Celebrate Summer Produce with Our Best Tomato Recipes

Give us tomatoes on sandwiches, in pastas, and tossed with every kind of salad

Summer is the time for fresh tomatoes, and we're taking advantage of them all season long. Whether you're using them in fresh summer salads or tossing them on the grill make sure you're making the most of their lush, juicy texture and sweet flavor. And don't be intimidated by peeling tomatoes, which may seem tricky. We've got a speedy blanching technique to slip the skin right off.

A classic caprese salad is a study in respecting quality ingredients: firm, in-season tomatoes, fresh burrata or mozzarella, pristine basil, and top-shelf olive oil and balsamic vinegar. You can also throw them into a simple salad with blanched greens and romano beans or in panzanella, a traditional salad of tomatoes and toasted bread cubes. In Eritrea, a variation on panzanella can be made with a rich tomato stew.

Looking for something a little heartier? Turn those tomatoes into sauce for zesty spaghetti or ravioli, or use them as a dip. From burrata-tomato sandwiches to gazpacho and shakshuka, here are our favorite ways to use summer tomatoes.

Watch How to Make a Cherry-Cherry Tomato Cobbler

Burrata and Marinated Cherry Tomato Sandwiches
Burrata and Marinated Cherry Tomato Sandwiches
Crusty bread sops up creamy burrata and juicy marinated tomatoes in this pleasantly messy sandwich. Get the recipe for Burrata and Marinated Cherry Tomato Sandwiches »Michelle Heimerman
Cream of Tomato Soup
cream of tomato
Classic tomato soup gets brightness and body from crushed tomatoes; smoky depth from bacon; and a luxurious finish from a little crème fraîche. Get the recipe for Cream of Tomato Soup »Todd Coleman
Cherry Tomato and Cherry Cobbler
Cherry Tomato and Cherry Cobbler
Cherries and cherry tomatoes bake down together into a savory-sweet layer under a sweet biscuit topping in this recipe from chef Amanda Cohen. Get the recipe for Cherry Tomato and Cherry Cobbler »Matt Taylor-Gross
Provencal Vegetable Tian
Provencal Vegetable Tian
This classic Provençal version is made with alternating rows of sliced zucchini, eggplant, and tomato. The flavors meld as the vegetables cook together, somewhat like ratatouille. Seasoned simply with thyme, garlic, and good fruity olive oil, the dish is best served at room temperature. Get the recipe for Provencal Vegetable Tian »Justin Walker
Spinach and Ricotta Ravioli
Spinach and Ricotta Ravioli
These tender ravioli are filled with spinach and cheese and topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash. Get the recipe for Spinach and Ricotta Ravioli »Maxime Iattoni
Watermelon Tomato Salad
Watermelon Tomato Salad
Chef Bill Smith of Crook's Corner, a restaurant in Chapel Hill, North Carolina, serves a version of this refreshing dish during the late summer. Smith says he developed the salad after paying a visit to a few of his former cooks in Mexico, where he discovered a range of dishes that melded sweet, spicy, and sour flavors. Get the recipe for Watermelon Tomato Salad »Matt Taylor-Gross
Summer Tomato and Herb Dip
Summer Tomato and Herb Dip
Your glut of garden tomatoes just found their new home: stirred into caramelized honey and a host of herbs and spices. Get the recipe for Summer Tomato and Herb Dip »Matt Taylor-Gross
Eggs Poached in Tomato Sauce (Shakshuka)
EGGS POACHED IN TOMATO SAUCE
This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. Get the recipe for Shakshuka »Matt Taylor-Gross
Spaghetti all'Amatriciana
spaghetti
This Italian pasta classic uses a slow-simmered tomato sauce infused with lots of bacon. Get the recipe for Spaghetti all'Amatriciana »Todd Coleman
Basque Seafood Stew
Basque Seafood Stew
Hearty "bouillabasque"—Darroze's tongue-in-cheek name for a Basque-style bouillabaisse, in which the fish is cooked separately and then added to a rich, reduced seafood-and-tomato stock—perfectly marries the culinary cornerstones of southwest France: duck fat, seafood, and armagnac. You can grill the fish on grates or a plancha, in the Spanish style, but a stovetop solution works just as well. Serve with aïoli, rouille, or any garlicky mayonnaise, along with some crusty bread. Get the recipe for Basque Seafood Stew »Michelle Heimerman
Veal Parmesan
Veal Parmesan
For this Italian-American update on Sicily's eggplant parmesan, veal—once a cheap cut—was substituted for the purple vegetable. The tender meat is fried in crisp bread crumbs; smothered with bright tomato sauce, provolone and parmesan cheeses, and dried herbs; and baked until the cheese is oozing and golden. Get the recipe for Veal Parmesan »Andre Baranowski
Tomato Salad with Green Beans and Basil
Tomato Salad with Green Beans and Basil
Tearing the basil leaves for this simple salad releases their aroma while preventing the bruising that results from chopping. Get the recipe for Tomato Salad with Green Beans and Basil »Marcus Nilsson
Tomato-Cucumber Salad with Fennel Dressing
Tomato-Cucumber Salad with Fennel Dressing
