Summer is the time for fresh tomatoes, and we’re taking advantage of them all season long. Whether you’re showcasing them in salads or tossing them on the grill, make sure you’re making the most of their lush, juicy texture and sweet flavor. Tim Robison
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.
Roasted and Fresh Tomato Pie
As soon as the first tomato blossom turns into a tiny green orb, people start calling Kinston restaurant Chef & the Farmer to find out if tomato pie is on the menu. If you have access to two different colors of tomatoes, combine them here—one for the roasted portion and another for the fresh. It’s a nice visual touch. Get the recipe for Roasted and Fresh Tomato Pie »
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish. Get the recipe for Gazpacho Andaluz
Cherry tomatoes are tossed with canned sardines here, along with fresh oregano, olives, capers, and a red wine vinaigrette. The whole thing is layered with thin slices of heirloom tomato between slabs of focaccia.
Cherry Tomato Tarte Tatin
Fresh Tomato and Mozzarella Panzerotti
Italian panzerotti are semi-circular pockets of bread that are usually filled with cheese, deep-fried, and eaten hot. SAVEUR intern Suhashini Sarkar first tried these in Milan; her sister has since developed her own recipe that uses a sauce made from fresh tomatoes. It’s reminiscent of pizza, but deep-fried and portable. Get the recipe for Fresh Tomato and Mozzarella Panzerotti
Florence Jackson, the author’s grandmother and a Nova Scotia native, made use of shoulder-season produce to prepare this tangy relish. It is often served with meat and fish dishes, where it adds a bright note of sweetness. While chow-chow can be used immediately, its flavor improves with time. Consider making a large batch and putting it up in properly sterilized canning jars to last through the winter months. Get the recipe for Green Tomato Chow Chow »
Smoked Tomato Soup
In this twist on the classic comforting soup, tomatoes are smoked on the stove top before being reduced with red wine and puréed. The smokier taste to this soup compliments grilled sausage well in the ultimate grilled cheese sandwich—the Kumru. Get the recipe for Smoked Tomato Soup »
Our idea of the perfect summer sandwich? Two thin slices of good toast, mayo, and a couple juicy slices of tomato.
Watermelon and 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 and Tomato Salad »
Brown butter, or what the French call beurre noisette, is enhanced with summer tomatoes and a splash of vermouth for the superlative sauce in this weeknight fish dish. Get the recipe forSkillet Cod with Brown-Butter Tomato Sauce