Vegetables Tomato 31 Juicy Summer Tomato Recipes By Food & Wine Editors Updated on February 26, 2023 Share Tweet Pin Email Trending Videos Photo: Con Poulos Juicy tomatoes are at their peak in late summer, and whether you've grown your own or picked some up at the market, these recipes can help you make the most of them. Think no-cook sauces, tarts and pies, and plenty of fresh salads, too. Read on for those recipes and more tomato dishes we'll be making this season. 01 of 31 Beefsteak Tomato and Burrata Salad with Olive Streusel ABBY HOCKING The crunchy, savory kalamata olive streusel that tops this salad from chefs Bryan and Michael Voltaggio is one of our new favorite condiments. Toss it in your next kale salad, sprinkle over roasted root vegetables, or use it to garnish steamed grains. If you can't find good beefsteak tomatoes for this dish, use the best greenhouse tomatoes you can get your hands on. Get the Recipe 02 of 31 Kachumber Gazpacho Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell F&W Cooks contributor Hetal Vasavada channeled her love for kachumber, a fresh, cucumber-based Indian salad, to inspire this exciting riff on the classic chilled summery soup. Warm spices and a hint of chile add flavor and heat without overwhelming the fresh tomatoes; sev, a crispy chickpea noodle snack, adds a pleasant crunch. Get the Recipe 03 of 31 Roasted Grape Tomatoes and Garlic in Olive Oil © Akiko Ida & Pierre Javelle "New oil" olive oil — called olio novello or olio nuovo in Italian — is vibrantly green and incredibly fresh-tasting. Its pronounced flavors transform this simple recipe, which can be served as an antipasto or as a sauce with fish or chicken. Get the Recipe 04 of 31 Creamy Polenta with Burst Cherry Tomato and Red Wine Ragout Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen Laced with ribbons of hearty greens, chef Julia Sullivan's savory garden tomato ragout pops with bright flavor, the perfect accompaniment to a canvas of creamy polenta. The polenta is cooked with milk for a comforting vegetarian main. Garlic and basil punch up this modern classic; it's an easy addition to your weeknight rotation. Get the Recipe 05 of 31 Spinach and Ricotta-Stuffed Tomatoes with Piquillo Peppers MARTIN MORRELL Chef Guillaume Delaune uses a melon baller to scoop out the insides of the tomatoes, leaving a sturdy shell to hold the spinach-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices. Get the Recipe 06 of 31 Tomato and Goat Cheese Tart Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman This tart is the perfect way to take advantage of late-summer tomatoes. A variety of heirlooms will create a nice visual, but feel free to use any type of tomato here. Roasting the tomatoes before adding them to the tart dries them a bit, which concentrates their flavor and helps prevent the crust from getting soggy. Get the Recipe 07 of 31 Tomatoes with Herbs and Almond Vinaigrette JOHN KERNICK New York City chef Dan Kluger makes a deeply flavorful vinaigrette for summer's sweetest and juiciest tomatoes. Instead of dry-roasting almonds for his salad, Kluger toasts them in olive oil until they're crisp and golden, then uses the richly flavored oil to make a tangy dressing. Get the Recipe 08 of 31 Spanish-Style Pasta Salad with Tuna and Marinated Tomatoes Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Spanish pantry staples like mildly spicy and sweet piparra peppers and tangy sherry vinegar bring bold flavor to this hearty pasta salad from 2015 F&W Best New Chef Katie Button. "I love this pasta salad because it incorporates fresh summer ingredients, like tomatoes and herbs, with staples I already have on hand in the pantry," she says. "It's a perfect low-cook dish that you can make ahead in large batches and eat all week; it keeps getting better with time." Get the Recipe 09 of 31 Green Tomatoes with Pistachio Relish © Anna Williams Relishes typically contain cooked and pickled vegetables; the