14 Perfect Heirloom Tomato Recipes

Juicy, ripe plums and heirloom tomatoes are a natural pair in this salad from chef Norberto Piattoni of Mett? in Brooklyn.

To dress up summer's best tomatoes, F&W's Justin Chapple combines them with lemony ricotta and savory granola for crunch.

This grilled vegetarian dish is a great template for a light summer meal. Don't worry if you can't find the right vegetables: Use whatever is fresh and in season and you can't go wrong.

This recipe is served family style in one large gratin dish. For a more elegant look, assemble the gratin in individual dishes.

This recipe gives heirloom tomato salad a delicious Mexican bent, with hearts of palm, cilantro and lime juice.

You can save time on this summery dish if you steam the lobsters in advance.

This is chef George Mendes's version of the simple tomato salads common in the Algarve region of southern Portugal. For a shortcut, use best-quality, olive oil-packed canned tuna.

In this dish, feta cheese is whipped into a delicious savory cream and served beneath beautiful slices of summer heirlooms and nectarines.

Made with a fresh heirloom tomato salsa, these fish tacos are the perfect summer dish.

"Succotash was one of those things I truly hated as a child. I grew up with the frozen kind--it was the lima beans I especially objected to," says Thomas Keller. That changed as he got older and started eating succotash made with fresh vegetables. Now he thinks limas are extraordinary. "One of the best things to happen to lima beans was when they started showing up fresh at farm stands instead of frozen in bags," he says. For a lovely presentation, he spoons his buttery succotash into hollowed-out heirloom tomatoes.

"This is the tomato salad I make almost every day," Andreas Viestad says. Since he always uses different varieties of tomatoes, the salad tastes different each time.

This warm, garlicky anchovy dressing here is fantastic with an assortment of juicy, peak-season tomatoes. To finish the dish, Amelia O'Reilly and Nico Monday top it with tangy pickled shallots and an oozy, soft-boiled egg.

"It's all about the way one cuts the tomato: a badly cut one is not as appetizing," says Owen Kenworthy, who favors slices and wedges made with a very sharp knife. He adds a hit of chile, capers and anchovies to his salad, which is great as an appetizer or a side dish.

Heirloom tomatoes are placed onto every square inch of these freshly baked, homemade-flatbreads and then topped with tangy pepperoncini dressing and small watermelon gherkins.