Tomato

At the peak of their season, tomatoes hardly need other ingredients (besides maybe some salt and pepper) to let their flavors shine through. From beefsteak to San Marzano, each type of tomato adds a unique level of sweetness, acidity and flavor to a dish. Tomatoes fit into so many spots in the culinary world, from Caprese salads to gratins. You can even make asorbetfrom them, as Andrew Zimmern does. "It's the best and most interesting way you've never utilized your favorite tomatoes," he says. "I make this recipe all summer long with everything from orange sunburst cherry tomatoes to Valencias to German Striped: The bigger the acidity and sweetness of the tomatoes, the better." F&W's guide offers every way you could possibly use your tomatoes, with chef-inspired recipes and easy-to-follow videos.

Most Recent

Kachumber Gazpacho

When tomatoes are at their best, take a cue from Hetal Vasavada and don't cook them at all. "In the summer, Indian families often make kachumber salad. It's basically an Indian pico de gallo situation, minus the cilantro," says Vasavada. "My husband loves gazpacho—he's the kind of person who drinks salsa from the jar—so I thought this would be a nice, cool summer dish." Vasavada channeled her love for kachumber, a fresh, cucumber-based Indian salad, to inspire this exciting riff on the classic chilled summery soup. Warm spices and a hint of chile add flavor and heat without overwhelming the fresh tomatoes; sev, a crispy chickpea noodle snack, adds a pleasant crunch.

Tomato Pie Bars

In his riff on tomato pie, Food Editor Josh Miller uses crushed saltine crackers and Parmesan cheese to give these tomato pie bars a crispy, savory bottom crust and enhances the rich, savory filling with mildly spicy curry powder and chipotle chile. A topping of juicy slices of tomato brings the finished tomato pie bars into perfect balance.

Pasta with Roasted Sun Gold Tomato Sauce

Cherry tomatoes are roasted on a sheet pan and then cooked down with garlic, a pinch of sugar, and olive oil until the liquid has thickened for this quick, fresh tomato sauce. Use Sun Gold tomatoes for a stunning orange sauce; if they're not available, use any small, sweet cherry tomatoes you can find.

Tomato-Chardonnay Vinegar

With bright sweetness from tomatoes and a savory, robust finish from garlic, this mild, lightly acidic vinegar is ideal for finishing dishes. Drizzle over vegetables, soups, or fish.

Creamy Polenta with Burst Cherry Tomato–and–Red Wine Ragout

Laced with ribbons of hearty greens, Julia Sullivan’s savory garden tomato ragout pops with bright flavor, the perfect accompaniment to a canvas of creamy polenta. The polenta is cooked with milk for a comforting vegetarian main. Garlic and basil punch up this modern classic; it’s an easy addition to your weeknight rotation.

Too Many Tomatoes? Time to Make Passata

Preserve peak summer tomato flavor in a jar for the colder months.

More Tomato

Tomato Sauce with Onion and Butter

This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.

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Heirloom Tomato and Pepper Toasts with Whipped Ricotta

Velvety smooth, lightly seasoned ricotta serves as the perfect base for juicy ripe tomatoes and charred peppers on grilled levain bread. Fennel pollen adds a light licorice flavor, while fresh basil, chives, and a hint of lemon juice add brightness to the smoky flavor from the grill.