one here is mouth-tinglingly tangy. Chef James Syhabout makes it by pickling shallots, capers, pistachios, and pink peppercorns overnight in Champagne vinegar and olive oil. It’s awesome on tomatoes, but he also likes using it on fish. Get the Recipe 10 of 31 Tomato Lemonade © Fredrika Stjärne F&W editor Kat Kinsman is known for clever drinks like this lemonade. It's perfect on its own as a mocktail, but Kinsman recommends adding a shot or two of rye whisky to make the tomatoey drink "reminiscent of a wonderfully tipsy deli sandwich." Gin or vodka would be a great addition as well. Get the Recipe 11 of 31 Fried Green Tomato BLTs © Quentin Bacon This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce, and tomato sandwich. Get the Recipe 12 of 31 Heirloom Tomato Salad with Anchovy Vinaigrette © Christina Holmes “Although we call it an anchovy vinaigrette,” says chef Amelia O’Reilly, “we like to keep the vinegar and anchovies separate until they’re on the plate; otherwise the anchovies taste pickled.” The dressing is a great way to add savory accents to summer’s sweetest, juiciest tomatoes. Get the Recipe 13 of 31 Honey-Tomato Bruschetta with Ricotta © Quentin Bacon In this amazing appetizer, two types of honey serve two distinct purposes: Mellow, slightly spicy clover honey intensifies the sweetness of the tangy tomatoes as they slowly roast. After the bruschetta is assembled, a drizzle of robust buckwheat honey balances the creamy ricotta cheese. Get the Recipe 14 of 31 Fusilli with Summer Tomato Sauce William Meppem For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they're at room temperature, too, not cold. In fact, tomatoes shouldn't be refrigerated at all; chilling permanently reduces their flavor. Get the Recipe 15 of 31 Cod with Fresh Tomato Sauce and Arborio Rice © John Kernick A garlic-tomato sauce for cod gets Sicilian flavor from orange zest and saffron. Get the Recipe 16 of 31 Yellow Squash all'Amatriciana with Pancetta and Spicy Tomato Sauce © Emily Farris All'Amatriciana, a spicy Italian pasta sauce, is traditionally made with guanciale, salt-cured pork jowl. Pancetta is much easier to find and is a fantastic substitute, while thinly sliced yellow squash is a wonderful gluten-free alternative to semolina noodles. Get the Recipe 17 of 31 Roasted Curry Tomato Pie Greg DuPree Turmeric gives the rustic crust of this tomato pie a glorious golden glow, but the real stars (other than the ripe summer tomatoes) are the sweet and tangy tamarind onions, which complement the spiced, cheesy filling beautifully. Get the Recipe 18 of 31 Quick-Cured Salmon Steaks with Grilled Tomatoes and Tzatziki Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Missie Crawford Salmon steaks are essentially two fillets attached by the spine of the fish. Less expensive and easier to grill than a fillet, these steaks are quickly cured in a brown sugar-based dry cure that’s also wonderful on fillets. Get the Recipe 19 of 31 Summer Tomato Salad with Jicama and Avocado Aubrie Pick Chef Traci des Jardins’ take on a classic, produce-forward summer salad features juicy tomatoes, crunchy cucumbers, and lightly sweet slices of jicama. The simple lime dressing gets a hit of fresh, herbal brightness from plenty of cilantro leaves. Get the Recipe 20 of 31 No-Cook Summer Tomato Sauce Abby Hocking / Food & Wine This incredibly simple tomato sauce is chef Tony Mantuano’s secret weapon in the summer. He marinates peak-season tomatoes with olive oil, basil, and shallots before spooning the mixture over grilled fish or piling it on grilled bread. Tony also loves to toss the sauce with chopped fresh mozzarella, cooked pasta, and olive oil. Get the Recipe 21 of 31 Canned Tomato Passata Anthony Giglio With a thick, rich consistency and only a bit of salt and basil to season, tomato passata brings a concentrated, fresh tomato flavor as the base of soups, stews, and spreads. Get the Recipe 22 of 31 Gazpacho