Tomatoes and cucumbers are a classic combination. Here, Eli Sussman of the Sussman Brothers modernizes the summer staple with heirloom varieties of the titular ingredients and brings them together with a caramelized fennel–lemon dressing. Get the recipe for Tomato-Cucumber Salad with Fennel Dressing »Matt Taylor-Gross
Marinated Tomatoes with Mint
Marinated Tomatoes with Mint
For a slightly—just slightly—more elaborate dish that showcases the sweet juices of summer tomatoes, chef Chris Fischer dresses them with olive oil and vinegar, creating a vinaigrette seemingly out of nothing. Get the recipe for Marinated Tomatoes with Mint »Elizabeth Cecil
Summer Polenta with Chimichurri and Tomatoes
Summer Polenta with Chimichurri and Tomatoes
Chimichurri and a tomato-onion salad are perfect for offsetting the richness of creamy polenta. Get the recipe for Summer Polenta with Chimichurri and Tomatoes »Farideh Sadeghin
Chilean Tomato and Pepper Sauce (Pebre)
Chilean Tomato and Pepper Sauce (Pebre)
Distantly related to Mexican salsa, pebre is an emulsified blend of tomatoes, peppers, and vinegar traditionally served with bread rolls in Santiago. This recipe, from chef Rodolfo Guzmán of Boragó in Santiago, Chile, uses native green ajè cristal chiles, but you can substitute banana peppers to mimic their very mild, floral heat. Get the recipe for Chilean Tomato and Pepper Sauce (Pebre) »Justin Walker
Tomato Cake with Smoked Feta Cream and Marinated Tomatoes
Tomato Cake with Smoked Feta Cream and Marinated Tomatoes
In this recipe from Amanda Cohen, chef-owner of New York City's Dirt Candy, tomato powder lends flavor to this savory-sweet cake, which gets topped with smoked feta cream and cherry tomato halves. To watch Cohen make the cake step-by-step, check out this video. Get the recipe for Tomato Cake with Smoked Feta Cream and Marinated Tomatoes »Matt Taylor-Gross
Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)
Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)
In the Horn of Africa, they serve a version of panzanella tossed not with fresh tomatoes, but with a rich, spicy tomato stew. Crusty bread soaks up the juices and cooling yogurt provides contrast and sweet relief. Get the recipe for Eritrean Spicy Tomato Bread Salad with Yogurt (Fata) »Matt Taylor-Gross
Gazpacho Andaluz
Gazpacho Andaluz
Though there are many versions of gazpacho, the traditional, tomato-based Andalusian variety is the one you want on a hot afternoon or warm evening. Get the recipe for Gazpacho Andaluz »Farideh Sadeghin
Garlic Scape and Cherry Tomato Pasta
Garlic Scape and Cherry Tomato Pasta
Roasting garlic scapes with tomatoes and red onion sweetens them and enriches their flavor; toss them with pasta, lemon juice, and arugula for a simple meal. Get the recipe for Garlic Scape and Cherry Tomato Pasta »Farideh Sadeghin
Herbed Tomato Tart
Herbed Tomato Tart
Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful. Get the recipe for Herbed Tomato Tart »Todd Coleman
Caprese Salad
Caprese Salad
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar. Get the recipe for Caprese Salad »Landon Nordeman
Caprese Salad with Fried Capers and Basil
Caprese Salad with Fried Capers and Basil
Briny and slightly crispy fried capers punch up the flavor of this classic Italian tomato and mozzarella salad. Get the recipe for Caprese Salad with Fried Capers and Basil »Laura Sant
Tadashi's Grilled Tomatoes
Tadashi's Grilled Tomatoes
Ripe tomatoes develop umami-rich flavor when grilled with a soy sauce marinade. Mitsuba, a Japanese relative of parsley, lends a mild cilantro-like freshness. Get the recipe for Tadashi's Grilled Tomatoes »Todd Coleman
Bacon Caprese Salad
Bacon Caprese Salad
A vinaigrette made with roasted garlic and bacon adds salty, savory flavor to a classic caprese salad. Get the recipe for Bacon Caprese Salad »Helen Rosner
Spanish-Style Toast with Tomato (Pan Con Tomate)
Pan Con Tomate Crostini
All you need for this simple Spanish snack is good-quality olive oil, bread, garlic, a ripe tomato, and a sprinkle of sea salt. Get the recipe for Spanish-Style Toast with Tomato (Pan Con Tomate) »André Baranowski
Tomato Sandwich
Tomato Sandwich
Our idea of the perfect summer sandwich? Two thin slices of good toast, mayo, and a couple juicy slices of tomato. Get the recipe for Tomato Sandwich »Farideh Sadeghin
Salmorejo
Salmorejo
SalmorejoSalmorejo, gazpacho's richer, deeper cousin, is a cool, creamy soup typically topped with chopped hard-boiled eggs and salty prosciutto or Iberian ham; omit the pork to make it vegetarian.Get the recipe for Salmorejo »Todd Coleman
Spiced Lamb Patties with Tomato and Onion (Kefta bil Sayniyeh)
Spiced Lamb Patties with Tomato and Onion (Kefta bil Sayniyeh)
Lebanese seven-spice powder—a mix of allspice, black pepper, cinnamon, cloves, fenugreek, ginger, and nutmeg known as baharat—flavors the lamb patties as well as the tomatoes in this richly spiced dish. Get the recipe for Spiced Lamb Patties with Tomato and Onion (Kefta bil Sayniyeh) »James Oseland
Grape Salsa
Grape Salsa
Juicy red grapes are the star of a sweet and lightly spicy fresh salsa made with cherry tomatoes, cilantro, and honey. Get the recipe for Grape Salsa »Laura Sant