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Tomato season is upon us, and it never feels long enough. One whiff of the nightshade’s earthy, sweet, intoxicating scent is enough to understand why European early adopters believed the American fruit was an aphrodisiac, hence its French moniker, pomme d’amour (“love apple”). 

Choosing a favorite tomato is like choosing a favorite child—each variety brings something different to the table, if you’ll forgive the pun. Less is usually more when it comes to colorful heirlooms, which are sublime drizzled with olive oil and sprinkled with crunchy salt. For cooking, we reach for meatier types like plum or beefsteak, which break down into thick, spoon-coating sauces. And you can’t beat cherry and grape tomatoes for weeknight salads and out-of-hand snacking. 

Whichever kind of tomato you wind up hauling home from the farmers market (or, if you’re lucky, from the garden out back), keep things interesting with these knockout tomato recipes hand picked from our archive.

Southern Tomato Pie

Roasted and Fresh Tomato Pie
Photography by Tim Robison

Anyone who shows up to the potluck with this cheesy tomato pie, crowned with thick slabs of vine-ripe tomatoes, is bound to be an instant celebrity. Get the recipe >

Seafood Pasta with Tomatoes, Chiles, and Mint

Seafood Pasta with Tomatoes, Chiles, and Mint
Jenny Huang

This elegant yet easy pasta turns tomatoes, wine, and seafood into an Italian-inspired masterpiece. Get the recipe >

Summer Panzanella

Summer Panzanella Recipe on White Background
Photography by Belle Morizio

Hardened, day-old country bread gets a second act in this sweet and garlicky Italian salad enlivened by basil and balsamic vinegar. Get the recipe >

Provencal Vegetable Tian

Provencal Vegetable Tian
Photography by Justin Walker

In this classic Provençal dish, rows of sliced zucchini, eggplant, and tomato alternate and melt together to make a gorgeous fan effect. Get the recipe >

Marinated Tomatoes with Mint

Marinated Tomatoes with Mint
Photography by Elizabeth Cecil

This refreshing end-of-summer salad showcases the sweet juices of peak-season tomatoes, which play well with mint and grassy olive oil. Get the recipe >

Herbed Tomato Tart

tomato recipes
Photography by Todd Coleman

Calling for ripe cherry tomatoes and fragrant herbs, this recipe is as delicious as it is attractive. It comes from Beth Elon’s article “Dinner in the Piazza” (October 2009), about a midsummer communal feast in the Tuscan hills. Get the recipe >

Canned Tomato Panzanella

Canned Tomato Panzanella
Photography by Camilla Wynne

Panzanella is a staple of the Italian summer table, but those who can tomatoes at home (or have access to canned tomatoes of similar quality) can enjoy a nearly-as-good version year round. Get the recipe >

Taiwanese-Style Tomato and Egg Noodles

Taiwanese-Style Tomato and Egg Noodles
Photography by Jessie YuChen

Pantry staples and a little time are all you need for this quick and easy noodle soup, which can be made with fresh or canned tomatoes. Get the recipe >

Pan con Tomate

Pan Con Tomate
Photography by Linda Xiao; Food Styling by Jason Schreiber; Prop Styling by Summer Moore

Toast spooned with grated tomato is Spain’s favorite breakfast, but it’s equally delightful alongside grilled meats and roasts. Get the recipe >

Tomato and Octopus Rice

Octopus rice
Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

Portugal is known for its comforting tomato-laced rice dishes—and this variation, briny and sweet with tender octopus, is an excellent introduction. Get the recipe >

Ratatouille

Ratatouille Recipe
Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

Sautéing dried herbes de Provence in extra-virgin olive oil brings out their fragrance in this vegetable medley that’s a mainstay of Provençal cuisine. When in season, juicy fresh tomatoes bring ratatouille to the next level. Get the recipe >

Detroit-Style Pepperoni Pizza

pepperoni pizza tomato recipes
SAVEUR Editors

According to bread guru Peter Reinhart, the key to this crackly pan pizza is to “use pepperoni with a diameter of 1 to 1½ inches, so that it cups up and crisps when baked.” Get the recipe >

Learn How to Can Tomatoes the Easy Way

How to Can Tomatoes
Photography by Camilla Wynne

This safe and simple water bath technique makes the flavor of summer last all year long >

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