Salad Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson This side dish from 1995 F&W Best New Chef Anne Quatrano celebrates the best of summer with a combination of chilled gazpacho and chunky, fresh vegetables. “It’s a perfect way to highlight all that is right about summer vegetables at their peak,” Quatrano says. “We utilize tomato scraps for a juicy vinaigrette, and all the bounty of the summer can be combined in a delicious salad.” Get the Recipe 23 of 31 Seared Mackerel with Marinated Tomatoes Jennifer Causey Chef Julia Sedefdjian’s simple mackerel is briefly marinated, then seared and served over simply dressed ripe heirloom tomatoes. A white balsamic–spiked tomato vinaigrette provides the perfect sweet-tart counterpoint to the rich, robust flavor of the mackerel. Get the Recipe 24 of 31 Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette Victor Protasio This summer blockbuster panzanella from Samin Nosrat, author of Salt, Fat, Acid, Heat, pairs oven-roasted sourdough croutons with juicy ripe tomatoes, raw red onion, and crisp cucumbers. Grated tomato adds a gentle acidity and chunky texture to the vinaigrette, helping it cling to every bite. Get the Recipe 25 of 31 Heirloom Tomato and Pepper Toasts with Whipped Ricotta Con Poulos Velvety smooth, lightly seasoned ricotta serves as the perfect base for juicy ripe tomatoes and charred peppers on grilled levain bread. Fennel pollen adds a light licorice flavor, while fresh basil, chives, and a hint of lemon juice add brightness to the smoky flavor from the grill. Get the Recipe 26 of 31 Giant Summer Tomato Tart Christopher Testani In the height of summer, when tomatoes are at their most delicious, recipe developer Laura Rege showcases them in this simple, fresh tart. She layers and bakes phyllo with breadcrumbs to create an extra-crispy base, then spreads the crust with a mix of mayo and cream cheese before topping the tart with colorful, juicy, glorious tomatoes. Get the Recipe 27 of 31 Gluten-Free Fried Green Tomatoes Caitlin Bensel Naturally gluten-free, cornmeal is the classic (and perfect) coating for tart fried green tomatoes. Be mindful when shopping for cornmeal; many brands are actually cornmeal mixes, which include flour and leavening agents. Get the Recipe 28 of 31 Grilled Okra, Corn, and Tomato Salad Victor Protasio This next-level summer salad turns heads with its punchy charred jalapeño and herb-spiked dressing and a palate-perking topping of toasted crunchy coriander and cumin seeds. Get the Recipe 29 of 31 Buffalo Mozzarella with Neat and Messy Roasted Tomatoes © Con Poulos Cookbook author Rachel Roddy serves tomatoes roasted two ways for a range of delicious tomato flavor as well as a beautiful presentation. Get the Recipe 30 of 31 Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman Give shrimp cocktail a seasonal, smoky upgrade with this recipe, an ideal appetizer for summer dinner parties and cookouts. The shrimp are marinated in a bright, lemon-garlic mixture that gets a kick from crushed red pepper. The cocktail sauce echoes the lemony notes from the shrimp and features a combination of fresh tomato and smoked sun-dried tomatoes. A mix of harissa, sherry vinegar, and hot sauce gives the slightly chunky sauce a nice acidic balance. Get the Recipe 31 of 31 Sheet-Pan Chicken with Zucchini and Garlicky Tomato Relish Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland This all-in-one dinner starts out minimalist — just chicken pieces, zucchini, and shallot chunks tossed with olive oil, salt, and pepper before roasting. But as the chicken and vegetables brown beautifully in the oven, you make the most of your time, prepping an herb-packed, garlic-spiked cherry tomato relish. The final trick? Using that relish to deglaze the sheet pan after it comes out of the oven, blunting the bite of the vinegar and garlic and softening the tomatoes just enough to bloom all the flavors. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit