Tomatoes are in season and the farmers’ markets overflow with every kind of tomato you can think of. There are prized heirlooms; sweet, tender cherry tomatoes; bright-red, plump slicing tomatoes and ugly tomatoes. They grow in various colors: yellow, orange, red, green and even purple. I’ll often go to the market late and buy the bruised or leftover tomatoes for sauce and salsa. If I have tomatoes that look like they will last much longer, I cook with them. Wasting food is something that I don’t like to do.
Tomatoes can make or break a sandwich. A mealy tomato is a travesty. Smooshy tomatoes are equally challenging and end up marinara sauce or pico de gallo.
It’s an excellent time to explore what to do with tomatoes and savor the flavor of summer, especially if you have an abundance of them. Heirlooms are lovely sliced with a touch of salt and a dash of fresh ground pepper. They are also excellent for a Caprese salad. Slice the tomato and a quality water mozzarella or burrata. Add ribbons of fresh basil and top it off with a drizzle of a balsamic reduction or pesto — just another way to enjoy heirlooms.
It’s an excellent time to explore what to do with tomatoes and savor the flavor of summer, especially if you have an abundance of them.
Fry them
Breaded pan-fried tomatoes are a nostalgic favorite for me. My grandmother used to make them by dipping the sliced tomato in a beaten egg with salt and pepper, coating them with Italian bread crumbs and frying them in oil. She used both green and red tomatoes.
Go Mediterranean
I’ve been serving a lot of Mediterranean dishes. A light and delicious Mediterranean side dish gives cherry tomatoes a front-row seat. Sauté red onion, garlic and cherry tomatoes with summer squash in olive oil. Add salt and pepper to taste. Turn it into a main dish by adding chicken thighs and a dash of lemon juice.
Bruschetta with tomatoes is a lovely addition to the dinner table — even better when served with angel hair pasta tossed with halved cherry tomatoes, basil and parmesan cheese. This is about as simple as it gets and it’s delicious.
Grill them
Grilled tomatoes are another way to enjoy the summer harvest. Slice the tomato in half and lay it on the grill. I also love skewered cherry tomatoes and veggies cooked on the grill. I marinate the vegetables with Italian dressing and serve it over saffron or herbed rice.
Endless possibilities
Ratatouille, tomato soup with grilled cheese or a summer tomato risotto are just a few ways to prepare tomatoes. Other exciting things to do with tomatoes include making a fresh tomato pie (apparently a Philly thing). Bake a delicious tomato tart or cook up baked stuffed tomato.
Tomato tips
When buying tomatoes, make sure they are firm and unblemished. A serrated knife or a super-sharp chef’s knife is the best way to cut them. Store tomatoes at room temperature for a few days stem side down while ripening, then transfer them to the refrigerator.
Simple Baked Tomatoes
From the kitchen of Priya Hutner
3-4 large ripe tomatoes
¼ C Parmesan cheese
Salt & pepper to taste
Preheat oven 350 degrees F. Cut tomatoes in half and place in baking pan. Sprinkle with salt, pepper and parmesan cheese. Bake for 20 to 30 minutes.
