How to Use Up the Last of Your Summer Tomatoes
The low-effort, high-reward oven method for eating every last bit of summer
Tomato season is coming to an end, which means we’re upping our intake every way we can. To start: baking a whole mess in the oven.
These stewed tomatoes—a dish that tastes way better than it sounds—give you three different types of tomatoes to throw in together, and the result is a variety of flavors and textures spiced up with Italian herbs. Blanch your big tomatoes in a pot of boiling water for about 15 to 30 seconds, and once you take them out, peel and core them. Arrange your larger tomatoes in a baking dish, sprinkle with garlic and thyme, and drizzle with olive oil. Then bake them at 375° for 30 minutes, basting them several times. The cherry tomatoes go in closer to the end for a fresher pop.
For more tomato inspiration, try a classic caprese salad with tomatoes right out of the garden, or use them to top some polenta. And for another warm option, heat them up and use them to drench bread in this spicy salad to wring every last drop out of summer.