Jenny Rosenstrach. )